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Cooking
Lilac Meringue Kisses with Lemon Curd Cream and Fresh Fruit
· 4 servings
Lilac flowers
Pick lilac blossoms and pluck off just the individual petals — any colour will do. Make sure no green parts are included. Gather about a cupful of petals.
Blend with sugar
Put the lilac petals into a powerful blender together with the sugar and blend until smooth.
Whip the meringue
Whip the egg whites in a stand mixer or with a hand mixer until stiff peaks form. Gradually add the lilac sugar, spoonful by spoonful, whisking it in. Beat everything together for a little longer.
Pipe the meringues
Transfer the meringue mixture into a piping bag fitted with a decorative nozzle and pipe individual kisses onto a baking tray lined with parchment paper or a baking mat.
Lemon curd cream
Bake in the oven preheated to 120°C for one hour. Grate the lemon zest — just the yellow part. Mix all the curd ingredients together and cook over a water bath until thickened. Let it cool, then fold the lemon curd through the soured cream.
Serving
Drizzle the finished, chilled meringues with the lemon curd cream. Decorate with fresh fruit, lilac blossoms, grated lemon zest, finely grated chocolate, and, if you like, a few crumbled bits of meringue. It looks absolutely stunning.