Description
A whimsical, light-as-air dessert that captures the sensation of flight with fluffy meringue clouds, a zesty citrus curd, and a sprinkle of edible glitter for a magical touch.
Ingredients
Scale
For the Crust:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 cup fresh lemon juice
- 3 large egg yolks
- 1/2 cup unsalted butter, cubed
- 1/2 cup heavy whipping cream
- 1 tablespoon edible gold or silver glitter (optional)
- Fresh mint leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Fold in vanilla extract.
- Spoon or pipe meringue into cloud-like shapes on the prepared baking sheet. Bake for 1.5 hours, then turn off oven and let meringues cool inside for another hour.
- For the citrus curd: In a heatproof bowl over simmering water, whisk lemon juice, egg yolks, and sugar until thickened. Remove from heat and whisk in butter until smooth. Chill for 30 minutes.
- Whip heavy cream until stiff peaks form. Gently fold into chilled citrus curd to create a light filling.
- To assemble, place meringue clouds on plates, top with citrus cream, sprinkle with edible glitter if using, and garnish with mint. Serve immediately.
Notes
You can customize the seasonings to taste.