In classic French cooking, a large dessert shell made entirely of meringue is called a vacherin, so called for its resemblance to a well-known cheese; it is usually layered with whipped cream and fruit. Here, small-scale meringue shells are filled with lime curd, whose bright color is especially striking in contrast with the crisp white shells.

　　

Ingredients

Makes 16

　　4 large egg yolks plus 2 large whole eggs

　　3/4 cup sugar

　　Finely grated zest of 2 limes plus 1/2 cup fresh lime juice (from about 4 limes)

　　4 tablespoons unsalted butter, cut into small pieces

　　Swiss Meringue (recipe follows)

　　

Swiss Meringue

4 large egg whites, room temperature

　　1 cup sugar

　　Pinch of cream of tartar

　　1/2 teaspoon pure vanilla extract

　　(makes 4 cups)

　　

Step 1

Whisk together egg yolks and whole eggs. Combine with sugar and lime juice in small saucepan. Cook over medium-low heat, stirring constantly, 8 to 10 minutes, or until mixture is thick enough to coat the back of a spoon.

　　

Step 2

Stir to cool slightly. Strain into a small bowl; add butter, a piece at a time, stirring until smooth. Stir in zest; let cool completely. Cover with plastic wrap; refrigerate until chilled, 30 minutes or up to 2 days.

　　

Step 3

Preheat oven to 200°F. With a pencil, trace sixteen 2-inch circles on parchment; place parchment, penciled side down, on a 12-by-18-inch rimmed baking sheet.

　　

Step 4

Fit pastry bag with a 5/16-inch plain tip (#12), and fill with meringue; pipe meringue, starting in center of each circle and spiraling out to circle’s edge. Create a 3/4 inch-tall wall of meringue peaks by piping along outside of circle using same tip to create smooth peaks, or change tips for a more decorative edge.

　　

Step 5

Bake 20 minutes. Reduce heat to 150°F, and bake until meringue is dry and crisp, but still white, 40 minutes to 1 hour more. Let cool completely on baking sheet. Shells can be kept in an airtight container at room temperature for several weeks, as long as the weather is dry.

　　

Step 6

Fill cooled meringue shells with chilled lime curd; serve immediately.

　　

Swiss Meringue

Step 7

Fill a medium saucepan one-fourth full with water, and bring to a simmer.

　　

Step 8

Combine egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer, and place over (not in) saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. (Test by rubbing between your fingers; it should feel smooth, not at all grainy.)

　　

Step 9

With an electric mixer, beat mixture, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until just combined. Use immediately.

　　Martha Stewart's New Pies and Tarts