Lemon Meringues

Preparation

Baking Directions:

This is a fabulous Passover dessert.

The three components: meringues, lemon cream, and chocolate-dipped nuts can all be prepared 2-3 days in advance and assembled right before serving.

If not using for Passover, substitute cornstarch for the potato starch, add 1/4 teaspoon cream of tartar to the egg whites when whipping them for the meringues, and try using dairy whipping cream and white chocolate-dipped nuts for dairy meals.

Meringue preparation:Allow the egg whites to stand at room temperature for 30 minutes If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.

Cover two baking sheets with parchment paper.

Preheat oven to the lowest possible temperature, 140-175 degrees.

Place the egg whites in the bowl of a mixer.

With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.

Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.

Fold in vanilla and almond extracts.

Evenly spread the meringues into 12 circles.

Flatten slightly so they have a diameter of about 3- to 4-inch circles.

Place the two baking sheets in the oven for 4 hours.

When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.

You want them completely dried out but not browned.

Transfer to a wire rack to cool.

When completely cool, place in an airtight covered container.

Store at room temperature for up to 3 days.

Lemon Cream preparation:In a medium saucepan, combine the sugar and potato starch.

Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat.

Boil for 1 minute.

Remove from heat.

Stir in lemon juice.

In a small bowl, stir the egg yolks with a fork.

Add a spoonful of the lemon cream to the eggs.

Slowly stir the egg mixture into the lemon cream.

Continue to cook for 1 minute.

Remove from heat.

Cool for 15 minutes.

Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.

Cool to room temperature or refrigerate overnight or up to 2 days in advance.

In a large bowl, with mixer at a high speed, whip the whipping cream.

With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream.

Reserve rest of whipped cream for dollop on top.

Garnish preparation:Over a double boiler or in a microwave, melt the chocolate with the margarine.

Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.

Let stand until chocolate is set and shiny (can be put in refrigerator for 5 minutes).

Store in an airtight container until ready for use.

Assembly:Spread half the meringues with lemon cream.

Top with remaining meringues.

Place a small dollop of whipped cream on the top of each “sandwich” and top with a chocolate dipped hazelnut or cashew.

Serve immediately.