Lemon and Coconut Meringue Puffs
I’ve made choux buns lots of times before, but I’ve always been a bit scared to tackle the craquelin. The first time I attempted it was a bit of a disaster and up until now I steered clear. This time I was determined to get it right, not just because I think it looks really effective, but also because I love the idea of a crunchy, sugary layer encasing light choux buns.
I’m a sucker for anything lemon meringue - pie, cake, ice cream, cookies - you name it, if it’s lemon meringue flavoured I can’t resist it! When it comes to making choux buns, I think the lighter the better - so a lemon cream filling is pretty much perfect. Combined with the sweet toasted meringue, there's just the right blend of sweetness to tartness!
This recipe makes around 40 bite-sized buns - and they’re be a really great addition to a dessert table. If you wanted bigger buns, you can pipe them larger - you just need to adjust the baking time. Whatever you do, these buns are best enjoyed on the same day you bake them, so make sure you have lots of hungry volunteers around to help devour them - or, you know, just a big appetite!