Curacao – meringue

Curacao – meringue

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
2 quantity French meringue
blue food dye

Colour topping

Quantity Ingredient
20ml blue curacao
1 1/2 teaspoons gelatine powder
3 tablespoons blueberry jam

White topping

Quantity Ingredient
150ml cream
2 teaspoons icing sugar

Method

  1. To make the base, follow the recipe for French meringue, but set aside half of the beaten meringue before spreading the remaining mixture onto the tray to bake. To the reserved meringue, add a few drops of the blue food colouring, and mix gently. Transfer to a piping bag fitted with a large nozzle, and pipe lines of meringue onto a tray lined with baking paper. Bake both trays of meringue for 2 hours, until the meringue lifts easily from the baking paper. Set aside to cool completely.
  2. To make the colour topping, combine the curaçao and gelatine with 20 ml water in a small saucepan over medium heat. Bring to the boil then pour the liquid onto a dinner plate and refrigerate until set. Cut the jelly into small circles.
  3. To make the white topping, beat the cream using an electric mixer until firm peaks form. Add the sugar and beat for a further few seconds until the sugar is well incorporated. Transfer to a piping bag.
  4. Spread the blueberry jam on the upper part of the base and pipe the cream over the top. Snap the blue lines of meringue into varying lengths and arrange on top of the cream. Top with the circles of jelly.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again