Sunny-Side-Up Meringues

For this first day of Spring, Sunny-Side-Up Meringues. This is a dessert take on “eggs”. The base is a meringue cookie which whipped up pretty easy, most of the work was in the oven. The “yolk” is a mixed citrus curd of lemon, lime and orange. I need to take a master class on curd making. I seem to keep it too loose. I am afraid of over cooking and ruining it but I usually just end up with a loose curd. But lucky for me Dorie’s curds are always delicious so it will not go to waste.

We didn’t know quite what to make of this dessert. The meringues were very crunchy and not able to cut with a knife, it just shattered. And my loose curd did not help the situation. It was sweet and tasty but hard to eat. I don’t think this one will make a repeat in my house.

To see what others thought this week head over to Tuesdays with Dorie.
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6 Comments Add yours

  1. Truth Serum says:

    They look good. Twas noble of you to try this one, Diane! I took one look at it and thought that this was not my cup of tea…

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  2. Cakelaw says:

    I agree, they look good. And if they tasted good too, that's all that matters.

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  3. These looked and tasted good but were quite hard to eat, I agree. I'm going to go for smaller ones next time I make them!

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  4. Summer says:

    They look really good. I have the same problem with making curd, I keep wondering if I’m overcooking it too. Practice makes perfect?

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  5. how cute though–it totally looks like an egg! if the curd is too loose, you could add a little whipped cream, crumble up the meringue into big bits, layer it all up in a glass with some berries and call it \”eaton mess\”?? i think i'll do pavlovas with my extra meringues.

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  6. Diane Zwang says:

    Thanks for the suggestion. We made little cups last night and it worked perfect. Great idea!

    Like

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