RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Meringue Baskets with Lime Cream Jean-Louis - pareve
Source: [Los Angeles Times [Food] , April 5/98 From the Series: BISCOTTI DI PESACH DELLA MAMMA Ann Amernick's piquant lime cream scooped into individual meringue baskets makes an unusual Passover offering. The lime cream recipe was adapted from that of Jean-Louis Palladin, the chef at the former Restaurant Jean-Louis at the Watergate in Washington, D.C., where Amernick worked as pastry chef for several years. MERINGUE BASKETS WITH LIME CREAM JEAN-LOUIS Grated peel of 5 large limes 1 cup lime juice 1/2 cup pareve margarine or butter 3 eggs 3 egg yolks 3/4 cup sugar MERINGUE BASKETS 8 egg whites 1 1/2 cups sugar LIME CREAM Bring lime peel and juice and margarine to boil in 4-quart heavy-bottomed stainless steel or enamel saucepan over medium heat. Remove from heat. Mix eggs, egg yolks and sugar in medium bowl until just combined; do not beat. Stir 1 cup hot lime-and-butter into eggs to warm them. Then add egg mixture to remaining lime-and-butter mixture in pan. Stir vigorously with whisk over medium-high heat until thick and smooth, being sure to touch all points of bottom of pan to prevent burning, 5 to 8 minutes, Strain lime cream into stainless steel or glass bowl and quickly cover with plastic wrap, pressing to touch surface of cream to prevent skin from forming. Cool to room temperature, then refrigerate up to 2 weeks until ready to use. ---------------- MERINGUE BASKETS Beat egg whites with whisk attachment of electric mixer until light and foamy. Slowly add sugar, 1 tablespoon at a time, until incorporated. Beat meringue at medium speed until stiff and very glossy, 8 to 10 minutes. With ice cream scoop or 2 large spoons, drop 18 mounds of meringue on 2 baking sheets lined with greased parchment paper. Make deep pocket in each meringue by pushing back of spoon into center and using blunt knife or back of spoon to push meringue away from center. Bake meringues at 200 degrees 1 1/2 hours. Turn off oven and leave meringues inside oven until dry, several hours or overnight. Cool. When ready to serve, fill each with 2 heaping tablespoons lime cream. 18 baskets with lime cream. Each basket: 175 calories; 87 mg sodium; 95 mg cholesterol; 7 grams fat; 27 grams carbohydrates; 3 grams protein; 0 fiber
