Makrut Lime Meringue Cakes With Lime-Scented Papaya

Preparation

1. Step 1

   Heat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Step 2

   Place the makrut lime leaves or lime zest in a bowl, and microwave for 30 seconds. Repeat until the leaves are curled and brittle or the zest is dry and crumbly. Finely chop the leaves, if using. Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners' sugar, pushing them through the sifter.

3. Step 3

   In a mixer, whisk the egg whites on medium speed until they form soft peaks. Add the cream of tartar, then gradually add ½ cup of the sugar and continue whisking until the peaks are firm and glossy. By hand, fold in ¼ teaspoon of the vanilla and the confectioners'-sugar mixture.

4. Step 4

   Drop 6 grapefruit-size dollops of meringue onto the baking sheet. Create a well in the center of each mound. Press the remaining makrut lime leaves (or lime zest) through a sifter to dust the meringue tops. Put the baking sheet in the oven, close the door and turn off the heat. Leave for 4 hours.

5. Step 5

   In the top of a double boiler set over simmering water, whisk together ½ cup lime juice, ½ cup sugar, cream, egg yolks, salt and ½ teaspoon vanilla until the mixture is thick enough to coat the back of a spoon. Remove from heat, and whisk in the butter. Cover and cool.

6. Step 6

   Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili. Place a meringue on each of 6 plates. Spoon about 1½ tablespoons custard into the well of each meringue, and top with papaya. Sprinkle with a pinch of Maldon sea salt.