/assets/logos/nzwd.svg
Recipe

有酥皮的吻

Feb 28, 2012 1:00pm
  • 25 mins preparation
  • 2 hrs 30 mins cooking
  • Makes 25 Item
    • Print
    Print

Ingredients

有酥皮的吻
  • 2 egg-whites, at room temperature
  • 1/2 cup caster sugar
  • 1 teaspoon cornflour, sifted
  • 1/2 teaspoon white vinegar (or verjus or lemon juice )
Curd
  • 4 eggs. at room temperature, whisked
  • 3/4 cup caster sugar
  • 125 gram butter. chopped
  • 1/2 cup strained passionfruit juice
  • 2 teaspoon grated lemon rind

Method

有酥皮的吻
  • 1
    Preheat oven to 120°C. Line 2 oven trays with baking paper.
  • 2
    In a large bowl using an electric mixer, beat egg-whites until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition to dissolve sugar. Continue beating until the mixture is thick and glossy. Beat in cornflour and vinegar.
  • 3
    Transfer mixture to a piping bag fitted with a 1.5cm fluted nozzle. Pipe 50 rounds (about 2.5cm) onto trays, 2cm apart.
  • 4
    Bake 2-2 1/2 hours, swapping trays halfway through cooking, until meringues are crisp and sound hollow when tapped on base. Leave in turned-off oven, with the door ajar, until completely cool.
  • 5
    For curd, combine ingredients in a medium saucepan. Stir constantly over a low heat 5-6 minutes. until mixture thickens to coat back of a wooden spoon Do not allow mixture to boll. Pour into a sterilised jar. Seal and chill overnight.
  • 6
    When ready to serve, sandwich 2 meringues together using a little curd. Keep leftover curd in fridge for up to 2 weeks.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg