Let's try something a little on the complex side today! And by complex, we mean a little more high maintenance than what we usually try here on Tonia's Kitchen. Maria Provenzano, who wrote the new cookbook Everyday Celebrations, From Scratch stopped by with her recipe for Meringue with Blackberry Curd and Sugared Flowers. Maria told Tonia this dessert has something for every sweet-tooth, from a crunchy outer layer, to a heavenly marshmallow-like inside. She begins with a VERY clean bowl, disinfected with lemon juice and uses a hand-mixer to whisky the mixture into a foamy cream. Maria adds that when add the sugar, continue to whisk until you can't taste/feel the sugar granules anymore. It's an elegant, rich dessert for a very special occasion...or anytime!
Makes about 12 meringues
6 large egg whites, room temperature
1/8 teaspoon salt
2 cups baker’s sugar
1 teaspoon white wine vinegar
1 teaspoon cornstarch
1 teaspoon vanilla extract
Sugared Flowers
Blackberry Curd
Fresh whipped cream, optional
Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
Whisk the egg whites with the salt on medium-high speed in a stand mixer or with a hand mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form and the sugar has dissolved. It’s ready when you rub the mixture between two fingers and no longer feel any sugar granules.
Beat in the vinegar, cornstarch, and vanilla extract. Mix until well combined.
Transfer the mixture to a large piping bag fitted with a large plain tip, and pipe evenly spaced mounds (roughly 2 inches in diameter and 2 inches high) onto the parchment. You can also use 2 spoons to scoop out the mixture.
With the back of a spoon, create a hollow in each mound that will be filled once the meringue is baked.
Bake until the meringue easily lifts off the parchment, about 1 hour and 10 minutes. Turn off heat; let the meringue stand in the oven for about 1 hour with the oven door cracked open.
Once the meringue cools, spoon a dollop each of the curd and the fresh whipped cream over the top, and garnish with sugared flowers.
Tips
Lemon juice or white vinegar can be used in place of the white wine vinegar.
Baker’s sugar, aka “extra fine sugar” or “superfine sugar,” is recommended because it dissolves easily into the egg whites and creates a better meringue overall.
Make sure the sugar is dissolved when whisking. If the sugar doesn’t completely dissolve, it will become runny instead of hardening when baked.
Change up the flavor of the curd to make this meringue throughout the year.
Start with very clean tools. Meringue is touchy and won’t turn out right if it comes in contact with oils. Before I start, I clean my mixing bowl and whisk with vinegar.
Sugared Flowers
Makes 12 to 24 flowers
1 egg white
1 teaspoon water
1/2 cup superfine sugar, plus more if needed
12 to 24 edible flowers, depending on size
Pastry brush or paint brush dedicated to food items
Whisk the egg white and water together in a bowl.
Use the pastry brush or a paintbrush to carefully paint the egg wash onto the flowers while holding them with your fingertips or kitchen tweezers.
Sprinkle the flowers with the sugar and place on a cooling rack. I like to place the cooling rack on a baking sheet lined with parchment paper so that I can move it easily, and it helps with cleanup. These flowers could be placed directly onto parchment, but they may become soggy at the bottom. Using the cooling rack allows them to harden on all sides.
Allow the flowers to harden for several hours or even overnight. Hardening times can vary based on weather. Be sure to check them and gently move them every hour or so to prevent them from sticking.
Blackberry Curd
Makes about 1 1/2 cups
12 ounces blackberries
3/4 cup water
3/4 cup sugar
4 large egg yolks, room temperature
1 large (whole) egg, room temperature
4 tablespoons cold, unsalted butter, cut into small cubes
Combine the blackberries and water in a small saucepan over medium heat. Cook until the liquid bubbles while using a spatula to smash and break up the berries. Once the berries have released their juices (about 8 to 10 minutes), remove them from the heat.
Press the blackberries through a strainer into another bowl. Be sure to scrape all of the juice on the underside of the strainer into the bowl as well. Pour the juice back into the saucepan and set aside for a moment.
Whisk the egg yolks and egg together in a small bowl until combined. While whisking, pour in the sugar and whisk until lighter in color.
Whisk a small amount of the blackberry juice into the egg mixture to temper the eggs.
Add the egg mixture to the blackberry juice in the saucepan, and continue whisking until well incorporated.
Place over medium heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon, about 8 to 10 minutes.
Remove the pan from the heat and stir in the butter, one tablespoon at a time.
Strain again, into a bowl, to remove any lumps. Cover the surface of the bowl with plastic wrap and chill in the refrigerator for at least 1 hour, or pour into glass jars and allow to cool, then refrigerate.
This curd is thinner than a traditional curd, which makes it easy to pour over the meringue.
