Lemon & Poppy Seed Meringue Sandwiches
A delightful dessert combining airy meringue with rich lemon curd cream and a hint of poppy seed crunch.
Servings: 12 sandwiches
Calories: 150kcal
Ingredients
For the meringue
- 100 g egg whites (about 3 large eggs) The building blocks of beautiful, airy meringue.
- 200 g granulated sugar Sweetness that helps stabilize and perfects the glossy peaks.
- 1 tsp cornstarch This magical powder ensures a tender meringue.
- 1/2 tsp white vinegar Adds tang and strength, enhancing that light, crispy bite.
- 1 tbsp poppy seeds Tiny treasures that lend a delightful crunch and faint nuttiness.
For the filling
- 250 g heavy cream Luxuriously rich, this cream forms the base for the luscious filling.
- 150 g lemon curd Bright, tangy, and utterly delightful; it elevates the dish to new heights.
- Optional fresh raspberries Juicy bursts of flavor to add a stunning pop of color and taste.
Instructions
Preparation
- Preheat the oven to 100°C (212°F) and line a baking sheet with parchment paper.
- In a mixing bowl, whip the egg whites until foamy.
- Gradually add sugar, continuing to whip until the mixture transforms into stiff peaks.
- Gently fold in cornstarch, vinegar, and poppy seeds.
- Using a piping bag or spoon, pipe or spoon the meringue mixture onto the baking sheet in small circles.
Baking
- Bake for about 1.5 hours or until the meringues are dry to the touch.
Filling and Assembly
- Once cooled, whip the heavy cream until peaks form, then fold in the lemon curd.
- Sandwich a dollop of the lemon cream mixture between two meringue shells.
- For variation, add a fresh raspberry inside each sandwich.
Notes
Ensure your mixing bowl is grease-free and use room temperature egg whites for best results. Making lemon curd from scratch will elevate your dessert.