Campari Meringue
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By Camila Arango, Pluma Bakery | Photos by Jennifer Chase | Styling by Limonata Creative
- from Edible DC Winter 2019
With citrus at peak, now is the perfect time to make this lovely meringue dessert. A lively finish to any meal, its delicious and comes with a wow factor. It requires three steps, but none of them are difficult and your efforts will be appreciated by all.
Serves 8.
Meringue
4 large egg whites, at room temperature
1 tablespoon Campari
⅔ cup sugar
1 cup powdered sugar
Heat oven to 200°F. Line a baking sheet with parchment paper. Place egg whites in a mixer with whisk attachment. Whisk on medium speed until soft peaks form. Slowly add the sugars while continuing to whisk. Bring to stiff peaks. Pipe or spread the meringue into a circle on the parchment, about 8 inches diameter. Repeat twice to make 3 meringue circles. Place in oven and let dry. It will take from 1 to 2 hours.
Grapefruit Curd
2 cups red grapefruit juice
8 egg yolks
2 whole eggs
½ cup sugar
4 ounces butter, cut into chunks
Place grapefruit juice in pot over low-medium heat and reduce by half. Prepare a double boiler, or make one with a bowl large enough to sit over a pot of boiling water without touching the surface of the water. Put about 2" of water in the bottom of the double boiler or pot, and bring to a simmer over medium heat, not a boil. Whisk the yolks and eggs together. Then combine juice, whisked eggs and sugar in the bowl and place over the simmering hot water. Heat and whisk until thick. Pull off the heat and slowly whisk in cold butter, until it is all melted and combined. Cover with plastic and place in fridge to set.
Vanilla Buttercream
1 cup sugar
5 large egg whites
1 pound butter
2 vanilla beans
Place egg whites in a stand mixer with a whisk attachment, or use a hand mixer with whisks. Mix on low until soft peaks form. Mix sugar with a little water until the consistency of wet sand is created. Heat to 242°F. Slowly pour syrup into egg whites while whisking. Turn machine to medium high speed. Slowly add butter. Whisk until smooth and creamy.
To Assemble
Alternate layers of meringue and curd. Top with segments of winter citrus varieties. Blood orange, grapefruit, tangerines, Cara Cara oranges etc. Place small dollops of vanilla buttercream around citrus. Sprinkle with pomegranate arils and any extra crumbled meringue, flowers or winter herbs.
Camila Arango is a baker and co-proprietor of Pluma by Bluebird Bakery, a café concept from the well-known wholesale bakers who now have a retail shop by Union Market. Find Pluma at 391 Morse St NE, Washington, DC in The Edison. Follow them @plumabybluebird or check out their menu at plumabybluebird.com | Interested in catering or custom cake orders? Send an email to info@plumabybluebird.com.
