Lemon Meringue Pie Bites

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites

• Condiments

  • 2 cups Lemon curd

• Baking & Spices

  • 1/2 tsp Cream of tartar
  • 1 cup Granulated sugar

Found on sweetpeasandsaffron.com

Description

Ingredients

• 4 egg whites {from large eggs; at room temperature}
• ½ tsp cream of tartar
• 1 cup granulated sugar
• 2 cups of lemon curd {see below for recipe recommendation}

Directions

• Pre-heat oven to 300°F. Line two cookie sheets with parchment paper or baking mats, set aside.
• In a clean, dry stand mixer bowl, beat eggs on high until they become frothy and form soft peaks {that slowly sink back into the bowl; takes around one minute}.
• Add the cream of tartar, then begin adding the sugar by the tablespoon, while continuing to beat on high. Go slowly; this part may take 5-10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar.
• When mixture has formed stiff peaks {see photo of stand whisk above if you are wondering what a stiff peak looks like}, fill a piping bag fitted with a Wilton number 21 tip.
• Going slowly, pipe a 3-5 cm circle on the parchment-lined baking sheets. Without lifting the tip, do the second and third layers around the outside of the circle, forming a mini nest.
• Bake for 10 minutes at 300°F, then reduce heat to 250°F and bake for 10-20 more, until meringues are hard and *slightly* golden. Turn oven off, open oven door slightly, and allow to cool for one hour in the oven.
• Spoon lemon curd into the nest and serve immediately.
• Nests and lemon curd can be stored separately for several days.