Light and airy meringues wrap around a filling of fresh figs, lemon curd and heavy whipping cream for a dessert that’s full of fall flavor. Top each with a drizzle of honey to bring out the natural sweetness of the figs. Make these delicious treats for Thanksgiving and serve your holiday guests their own individual dessert instead of the standard slice of pie.
Preheat oven to 250°F. Draw six 4-inch circles on parchment paper, flip paper over and place on cookie pan.
In large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar. Whip until stiff peaks form. Add vanilla and whip until well combined, scraping down bottom and sides of bowl as necessary.
Using a disposable decorator bag, fitted with a 1M tip, pipe the meringue in 4-inch circles, making a rim on the outside edge.
Bake 40-45 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan.
In large bowl, whip cream until stiff peaks form. Add lemon curd, vanilla and Yellow Color; whip until well-combined, scraping down bottom and sides bowl as necessary.
To assemble, peel cooled meringues off of parchment paper. Divide the lemon whipped cream evenly among the meringue shells and top with 2 to 3 fig pieces. Drizzle with honey and sprinkle with chopped mint. Serve immediately.