Gourmet Baked Goods

http://citrusspicebakery.com (801) 923-4117 citrusspicebakery@gmail.com

Custom wedding and party cakes, cupcakes, sugar cookies, and French macarons.

All my products are made to be the most delicious you've ever eaten! Painstakingly tested recipes, innovative baking techniques, and the very best ingredients set them apart. Premium chocolates, Madagascar vanilla beans, real butter, fresh fruit, and premium toasted nuts.

Everything I make is from scratch, including my fondant, sugar paste and modeling chocolate.

Friday, April 12, 2013

Mini Lemon Meringue Pies

These mini lemon meringue pies are so fun and delicious! Crisp shortbread crust, tangy lemon custard filling, and a toasted marshmallow meringue topping. I don't care for traditional raw meringue, as it tends to get weepy and slimy over time. I made a cooked swiss meringue instead, and used my awesome blow torch to toast the outside. The resulting meringue tastes mildly of toasted marshmallows, and never gets weepy or slimy.

Swiss Meringue

4 large egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
pinch salt

Place all the ingredients in the metal bowl of your stand mixer and place the bowl over a saucepan with an inch of simmering water. Whisk constantly until the sugar is dissolved and mixture reaches 160 degrees. (I like to use a laser gun thermometer for this.) Place mixer bowl in the mixer and whip on hih speed with the wire whip attachment 7 minutes. You should have a shiny, billowy meringue thatnholds stiff peaks. Spoon and spread the meringue onto a 9-inch lemon curd filled tart shell, or put it in a piping bag with a 1M star tip and pipe swirls onto mini lemon curd tarts. Use a torch to carefully brown the meringue.

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