Lemon & Poppy Seed Meringue Sandwiches
Delightful meringue sandwiches filled with creamy lemon curd and whipped cream, studded with poppy seeds for an extra crunch.
Servings: 6 sandwiches
Calories: 220kcal
Ingredients
Meringue Base
- 100 g egg whites (about 3 large eggs) The frothy base for our airy meringue.
- 200 g sugar Sweetness that elevates the experience to pure bliss.
- 1 tsp vinegar This small addition balances sweetness, enhancing the texture.
- 1 tsp cornstarch Helps create a stable meringue that holds its shape.
- 50 g almond flour Adds a subtle nuttiness that complements the lemon.
Filling and Topping
- 200 g lemon curd Tangy and creamy, it’s the vibrant heart of these sandwiches.
- 200 ml heavy cream Whipped to perfection, giving a luxurious texture.
- 1 tbsp poppy seeds For a delightful crunch and a striking visual appeal.
- optional Fresh raspberries A juicy burst of sweetness to elevate your treat.
Instructions
Preparation
- Preheat your oven to 100°C (210°F) and line two baking sheets with parchment paper.
- In a spacious bowl, whip the room temperature egg whites with an electric mixer on medium speed until soft peaks form.
- Slowly sprinkle in the sugar, continuing to beat until glossy stiff peaks are achieved (about 8-10 minutes).
- Add vinegar and cornstarch to the meringue, gently mixing until combined.
- Fold in the almond flour and poppy seeds carefully to maintain airiness.
- Dollop or pipe the meringue onto the prepared baking sheets in circular shapes.
Baking
- Bake the meringues for approximately 1.5 hours until completely dry and easily lifted from the parchment.
- Turn off the oven and let the meringues cool completely inside.
Filling and Assembly
- While the meringues cool, whip the heavy cream until soft peaks form.
- Spread a generous layer of lemon curd on one meringue, followed by whipped cream, then top with another meringue.
- Optionally, add a fresh raspberry before closing the sandwich.
Notes
Ensure egg whites are at room temperature and use clean equipment for optimal results. Meringues can be made in advance and stored in an airtight container.