My mum is an expert baker. She was a home economics teacher in New Zealand for years and has always been in charge of the dessert section of any family occasion or dinner party. And she does the. best. meringues. ever. No argument. She often makes the good old original kind, this amazing chewy coconut flavour and many others. Mum’s meringues are light and airy with a crispy outer layer and chewy centre. Just how I like them.
As I’ve grown up with great meringues and now that I’m on this whole less refined sugar in my life bent I thought I would try and make a refined sugar free version. As meringues are just a simple equation of 2 egg whites to every half cup of sugar I figured I would stick to that ratio as I don’t like to mess too much with science… but I wanted to make these a lemon filled treat as I have so much citrus fruit at the moment. I also love the lemon curd I made for my Lemon Delicious Porridge and thought it would be amazing sandwiched between two light and airy meringues. It’s a tart curd so if you like things sweeter add more syrup! Oh and the meringues… they have a crispy shell (yay), a light and airy inner layer – success!
I have recently moved house and am still missing some basic items that I would normally have in my kitchen such as plastic sandwich bags that double as handy piping bags so instead I turned to my trusty spring loaded ice cream scoop to give these a nice shape and to avoid stuffing around trying to make quenelles with two dessert spoons (I am an impatient person).
Now these are ‘refined sugar free’ but they are not light on sugar so they’re still a treat food obviously! Just because something’s a refined sugar free dessert doesn’t mean it is a health food! This is just a healthier version of something very delicious 😉
Makes 20 meringues
2 egg whites
1/4 cup maple syrup
1/4 cup rice malt syrup (or just do all maple… i was just running low!)
1 tsp lemon juice
1 tsp lemon zest
Curd (makes approx. 1 cup)
1/2 cup lemon juice
4.5 Tbs brown rice malt or maple syrup (honey would work too)
2 tsp lemon zest
Preheat oven to 120 degrees celsius and line two baking trays with baking paper. Place egg whites in a stand mixer with the balloon whisk attachment on (or do it by hand your crazy person you). Beat egg whites until frothy and soft peaks are just starting to form. Add lemon juice and beat until soft peaks have formed.
In a small pot heat both syrups until they boil, then pour slowly into egg whites whilst continuously beating on a low speed. Turn the speed up to high and beat until stiff peaks have formed and you have glossy meringue. Add lemon rind and beat in.
Spoon mixture onto prepared trays and bake in oven for 1 – 1.5 hours. Turn oven off and leave in oven to cool.
Meanwhile make lemon curd: combine syrup and lemon juice in a heavy based small sauce pan over a low heat and stir until combined, while this is happening lightly beat the egg (I do this in a stand mixer to make the next part easier). Next, pour the hot lemon syrup mixture into the bowl whilst continuously beating the egg. Continue to beat for about 1 minute (in a stand mixer, double if doing by hand). Return the mixture to the sauce pan, add lemon zest and whisk continuously over a low heat until the mixture has thickened to a curd consistency. This should take about 5 minutes. Take off heat, pour into a container and refrigerate until needed. it’s important that it’s is very cool when you use it so that it thickens further.
Once meringues have cooled sandwich together with the cooled lemon curd.