Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
- 3 egg yolks
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup powdered sugar
Special equipment needed:
- Stand mixer or hand mixer
- Pastry brush
- Piping bag with a round tip
Step-by-step instructions:
1. In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
2. Add the cold water and mix until the dough comes together. Flatten the dough into a disk and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 375°F (190°C).
4. Roll out the chilled dough on a floured surface to 1/4 inch thickness. Use a round cookie cutter to cut out circles of dough. Place the circles on a baking sheet lined with parchment paper.
5. In a medium saucepan, whisk together the egg yolks, lemon juice, lemon zest, and sugar. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and let cool.
6. In a clean mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Gradually add the powdered sugar and continue to beat until glossy.
7. Fill a piping bag with the lemon filling and pipe a small amount onto each circle of dough. Top with a dollop of meringue.
8. Bake for 15-20 minutes, or until the meringue is lightly browned. Let cool before serving.
Time:
Preparation time: 45 minutes
Cooking time: 15-20 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 bomboloni
Nutritional information:
Calories per serving: 210
Fat: 11g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Lime juice and zest can be used instead of lemon for a different flavor.
Variations:
- Add a teaspoon of vanilla extract to the dough for a subtle vanilla flavor.
- Top the bomboloni with fresh berries or a drizzle of raspberry sauce for a fruity twist.
Tips and tricks:
- Make sure the butter is cold when cutting it into the flour mixture to ensure a flaky crust.
- Chill the dough before rolling it out to prevent it from sticking to the surface.
- Use a piping bag with a round tip to make it easier to fill the bomboloni with the lemon filling.
Storage instructions:
Store the bomboloni in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the bomboloni in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the bomboloni on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Garnish with a sprig of fresh mint or a slice of lemon for a pop of color.
Pairings:
Serve with a cup of hot tea or coffee for a cozy afternoon treat.
Suggested side dishes:
These bomboloni are perfect on their own, but can also be served with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
- If the meringue is too runny, continue to beat it until stiff peaks form.
Food safety advice:
Make sure to cook the lemon filling until it thickens and coats the back of a spoon to ensure it is safe to eat.
Food history:
Bomboloni are a type of Italian pastry that originated in Tuscany. They are similar to doughnuts and are often filled with pastry cream or jam.
Flavor profiles:
These Lemon Meringue Bomboloni are sweet and tangy with a flaky crust and fluffy meringue topping.
Serving suggestions:
Serve these bomboloni as a dessert or a sweet snack.
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Region: Italian