Shatteringly Crisp Mini Meringues with Silky Lemon Curd
These mini meringues have a shatteringly crisp shell and a marshmallowy center, paired with a silky lemon curd that cuts through the sweetness. Light enough for seconds, impressive enough for guests.
Equipment
- Stand Mixer
- Piping Bag with Star Tip
- Baking Sheet
- Parchment Paper
- Small saucepan
- Fine-Mesh Sieve
Ingredients
For the Meringues
- 4 large egg whites, at room temperature
- 1 cup granulated sugar (200g)
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract or vanilla bean paste
- pinch of flaky salt
For the Lemon Curd
- 3 large eggs
- 1/2 cup granulated sugar (100g)
- 1/2 cup fresh lemon juice (about 3 lemons)
- 1 tbsp lemon zest
- 4 tbsp cold butter, cubed (56g)
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper. Wipe your mixing bowl and whisk attachment with a little white vinegar to remove any grease.
- Add room-temperature egg whites and cream of tartar to the bowl. Whip on medium speed until frothy, about 1 minute.
- With mixer running on medium-high, add sugar one tablespoon at a time, allowing each addition to dissolve before adding the next. This takes patience but is key for stability.
- Increase speed to high and whip until meringue is glossy and holds stiff peaks, 5-7 minutes. Rub a bit between your fingers – if it feels gritty, keep whipping.
- Beat in vanilla and salt just until combined. Don't overmix or you'll lose volume.
- Transfer meringue to a piping bag fitted with a star tip. Pipe small rosettes or swirls onto the prepared sheet, spacing them about an inch apart.
- Bake for 60-75 minutes, until meringues are dry to the touch and lift easily off the parchment. Turn off the oven and leave them inside to cool completely – this prevents cracking.
- While meringues bake, make the lemon curd: In a small saucepan, whisk together eggs, sugar, lemon juice, and zest. Cook over medium-low heat, stirring constantly, until thickened, 5-7 minutes. It should coat the back of a spoon.
- Remove from heat and whisk in cold butter, one cube at a time, until smooth. Strain through a fine-mesh sieve for silkiest texture. Chill completely before serving.
Notes
Wipe your bowl and whisk with white vinegar to remove any trace of grease. This ensures stable meringue. Do not make on a rainy day – humidity causes stickiness. Store meringues in an airtight container at room temperature for up to 4 days. Lemon curd keeps in the fridge for a week.