Crunchy Purple Yam Meringue with cream and a twist of tangy taste from lemon curd. Easy yet beautiful dessert perfect for the Easter celebration. Worth decorating with your little one too!


4 egg whites
200 g sugar
pinch of salt
1 teaspoon purple yam flavor extract
¼ teaspoon potato flour
2 teaspoons purple yam powder
few drops of purple liquid color
200 ml heavy cream, chilled
lemon curd (recipe)
chocolate candy eggs


Preheat the oven to 110ºC. Line the baking tray with baking paper. In a mixing bowl, beat the egg whites with salt for 5 minutes or until foamy. Add sugar in batches and keep beating at a high speed until the sugar has melted. Add the potato flour, purple yam powder and purple yam extract and continue beating until the mass is stiff. Add a few drops of purple liquid coloring and beat again until you reach the color desired. Transfer the meringue mixture into a piping bag with a star tip. Pipe out the meringue of a round shape into the prepared baking sheet. Bake for 45-50 minutes. Remove from the oven and allow to cool. In a large bowl, whip the cream until soft peaks. Fill each meringue with a dollop of whipped cream and a teaspoon of lemon curd. Decorate with chocolate candy eggs 🙂


candy, chocolate, cream, creamy, easy recipes, egg, flour, lemon, salt, sugar, sweet cream, yam

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