Lemon Meringue Profiteroles-Bignè

meringue profiterole

Second day in a row of baking, it has been a great weekend so far! Another dinner and more food to eat and prepare! I have made these desserts separately and in different ways but I’ve combined them and they actually worked really well together, had a very balanced taste, with very lemony flavours inside the profiteroles and marshmallow top 🙂

INGREDIENTS:Makes 15-16

For the Curd 

Juice of two lemons

3/4 sugar

3 eggs (beaten)

60gr butter

For the profiteroles 

50gr butter

125ml water

80gr flour

2 eggs (beat

For the meringue/marshmallow  

3 egg whites

3/4 sugar

1 tsp lemon juice (you can get this from the previous 2 lemons)

1 tsp cream of tartar

en)Make the curd first of all. Place a saucepan on medium heat and mix in eggs, sugar and juice. Leave on for 2-3 minutes or until it simmers and starts become of a dense consistency. Stir continuously. Take off the heat and sieve in a new clean bowl to eliminate the over cooked egg bits. While still hot, melt in the butter until completely dissolved. Cover with cling wrap and let it cool.

For the profiteroles. Turn on oven at 180°. In a saucepan on medium heat, place water and butter. Once it starts simmering, add the flour and mix with a wooden spoon . It should become a ball quite quickly and let it cook over the stove for a minute or 2, then remove it from the heat.

Add the eggs and quickly mix . it will be very liquid and clumpy at the beginning but keep on mixing until it is all well combined and has a sticky consistency but compact.

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Pour the pastry in a piping bag. I used a macaroon tray to make them all the same size. However, what I usually do, is line a normal flat tray with parchment and then pipe the profiteroles there. I sprayed the tray and piped in each space.

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Seen as they have those pointy tops, wet your finger with some water and gently tap the tip down to make it rounder. Put in the oven for 20 minutes.

 

Place on a cooling rack and with a knife make holes at the bottom of the pastries where the curd will be piped in.

bigne

While they are cooling make the meringue. Beat the egg whites, and slowly add in sugar, cream of tartar and lemon juice until it reaches a fluffy and stiff consistency.

Pour the curd in a piping bag (it will be quite liquid since I didn’t put it in the fridge and added an extra lemon, but it’s perfect for this!) and pipe in the pastries 🙂

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Turn the oven to grill. Place all the pastries on a tray (doesn’t have to be greased or lines) and pipe the meringue on them.

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Place in the oven for 2-3minutes. Keep an eye on them or they could burn (like my first ones, I used some testers to see how long it would take). They smell amazing and the whole house smelled like cooked marshmallows 🙂

meringue profiterole

Aren’t they cute!?

So there you have it. enjoy ciao for now! xox

Next I think I will try making Bagels 😀

2 thoughts on “Lemon Meringue Profiteroles-Bignè

  1. Holy mackerel! They look really easy to make and look scrumptious. I can even semel them!!!! I think I could pop them in my mouth one at a time and devour the whole tray in one swift go.
    Well done. These will be tested in the very near future…….

    Like

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