Lemon Meringue Milkshakes & Mini Swirl Meringues

If you hear a muffled cry for help or cake, it’s likely me from under the endless boxes and stacks of stuff I’ve been getting ready to move in a few weeks. This is the first time we’ve ever moved a full house-load of things, and after 5 years of collecting cake tools, baking supplies, cake pedestals, food props, little girls’ toys, and more (oh, so much more), I may not make it out unscathed. And the thing is, when you’re in the thick of a move and the peak of the hot summer months, creating fancy cakes isn’t as likely as I would have hoped, but that doesn’t mean delightful desserts aren’t possible and, if anything, they’re more necessary than ever.

I recently received this irresistible book, Milkshake Bar by Hanna Miles, and it hit me–milkshakes are where I need to be right now, and vice versa. This book is filled with so much chilly inspiration (think creamy, jelly-filled Doughnut Floats served with a skewer of mini doughnuts; sweet and sponge-candy-topped Honeycomb Shakes; and refreshing, bright and bubbly Raspberry Ripple Floats) that can come to be in just moments–a concept that is much-welcomed in my world right now.

After first flip through the book, I was immediately drawn to the creamy & sunshiney awesomeness that is the Lemon Meringue Milkshake. It seems that my dessert-choices have been colour-driven lately, and bright yellow has my heart these days. And, as you probably remember, I have a real thing for lemony desserts (such as these and this), and since I always have Lemon Curd in my freezer, this recipe was super-simple to make.

What’s funny is that I made these meringues the day before with the intention to blog something totally different (which I will still do), so when I saw the recipe for the Lemon Meringue Milkshake called for a mini meringue topper, I knew it was all meant to be. To make life easier, you could certainly buy some mini meringues to top yours with, but if you do have the time to make these, they are incredible on their own and really satisfy the need for a little hit of sugar–2 for the shakes and 43 for you to innocently sneak, one-by-one, from the airtight container in which they happily sit. Makes good sense, right?

Made with whole milk, ice cream, lemon curd and lemon yogurt, this milkshake is a chilly creamy, dreamy, lemon confection that is sure to hit the sweet spot. ♥ And okay, okay–I did intentionally coordinate Nevie’s jumper with the milkshake, but I simply couldn’t resist!

Here’s the recipe:

Lemon Meringue Milkshakes          {click to print}

 

 

 

 

shared with permission, as written in the book Milkshake Bar by Hanna Miles

Lemon Meringue

3 tablespoons lemon curd

300 ml/1-1/4 cups lemon yogurt

3 scoops lemon or vanilla ice cream

300 ml/1-1/4 cups milk, chilled

2 mini meringues

2 soda glasses, chilled

2 straws

a squeezy bottle of piping bag with a small round nozzle tip

SERVES 2

Put two tablespoons of the lemon curd in a squeezy bottle or piping bag and pipe a lemon spiral onto the inside of each glass.

Put the yogurt, ice cream, milk and remaining tablespoon of lemon curd in a blender and whizz until smooth.

Pour into the prepared glasses and top each with a meringue. Serve immediately with straws and a spoon to eat the meringue.

Sweetapolita’s Notes

  • I typically have this Lemon Curd in my freezer at all times, because it’s such an easy way to add sunshine to any dessert, frosting, ice cream or even drink. You don’t need to thaw it, just pull what you need and it quickly softens back up.
  • You could certainly simplify the process by using store-bought lemon curd and prepared mini meringues (if you’re lucky enough to find those in the shops near you).
  • After pouring the milkshakes and topping with the meringue, they actually kept really nicely while I photographed Neve with hers, so if you’re preparing for a group at a luncheon or party, they should present nicely, even after you prepare an entire tray of them.
  • For my mini meringues, I used the Swiss Meringue method (heating the sugar and egg whites to 140°F, then whipping until reaches stiff peaks), but you could prepare the meringues any way you’re used to or prefer. You could simplify this process by creating pure white meringues, rather than the swirl variety.
Here’s the recipe for the meringues, and although this would be a lot of work for serving a couple of milkshakes, these are crispy, melt-in-your-mouth confections that you can serve by the platter-full and they would be gobbled up in seconds. They also make delightful cupcake toppers and cake decorations. I’ve also been told that they taste particularly Keep them at room-temperature in an airtight container.

Mini Swirl Meringues

 

 

 

 

Yield: ~45 1-inch round mini meringue swirls

Ingredients

3 egg whites (approximately 90 grams/3 ounces)

3/4 cup (150 grams/5 ounces) sugar

A drop of Americolor Electric Yellow  (or colour/shade of your choice)

One Decorating Bag, 14-Inch or 18-inch

Pastry tip #1A 

Small paintbrush

Method

1. Preheat oven to 200°F. Line two baking sheets with parchment paper and set aside. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.

2. Add egg whites and sugar to the mixer bowl and fit onto the top of a medium saucepan filled with about 1-inch of simmering (not boiling) water. (Be sure the bottom of your bowl is not touching the water.) Whisk constantly but gently, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

3. Dry the underside of the mixer bowl and transfer to your stand mixer. Whip using the whisk attachment until the meringue is thick and glossy and has reached the stiff peak stage.

4. While the meringue is whipping in the mixer, fit your decorating bag with a plain round pastry tip. Fold over a cuff at the top of the pastry bag and paint 3, equally-spaced, thin lines of yellow gel colour using your fine paint brush (you can use any paint brush, but it should only be one you designate for food) from the pastry tip up toward the cuff.

5. Fill the bag with your meringue (no more than 2/3 full) and pipe small swirls onto your lined baking sheets, spacing them about 1-inch apart.

6. Bake at 200°F for 60 minutes, rotating the trays after 30 minutes. Lower the oven to 175°F and bake until dry, about 40 minutes more.

I’ll see you soon with some birthday-themed blogging!

Good luck & enjoy!



Related posts: