Brown Sugar Meringues with Citrus Curd

By JeannieChu

Saw this on the Live Well Network...looks light and delicious!

Ingredients

• 2 tsp (10 mL) cornstarch
• 1 tsp (5 mL) vanilla
• 3 egg whites
• 1/4 tsp (1 mL) cream of tartar
• 1/2 cup (125 mL) granulated sugar
• 1/4 cup (50 mL) packed brown sugar
• 4 blood oranges
• 2 egg yolks
• 2 eggs
• 1/3 cup (75 mL) granulated sugar
• 1/4 cup (50 mL) orange juice
• 1/4 cup (50 mL) lemon juice

Details

Adapted from livewellnetwork.com

Preparation

Step 1

Line rimless baking sheet with parchment paper. Using 3-inch (8 cm) round cookie cutter as guide, draw 8 circles on paper; turn paper over. Set aside. In small bowl, dissolve cornstarch in vanilla and 1/2 tsp (2 mL) water; set aside.
In bowl, beat egg whites with cream of tartar until soft peaks form; beat in granulated and brown sugars, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in cornstarch mixture. Spoon onto circles, shaping with back of spoon into nests.

Bake in centre of 250 derees F (120 degrees C) oven until light golden but still soft inside, about 1 hour. Let cool on pan on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)

Orange Curd: Meanwhile, in heatproof bowl over saucepan of simmering water, whisk together egg yolks, eggs, sugar, orange juice and lemon juice; cook, stirring, until thickened enough to mound on spoon, about 8 minutes. Strain through fine sieve into bowl.

Place plastic wrap directly on surface; refrigerate until cold, 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)