Makes 20 large meringues
6 large egg whites
50 grams vanilla sugar
130 grams icing sugar
1 tablespoon cornflour
2 tablespoon white-wine vinegar with lemon
50 grams shelled pistachios, roughly chopped
Lemon Curd Ingredients:
30 ml Azada Olive Oil & Lemon
70 grams unsalted butter, cut into cubes
Zest and juice of 2 lemons
50 grams sugar
5 large egg yolks
Preheat the oven to 200°C / gas mark 6 / 400°F.
Put the egg whites into a deep mixing bowl, then beat slowly with a hand held food mixer, until white and fluffy.
Add the vanilla sugar and icing sugar into the egg whites and continue beating at a moderate to high speed. Continue for a good 5 minutes until the mixture is stiff and glossy with soft peaks. Mix in the cornflour and the vinegar and set aside.
Line a baking sheet with greaseproof paper. Using a large serving spoon, place eight generous spoonfuls of the meringue mixture onto the baking sheet. Place into the oven and immediately close the oven door and lower the temperature to 140°C / gas mark 1 / 275°F.
Bake the meringues for 40 minutes until crisp on the outside, with a soft marshmallow texture within. Allow the meringues to cool on the tray before serving.
Meanwhile, to make the lemon filling add the sugar, lemon zest and juice into a heatproof bowl.
Place the bowl over a pan of simmering water. Add Azada’s Olive Oil and Lemon and butter to the bowl, stirring occasionally.
Lightly beat the yolks and pour into the lemony mixture, a little at a time, stirring continuously. Once the yolk has been stirred into the mixture, leave to warm through and allow to thicken for roughly 20 minutes, beating occasionally with a wooden spoon until it resembles the thickness of a light mayonnaise. (The lemon curd won’t set until it cools).
Once the meringues have cooled down place them onto serving plates, slightly crush with a spoon and place a generous spoonful of lemon curd in each hollow and scatter with the chopped pistachios.