https://www.baked-theblog.com/apricot-curd-lemon-basil-meringues/ type:meringues type:baking type:fancy type:summer type:dessert For the meringues: – 2 tablespoons cornstarch – 6 large egg whites at room temperature – Pinch of cream of tartar – 1 cup super fine (or extra fine) sugar – 1 teaspoon vanilla extract See meringue tips below! *For the Apricot curd: – 1 1/2 cups apricot, sliced – Zest of half lemon – Juice of 1 lemon – 1/4 cup sugar – 1 tablespoon honey – 1/2 cup coconut milk solids (scoop the solids from the can and leave the liquid out, you can leave the can in the fridge for about 2 hours to make this process easier). – 1 teaspoon cornstarch Fresh lemon basil (or thai basil if you can’t find the latter) and icing sugar to decorate.
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