Chocolaty Lemon Meringue Cups |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Homemade tart lemon curd balances the light meringue cups and rich chocolate ganache in these individual desserts. Ingredients:
meringue: |
2 egg whites |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
1/4 teaspoon white vinegar |
1/2 cup sugar |
1/4 cup miniature semisweet chocolate chips |
lemon curd: |
6 eggs |
2 cups sugar |
1 cup lemon juice (about 4 lemons) |
1/2 cup butter, melted |
2 tablespoons grated lemon peel |
ganache: |
4 ounces semisweet chocolate, coarsely chopped |
1/2 cup heavy whipping cream |
1/2 teaspoon vanilla extract |
Directions:
1. For meringue, in a large bowl, beat the egg whites, vanilla, salt and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
2. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips.
3. Drop meringue into eight mounds on parchment paper-lined baking sheets. Shape into 3-in. cups with the back of a spoon.
4. Bake at 275° for 45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours.
5. Meanwhile, in a large heavy saucepan, combine eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Transfer to a small bowl; refrigerate until chilled.
6. For ganache, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat; stir in vanilla. Cool slightly.
7. Just before serving, spoon lemon curd into meringue cups. Drizzle ganache around meringue. Yield: 8 servings.
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