Butternut Squash Meringue Box Harvest Dessert
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
47
Spice
35
Sweetness
47
Sourness
38
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 tsp
Cream Of Tartar1 cup
Whole Milk2 tbsp
Cornstarch2 tbsps
All-Purpose Flour1 pinch
Ground Cloves1 pinch
Ground Nutmeg2 tbsps
Butter (cold, cubed)1 tsp
Vanilla Extract2 cups
Heavy Whipping CreamDirections:
1
Watch how to make this recipe
2
Special equipment: A 3-inch square stencil For the meringue: Preheat the oven to 150 degrees F
3
In a stand mixer fitted with the whisk attachment, whisk the egg whites until frothy
4
Add the cream of tarter and continue to whisk until soft peaks form
5
Once the whites are at soft peaks, slowly add in the granulated sugar and continue whisking until stiff peaks form and the egg whites are smooth and glossy
6
Place a nonstick baking pad on an upside-down baking sheet and then spray with nonstick cooking spray
7
Scoop the meringue into a square shape using a 3-inch square stencil
8
Smooth out the edges and make the squares even with a long, flat icing spatula
9
Make as many squares that can fit onto the baking sheet
10
You'll need 6 sides to make a full box, so make sides based on how many boxes you want to make
11
Remove the stencil
12
Bake the meringue until set and not tacky to the touch, 3 hours
13
The meringue should have no color on it after baking
14
For the diplomat cream: In a saucepan, bring the milk to a light simmer
15
In a bowl, lightly whisk the squash puree, 1/4 cup of the granulated sugar, the cornstarch, flour, cinnamon, cloves, nutmeg and yolks until smooth
16
Add half of the steaming milk into squash mixture very slowly, whisking as you pour
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Whisk in the remaining milk
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Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick, 3 to 4 minutes
19
Remove from the heat and add the cubed butter and vanilla, mixing until the butter melts
20
Cover the mixture with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming
21
Cool the pastry cream completely
22
Once the pastry cream is completely cool, place the heavy cream and the remaining 1 tablespoon granulated sugar in a stand mixer fitted with the whisk, and whip until stiff
23
Fold the whipped cream into the cooled pastry cream to create the diplomat cream
24
Keep refrigerated
25
Use royal icing as the glue between the sides of the box, leaving one side open
26
When the box is set, spoon the diplomat cream into the box and top with the final side as the lid
27
Dust with cinnamon and confectioners' sugar to garnish, and then serve