Lemon & Poppy Seed Meringue Sandwiches
A delightful dessert combining the brightness of lemon and the crunch of meringue, elevated with poppy seeds and a creamy filling.
Servings: 8 servings
Calories: 250kcal
Ingredients
Meringue Base
- 100 g egg whites (about 3 large eggs) Whisked into fluffy clouds.
- 200 g powdered sugar Provides delicate sweetness for the meringue.
- 100 g almond flour Adds texture and richness.
- 1 teaspoon vanilla extract Deepens flavor profile.
- 2 tablespoons poppy seeds For added crunch and visual appeal.
Cream Filling
- 200 ml heavy cream Forms the basis of the luxurious filling.
- 200 g lemon curd Bright and tangy to bring meringues to life.
Instructions
Preparation
- Preheat your oven to 100°C (210°F) and line a baking sheet with parchment paper.
- In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the powdered sugar, whisking until stiff peaks are achieved.
- Gently fold in the almond flour, vanilla extract, and half of the poppy seeds.
- Pipe or spoon the meringue onto the baking sheet in small rounds.
Baking
- Bake for about 1.5 hours, or until the meringues are dry to the touch. Allow them to cool completely.
Assembly
- Whip the heavy cream until soft peaks form and gently fold in the lemon curd.
- Spread the cream mixture onto a meringue shell, sprinkle with remaining poppy seeds, and top with another shell.
- Optionally, add raspberries to the filling before closing the sandwiches.
Notes
Ensure mixing bowl is clean before whisking egg whites. Patience during cooling is key to avoiding collapse.