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Chocolate Mousse Meringue Cake

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Chocolate Mousse Meringue Cake is basically a vacherin with a chocolate mousse filling. Two layers of meringue are sandwiched together with Nigella’s chocolate mousse, whipped cream and strawberries.  Not for the faint hearted, and definitely not for the diet conscious!

Meringues

Ingredients

6 egg whites
1.5 cup caster sugar
A few drops of vanilla essence
1/2tsp balsamic vinegar
3 heaped tbs cocoa or to taste
150g dark chocolate

Method

Preheat oven to 150degrees C (non fan forced).

Place a sheet of baking paper on each of 2 baking trays.
Roughly mark out a circle on each  – about the diameter of a dinner plate.
Spray lightly with non-stick spray.

Beat egg whites with an electric mixer until stiff.
Gradually beat in sugar, continue beating until very stiff.
Stir in vanilla and vinegar, then stir in cocoa and chopped chocolate.
Spoon onto paper circles.
Place baking trays in centre of oven.
Bake for 45 minutes.
Turn oven off, leave in oven with door ajar for further hour.

Chocolate Mousse

http://www.nigella.com/recipes/view/instant-chocolate-mousse-4

When meringues are completely cool, carefully remove from baking paper.
Place 1 meringue with flat side facing up on a plate.
Spoon chocolate mousse onto meringue, top with cut strawberries and then whipped cream.
Place second meringue on top, flat side down.
Refrigerate for at least 2 hours before serving.
Decorate with fresh berries and sprinkled chocolate as desired.

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Raspberry and Macadamia Pavlova Revisited

IMG_8972 2I described recently in this blog a wonderful meringue concoction created by my friend the Architect. I hadn’t yet had the pleasure of tasting this amazing dessert…

Today, on a beautiful Sydney day in beautiful Palm Beach, I was treated to this dessert. Maggie Beer, from whom the recipe emanates, calls it a meringue; I would describe it as a vacherin (layered meringue), but to all intents and purposes it’s a wonderful Australian pavlova – all three payers!

Meringue + raspberries + creme fraiche and whipped cream + macadamias = Nirvana!

Here is the link to the recipe and thank you to the Birthday Boy for providing the impetus for such a sensational end to the lunch!

https://thequirkandthecool.com/2014/02/04/raspberry-meringue/

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Raspberry Meringue

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This luscious meringue is a Maggie Beer recipe.

It was created by a wonderful friend, as part of his Christmas feast at home in beautiful Palm Beach. His skills as an architect are obvious in the meticulous construction!

Many thanks to the Architect for the photograph and recipe. The Architect was ably advised by the Delegator, my very dear friend of many years…

Ingredients

6 egg whites

Pinch of salt

2 cups caster sugar

1 tbl cornflour

1 tablespoon white vinegar

500 mls thickened cream, whipped

250 gms creme fraiche

3 punnets raspberries

1/2 cup macadamias, lightly roasted

Method

Preheat oven to160 degrees C (140 degrees C fan-forced). Mark 3 x 22 cm circles on baking paper. Place paper on 3 oven trays.

Beat egg whites and salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating after each addition until dissolved.

Fold in cornflour and vinegar. Spread meringue evenly onto circles.

Bake meringue disks for about 40 minutes or until dry and crisp. Cool on trays.

Combine whipped cream and creme fraiche in a medium bowl.

To serve, place 1 meringue disk on a serving plate, spread with half the cream mixture and sprinkle over 1 punnet of raspberries. Top with a second meringue disk, the remaining cream mixture and 1 punnet of raspberries. Top with the remaining meringue disk and raspberries. Sprinkle over the macadamias.

German Biscuits

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This biscuit was made by one of Quirky’s sisters. It is a fondly remembered recipe from the childhood of Quirky’s sisters. We have discovered almost identical recipes in the handwritten recipe books belonging to our mother and to our grandmother.

The origin of the recipe is uncertain – Quirky sister remembers the recipe as having been given to our grandmother by a Mrs Newman, a German neighbour. The recipe in our mother’s book attributes it to a Mrs Ward (a name unfamiliar to all the sisters!)

The biscuit, whatever its origin, is delicious, with its apricot jam filing and delicate meringue topping.

Ingredients

2 tbls butter
1/2 cup sugar
2 eggs (yolks and whites separated)
Enough SR flour to make a stiff dough
Apricot jam
Blanched almonds

Method

Cream butter and 1/4 cup sugar in a food  processor. Add beaten egg yolks and a little water. Mix in sifted flour. Roll out to about 1/4 inch thickness and place in a greased square cake tin. Bake for about 15 minutes at 160 degrees C  or until biscuit is cooked. Remove from oven.

Spread the biscuit with apricot jam to cover. Beat egg whites until stiff, then add the remaining 1/4 cup sugar, beating mixture until of meringue consistency.

Spoon the meringue over the apricot jam, creating rough peaks. Sprinkle with chopped blanched almonds. Bake in a slow oven (130 degrees C) to dry the meringue.

Remove from oven and when cool cut in finger lengths in tin.

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SAMSUNG

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Meringues

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Meringues – the quickest party food to make at short notice, and so easy. There are a myriad of things you can do with them – serve them on their own, make meringue sandwiches with a cream filling, flavour them, colour them, or pile them high into a meringue mountain which is my favourite thing to do.
Best served with champagne to cut through the cloying sweetness.

Meringue Mountain

Make meringues – flavour and colour of your choice – and pile up croquembouche style sandwiched together with vanilla cream.

Here is my no fail meringue recipe, originally from Margaret Fulton, via an old recipe of my mother.

Meringues

Ingredients
3 egg free range whites
1/8 tsp cream of tartar
1 cup caster sugar

Method

Preheat the oven to very slow – 135 degrees C. Line 2 baking trays with baking paper.

Beat egg whites at low speed with an electric mixer until frothy, add cream of tartar and beat on highest speed until peaks hold their shape. Gradually beat in 2 tablespoons of the measured sugar and continue beating for 2-3 minutes. Add all the remaining sugar at once, fold in quickly and lightly with a metal spoon.

Add your flavouring at this point or food colour. In the images below I made pink rosewater meringues as well as plain ones.

Spoon or pipe onto prepared trays. Bake for 1 1/2 hours. Leave in oven for a further 1/2 hour or until dry – longer is better.  When cool, store in an airtight container.

As this Quirky writer is a fan of all things rustic, I like my meringues free form  – but you could certainly pipe them for a more formal effect!

Assemble your meringue mountain in whatever way takes your fancy. I decorated the pink and white rosewater meringue mountain with crystallized rose petals.

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The concept for “Meringue Mountain” originated with the sister of Quirky, a very creative and colourful cook!

Note from Quirky sister:

“I make an even easier version using plain meringues cemented with vanilla flavoured whipped cream. This is great for children’s parties, afternoon teas or to serve at a dinner party. The mountain can be either passed around and individual meringues plucked from it or the meringues can be served in clumps in bowls.

I sometimes colour the cream pale pink or green and decorate the spaces between the meringues. I have used crystallised violets and rose petals – but easier and I think more effective are fresh flowers providing of course they are not remotely poisonous.

For an afternoon tea for another of Quirky’s sister’s 70th birthday I used pink plum blossom. The drought had killed most of our violets and I needed to improvise. Violet leaves or vine leaves can also be arranged in a circle to frame the base of the mountain to great effect. These are just some of the things which I do. I am sure other mountain makers will have loads more ideas.

One thing I have promised myself I will do one day is to use chocolate as decoration by moulding dark chocolate on camellia leaves. This technique was first shown to me by our former neighbour, a conservator and always consummately creative.”

The meringue mountain below is made up of sour cherry meringues and chocolate meringues. The recipes for these meringues are from delicious. December2012/January2013.

Meringue Mountain

Chocolate and Raspberry Vacherin 

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I  love meringue  – making it and eating it of course. I cook all versions of egg white and sugar creations from pavlovas to vacherins, dacquoises and plain old meringues.

A vacherin is two discs of meringue sandwiched together with cream and a yummy filling. Chocolate flavoured meringue and cream and raspberries go so well together.

INGREDIENTS

4 egg whites
1 cup caster sugar
a few drops of vanilla essence
1/4 tsp balsamic vinegar
2 heaped tbs cocoa or to taste
100gms dark chocolate
250mls cream, whipped
300gms frozen raspberries
1 tbs icing sugar

METHOD

Defrost raspberries with icing sugar.
Drain off excess liquid.
Blitz chocolate in food processor until the consistency of breadcrumbs.

Preheat oven to 150degrees C (non fan forced).
Place a sheet of baking paper on each of 2 baking trays.
Roughly mark out a circle on each  – about the diameter of a dinner plate.
Spray lightly with non-stick spray.

Beat egg whites with an electric mixer until stiff.
Gradually beat in sugar, continue beating until very stiff.
Stir in vanilla and vinegar, then stir in cocoa and chopped chocolate.
Spoon onto paper circles.
Place baking trays in centre of oven.
Bake for 45 minutes.
Turn oven off, leave in oven with door ajar for further hour.

When meringues are completely cool, carefully remove from baking paper.
Place 1 meringue with flat side facing up on a plate.
Spoon cream onto meringue, then raspberries.
Place second meringue on top, flat side down.
Refrigerate for at least 2 hours before serving.
Decorate with chocolate shavings or fresh berries as desired.

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Eton Mess

This version of Eton Mess is made up of the left over meringue mountain meringues, cream and fresh and frozen berries. Another really easy standby!

Eton Mess

 

 

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