Hello my lovelies,
I hope you’ve had a beautiful week.
I have been experimenting with some delicious savoury recipies for you and some yummy, low fat and sugar free treats for me (and you) I have had zero sugar for three weeks and I’m climbing the walls, people!
I promised myself a treat every time I loose 3kg. The one on the top of my list is this Orange curd meringue, flavour bomb. I haven’t had one and I’m dying to, but at my snail pace weight loss I may be in a nursing home before I can indulge myself. Hey, but there is no reason for you to wait, you can make this delectable dessert straight away, you lucky ducks.
And if you get to make it please share.
With love and gratitude
12 store-bought meringue nests
200g orange-flavored dark chocolate
Orange curd click on link for my orange curd recipe https://www.navaskitchen.com/post/orange-curd-meringue-bomb-part-1
3 extra-large egg whites
½ tsp cream of tartar
⅓ cup (80ml) water
¾ cup sugar
Method: For the meringue:
Place the egg whites in the bowl of a stand-alone electric mixer and whisk on high speed until peaks form. Turn off the mixer and prepare the syrup.
In a saucepan, combine the sugar, water, and cream of tartar. Stir over high heat until the sugar has dissolved. Bring it to a boil, then reduce the heat to medium/low and let it simmer for 3-4 minutes or until the thermometer reads 115°C (239°F).
Turn the mixer back on and, while the motor is running, add the hot sugar syrup in a thin steady stream. Once you’ve finished adding the syrup continue to whisk for 2-3 minutes or until the meringue becomes firm, thick, and glossy. Place in the fridge.
While the meringue is cooling in the fridge, melt the chocolate in a microwave-safe bowl in 15-20 seconds intervals.
Once the chocolate has completely melted, it's time to assemble the bomb:
Fill the meringue nests with the melted chocolate.
Allow the chocolate to set, and then top each nest with 1 ½ tablespoons of orange curd.
Using ½ cup of cooled meringue per nest, shape the meringue into a dome and create mini spikes with a spoon (check the reel for a visual).
Finally, use a blow torch to brown the outside of the meringue.