Recipe

Lemon Meringues Stuffed With Lemon Cream For Passover Recipe

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Ingredients

3 egg yolks .
1/2 c sugar, super-fine if possible .
Lemon Cream .
1/2 tsp vanilla extract .
1 1/2 c sugar .
3 lemons, juice of (about 1/3 c) .
Garnishes .
2 oz semisweet chocolate .
2 c water .
1 pinch salt .
Meringues .
6 hazelnuts or cashews .
2 egg whites .
1/3 c potato starch .
1 (8 oz) container whipping cream .
1 tsp margarine .
1/4 tsp almond extract

Directions

Step #1 FOR THE MERINGUES: Allow the egg whites to stand at about room temp for 30 mins.
Step #2 If you are short on time, place the egg whites in a stainless steel bowl & set it in a bowl of warm water for 2 mins to bring the whites to about room temp quickly.
Step #3 Cover up two baking sheets with parchment paper.
Step #4 Preheat oven to the lowest possible temperature, 140-175 degrees.
Step #5 Place the egg whites in the bowl of a mixer.
Step #6 With the whisk attachment, whip the egg whites with the salt about 5 mins or until soft peaks form; the tips will curl.
Step #7 Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight & sugar will be dissolved.
Step #8 Fold in vanilla & almond extracts.
Step #9 Evenly spread the meringues into 12 circles.
Step #10 Flatten slightly so they have a diameter of about 3- to 4-inch circles.
Step #11 Place the two baking sheets in the oven for 4 hrs.
Step #12 When they are done, remove this from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.
Step #13 You want them completely dried out but not browned.
Step #14 Transfer to a wire rack to cool.
Step #15 When completely cool, place this in an airtight covered container.
Step #16 Store at about room temp for up to three days.
Step #17 FOR THE LEMON CREAM: In a medium saucepan, mix the sugar & potato starch.
Step #18 Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat.
Step #19 Boil for 1 min.
Step #20 Remove from heat.
Step #21 Stir in lemon juice.
Step #22 In a small bowl, stir the egg yolks with a fork.
Step #23 Add a spoonful of the lemon cream to the eggs.
Step #24 Slowly stir the egg mixture into the lemon cream.
Step #25 Continue to cook for 1 min.
Step #26 Remove from heat.
Step #27 Cool for 15 mins.
Step #28 Cover up the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
Step #29 Cool to about room temp or put in the fridge overnight or up to 2 days in advance.
Step #30 In a large bowl, with mixer at a high speed, whip the whipping cream.
Step #31 With a rubber spatula, carefully fold in 3/4 of the whipped cream into the lemon cream.
Step #32 Reserve rest of whipped cream for dollop on top.
Step #33 FOR GARNISHES: Over a double boiler or in a microwave, melt the chocolate with the margarine.
Step #34 Roll each nut in the chocolate & carefully remove with a fork to a sheet of wax paper.
Step #35 Let stand until chocolate is set & shiny; can be put in refrigerator for 5 mins.
Step #36 Store in an airtight container until ready for use.
Step #37 TO ASSEMBLE: spread half the meringues with lemon cream.
Step #38 Top with remaining meringues.
Step #39 Place a small dollop of whipped cream on the top of each "sandwich" & top this with a chocolate dipped hazelnut or cashew.
Step #40 Serve as soon as possible.
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