Apricot curd lemon basil meringues
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.
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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