BBC Food - Recipes - Grapefruit and pepper meringue tartlets
I like to add some freshly-ground black pepper to my meringue. It may sound odd, but the little spicy kick works really well with the acidity of the grapefruit curd.
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Cooking tools:
- Piping bag
- Piping nozzle
- Cake ring
- Candy thermometer
- Kitchen torch
- Cooling rack
- Microplane
- Pepper mill
- Tart pan
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Sifter
- Measuring cup
- Measuring spoon
- Wooden spoon
- Paring knife
- Baking sheet
- Grill
- Plastic wrap
- Refrigerator
- Spoon
- Airtight container
Ingredients
- 1 unwaxed grapefruit , zest and juice only
- 1 free-range egg plus 1 egg yolk
- 100g/3½oz sugar
- pinch of salt
- 1 heaped tbsp cornflour
- 50g/1¾oz soft butter , cubed
- 75g/2¾oz butter , very soft but not melted
- 75g/2¾oz sugar
- a generous pinch of salt
- ½ unwaxed lemon , zest only
- 2 egg yolks
- 100g/3½oz plain flour
- 2 tsp baking powder
- 2 egg whites (roughly 60g/2¼oz)
- ½ tsp pepper
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