Cupcakes with lemon curd and meringue
Description
Perfectly pairs with tea and coffee. You can bake cupcakes using your favorite recipe. They can be chocolate or vanilla. The dessert looks very festive and beautiful, as if prepared by the world's best pastry chefs. Eat the cupcakes after they have cooled down to avoid burning yourself. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
1. For the curd: in a saucepan, mix 1/3 cup + 1.5 tablespoons of sugar, starch, and a pinch of salt.
- 2
Step 2
2. Pour 0.5 cup plus 3 tablespoons of water into a saucepan and place over heat. Bring to a boil, stirring regularly. Reduce the heat and simmer the mixture for about 3–5 minutes.
- 3
Step 3
3. In a bowl, whisk the chicken yolk, then slowly pour in a small amount of hot syrup. Beat thoroughly to prevent the yolk from curdling.
- 4
Step 4
4. Return the yolk and syrup mixture to the saucepan with the main mixture, place back on the heat, and cook for 2-3 minutes.
- 5
Step 5
5. Melt 1 tablespoon of butter. Grate the zest and squeeze the juice from one lemon. Add all the ingredients to the saucepan with the syrup. Mix well and set the saucepan aside to cool.
- 6
Step 6
6. While the curd is cooling, prepare the cupcake batter: place the butter in the bowl of a mixer and beat for a few minutes, add 1 cup of sugar and salt, then beat for another 8–10 minutes.
- 7
Step 7
7. Add 2 eggs to the mixer bowl and beat for another couple of minutes.
- 8
Step 8
8. Grate the zest of the remaining lemon and add it to the dough.
- 9
Step 9
9. Beat at the lowest speed, adding flour and milk alternately.
- 10
Step 10
10. Divide the dough between cupcake molds. Bake in a preheated oven at 180 degrees for 12-15 minutes.
- 11
Step 11
11. Remove the baked cupcakes from the oven, let them cool for 10-15 minutes, then take them out of the pan and leave until completely cooled.
- 12
Step 12
12. Make a cut in the center of each cupcake and pour lemon curd into it.
- 13
Step 13
13. For the meringue: mix the remaining sugar and water, place the saucepan over heat and cook until the sugar granules dissolve.
- 14
Step 14
14. Boil after dissolution to 125 degrees, do not stir the mixture.
- 15
Step 15
15. In the bowl of a mixer, combine chicken whites with a pinch of salt.
- 16
Step 16
16. Beat the mixture until soft peaks form.
- 17
Step 17
17. Gradually pour the hot syrup in a thin stream into the beaten egg whites, constantly whisking at low speed. Whisk for 10-15 minutes.
- 18
Step 18
18. Using a pastry bag, decorate cupcakes with meringue.
- 19
Step 19
19. Toast the meringues with a blowtorch or in the oven until browned. Enjoy your finished dessert.