WKYT - Chef Walter - Recipes

Meringue Shells with Fresh Fruit and Lemon Cream Friday, June 3, 2011


6 egg whites
¼ tsp cream of tartar
3/4 cup sugar
1 cup whipping cream
¼ cup confectioners sugar
2 TBSP prepared lemon curd
1 cup fresh peaches peeled and sliced
1 cup blueberries


To make the meringue shells, beat the egg whites until frothy. Add cream of tartar and continue to beat until soft peaks form. Continue to beat while slowly sprinkling in the sugar. Beat until glossy and stiff peaks will hold. Cover a baking sheet with parchment paper and draw four six inch circles. Divide the meringue evenly in the four circles building it higher around the edges. Place into a 300 deg oven and baking about 1 hour. Turn off oven and allow to stay closed until it is cool. Peel meringue shells off the parchment paper. When shells are completely cooled, whip the cream sifting in the confectioners sugar. When cream is fully whipped, carefully fold in the lemon curd. Divide whipped cream among the four shells reserving about ½ cup of whipped cream. Divide peaches among the shells and sprinkle blueberries over them. Use the reserved cream to place a dollop on each dessert. Serve immediately.


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