Print

Ginger-y Citrus Curd with Crisp Meringues and Fresh Berries Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

Delightfully crisp meringues paired with a tangy, gingery citrus curd make a perfect sophisticated dessert. Light and airy meringue nests are baked low and slow to achieve a dry, crisp texture, then filled with a luscious citrus curd infused with fresh ginger. This recipe is complemented with fresh berries and mint, making an elegant treat for any occasion.

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 fresh ginger, finely grated

For Assembly:

  • 1/2 pint berries (combination of blackberries and blueberries)
  • 12 to 14 sprigs of fresh mint
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper and set aside.
  2. Whip meringue mixture: In the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer), combine the egg whites, salt, and cornstarch. Whisk until foamy. While continuing to mix on high speed, gradually add the sugar and beat for 2 to 3 minutes more until very stiff peaks form. Add the vinegar and vanilla extract, then whisk briefly to combine.
  3. Shape meringues: Spoon large dollops of the meringue onto the prepared baking sheets. Using the back of a spoon, create small cavities in each dollop to hold the citrus curd later. This should yield about 12 meringues.
  4. Bake the meringues: Bake in the preheated oven for 2 hours until the meringues are dry, crisp, and easily lift off the parchment. Turn off the oven and let them cool inside to room temperature completely.
  5. Reduce citrus juice: In a small saucepan over medium heat, simmer the citrus juice until it reduces by half to about 1/3 cup. This will take around 3 to 5 minutes. Remove from heat and allow to cool slightly.
  6. Beat butter and sugar: In a stainless steel bowl (which will later serve as a double boiler), beat the softened butter and sugar together until light and fluffy, about 2 minutes.
  7. Add eggs and flavorings: Beat in the egg yolks followed by the whole eggs until well incorporated. Stir in the salt. Gradually add the reduced citrus juice and grated ginger in batches; the mixture may appear curdled but this is expected.
  8. Cook the curd via double boiler: Rinse out the small saucepan, fill it with a few inches of water, and bring to a simmer. Place the stainless steel bowl with the curd mixture over the saucepan, creating a double boiler. Stir constantly and cook gently for about 10 minutes until thick enough to coat the back of a spoon and reaches 166°F (74°C). Remove from heat.
  9. Strain the curd: Push the curd through a fine sieve into a chilled bowl several times to ensure a silky smooth texture. Transfer to an airtight container and refrigerate for up to one week.
  10. Assemble the dessert: Either on the day of or the day before serving, spoon the chilled citrus curd into the cavities of the meringues. Garnish with fresh berries, sprigs of mint, and a dusting of powdered sugar for a beautiful presentation.

Notes

  • You can prepare the meringues and citrus curd a day in advance to save time.
  • Use fresh citrus juice for the best flavor; a combination of oranges and Meyer lemons is recommended.
  • The ginger adds a spicy warmth that balances the tartness of the citrus curd, but you can adjust to taste.
  • Ensure the egg whites are at room temperature before whipping for better volume.
  • Be patient baking the meringues slowly at low temperature to achieve the perfect crisp texture.
  • Straining the curd is key to a smooth texture and removes any cooked egg bits.
  • Store leftover curd in the refrigerator and use within one week.

Keywords: meringues, citrus curd, ginger citrus curd, dessert, baked meringues, berries, mint, powdered sugar, elegant dessert

Find it online: https://busyrecipe.com/ginger-y-citrus-curd-with-crisp-meringues-and-fresh-berries-recipe/