MOJITO MERINGUES

YUM. | GEORGIA BARNES

{ I N G R E D I E N T S }

MERINGUE

3 free-range egg whites

3/4 cup caster sugar

1 tablespoon pure vanilla extract

1/2 tsp salt

1 tsp cream of tartar

BOOZY LIME CURD

120g rapadura sugar

3 free-range egg yolks

1 tablespoon lime zest

75ml lime juice

1 teaspoon gluten free corn flour

45g unsalted butter

1 tablespoon spiced rum

TO SERVE

1 cup fresh mint leaves

1/4 cup sugar

300ml pure cream, whipped

Preheat oven to 100°C. Line a large tray with baking paper. In a clean, dry bowl, whisk egg whites using electric beaters until soft peaks form. Gradually add sugar, whisking constantly, until stiff peaks form and sugar has dissolved. Fold through vanilla, salt and cream of tartar. Dollop 6 generous spoonfuls of meringue mixture onto prepared tray. Place in preheated oven for 45 minutes. Turn off heat and allow meringues to cool inside oven until ready to serve.

TO MAKE THE CURD: Place sugar, egg yolks, lime zest, lime juice and corn flour into a saucepan. Whisk together well. Place saucepan over medium heat and continue to stir until mixture has thickened and reached boiling point. Remove saucepan from heat. Pour hot curd through a fine sieve to remove any lumps. Add butter and spiced rum. Stir until butter has melted and curd is a silky consistency. Set aside to cool.

TO MAKE THE MINT SUGAR SPRINKLE: Use a mortar and pestle to grind the sugar with 3/4 of the mint. The sugar should become green and vibrant. To serve, place a spoonful of whipped cream on each meringue. Top with lime curd, remaining mint and a sprinkle of mint sugar. Serve and enjoy!

+ Serves 4 as a side dish + Prep: 10 min. + Cook: 20 min.

GLUTEN FREE SOY FREE