Luminous Lemon Clouds with Raspberry Whispers

Allergens

Eggs

Ingredients

• 4 large egg whites 1 cup granulated sugar 1/2 cup fresh lemon juice 3/4 cup powdered sugar 1/4 teaspoon cream of tartar 1 pint fresh raspberries, puréed and strained Edible gold leaf (optional)

Instructions

1. Preheat oven to 225°F (107°C). Line two baking sheets with parchment paper. Draw 4 circles on each sheet, spaced apart.
2. In a heatproof bowl, whisk egg whites, cream of tartar, and a pinch of salt until soft peaks form. Gradually add granulated sugar and continue to whisk until stiff peaks form.
3. Fold in powdered sugar carefully.
4. Spoon meringue into circles, creating nests. Bake for 1 hour and 15 minutes or until crisp. Turn off oven, and let meringues cool completely.
5. In a saucepan, combine lemon juice and puréed raspberries. Cook over low heat, stirring constantly, until slightly thickened. Strain to remove seeds.
6. Spoon raspberry mixture onto the center of each meringue nest, allowing it to overflow slightly.
7. Top with a touch of edible gold leaf (optional).

Chef’s Insight

The delicate balance of sweet and tart flavors in this dessert is reminiscent of a summer garden party.

Notes

Be careful not to overmix the egg whites; this can cause them to lose their structure.