Lilac Meringue Kisses with Lemon Curd Cream and Fresh Fruit
·Lilac blossoms
Pick lilac flower clusters and pluck off just the individual blossoms. Any color works fine. Make sure no green parts get mixed in. Pick about a cupful of blossoms.
Blend with sugar
Put the blossoms 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, a spoonful at a time, whisking it in. Beat for a little longer once it's all combined.
Pipe the meringues
Transfer the meringue mixture into a piping bag fitted with a decorative tip and pipe individual kisses onto a baking sheet lined with parchment paper or a baking mat.
Lemon curd
Bake in the oven at 120°C for one hour. Grate the lemon zest — just the yellow part. Mix together all the curd ingredients and cook over a water bath until thickened. Let it cool, then fold the lemon curd together with the sour cream.
Serving
Drizzle the finished, chilled meringues with the lemon 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.