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Gourmandize
Fried Egg Meringues 9/11

© Groupe SEB

Fried Egg Meringues

These eggs aren't for breakfast! Instead, you can serve these sweet fried egg meringues as an afternoon treat or dessert.

Ingredients:

  • Lemon curd for the yolk
  • 3 egg whites
  • 1 cup sugar
  • 6 drops of white vinegar


Instructions:

  1. Preheat the oven to 200°F.
  2. Follow the step-by-step instructions for the lemon curd, which will be used for the egg yolks. Transfer the lemon curd to a piping bag and set aside for later.
  3. For the meringue: Beat the egg whites, gradually adding the sugar and continuing to beat until you get stiff peaks.
  4. Add a few drops of white vinegar and beat for another 2 minutes.
  5. Delicately scoop up some of the meringue with a spoon and spread it on a baking tray lined with parchment paper to form the egg white of the fried eggs (the amount should be enough for 4 small or 2 large fried eggs).
  6. Bake in the oven for 1 hour 30 min.
  7. After the baking time is up, remove the meringues from the oven and let cool. Pipe the lemon curd on top of the meringues into the shape of egg yolks.
  8. Enjoy!

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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!