Charming dessert in the form of miniature fried eggs – perfect Easter treat when the eggs are placed in the center of the table. The foundation fried eggs are meringue. So that it quickly whipped into a lush mass, beat egg whites with icing sugar and tartar in a perfect clean bowl with a clean whisk. When baking, make sure that meringues do not browned and remained snow-white. Then to the finished “fried eggs” put lemon yogurt yolk. This cream is boiled in water bath of yolks, sugar, lemons and butter. You can cook it in advance and store in the refrigerator. Decorate meringues lemon Kurdish just before serving to fragile the meringue has not lost its appearance. Nutritional value of one serving: (total 18 cakes) Calories 110, total fat 3 g, saturated fat g., proteins 1 g, carbohydrates 19 g, fiber g, cholesterol mg., sodium мг., сахар г. 
Time: 5 час. 50 min Difficulty: easy Amount: 18 cakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Meringue
- Proteins 4 large eggs, room temperature
- 0.5 tsp tartar
- 1/4 tsp fine salt
- 2 and 1/4 Art. powdered sugar
- Special fixture: ice cream spoon 5 cm in diameter
Lemon Kurd
- 3 large egg yolks
- 2/3 Art. Sahara
- Finely grated zest of 1 lemon + 1/4 tbsp. lemon juice (from 2 lemons)
- 55 gr. diced cold butter
Recipes with similar ingredients: eggs, tartar, meringue, lemon cream, lemon juice, icing sugar
Recipe preparation:
- Place the wire rack in the lower third of the oven and preheat the oven up to 107 ° C. Cover 2 baking sheets with parchment paper.
- Bezé Put egg whites, tartar and salt in perfectly clean bowl of the mixer with a whisk. Whisk on average speed until foam appears, about 1 minute. Then increase speed to moderately high and continue whisking for about 1 more minute to get a thick mass. Gradually add sugar powder, 1/4 tbsp. at a time, and beat to strong shiny peaks, about 5 minutes.
- Scoop the meringues with a 5 cm diameter ice cream spoon and remove excess back side of the knife to smooth the surface. Put each serving on prepared baking sheets at a distance of 4 see apart. Make the reverse side of a tablespoon shallow recess in the center of each mound where it will lie “yolk”. Bake until the meringues are dry and crispy outside, about 2 hours. Then cool completely.
- Lemon Kurd. On medium high heat in a saucepan medium boil 2.5 cm. of water. In a metal bowl medium-sized mix egg yolks, sugar, lemon juice and zest and beat until smooth. Set the bowl on pan (make sure the bottom of the bowl does not touch the water) and beat on water bath until the Kurd thickens and covers the opposite side of the spoon, about 8 minutes.
- Remove the cream with a water bath and a silicone spatula. butter one piece at a time, waiting until it is will melt after each addition. Transfer to a clean container and put the cling film directly on the surface of the cream. Refrigerate for at least 3 hours. You can store up to 1 weeks.
- Before serving, lay out 1 tbsp. l lemon kurd in the recess each meringue and serve immediately. Recipe for classic meringue Pavlova.
