Lemon & Poppy Seed Meringue Sandwiches
A delightful treat combining tangy lemon curd and crunchy poppy seeds in a light meringue sandwich.
Servings: 6 sandwiches
Calories: 150kcal
Ingredients
Meringue Ingredients
- 100 g egg whites (about 3 large eggs) The key to achieving airy, fluffy meringue.
- 200 g powdered sugar This sweet powder adds a delightful sweetness that melts in your mouth.
- 1 tablespoon cornstarch Lends stability, keeping your meringue light yet firm.
- 1/2 teaspoon vinegar Adds a subtle tang to the meringue structure.
- 2 tablespoons poppy seeds Add texture and visual appeal.
Filling Ingredients
- 100 g heavy cream Creates a smooth filling.
- 100 g lemon curd Brings the zing of fresh lemons.
- 1 teaspoon vanilla extract Enhances flavors of the other ingredients.
Instructions
Preparation
- Preheat your oven to 100°C (212°F) and line a baking sheet with parchment paper.
- In a clean bowl, whisk the egg whites until frothy. Gradually add the powdered sugar while whisking until glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract.
- Scoop or pipe the meringue onto the prepared baking sheet and sprinkle with poppy seeds.
Baking
- Bake the meringues for 1.5 hours, then turn off the oven and let them cool inside.
Filling & Assembly
- Whip the heavy cream until soft peaks form, then gently fold in the lemon curd.
- Spread or pipe the cream mixture onto half of the meringue shells and sandwich them with the remaining shells.
Serving
- Serve immediately or store in an airtight container.
Notes
Ensure egg whites are at room temperature for better volume. Avoid grease in mixing bowls to achieve the best results.