french meringues with grapefruit curd

meringue

A little over five years ago I remember sitting in Andy’s old house talking about where we were going on our honeymoon. We had been engaged only a few weeks and we both had pretty drastic ideas of the vacation we wanted (jessa=new york city, andy=riding a donkey to the bottom of the Grand Canyon). Since they were both so different, we started thinking of places that may be a compromise. I remember saying, “What about Paris?” and it sounded so magical and perfect for a honeymoon. Turns out, however, that traveling abroad is rather expensive. So, we didn’t end up going to Europe. We did end up going to NYC (I promise there was no arm twisting on my part) and, since then, we’ve always sort of jokingly said, “Yeah, har har, we’ll go to Paris for our 5 year, har.”

meringue

Fast forward five years. This past summer we spent a lot of time trying to plan our anniversary trip. The destination varied greatly depending on the day: the mountains, LA, Disney World (because we’re dorks), going back to NYC, Alaska, etc. etc. One night we were sitting on the couch and a thought popped into my head. “Hey. Paris. That’s right…Paris!” And I turned my head toward Andy and bit my lip and sorta giggled (a look that can never mean anything good) and said, “Andy…what about Paris?” And we looked at each other for a few seconds and he said, “Yeah, we can think about that.” And my heart spun around in all directions and I floated to my bed for a night of dream-filled slumber.

meringue

I’ll never forget the day that Andy told me he wanted to take me to Paris and that we could make it happen. Our trip was magical. In reality, Paris is just a city. Made of buildings. And pedestrians. And vendors. And restaurants. But to two people who had never before experienced it, it was a grand adventure. I’ll post more later on some of our favorite things, but for this first post, I wanted to try my hand at making meringues. We had one in Paris that was the size of my head and it was light and crisp and gooey. These meringues are just that, but they incorporate some citrus curd to make it a little less traditional.

meringue

french meringues with grapefruit curd
recipe adapted from all recipes & zoe bakes

ingredients:
meringue:
4 egg whites, room temperature
2 1/4 cups unrefined powdered sugar, sifted

grapefruit curd:
4 egg yolks, room temperature
1 egg, room temperature
1 cup unrefined cane sugar
1/2 cup freshly squeezed grapefruit juice
1 tbsp grapefruit zest
1/2 cup unsalted butter, cut into chunks

create:
Preheat oven to 200º. Prep 2 baking sheets with parchment paper. Set aside.
To make the meringue, whip the egg whites in a stand mixer until foamy. On medium speed, add the powdered sugar a little at a time until the mixture becomes stiff and shiny.
Using 2 spoons, place globs on meringue onto the prepared baking sheets (about 2 tablespoons each). Rinse one of the spoons and use it to make a well in the middle of each meringue (this space will hold the curd once they are cooked). Place in the oven with a wooden spoon in the door so the oven door doesn’t close all the way. Bake for 1 1/2 hours, turn off the oven, leave them there, and let them rest for another 30 minutes. Remove from the oven to cool completely.
While the meringues are cooking, make the curd. In the top of a double boiler over medium heat (the bottom pan will have an inch of simmering water), whisk together the egg yolks, egg, sugar, grapefruit juice, and zest until well combined. Whisk continuously until the mixture starts to thicken (this can take between 5 and 10 minutes) and add the butter. Whisk until the butter is incorporated and the mixture has thickened enough that it can coat the back of a spoon (coat the spoon and draw a line on the back of the spoon with your finger. If the mixture is thick enough, the line will stay put).
Strain the curd through a sieve into another container and place a piece of plastic wrap directly on the top of the curd (to prevent a skin from forming). Put the curd in the freezer for 20 minutes to cool (but not to freeze).
Spoon the cooled curd into the cooled meringues and serve immediately.

meringuemeringue

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