QC reported back that the mousse of the previous attempt wasn’t sharp enough to balance the sweetness of the meringue. I, on the other hand, didn’t think the meringue itself was up to snuff. (Interesting phrase, up to snuff.)
Today, I modified the mousse recipe to give it a bit of a punch and resurrected my pavlova recipe rather than use the Italian meringue recipe I used in the previous.
I added 1/2 teaspoon of freeze dried raspberry powder for a little more acidity.
Both revisions were spot on. (Another interesting phrase.)
Here is the new recipe and method for the Key Lime Merengue Tartlets.
Key Lime Mousse Meringue Tartlets
6 (180 g) large rm temp egg whites
1 ½ cups granulated sugar
2 tsp corn starch
½ tsp cream of tartar
½ Tbsp lemon juice
½ Tbsp vanilla
½ Tsp freeze-dried raspberry powder
1 ½ c. heavy cream
¼ c. powdered sugar
1 c. sweetened condensed milk (try reducing to ½ c)
1/3 c. key lime juice
30 g of fresh squeezed lime juice
5 g of zest from the same lime
1 tsp. pure vanilla extract
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream and powdered sugar into stiff peaks.
- Zest the lime, then squeeze and collect the juice.
- In a medium bowl, mix condensed milk, key lime juice, lime juice, half the lime zest and vanilla until combined.
- Add to bowl of whipped cream. Gently fold ¼ – ½ c. in until just combined. (It wasn’t thick enough. Try to cut the sweetened condensed milk in half. Slowly add the lime mixture to the whipped cream ¼ cup at a time. Refrigerate to thicken.)
- Keep refrigerated until ready to fill the meringue cups.
- Preheat the Oven to 215˚ F. Line a large baking sheet with parchment (or Silpat) paper. Using your stand mixer, beat egg whites on high speed until soft peaks form.
- Whisk together sugar and cream of tartar. With the mixer on high, gradually add sugar and cream of tartar one tablespoon at a time, waiting between each addition.
- Beat 10 min on high speed, or until firm peaks form. It will be smooth and glossy.
- Add the cornstarch, lemon juice and vanilla extract. Continue whipping until very firm peaks.
- Divide meringue saving a few tablespoons for the kisses. Add the raspberry powder and whip until incorporated.
- Pipe a disk of meringue about 2”-2 ½” diameter then pipe around the disk to make walls about ½” – ¾” high.
- Pipe kisses of raspberry meringue on the silpat using a star piping tip. Each kiss should be ¼” – ½” high and ½” – ¾” diameter.
- Bake for 30-45 min. If the temperature is too high, or you leave them in the oven to long they will begin to brown. Check after 30 minutes and add 15 additional minutes if necessary for the surface to no longer tacky.
- Turn off the oven and leave the meringue cups in the oven to slowly cool.
- Once cool, store in an airtight container for 3-5 days at room temperature (in a low humidity place).
- When both the mousse and meringue cups are cool, pipe the mousse into the well of each tart shell.
- Place a kiss on each, sprinkle some lime zest on top of the tart and kiss.
- Serve and enjoy.