Store the merengues in a tin until ready to use to keep them light and crispy.
Merengues:
6 egg whites
Pinch of salt
¼ teaspoon cream of tartar
1 teaspoon vanilla
1½ cups sugar
2 cups fresh strawberries, hulled, sliced, and tossed with 1 tablespoon of sugar
1 cup cream
1 tablespoon sugar
2 cups lemon curd
Fresh mint leaves for garnish
Preheat oven to 225 degrees. Line a baking sheet with aluminum foil. In bowl of an electric mixer using a whisk attachment, beat egg whites until foamy. Add salt and cream of tartar and continue beating. Slowly add sugar until incorporated. Continue beating an additional 6 to 8 minutes until mixture is very stiff, glossy, and smooth. Using a spatula or large serving spoon, scoop beaten egg whites onto foil, making 10 to 12 (3-inch) circles. Using back of the spoon, make an indention in center of each merengue. Place pan in oven and bake for 2 hours or until merengues are dry and very crisp. Remove from oven and cool completely before storing them a metal cookie tin. In bowl of an electric mixer using a whisk attachment, beat cream on medium speed, adding sugar slowly. Continue whipping until soft peaks begin to form. Spoon into a bowl, cover and refrigerate until ready to serve.
lemon curd:
1 cup sugar
6 egg yolks, slightly beaten
Juice and zest of 3 lemons
1 stick unsalted butter, cut into pieces
In a medium-size saucepan, combine sugar and egg yolks. Slowly add lemon juice and continue to stir over low heat until the mixture is very thick. Remove pan from heat and whisk until slightly cooled. Stir in butter and lemon zest. Cool completely. Transfer to a glass bowl. Cover and refrigerate until ready to serve. When ready to serve, place 1 merengue on a dessert plate and spoon 1 to 2 tablespoons lemon curd in center of each merengue and top with a spoonful of strawberries. Top with a spoonful of whipped cream and garnish with fresh mint if desired.
Yield: 12 merengues
