Lemon Mousse in Millefeuille of Meringues Recipe

Ingredients:

• 4 egg whites
• 1 cup caster sugar
• 1 tsp cornflour
• 2 cups thickened cream
• 2 tsp gelatine powder
• 1/4 cup lemon juice
• 1 tbsp lemon zest

Instructions:

1. Preheat oven to 120°C. Line two baking trays with baking paper.
2. Whisk egg whites in a large bowl until soft peaks form. Gradually add in caster sugar, 1 tablespoon at a time, whisking well after each addition. Continue whisking until mixture is thick and glossy and sugar has dissolved.
3. Fold in cornflour.
4. Spoon mixture into a piping bag fitted with a 1cm nozzle. Pipe 12cm long lengths onto the prepared trays, spaced 2cm apart.
5. Bake for 30-35 minutes or until firm and dry to the touch. Turn off oven and cool completely in the oven with the door slightly ajar.
6. Whip the cream until soft peaks form and set aside.
7. In a small bowl, sprinkle the gelatine powder over 1/4 cup cold water. Let it sit for 5 minutes.
8. In a saucepan, combine lemon juice and zest and heat until almost boiling. Remove from heat and stir in gelatine mixture until it dissolves. Let it cool.
9. Gently fold in whipped cream into the lemon mixture.
10. Using a serrated knife, carefully cut each meringue in half horizontally to create two even discs.
11. Spoon some of the lemon mousse onto one half and sandwich with the other half to create your millefeuille. Repeat to make 6 millefeuille.
12. Refrigerate for at least an hour to set.
13. Serve chilled and dust with extra caster sugar and lemon zest, if desired.

Verdict: This Lemon Mousse in Millefeuille of Meringues recipe is a refreshing and sweet dessert that is sure to impress your guests. The tangy lemon curd mousse against the crispy light meringue creates a perfect balance of flavors and textures.

Serving Suggestions: Serve with fresh berries or a dollop of whipped cream.