Ingredients:
4 teaspoons unsalted butter
4 teaspoons red currant preserves or 4 teaspoons grape preserves
9 large egg whites, at room temperature
1/2 cup vanilla sugar
1/2 lemons, zest of
4 egg yolks
1/4 cup granulated sugar
1/2 cup sifted all-purpose flour
confectioners’ sugar, for dusting
Directions:
Preheat the oven to 450 degrees
Place four 9″ oval au gratin dishes (or one large oval glass/ceramic lasagna dish) on a baking sheet.
In each small dish place 1 teaspoon butter and 1 teaspoon preserves. (If you are using a lasagna pan, smear the bottom with the butter and then with preserves.).
Combine egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric hand mixer at high speed until stiff peaks form.
Beat egg yolks with granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Lightly smooth the surface of each peak and valley.
Bake for 8 minutes, until puffed and golden.
Dust with confectioners’ sugar and serve immediately.
Servings: 4-6
Time preparation: 15 min.
Time total: 23 min.