Cold weather and grey skies got you down? I have just the solution:
Now, I’m not much for frilly names and froufrou titles (unless it’s the band), but I really think “sunshine” describes these treats perfectly.
So, what are they?
Simply meringues filled with pineapple curd! It’s an excellent use for the curd and the egg whites left over when making it. It’s light and crispy on the outside and creamy and tart on the inside – perfect for parties or just dessert.
Meringues are very simple to make. You just have to make sure it’s just egg whites with no yolk, or the meringue won’t form properly.
The pineapple curd recipe is from Alaska From Scratch, and boy, is it amazing!
First, make your nests. Make one recipe basic meringue and place it in a pastry bag. You can also use a plastic bag with the corner cut off. I like using a pastry tip, too, but you don’t have to.
Next, pipe out circles on a parchment paper lined baking sheet. Make sure to make them solid circles. Pipe another circle on top of each one, leaving the center open.
Bake for one and a half hours at 275°F. Turn the oven off and let them stay in the oven another hour with the door closed. Remove and keep of the cookie sheets for another two hours before filling.
While the meringues are baking,prep your pineapple curd. I used canned pineapple for this, but if you have a fresh pineapple use that!
In the bowl of a blender or a food processor, puree pineapple until you get a texture you like. Toss it into a saucepan. Over low heat and cook until bubbling.
Whisk together egg yolks, sugar, corn starch, and salt. Temper the mixture with small amounts of the hot pineapple puree, whisking to keep the egg yolks from curdling. Once tempered, whisk into the remaining pineapple puree.
Cook mixture until it comes to a boil. Remove from heat and stir in butter. Transfer to clean storage jars.
Once the meringue nests have cooled, use a pastry bag or a spoon to fill the centers with pineapple curd. Keep refrigerated until ready to serve.
1 recipe Pineapple Curd
1 Recipe Basic Meringue
- Preheat oven to 275°F. Line a cookie sheet with parchment paper.
- Transfer meringue to a pastry bag. Pipe out circles onto the parchment paper. To form the nest walls, pipe a second layer of circles on top, making sure to leave the center open.
- Bake for 1 ½ hours, then turn the oven off. Keep meringues in the oven another hour with the door closed. Cool on cookie sheets another 2 hours.
- Using a spoon or pastry bag, fill nests with pineapple curd. Refrigerate until ready to serve.
1 c Pineapple Puree
1/3 c Sugar
3 Egg Yolks
2 Tbsp Corn Starch
2 Tbsp Butter
- Heat pineapple curd in a large saucepan until bubbling.
- Whisk together egg yolks, sugar, cornstarch, and salt. Temper and whisk into the pineapple puree. Heat until it comes to a boil and remove from heat.
- Stir in butter.