Lemon Meringues Stuffed With Lemon Cream For Passover Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
• In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
• Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
• Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Steps:

• Cover two baking sheets with parchment paper. Preheat oven to 140-175 degrees. Place the egg whites in the bowl of a mixer. With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl. Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved. Fold in vanilla and almond extracts. Evenly spread the meringues into 12 circles. Flatten slightly to a diameter of about 3- to 4-inch circles. Place the two baking sheets in the oven for 4 hours. When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer. You want them completely dried out but not browned. Transfer to a wire rack to cool. When completely cool, place in an airtight covered container. Store at room temperature for up to 3 days. Lemon Cream preparation: In a medium saucepan, combine the sugar and potato starch. Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat. Boil for 1 minute. Remove from heat. Stir in lemon juice. In a small bowl, stir the egg yolks with a fork. Add a spoonful of the lemon cream to the eggs. Slowly stir the egg mixture into the lemon cream. Continue to cook for 1 minute. Remove from heat. Cool for 15 minutes. Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form. Cool to room temperature or refrigerate overnight or up to 2 days in advance. In a large bowl, with mixer at a high speed, whip the whipping cream. With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream. Reserve rest of whipped cream on top Garnish : melt the chocolate with the margarine. Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper. Let stand until chocolate is set and shiny (can be put in fridge for 5 min.) Store in airtight container until ready for use.

Steps:

• MERINGUES:.
• Allow the egg whites to stand at room temperature for 30 minutes.
• If you are short on time, place the egg whites in a stainless steel bowl and set it in a bowl of warm water for 2 minutes to bring the whites to room temperature quickly.
• Cover two baking sheets with parchment paper.
• Preheat oven to the lowest possible temperature, 140ºF-175ºF.
• Place the egg whites in the bowl of a mixer.
• With the whisk attachment, whip the egg whites with the salt about 5 minutes or until soft peaks form; the tips will curl.
• Gradually add the sugar, beating on high until stiff peaks form; the tips will stand straight and sugar will be dissolved.
• Fold in vanilla and almond extracts.
• Evenly spread the meringues into 12 circles.
• Flatten slightly so they have a diameter of about 3"to4" circles.
• Place the two baking sheets in the oven for 4 hours.
• When they are done, remove from the parchment; if the bottoms are sticky in the center, return them to the oven for longer.
• You want them completely dried out but not browned.
• Transfer to a wire rack to cool.
• When completely cool, place in an airtight covered container.
• Store at room temperature for up to three days.
• LEMON CREAM:.
• In a medium saucepan, combine the sugar and potato starch.
• Whisk in the water, stirring constantly, until the mixture comes to a boil over medium-high heat.
• Boil for 1 minute.
• Remove from heat.
• Stir in lemon juice.
• In a small bowl, stir the egg yolks with a fork.
• Add a spoonful of the lemon cream to the eggs.
• Slowly stir the egg mixture into the lemon cream.
• Continue to cook for 1 minute.
• Remove from heat.
• Cool for 15 minutes.
• Cover the top of the filling with plastic wrap, making sure it touches the cream or a skin will form.
• Cool to room temperature or refrigerate overnight or up to 2 days in advance.
• In a large bowl, with mixer at a high speed, whip the whipping cream.
• With a rubber spatula, gently fold in 3/4 of the whipped cream into the lemon cream.
• Reserve rest of whipped cream for dollop on top.
• GARNISHES:.
• Over a double boiler or in a microwave, melt the chocolate with the margarine.
• Roll each nut in the chocolate and gently remove with a fork to a sheet of wax paper.
• Let stand until chocolate is set and shiny; can be put in refrigerator for 5 minutes.
• Store in an airtight container until ready for use.
• HOW TO ASSEMBLE:.
• Spread half the meringues with lemon cream.
• Top with remaining meringues.
• Place a small dollop of whipped cream on the top of each "sandwich" and top with a chocolate dipped hazelnut or cashew.
• Serve immediately.