This fabulous dessert is perfect for any occasion and any guest you want to impress!
Ingredients
- 2 eggwhites
- 1/2 cup caster sugar
- 1 cup frozen raspberries, thawed
- Gluten-free icing sugar mixture, to serve
Lemon curd
- 2 egg yolks
- 2 eggs
- 2/3 cup caster sugar
- 2 teaspoons finely grated lemon rind
- 1/3 cup lemon juice
- 100g butter, chopped
Method
- Step 1Preheat oven to 140°C/120°C fan-forced. Line 2 large baking trays with baking paper. Mark eight 6.5cm circles on each piece of baking paper.
- Step 2Using an electric mixer, beat eggwhites until stiff peaks form. Add sugar, 1 teaspoon at a time, beating until dissolved. Spoon mixture into a piping bag fitted with a 1cm nozzle. Starting from the centre, pipe a 6.5cm spiral in each marked circle. Bake for 15 minutes or until firm. Turn off oven. Cool in oven with door ajar.
- Step 3Make lemon curd: Place egg yolks, eggs, sugar, lemon rind and lemon juice in a heavy-based saucepan. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until butter is melted and mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a bowl. Cover surface with plastic wrap. Set aside to cool.
- Step 4Place one meringue disc onto each plate. Top each with 1 tablespoon lemon curd followed by remaining meringue disc. Dollop 1 tablespoon remaining lemon curd on each. Top with raspberries. Serve.
- Low sodium
- Vegetarian
Nutrition
1100 kj
Energy
12g
Fat Total
7g
Saturated Fat
2g
Fibre
4g
Protein
112mg
Cholesterol
111.37mg
Sodium
33g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Nadia French
- Image credit: Sam McAdam
- Publication: Super Food Ideas
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