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An Exclusive Society Dedicated to Uniting Three of Life's Biggest Passions...

FFWSSignatureDESSERTS

Meyer Lemon Meringue with Almond Cookies and Berries
by Executive Chef Carlo Cavallo

While all the ingredients are very good separately, they are superb when brought together. Almond cookies complement the sweet and tangy Meyer lemon flavor.

Pairing: Semillon

Servings: 6

Meyer Lemon Curd Ingredients:
3 to 4 Meyer lemons (about 1 pound)
1/2 cup sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces

Directions:
Find a metal bowl that can fit inside a pot of simmering water (or use a bain-marie or double boiler). Finely grate zest from lemons and squeeze enough juice to measure 1/2 cup combined. In the metal bowl, combine the lemon mixture with the sugar, eggs and butter. Set bowl over the pot of simmering water and whisk continuously. Cook until the mixture is thickened and smooth and an instant-read thermometer registers 160°F. This should take around 5 minutes. Set aside.

Almond Cookies Ingredients:
3 tablespoons all purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
2 tablespoons (packed) golden brown sugar
2 tablespoons light corn syrup
1/4 cup (about 1 ounce) rough chopped sliced almonds

Directions:
Preheat oven to 400°F.
Line a baking sheet with parchment paper. Stir together the flour, melted butter, brown sugar and corn syrup in a small bowl. Mix in almonds. Drop 2 level tablespoonfuls of batter onto prepared baking sheet, spacing 6 inches apart. Using moistened fingertips, press each to 2-inch round. Bake cookies until deep golden (cookies will spread to about 5-inch diameter) for about 7 minutes or until done. Let cool on sheet until set enough to lift without tearing, about 1 minute.

Meringue Ingredients:
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt
3/4 superfine granulated sugar

Directions:
Beat the whites with cream of tartar and salt using an electric mixer at medium speed until they hold soft peaks. Increase speed to high and add superfine sugar, 1 tablespoon at a time, beating until meringue holds stiff, glossy peaks.

Final Dessert Ingredients:
1 cup of assorted seasonal berries.

To Assemble:
Place one almond cookie on plate top with a heaping tablespoon of lemon curd, and a tablespoon of fresh berries. Top with another cookie and repeat. Using a pastry bag, pipe the meringue on top. Carmelize the meringue using a kitchen torch.

Print Recipe

Featured EXPERIENCES

Chalk Hill Culinary Tour & Tasting
Tour the vineyards, our serene culinary garden, and then to the conservatory to enjoy a sit-down tasting of a selection of wines paired perfectly with small bites. For reservations, email us at Experiences@chalkhill.com

Tephra Vineyard Lunch Tour
Tour the Langtry Estate and experience a spectacular view of Guenoc Valley followed by a delicious lunch. For reservations, email us at info@langtryestate.com

Tasting with Gourmet Lunch from Wharekauhau Lodge
Toast Martinborough by enjoying a sumptuous lunch in the sun prepared by Wharekauhau's Executive Chef Tim Smith. For reservations, email us at info@tekairanga.co.nz

Featu​red Wines

Semillon - Featured

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