Lemon Meringues Stuffed With Lemon Cream For Passover Recipes

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract.
• Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

Steps:

• FOR THE MERINGUES: Allow the egg whites to stand at room temperature for 30 minutes. If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
• Cover two baking sheets with parchment paper.
• Preheat oven to the lowest possible temperature, 140-175 degrees.
• Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
• Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
• Fold in vanilla and almond extracts.
• Evenly spread the meringues into 12 circles. Flatten slightly so they have a diameter of about 3- to 4-inch circles.
• Place the two baking sheets in the oven for 4 hours.
• When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool.
• When completely cool, place in an airtight covered container. Store at room temperature for up to three days.
• FOR THE LEMON CREAM: In a medium saucepan, combine the sugar and potato starch.
• Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice.
• In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream.
• Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes.
• Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
• Cool to room temperature or refrigerate overnight or up to 2 days in advance.
• In a large bowl, with mixer at a high speed, whip the whipping cream.
• With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream for dollop on top.
• FOR GARNISHES: Over a double boiler or in a microwave, melt the chocolate with the margarine.
• Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
• Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
• Store in an airtight container until ready for use.
• TO ASSEMBLE: spread half the meringues with lemon cream. Top with remaining meringues.
• Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew. Serve immediately.

Steps:

• For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.