ROSALIE'S MERINGUE FLOWERS WITH LEMON CURD
Working time: 40 mins. Total time: 2 hrs., 20 mins.
5 large eggs, separated
3/4 cup granulated sugar
1/16 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup fresh lemon juice
3 1/2 tablespoons butter, room temperature
1/2 cup whipped cream, optional
Timesaver: Substitute a jam, such as Felix's Lingonberry Jam, for the lemon curd.
1. Make the meringue: Heat the oven to 200° F. Whisk 4 egg whites, 1/2 cup sugar, and cream of tartar until mixture is frothy and warm to the touch in a large metal bowl set over a pot with 1 inch of simmering water ? about 3 minutes. Remove the bowl from the heat, stir in the vanilla, and beat to stiff peaks using an electric mixer on high speed. Set aside.
2. Shape the meringues: Line two baking pans with parchment paper. Fill a large pastry bag fitted with a large star tip with the meringue and pipe 2-inch coiled rounds onto the prepared pans. Pipe small stars around the rim to form flowers. Bake for 1 hour in the middle rack of the oven. Do not open the oven door. Reduce the temperature to 175° F and continue to bake until meringues are hard and dry ? 35 to 45 minutes. Cool completely on the pans on wire racks. Store in an airtight, moisture-proof container up to 2 days.
3. Make the lemon curd: Whisk the remaining 4 yolks, egg, lemon juice, and remaining sugar together in a heavy saucepan. Set the pan over medium low heat and stir constantly until thickened ? about 13 minutes. Remove from the heat and strain into a clean bowl. Add the butter in 4 additions, stirring between each. Cool completely and chill until ready to use.
Fill the center of each meringue with 1 1/2 teaspoons of lemon curd. Garnish with fresh whipped cream, if desired.
JULIE'S KOLACHES RECIPE
1 large package(8oz.) cream cheese
1 cup butter - beat together the cream cheese and butter
Add 2 cups flour - and mix well
Jam or preserves of choice
Wrap ball of dough and refrigerate at least 4 hours and up to 4 days. Divide dough into 3 or 4 balls and roll out on well-floured counter. Cut in 3" squares (a pizza cutter works good for this). Put about 1 teaspoon of jam /preserves in center - our favorite is apricot or raspberry, do not use sugar free as it will just melt and run all over the pan. Pull all 4 corners and pinch them together - we usually moisten the edges with water to make them stick together better.
Bake 10 minutes at 375 degrees
Let cool completely, sprinkle with powdered sugar before serving or storing.
(This recipe came from my Mother-in-law she always made them at Christmas
time and I have been making them for the last 30 years for my kids)
Rodney Smith, photographer
Available @ www.rodneysmith.com