Ingredients
Method
1.Process the biscuits until fine crumbs form. Divide crumbs between 12 x 1/3-cup shot glasses. Spoon curd into a piping bag; pipe curd onto crumbs in glasses.
2.Whisk egg whites and sugar constantly in a small saucepan over low heat for 2 minutes or until mixture reaches 50°C. Transfer to a small bowl; beat or whisk with an electric mixer on high speed for 10 minutes or until firm peaks form and sugar is dissolved.
3.Spoon meringue into a clean piping bag fitted with a 1cm plain tube. Pipe meringue on top of the curd. Using a kitchen blowtorch, lightly toast meringue until golden.
• To test if sugar has dissolved in the meringue, rub a small amount of meringue between your thumb and finger. You will be able to feel if there are any undissolved sugar grains • Heating the meringue mixture stabilises it and prevents excess liquid seeping out of the meringue (‘weeping’) on standing.
Note
