Filed Under: Dessert, eggs, lemon, Recipes

Teeny Tiny Lemon Meringues en Coquille d’Oeuf

This dessert is about as sweet and adorable as a fluffy baby chick, and absolutely perfect for brunch

March 10th, 2016

From Happy Hens & Fresh Eggs, by Signe Langford.

Once you decide you’re going to make this, you’ll need to start being very mindful about how you crack open the eggs you cook with; you’ll need to save up as many perfect shells as you wish to serve, with just the right opening near the top. If patience is not one of your virtues, go ahead and boil up as many as you need and make some egg salad! Serve the filled shells in egg cups with wee spoons—avoid silver—and a few simple all-butter, not-too-sweet shortbread cookies. This recipe is also a perfect excuse to buy one of those nifty kitchen torches; you’ll need one to brûlée the meringue. If you’re not into the eggshell thing, any tiny vessel will do—espresso cup, liqueur glass, shot glass, sake cup, you get the idea—but the size will change and so will your amounts.
15 meringues
  • 1 ½ cups (350 mL) Light and Fluffy Citrus Curd, chilled (recipe below)
  • 1 ½ cups (350 mL) French Meringue (recipe below)
  • ⅓ cup (80 mL) vanilla super-fine or regular sugar
  1. Prepare 2 dozen eggshells to be used as serving cups (see sidebar for instructions). Place in serving cups and set aside.

  2. Fill the prepared shells with chilled lemon curd; set aside.

  3. Top each filled shell with a nice tall dollop of meringue, or get all fancy and pipe it on. Sprinkle each with a wee bit of the sugar and brûlée with a kitchen torch. You can also try it under the broiler, but it can be tricky and tippy and I don’t recommend it.

  4. SIDEBAR How to Prepare Eggshells for use as Serving Vessels Invest in an egg topper or another sharp eggshell-cutting tool specifically designed to cleanly slice the tops off boiled eggs. I have one from Swissmar that does the job. It works well with boiled eggs, either soft or hard, but with raw eggs, it tends to shatter the shell. Once you’ve got nice empty shells, rinse them out with cold water. If you use hot, you’ll cook any remaining egg right onto the shell. Once it feels completely clean inside, and you’ve pulled out any bits of membrane, turn the shells upside down to drip dry.

Teeny Tiny Lemon Meringues en Coquille d’Oeuf
Donna Griffith