1/4 cup (1/2 stick) unsalted butter, melted
2/3 cup confectioners' sugar, sifted
2 large egg whites, room temperature
1/2 cup sifted AP flour
1 TB White Rum
3 large egg whites, room temperature
1/2 cup sugar
1 tsp Key Lime Zest
1/4 tsp Mint Extract
1/4 tsp Vanilla Extract
6 large egg yolks
2 tsp finely grated key lime zest,
1/2 cup fresh key lime juice
1 Makrut Lime Leaf (2 lobes), Minced fine
3/4 cup granulated sugar
2 TB White Rum
1/4 tsp Mint Extract (Not Peppermint)
Pinch of salt
6 TB cold unsalted butter, cut into pieces
Preheat oven to 325 degrees.
Sift flour before measuring
Place butter and sugar into a medium bowl.
Beat until fluffy and pale.
Add egg whites one at a time, beating after each addition.
Sift flour over mixture and mix until batter is smooth.
Fold in Rum.
Spoon 1 teaspoon batter onto a parchment lined, rimmed baking sheet.
Using the back of a teaspoon, or a small offset icing spatula, spread into a 3-inch circle.
Bake until golden, 9 to 11 minutes.
Immediately transfer cookies, to inverted small tartlet shells or brioche molds; gently press to shape.
Let them set, about 30 seconds.
Continue in this fashion with the remaining batter.
You should have about 20 shells.
If cookies harden before you have a chance to shape them, you may return them to the oven for 20 seconds to re-soften.
Store in an airtight container up to 3 days.
Reduce oven temperature to 200 degrees.
Place egg whites and sugar into the bowl over a pan of simmering water; whisk until sugar dissolves.
Remove from water bath and beat on medium-high speed until stiff peaks form and meringue is cool, 10 minutes.
Fold in Key lime zest, mint and vanilla extracts.
Transfer to a pastry bag fitted with a star tip.
Pipe 20 spirals, about 1 inch around and 2 inches high, onto a parchment lined baking sheet keeping the spacing to about 1 inch between them.
Bake for 20 minutes then reduce the oven temp to 150.
Bake for about 2 more hours, until completely dry, careful not to brown them.
Move the meringues to a wire rack; let cool completely before moving to an airtight container for storage.
Whisk egg yolks, Key lime juice, Key lime zest, Makrut lime leaves, sugar and rumin a heavy, medium saucepan.
Cook, over medium low heat, whisking constantly, until the mixture reaches 160 degrees.
Remove from heat.
Stir in salt and mint extract.
Add butter, 1 TB at a time, stirring after each addition until smooth.
Pour curd through a fine mesh sieve into a medium stainless steel bowl.
Cover the surface of the curd with plastic wrap to prevent crusting.
Refrigerate until cold and set, at least 3 hour (up to 2 days).
To serve, spoon 1 TB mojito curd into each shell.
Top each with a meringue cap.
Sprinkle tartlet with lime zest or shredded mint leaves
Pairs Well With
The summer cocktail craze captured in a dessert. It's a little involved, but the tuile and the meringues can be made up to 3 days ahead and stored in airtight containers, the mojito curd can be made up to a week in advance and stored in the refrigerator. I made these for a potluck at work and none of them survived.