Description
Delight in these airy mini meringues paired with a tangy and spicy ginger citrus curd, topped with fresh berries and mint for a fresh, elegant dessert that’s both light and flavorful.
Ingredients
Scale
Meringues
- 4 large egg whites
- Pinch kosher salt
- 2 teaspoons cornstarch
- 1 1/4 cups white granulated sugar
- 1 teaspoon white wine or red wine vinegar
- 1/4 teaspoon pure vanilla extract
Ginger-y Citrus Curd
- 3/4 cup citrus juice (combination of oranges and Meyer lemons)
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup white granulated sugar
- 2 large egg yolks
- 2 large eggs
- 1/4 teaspoon salt
- 1 inch knob ginger, finely grated
For Assembly
- 1/2 pint of berries (combination of blackberries and blueberries)
- 12 to 14 sprigs of mint
- 1 tablespoon powdered sugar
Instructions
- Prepare the Meringue Base: In a clean, dry bowl, whisk 4 large egg whites with a pinch of kosher salt until soft peaks form. Gradually add 1 1/4 cups white sugar a little at a time, whisking continuously until stiff, glossy peaks form. Then, gently fold in 2 teaspoons cornstarch, 1 teaspoon vinegar, and 1/4 teaspoon vanilla extract to stabilize the mixture.
- Pipe and Bake Meringues: Preheat your oven to a low temperature (about 225°F or 110°C). Using a piping bag, pipe small dollops or shapes of the meringue mixture onto a parchment-lined baking sheet. Bake for approximately 1.5 to 2 hours or until dry and crisp to the touch. Allow cooling completely before assembly.
- Make Ginger Citrus Curd: In a saucepan over medium heat, combine 3/4 cup citrus juice, 4 tablespoons butter, 1/2 cup sugar, 1/4 teaspoon salt, finely grated 1-inch knob of ginger, 2 egg yolks, and 2 whole eggs. Stir constantly until the mixture thickens and coats the back of a spoon, about 7-10 minutes. Remove from heat and strain if desired for smoothness. Let cool to room temperature.
- Assemble the Dessert: Once meringues and curd are cooled, spoon or pipe a layer of ginger citrus curd onto each mini meringue. Top with a mix of fresh blackberries and blueberries. Garnish with mint sprigs and a light dusting of powdered sugar for a fresh, decorative finish.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- You can substitute vinegar with lemon juice if preferred.
- Meringues can be stored in an airtight container for up to a week but are best served fresh for maximum crispness.
- Using fresh, ripe citrus fruits will yield a brighter flavored curd.
- Be cautious when cooking the curd to avoid scrambling eggs; constant stirring and gradual heat is key.
Keywords: mini meringues, lemon curd, citrus curd, ginger curd, light dessert, meringue dessert, fresh berries dessert, easy dessert recipe