Showing posts with label meringue. Show all posts
Showing posts with label meringue. Show all posts
Saturday, April 12, 2014
Meringue Drops Marengstoppar
These delicious meringue drops are the perfect accompaniment for home-made ice-cream. It’s good for using up the egg whites left over from the ice-cream making.
5 egg whites
1 tsp cream of tartar (may be left out)
1 2/3 cup sugar, white or confectioners
1 tsp vanilla essence
a dash of salt
Whip the egg whites with the cream of tartar until they form stiff peaks. Add the sugar bit by bit, whipping well in-between. Whip until the dough is stiff and mix in vanilla or other flavouring (sherry or rum is also good). Oil and flour a baking sheet, or simply line one with baking paper. Put some of the dough into a pastry bag with a big tip, and squeeze out some even sized blobs onto the baking sheet/paper. The dough will not rise noticeably, so make them the size you want the cookies to be. Bake in a warm oven (150° C) until they are dry and have started to take on a slight golden colour (if you test one for doneness, it does not matter if they are sligthy chewy right at the center). Remove immediately from the baking sheet and allow to cool before storing in a cookie tin.
Variation: Make small drops, dip them in chocolate, and serve as sweets.
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5 egg whites
1 tsp cream of tartar (may be left out)
1 2/3 cup sugar, white or confectioners
1 tsp vanilla essence
a dash of salt
Whip the egg whites with the cream of tartar until they form stiff peaks. Add the sugar bit by bit, whipping well in-between. Whip until the dough is stiff and mix in vanilla or other flavouring (sherry or rum is also good). Oil and flour a baking sheet, or simply line one with baking paper. Put some of the dough into a pastry bag with a big tip, and squeeze out some even sized blobs onto the baking sheet/paper. The dough will not rise noticeably, so make them the size you want the cookies to be. Bake in a warm oven (150° C) until they are dry and have started to take on a slight golden colour (if you test one for doneness, it does not matter if they are sligthy chewy right at the center). Remove immediately from the baking sheet and allow to cool before storing in a cookie tin.
Variation: Make small drops, dip them in chocolate, and serve as sweets.
Wednesday, February 5, 2014
Cherry meringue slice recipe
This cherry meringue slice recipe is really simple to bake and delicious to eat.
Do you delight in taking the cherry off the top of a cake and eating it? Do you love it when you bite into a soft sweet cherry whilst eating a fruit cake?
If you love eating glazed cherries then you will really enjoy eating these tasty treats.
Chefs cherry meringue slice recipe is so easy to bake that you do not even have to roll the base out, simply press the base into the oven tin.
These delightful cherry treats look appetizing and colourful and taste really delicious.
Ingredients for cherry meringue slice
Base
1/3 Cup Margarine (2oz/50g)
1/2 + 1/3 Cup Plain flour (4oz/120g)
1 Tbsp whisked egg
2 Tbsp Caster sugar
Meringue
3 Egg whites
1 Tbsp Vanilla essence
18-20 Cherries
1/2 Tbsp Candied peel
1/2 Cup Ground almonds + 2 Tbsp (2oz/50g)
1/3 Cup Caster sugar (2oz/50g)
2 Tbsp Corn starch
Picture of glazed cherries and candied peel.
How to make a cherry meringue slice
In a mixing bowl mix together the margarine, sugar and egg for the base, add the flour and bring together into slumps of pastry.
In a mixing bowl mix together the margarine, sugar and egg for the base, add the flour and bring together into slumps of pastry.
Grease and flour an 8 inch square cake tin.
Press the clumps of the pastry base into the tin using your fingers.
In a small bowl place the cherries and candied peel, pour over the vanilla.
Mix together the dry ingredients for the meringue in a separate bowl.
Mix together the dry ingredients for the meringue in a separate bowl.
Whisk the egg whites in a separate bowl until it forms stiff peaks.
This will take 1-2 minutes only.
This will take 1-2 minutes only.
Add half of the dry mixtures and half of the cherries into the egg whites.
Fold it in by moving a metal spoon over and under the egg whites, this keeps the air bubbles in the egg whites. Do not stir.
Fold it in by moving a metal spoon over and under the egg whites, this keeps the air bubbles in the egg whites. Do not stir.
Repeat the process using the other half of the dry mixture and cherries.
Pour on top of the pastry base.
Bake in a hot oven at gas mark 4 / 175C for 35-40 minutes of until bouncy and firm in the middle.
Leave to cool in the tin for a while.
Enjoy Chefs cherry meringue slice recipe.
Also see Chefs Lemon meringue pie recipe
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