Easy Lemon Meringue Doughnuts
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Easy Lemon Meringue Doughnuts
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| Servings | Prep Time |
| 6Doughnuts | 15minutes |
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Ingredients
- 6 Cinnamon Doughnutsstore bought doughnuts – halved
- 125g Mascarpone
- 1/3cup Lemon Curd
- 1/2cup Caster Sugar
- 2 Egg Whites
Instructions
- Pre-heat a fan forced oven to 180°C (350°F)
- Add mascarpone and lemon curd to a bowl. Stir to fully combine then place in a refrigerator to chill.
- Add egg whites to a bowl and using an electric mixer, beat until soft peaks form.
- Gradually add caster sugar and continue beating until stiff peaks form.
- Spoon meringue mixture onto the top half of each of the 6 doughnuts.
- Place doughnut tops onto a baking tray and place in oven for about 8 minutes or so or until the meringue is toasted to a nice golden brown colour. Remove from oven and set aside for a few minutes to cool.
- Remove mascarpone mixture from refrigerator and spoon & spread mixture over the bottom half of each of the 6 doughnuts.
- Place the the top of each doughnut over the mascarpone mixture.
- Serve when ready. Store in refrigerator.
Recipe Notes
To toast the meringue, you can also consider the following options
- Use a kitchen torch to lightly toast the meringue
- Place under a grill (set to high).
It should be noted that if you use either of these methods, then when making the meringue, it would be best to heat and liquify the caster sugar before mixing with the egg white. This will enable the heated sugar to cook the meringue, a little, which the process of toasting in the oven would otherwise do.