NOTE: I’ve made all three desserts (citrus curd, madeleines and meringues) before. However, there’s a new TWIST for the meringue recipe.
Although not having a huge sweet tooth, I recently developed a lemon craving and decided to make lemon curd with the two lemons in my fridge. I had enough citrus juice for my recipe as I was able to supplement the shortage with lime juice, but ran short of zest for my second planned dessert … madeleines. I was sure I had some lemon zest in the freezer but I was wrong and ended up using orange zest instead. I love that citrus varieties are mostly interchangeable in cooking.
After making a batch of lemon curd, I ended up with extra egg whites.
Now, I’ve tossed more than my share of egg whites down the drain, in my time, as I can only eat so many meringues and pavlovas and my single attempt at sponge cake was met with disaster. However, these bright coloured mini meringues caught my eye while web surfing. They get their colour and flavour from something that many of us have in our pantries … a package of Jello. You’ll notice that the vibrant colour of the mixture pales dramatically as the whites are being beaten so, if you want something brighter, you’ll have to add gel paste to boost the colour of the final product.
Raspberry Jello mini meringues – You can find the recipe for these meringues on line here.
I decided to pipe these mini meringues as I was hoping for lovely ridges on the final product but I had problems getting stiff peaks, and the ridges softened by the time I got the entire tray piped and into the oven. Of course, you can spoon out larger mounds and and serve them as colourful pavlovas topped with whipped cream and fresh fruits.
Orange poppy seed madeleines – Madeleine pans will give your little cakes the classic design when presented bottom side up, but if you don’t have any, you can certainly bake the little butter cakes in mini muffin tins.