With a growing number of prolifically egg-laying hens, we can sometimes accumulate as many as three dozen eggs per week. Needless to say, we are constantly looking for new ways to use up our fresh egg supply.
Recently I put several to use by making some pretty meringue shells for a family gathering. The meringues used up the whites, of course, while the yolks were used in a lemon curd filling.
I used seasonal strawberries, glazed with strawberry jam on top, but any seasonal fruit such as blueberries, blackberries, or raspberries could be used. For an extra touch, serve with a dollop of lightly sweetened whipped raw cream on the side.
Strawberry Meringue Shells with Lemon Curd
- meringue shells (recipe follows)
- lemon curd (recipe follows)
- 6 large strawberries sliced fan shape as shown, or other fresh fruit in season
- 2 to 3 tablespoons natural strawberry or cherry jam of your choice, melted over low heat
- chilled whipped cream for serving
Makes 6 meringues with a little leftover curd. Recipe adapted from Against All Grain.
- 6 egg whites at room temperature
- pinch of sea salt
- pinch of Cream of Tartar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Preheat oven to 225 degrees Fahrenheit. Line a cookie sheet with parchment paper or a baking mat. Combine egg whites, salt, and cream of tartar in the bowl of a stand mixer. Beat until they form stiff peaks. Slowly add honey, beating constantly.
Drop into 6 mounds on the cookie sheet. With the back of a spoon, form a cup like shape. Bake for 1-1/2 hours. Then turn off oven. Leave meringues inside oven for one hour with the door shut.
- 1/2 cup of honey
- 2 teaspoons grated lemon zest
- 1/2 cup fresh lemon juice (the juice of about 2 medium-sized lemons)
- 6 egg yolks
- pinch of sea salt
- 4 tablespoons cultured butter
Combine the honey, lemon zest, lemon juice, egg yolks, and salt in a medium saucepan and whisk to combine. Stir constantly over medium heat until mixture has thickened. Strain through a fine sieve into a bowl. Add the butter and stir until melted. Refrigerate and serve chilled.
To serve, spoon curd into the meringue cups. Top with sliced strawberries and glaze with a small amount of melted strawberry jam of your choice. Serve immediately.
Enjoy! How do you use up extra eggs?
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