Flavorfulz

Lemon Meringue Pie in a Toasted Coconut Spoon

Lemon Filling

3 large whole eggs
3 large egg yolks, save the egg whites for the meringue
150 g granulated sugar
juice of 2 lemons
100 g unsalted butter, softened & cubed

Meringue

3 large egg whites
125 g granulated sugar
1 teaspoon vanilla extract

Lemon Filling

In a small pot, stir together all the eggs, sugar, and lemon juice.

Heat on medium heat, stirring constantly until the mixture thickens considerably into a custard consistency, about 15 minutes.

Stir in the butter, one cube at a time, until all the butter has melted and incorporated.

Transfer filling to a bowl and press a piece of plastic wrap onto the surface of the custard to prevent a skin from forming while it’s cooling.

Once the lemon filling has cooled to about room temperature, transfer to a squeeze bottle and chill in fridge until cool.

Meringue

In a pot, bring about 1” of water to a simmer.

In a large mixing bowl, stir together the egg whites and sugar.

Place the bowl on top of the pot of simmering water to create a double boiler. Make sure the bottom of the bowl does not touch the water.

Heat the egg and sugar mixture while stirring constantly until all the sugar has dissolved, about 4 minutes. When you rub a small amount of the syrup between your fingers, it should be smooth without any grittiness.

Remove the bowl from the pot. Add in the vanilla extract. Use an electric mixer to whisk the egg whites on high speed until it becomes stiff peaks, about 5-7 minutes.

Arrange Toasted Coconut Spoons on a sheet pan with stem on edge to keep upright.

Squeeze a small amount of lemon curd in the bowl of the spoon.

Fill a small scoop with the whipped meringue and place over curd.

Toast the meringue with a torch and enjoy!

So many amazing flavor pairings at Material Good on Newbury Street in Boston:

Italian Herb Spoons with Caprese salad and Burrata foam

Wasabi Sesame Spoons with Seared Tuna and Jicama Slaw

Parmesan Black Pepper with Roasted Tenderloin, Boursin Cheese and Truffled Chimichurri

Thank you Charlton Becker Catering LLC for executing a beautiful display

Thank you Charlton Becker Catering LLC for featuring our miniature spoons at this beautiful happy hour event!

Caprese Salad | Burrata Foam | Italian Herb Spoons

Pretzel Spoons | Apricot | Grilled Chorizo | Smoked Pop Mustard Seeds

Check us out at Booth #4610 at the Summer Fancy Foods Show with Sunday June 28th & Monday June 29th

Salted Caramel Apple Spoons with Crème Brulee

Custard Recipe

1 Cup Heavy Cream
6 Egg Yolks
3 T Sugar
1 t Vanilla Extract

Heat cream in a double boiler until steaming
In a separate bowl whisk egg yolks, sugar and vanilla until yolks are pale yellow
Slowly add hot cream while whisking
Place over double boiler and whisk vigorously until it forms a thick custard
Let cool to room temperature
Transfer to a squeeze bottle

uses our sweet miniature spoons on their petit fours displays. This display features our white chocolate spoons with crème brulee. Here is how they do it:

Heat 1 cup of heavy cream in a double boiler.
Add 5 egg yolks to a separate bowl and add 3 T of sugar plus 1 t vanilla extract
Whisk yolks until they are pale yellow
Slowly whisk hot cream into yolks
Place mixture over double boiler and continue whisking vigorously until it forms a thick custard
Let custard cool to room temperature and transfer to a squeeze bottle
Add a small piece of plastic wrap on squeeze bottle and then add cover
Bring a sleeve of spoons, custard, sugar, torch and half sheet pans to event
Arrange spoons on half sheet pan placing stem on edge of pan so bowl is upright
Remove plastic from squeeze bottle and add a small amount of custard to each spoon bowl
Top custard with a sprinkle of sugar
Torch sugar to form a crust

The smell of the brulee creates positive attention and clients typically enjoy one or two before their guests arrive. Always a huge hit!

For this recipe and more visit our website