Standing Lime Meringue Cakes

According to my very hungry colleagues, these are perfect to eat with your hands. I can’t recommend doing so if it’s you’re birthday and you’re expected to shake hands… Although the other two types of cakes I made got raving reviews as well, these were gone before the others were even touched.
The recipes have been uploaded as separate recipes as well, where they are explained in a bit more detail.


For the lime curd:

  • 150gr sugar
  • pinch of salt
  • 30gr cornstarch
  • 200ml cold water
  • 25gr butter
  • 4 eggyolks
  • 65ml lime juice
  • 1/4 tsp vanilla extract
  • 1.5 tbs lime zest

For the lemon lime cake:

  • 100gr soft butter
  • 120gr sugar
  • 250gr flour
  • 1 tbs baking powder
  • 150gr milk
  • 3 eggs
  • 1 lemon
  • 1 unwaxed lime

For the almond honey tuilles:

  • 50gr flour
  • 90gr medium fine chopped almonds
  • 100gr sugar
  • 105gr butter
  • 60gr honey
  • 50gr egg white

For the Italian meringue:

  • 200gr sugar
  • 50gr water
  • 100gr egg whites
  • 1 tsp cornstarch

Makes 12


Make the lime curd:
Combine the sugar, salt, cornstarch and water in a thick based saucepan. Bring it to the boil and have it cook at a rolling boil (be careful for splutters) for two full minutes. The mixture will be translucent and thick. Take the pan off the heat and stir in the butter.

Place the yolks in a large bowl and stir them to break them apart. Add around half a cup of the hot cornstarch mixture to the bowl and stir well. Stir the hot yolk mix into the pan. Heat the curd again and have it boil for 5 minutes.
Take the pan off the heat. Stir in the lime juice and the vanilla. Leave to cool.

Make the lemon lime cake:
Zest the lime. Juice the lime and add enough lemon juice to make 100ml.
Combine the butter and sugar and beat until combined. Add the flour and baking powder and beat until just combined.
Add the lime zest, juices, the milk and the eggs. Beat until just combined, then spread the batter in a 25x25cm baking tin lined with baking paper.
Bake for 20 minutes on 170°C or until a skewer comes out dry. Leave to cool.

Make the almond tuilles:
Combine the flour, almonds and sugar. Cream together the butter and honey. Stir the egg whites to break them up but not whip them. Stir the egg whites into the butter mixture and stir until smooth. Fold in the flour mixture.

Spread the batter on a silicone mat in a very thin layer. The batter will spread.
Bake for 10 minutes on 160°C. Turn the oven down to 150°C.
Cut 7.5cm rounds from the cookie when still hot, with a greased cutter (a minimum of 24 but cut more and use the prettiest ones. Eat the leftovers). Then bake for another 5 minutes, until set but not brown. Let the cookies cool fully before taking them off the silicone. If they are pliable after cooling, bake for a couple more minutes.

Make the Italian meringue:
Combine the egg whites and cornstarch in a mixing bowl, preferably a free-standing mixer bowl if you have one.
Place the sugar and water in a saucepan with a thick bottom. Heat it to 122°C without stirring. When the sugar reaches about 114°C, turn on the mixer for the egg whites. Once the sugar reaches 122°C, take it off the heat and pour it in a very thin stream on the beating egg whites. Beat the whites until they are lukewarm but no longer hot.

Assemble the cakes:
Cut 6cm rounds from the cake.
Fit a piping bag with a small 3-4mm nozzle and fill the bag with the lime curd. Inject the cakes with the curd, being careful not to rip the cakes apart. Spread any curd “leaking out” over the cakes, this is the glue for the cookies.
Stick a tuille on each side of the cake, a bit upwards so that they can stand on their bottom and the

Fill a piping bag with the meringue. Pipe the sides of the cake with meringue. Use a burner to toast the meringue edges.

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