Kaffir Lime Meringue Cakes With Lime-Scented Papaya

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place the kaffir lime leaves or lime zest in a bowl, and microwave for 30 seconds.
  4. Repeat until the leaves are curled and brittle or the zest is dry and crumbly.
  5. Finely chop the leaves, if using.
  6. Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners' sugar, pushing them through the sifter.
  7. In a mixer, whisk the egg whites on medium speed until they form soft peaks.
  8. Add the cream of tartar, then gradually add 1/2 cup of the sugar and continue whisking until the peaks are firm and glossy.
  9. By hand, fold in 1/4 teaspoon of the vanilla and the confectioners'-sugar mixture.
  10. Drop 6 grapefruit-size dollops of meringue onto the baking sheet.
  11. Create a well in the center of each mound.
  12. Press the remaining kaffir lime leaves (or lime zest) through a sifter to dust the meringue tops.
  13. Put the baking sheet in the oven, close the door and turn off the heat.
  14. Leave for 4 hours.
  15. In the top of a double boiler set over simmering water, whisk together 1/2 cup lime juice, 1/2 cup sugar, cream, egg yolks, salt and 1/2 teaspoon vanilla until the mixture is thick enough to coat the back of a spoon.
  16. Remove from heat, and whisk in the butter.
  17. Cover and cool.
  18. Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili.
  19. Place a meringue on each of 6 plates.
  20. Spoon about 1 1/2 tablespoons custard into the well of each meringue, and top with papaya.
  21. Sprinkle with a pinch of Maldon sea salt.

sugar, eggs, cream of tartar, sugar, vanilla, lime juice, heavy cream, salt, butter, papaya, lime zest, chili, salt, fresh kaffir lime

Taken from cooking.nytimes.com/recipes/8535 (may not work)

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