I can’t believe that its nearly February already? Time just flies doesn’t it! I know its still a million miles away from easter but I couldn’t resist making a batch of these fantastic Easter Mini Fried Eggs. They are the most delicious mouthful of sweetness and tartness and I think they taste like spring – which i’m in desperate need of.
My perfect meringue is crispy and “cloudy” on the outside and nice and gooey on the inside. There are three main ways to make meringues, the French way, the Swiss way and the Italian way.
The French way is the easiest, it’s just egg white and sugar whisked to form stiff peaks. Swiss Meringues are made by slowly heating the egg whites and sugar in a heatproof bowl over boiling water meaning the eggs are cooked enough without having to bake the Meringue. Finally there is the Italian way which you make using sugar syrup rather than caster sugar heated until it reaches exactly 110 C before carefully whisking it into the eggs whites.
For the lemon curd there are tons of ways of making it – I really like this recipe which I have adapted from Nigel Slater’s recipe because I think it has the right balance of sharpness. Note: I can go a little over the top with the zinginess so if you prefer a sweeter option just add some more sugar.
“Can’t go Wrong” Meringue
- 3 medium egg whites (keep the yolks for the curd!)
- 175g of caster sugar
- Pinch of salt
1. Pre-heat the oven to 110 C and line a two baking trays with baking paper.
2. Put the egg whites into a large mixing bowl and start whisking with an electric mixer on high speed.
3. Once the eggs start to form stiff peaks gradually add the caster sugar until you reach a fluffy and glossy (nearly shiny) consistency.
4. Optional: To make sure that your eggs have reached the right consistency, tip the bowl over your head ;$. If the mixture stays put – you have it! If it hasn’t – sorry…
5.- Use a spoon to create little mounds of the meringue on the baking tray. Then wet the spoon to make the wells in the centre to create your nests.
6. – Bake the meringues for 1 1/2 hours and then turn off the heat and leave the meringues to cool in the over for another 30 minutes (this keeps them nice and gooey in the middle).
- Zest and juice of 4 unwaxed lemons
- 100g of butter
- 200g of caster sugar
- 3 whole eggs
- 1 egg yolk
1. – Combine the zest, lemon juice, butter and caster sugar in a heatproof bowl and set it over a saucepan of boiling water making sure that the bottom of the bowl doesn’t touch the water.
2. – Stir with a whisk once in a while (it keeps it airier that mixing it with a wooden spoon) until the butter is completely melted.
3. – In a separate bowl beat the eggs slightly with a fork and then stir them into the lemon mixture. Carry on cooking the curd for around 10 minutes or until the curd sticks to the whisk.
4. – Pass the curd through a sieve, unless you would like to keep the lemon zest, and keep in the fridge for up to two weeks.
To assemble simply spoon in some of the curd into meringues nests and there we have it: Easter Mini Fried Eggs.
Whats your favourite meringue recipe? My friend swears by her recipe which includes vinegar and cornstarch – interesting…
P.S. Did you know that a meringue nest has on average only about 50 calories?! I think I might have another.
P.P.S. The wedding is fast approaching and we still haven’t send out our Save the Dates (must do it by the end of the week) but today I found a great free personalised heart monogram that i’m definitely going to use – isn’t it fun?