Kaffir Lime Meringue Cakes With Lime-Scented Papaya

Ingredients

• ½ cup confectioners’ sugar
• 4 large eggs, separated
• ¼ teaspoon cream of tartar
• 1 cup sugar
• ¾ teaspoon vanilla extract
• ½ cup plus 1 1/2 tablespoons lime juice
• ½ cup heavy cream
• ½ teaspoon salt
• 2 tablespoons butter
• 1 ½ cups finely diced (1/4 inch) papaya
• 1 teaspoon lime zest
• ¼ teaspoon minced Thai chili
• Maldon sea salt
• 4 fresh kaffir lime leaves or the finely grated zest of 1 lime

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    353 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 48 grams sugars; 5 grams protein; 161 milligrams cholesterol; 378 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Place the kaffir lime leaves or lime zest in a bowl, and microwave for 30 seconds. Repeat until the leaves are curled and brittle or the zest is dry and crumbly. Finely chop the leaves, if using. Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners’ sugar, pushing them through the sifter.
3. In a mixer, whisk the egg whites on medium speed until they form soft peaks. Add the cream of tartar, then gradually add 1/2 cup of the sugar and continue whisking until the peaks are firm and glossy. By hand, fold in 1/4 teaspoon of the vanilla and the confectioners’-sugar mixture.
4. Drop 6 grapefruit-size dollops of meringue onto the baking sheet. Create a well in the center of each mound. Press the remaining kaffir lime leaves (or lime zest) through a sifter to dust the meringue tops. Put the baking sheet in the oven, close the door and turn off the heat. Leave for 4 hours.
5. In the top of a double boiler set over simmering water, whisk together 1/2 cup lime juice, 1/2 cup sugar, cream, egg yolks, salt and 1/2 teaspoon vanilla until the mixture is thick enough to coat the back of a spoon. Remove from heat, and whisk in the butter. Cover and cool.
6. Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili. Place a meringue on each of 6 plates. Spoon about 1 1/2 tablespoons custard into the well of each meringue, and top with papaya. Sprinkle with a pinch of Maldon sea salt.

• Kaffir lime leaves are available at importfood.com.

4 hours 15 minutes