Ingredients
The following ingredients have 15 Servings
- 4 egg whites (room temperature)
- 1 cup sugar
- 1/8 tsp. cream of tartar
- 1/8 tsp. salt
- 1/2 tsp. vanilla extract
- 1/2 tsp. lemon juice
- 1 cup lemon curd
- 1/2 cup blueberries
- Fresh mint ((optional for garnish))
- Honey ((optional for drizzling))
Instruction
- Preheat the oven to 225F degrees.
- Place the egg whites in a bowl and beat on a medium-high setting until frothy (about 2-3 minutes). Add the salt and cream of tartar and beat 1 minute.
- Add the sugar, 1 tablespoon at a time, while beating until all sugar has been incorporated and egg whites are stiff, glossy peaks.
- Gently fold in the lemon juice and vanilla. Place the whipped egg whites in a piping bag. Line a large baking sheet with parchment paper.
- Pipe the egg whites onto the baking sheet in 2 - 2 1/2" circles. Place them 1" apart on the baking sheet.
- Using a spoon, make an indentation in the center of each meringue so there is a spot for the lemon curd.
- Place the meringues in oven and bake for 1 hour and 15 minutes minutes (75 minutes). Turn the oven off and let the meringues sit in the warm oven for another 30 minutes.
- Remove and let cool fully. Fill each meringue shell with 1 tablespoon of lemon curd and top with several blueberries. Garnish with mint and drizzle with honey (optional).