Desserts - Meringue Baskets W/ Lime Cream Jean-Louis

03-27-2001, 05:09 AM
* Exported from MasterCook *

Meringue Baskets W/ Lime Cream Jean-Louis

Recipe By : The Jewish Holiday Baker, p168
Serving Size : 18 Preparation Time :0:00
Categories : 4 Points Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Whole Lime Peel
1 C Lime Juice
1/2 C Margarine
3 Lg Egg
3 Lg Egg Yolk
3/4 C Sugar
8 Lg Egg White
1.5 C Sugar

1. Place grated lime peel, lime juice, and margarine in a 4 quart, heavy
bottomed stainless steel or enamel saucepan. Bring to a boil over medium
heat. Then remove from heat.
2. In a midium bowl, mix the eggs, egg yolks, and the initial amount of
sugar or substitute together until just combined. Do not beat.
3. Add 1 cup of the hot lime and butter mixture to the eggs to warm them.
Stir and then add the egg mixture to the remaining lime and butter mixture
in the pan.
4. Stir the mixture with a whist over medium-high heat until thick and
smooth, 5-8 minutes. Be sure to beat vigorously and touch all points of
the bottom of the pan so you don't burn the mixture.
5. Strain the lime cream into a stainless steel or glass bowl and quickly
place a piece of plastic wrap over the cream to prevent a skin from
forming. Cool to room temperature then refrigerate until ready to use. It
will keep for up to 2 weeks.

6. In the bowl of an electric mixer beat the egg whites with the whisk
until light and foamy. Slowly add the sugar, 1 tablespoon at a time, until
it has all been incorporate. Beat the meringue at medium speed for 8-10
minutes, until stiff and very glossy.
7. Preheat the oven to 200 degrees and cover 2 cookie sheets with greased
baking parchment.
8. With an ice cream scoop or 2 large spoons, drop 18 mounds of the
meringue on the cookie sheets, keeping each ball smooth. Make a deep
pocket in each meringue by pushing the back of a spoon into the center and
using a blunt knife of the back of the spoon to push the meringue away
from the center.
9. Bake the meringues on the middle rack of the oven for 1 hour. Turn off
the oven and leave the meringues inside for 30 minutes more or until dry.
Cool them and when ready to serve, fill each with 2 heaping tablespoons of
the lime cream.

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Yields 3 cups of lime cream (D or P) and 18 meringue baskets (P).
One serving = 1 basket with cream.

The lime cream recipe was adapted from that of Jean-Louis
Palladin, the great chef at Restaurant Jean-Louie at the
Watergate, Washington, DC. Ann worked there as a pastry chef for
several years. Unfortunately the restaurant is now closed.

Do NOT substitute sachrine for the sugar. It WON'T work.

This one is fussy but the cream is very yummy. It takes a while to play with the meringue to get those holes and a nice looking basket. Think about
cooking those meringue baskets 70 rather than 60 minutes.