Eton Mess Cookies

Eton Mess Cookies

Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!

You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.

Then I creamed the butter and golden caster sugar together.

I added the egg and vanilla extract, and stirred them together.

I mixed in the plain flour and baking powder, then folded in the freeze dried strawberries and white chocolate chips.

I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. I decided to do it this way as I didn’t want the meringues to break. I used these Meringue Drops from Iced Jems.

I baked the cookies for 14 minutes until they were golden brown.

Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.

These cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!

Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Faith, Hope, Love & Luck and Turks Who Eat.

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5 from 3 votes
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Eton Mess Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 50 g White chocolate chunks/chips
  • 18 g Packet of freeze dried strawberries
  • 25 g Meringue drops

For decoration

  • White chocolate melted
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces

  3. Cream the butter and golden caster sugar together in a large bowl using an electric whisk, or hand whisk

  4. Add the egg and vanilla extract, and whisk them in

  5. Mix in the plain flour and baking powder

  6. Using a wooden or silicone spoon, fold in the freeze dried strawberries and white chocolate chunks

  7. Spoon the mixture onto your lined baking trays, then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I put the white chocolate into a small piping bag to control the drizzle, or you can use a spoon.

  10. Once the chocolate has set, dig in!

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Blackberry & Hazelnut Roulade: GBBO Week #7

Blackberry & Hazelnut Roulade: GBBO Week #7

It was dessert week on The Great British Bake Off this week. Can you believe it’s the quarter finals next week?! It’s coming around so fast as usual. I’m going to be missing out on next week’s bake along as I’m away on holiday, but I’ll be back in time for the week after. The signature challenge was so make a sweet sponge roulade which could be filled any way the bakers liked. Mary was looking out for a spiral when the roulades were rolled up, and Paul advised against filling the roulades too much.

The bakers were trying to avoid cracking when rolling their roulades. My view has always been that a roulade should crack. Perhaps it is because they were making sponge roulades rather than meringue ones. A sponge roulade is just a swiss roll really isn’t it?! Selasi made a lemon and strawberry roulade filled with cream and lemon curd that the judges loved. Tom made a millionaire’s roulade with a nutmeg sponge, and the judges didn’t like that he’d covered up the spiral at the ends. Benjamina made a pina colada roulade which sounded really fun and her sponge was lovely and soft according to Mary, but Paul thought the coconut extract she used tasted too artificial.

Jane rolled her chocolate & hazelnut roulade from the long end, which is clearly the wrong way… maybe at home if that’s how you like it, but not on Bake Off! The judges commented on this technique, but loved her flavours. Candice made a white chocolate and passion fruit roulade with a cheesecake filling which sounded heavenly. Andrew used a clever technique to create a stripy pattern on the outside of his roulade which impressed Paul and Mary.

This week’s technical certainly veered from the theme so far of going back to basics, as the baker’s were asked to make a Marjolaine which is a French rectangular gateau featuring four layers of praline meringue, praline and chocolate buttercream and a nut coating. Thankfully for the bakers, the recipe provided seemed to have a bit more information than usual. None of the bakers had made one before, and most of them hadn’t made all of the different elements of the Marjolaine either.

They all seemed to get on with it without any major problems. One of Andrew’s meringue layers cracked but it wasn’t noticable once the gateau was constructed. I chuckled when he described it as looking like a Vienetta! There were some issues with Selasi’s meringue which meant he came last, Tom was 5th because of his piping, Jane was 4th as her meringue was too chewy, and Benjamina came 3rd due to piping issues too. Candice was 2nd as her bake was very neat, which left Andrew as 1st with a picture perfect Marjolaine!

The showstopper this week was to make two flavours of mini mousse cakes. Mary was looking forward to soft sponge textures and set mousses. Paul wanted the mousses to be full of flavour and melt in the mouth. It was hot in the tent so the bakers were concerned about their mousses setting, freezers and gelatine were used to avoid any disasters. Jane made a very impressive patterened sponge collar for her vanilla and coffee mousse. She also made a berry mousse cake with 3 different mousse flavours, she did so well to get it all done in the time and the judges were impressed.

Benjamina made apple crumble mousse, and a chocolate and coffee mousse. The appearance of her mousses wasn’t great, but the judges loved the flavours. Usually she is very good at presenting her bakes. Selasi made a rapsberry mousse with a passion fruit jelly and chocolate mint mousses, he had problems with getting his mousse to set and Paul said his chocolate mint mousses were too big. Andrew made a mint chocolate mousse and a forest fruit mousse, he presented them on a ferris wheel and got a glowing result from Mary and Paul!

Candice went a bit overboard on her gelatine in her blackberry raspberry mousse and had to make it again. Her fruity mousses were presented on top of a processo and raspberry liquer jelly. She also joined in with a bit of a theme in the tent and made a mint chocolate mousse. Tom made a Hipsters picnic where his mousse was piped between two cakes to look like finger sandwiches.The judges did not approve of this technique and said he had not delivered what they asked for.

Tom left us this week, which is the first time ever in Bake Off history that the star baker of bread week hasn’t made it to the final. Andrew won star baker which was really well deserved as he did very well in every challenge. Next week is another new theme – Tudor week!

I made this roulade before the episode aired as I’ll be on holiday when you read this. Roulade was the only thing I could guess they were making from the next week’s preview so it was an easy choice! The bakers roulades seemed more like swiss rolls to me, whereas I made a traditional meringue roulade.

I started by whisking up 140g egg whites (about 4 eggs) until stiff peaks formed. I then added 200g caster sugar with the mixer still going. Finally I added 1 tsp cornflour and 1 tsp cider vinegar and mixed it in.

I poured the mixture out onto a lined baking tray and smoothed it out.

I baked it on 160C/140C Fan/320F/Gas Mark 3 for 25 minutes.

When the roulade came out of the oven, I let it cool for 5 minutes in the tin while I prepared a sheet of baking paper dusted with icing sugar.

I then tipped the roulade out onto the icing sugar and left it there to cool fully.

When it was cool I whipped up 300ml double cream with 1 tsp vanilla extract and spread it all over the roulade. I reserved a small amount of cream for decorating the top.

I sprinkled over some chopped roasted hazelnuts, about 30g.

Then I covered it with blackberries, for any large ones I cut them in half.

I made a coulis for drizzling over the roulade by using a hand blender to mix 3 heaped tbsp icing sugar with 75g blackberries.

I gently and slowly rolled up the roulade. I used the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts.

For serving, I drizzled the coulis over the roulade, and drizzled more of it over the sliced pieces. I’ve never had this type of roulade before and it is gooooood! The meringue is really light, soft in the middle with a crunchy outside. I definitely plan on making this again, and it’s so customisable as you can fill it with different fruits and flavours.

        

I’m linking up with the Great Bloggers Bake Off 2016 hosted by Mummy Mishaps, with Bake Off Bake Along hosted by Rhyme & Ribbons and This Particular, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and Recipe of the Week hosted by A Mummy Too.

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Blackberry & Hazelnut Roulade

Ingredients

  • 140 g (approx 4 large eggs) Egg whites
  • 200 g Caster sugar
  • 1 tsp Cornflour
  • 1 tsp Cider vinegar
  • 300 ml Double cream
  • 1 tsp Vanilla extract
  • 30 g Chopped Roasted Hazelnuts
  • 200 g Blackberries
  • 3 tbsp Icing sugar

Instructions

  1. Whisk up the egg whites using an electric mixer until stiff peaks form. Add the caster sugar a spoonful at a time with the mixer still going. Then add the cornflour and cider vinegar and mix in

  2. Pour the mixture out onto a lined baking tray and smooth it out. Bake it on 160C/140C Fan/320F/Gas Mark 3 for 25 minutes

  3. Let it cool for 5 minutes in the tin and prepare a sheet of baking paper dusted with icing sugar. Tip the roulade out onto the icing sugar and leave it to cool fully 

  4. When it is cool whip up the double cream with the vanilla extract and spread it all over the roulade. Reserve a small amount of cream for decorating the top

  5. Sprinkle over the chopped roasted hazelnuts then cover it with blackberries, cut any large ones in half

  6. Make a coulis by using a hand blender to mix 3 heaped tbsp icing sugar with 75g blackberries

  7. Gently and slowly roll up the roulade. Use the reserved whipped cream to decorate the top and added some blackberries and a sprinkle of hazelnuts. Drizzle over the coulis when serving

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Midnight Blue Velvet Cake & Bake Box 5 Unboxing

Midnight Blue Velvet Cake & Bake Box 5 Unboxing
My fifth Bake Box of the year arrived last week and in typical fashion I got rather over excited about the contents. If you’ve not heard of Bake Box before it’s a bi-monthly subscription service for all the baking and cake lovers out there. Once you sign up, every two months you receive a themed box filled with bakeware items, a specialist decorative item and 6 recipe cards to inspire you. You can read my other Bake Box posts here, here and here.

This month’s theme was New York and inside the box was:

  • A giant cupcake mould
  • A mini donut mould
  • A whoopie pie mould
  • Blue food colouring
  • New York themed cookie cutters
  • Chocolate decoration sheet

I had a few favourite items in this box including the mini donut pan, giant cupcake mould and the coookie cutters!

I decided to make the blue velvet cake as I thought it looked really pretty and impressive. I had a few friends coming round and I thought it would really impress them. I followed the same sponge recipe from the Bake Box but I changed the decoration and the buttercream. That’s the great thing about Bake Box, it doesn’t just provide items and recipes, it also inspires you to bake new things.

To make the sponge I started by sieving 400g plain flour, 2 tsp bicarbonate of soda and 1 1/2 tbsp cocoa powder into a bowl.

In another bowl I mixed together 400ml buttermilk, 3 eggs, 2 tsp cider vinegar and 2 tsp vanilla extract.

The blue food colouring was supplied in the Bake Box, and I also decided to use my Wilton easier layer cake pans which I lined and greased.

In a third bowl I creamed together 350g butter and 350g caster sugar. I then added 1 1/2 tbsp of the blue food colouring. I definitely added way too much as my cake turned out bluer than I wanted, so I would suggest adding 1 tbsp or even 3/4 tbsp. It will depend on how potent your food colouring is to how much you need to use.

I added the flour mixture and the buttermilk mixture to the bowl in thirds, one at a time, and mixed between each addition.

I seperated the batter into the four greased and lined pans. I always make a hole in the middle as it stops the cakes from ‘doming’ too much in the middle.

I baked them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes, and they were definitely bluer than I wanted them to be! More like a midnight blue – hence the name of the cake! I left them to cool.

To make the cream cheese frosting I started by mixing together 600g icing sugar and 100g butter. Then I added 250g full fat cream cheese and 1 tsp vanilla and mixed it well with an electric mixer. I put it in the fridge to chill.

I’m not the most talented with fondant icing so I decided to decorate the cake with some blue, white and red meringues in keeping with the American theme. I followed a Meringue Girls recipe and started by heating the sugar in the oven on 200C/400F/Gas Mark 6 for 5 minutes. To find out the weight of sugar to use, weigh your egg whites, then double the sugar weight.

Meanwhile I whipped up the egg whites (I had 3) with 3/4 tsp cream of tartar until stiff peaks formed.

I prepared the piping bags whilst the sugar was in the oven. I turned them upside down and painted stripes of red food colouring on one, and blue food colouring on the other.

I continued to whisk the egg whites with an electric hand mixer and added the warm sugar a spoonful at a time. When it was all mixed in, I kept mixing for 5 minutes until I could rub the meringue between my fingers and could not feel any grains.

I halved the meringue and put it into the prepared piping bags. I piped it out onto baking trays. It took me a few tries to get the kisses neat, and the recipe made way more than I needed for the cake, but they were so yummy it was ok with me!

I baked the meringues on 90C/200F (it’s hard to convert this into Gas Mark as it’s less than a half) for 40 minutes.

I trimed the edges of the sponges as needed then started to stack them, spreading the cream cheese frosting between each layer. I piped the cream cheese frosting on top for a neat finish, then sprinkled some of the crumbs from trimming the sponges on top.

Finally I decorated the top of the cake with the meringues. Both the cake and the spare meringues went down really well with my friends – despite making everyone’s mouths blue! Thankfully I was told it was completely worth it. The little meringues are amazing and they just melt in the mouth, definitely a recipe I’ll use again both on their own and to decorate cakes.

        

I’m linking this cake up with Bake of the Week hosted by Casa Costello, with The Food Calendar hosted by Charlotte’s Lively Kitchen, this would be a great bake for a Macmillan Coffee Morning, and with the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary, as I used leftover egg white that I had in the freezer to make the meringues.

Disclaimer: I am sent the Bake Box free of charge, all opinions are my own.

5 from 1 vote
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Midnight Blue Velvet Cake

Ingredients

  • 400 g Plain flour
  • 2 tsp Bicarbonate of soda
  • 1 1/2 tbsp Cocoa powder
  • 400 ml Buttermilk
  • 3 Eggs
  • 2 tsp Cider vinegar
  • 3 tsp Vanilla extract
  • 450 g Butter
  • 350 g Caster sugar
  • 3/4 - 1 tbsp (depending on strength) Blue food colouring
  • 600 g Icing sugar
  • 250 g Cream cheese
  • 3 Egg whites
  • Double the weight of your egg whites Caster sugar
  • Red food colouring
  • 3/4 tsp Cream of tartar

Instructions

  1. To make the sponge sieve the plain flour, bicarbonate of soda and cocoa powder into a bowl
  2. In another bowl mix together the buttermilk, eggs, cider vinegar and 2 tsp of the vanilla extract
  3. In a third bowl cream together 350g of the butter and the caster sugar. Then add the blue food colouring, add enough for a deep blue colour
  4. Add the flour mixture and the buttermilk mixture to the bowl in thirds, one at a time, and mix between each addition
  5. Separate the batter into four greased and lined pans
  6. Bake them on 180C/160C Fan/350F/Gas Mark 4 for 25 minutes, then turn them out of the pans and leave them to cool
  7. To make the cream cheese frosting mix together the icing sugar and 100g of the butter. Then add the cream cheese and 1 tsp of the vanilla. Mix well with an electric mixer then put it in the fridge to chill
  8. To make the meringues heat the caster sugar in the oven on 200C/400F/Gas Mark 6 for 5 minutes. To find out the weight of sugar to use, weigh your egg whites, then double the sugar weight
  9. Whip up the egg whites with the cream of tartar until stiff peaks formed
  10. Prepare the piping bags by turning them upside down and painting stripes of red food colouring on one, and blue food colouring on the other
  11. When the sugar is done, continue to whisk the egg whites with an electric hand mixer and add the warm sugar a spoonful at a time. When it is all mixed in, keep mixing for 5 minutes until you can rub the meringue between your fingers and cannot feel any grains
  12. Halve the meringue and put it into the prepared piping bags. Pipe it out onto lined baking traysBake the meringues on 90C/200F (it’s hard to convert this into Gas Mark as it’s less than a half) for 40 minutes
  13. Trim the edges of the sponges as needed then started to stack them, spreading the cream cheese frosting between each layer. Pipe the cream cheese frosting on top for a neat finish, then sprinkled some of the crumbs from trimming the sponges on top
  14. Decorate the top of the cake with the meringues
 
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Queen of Puddings Cupcakes

Queen of Puddings Cupcakes
This year in the UK we are celebrating our Queen’s 90th Birthday, and of course one of the main focuses of the celebration is food. If you haven’t heard of the dessert Queen of Puddings before, it is a lemon breadcrumb base, topped with custard, then jam and finally meringue on top. I am a big fan of turning different types of desserts into cupcakes, and although I’ve never tried Queen of Puddings, it sounds extremely tasty and perfect for converting into cupcake format! I’ve used a lemon sponge as the base, filled it with creme patisserie and raspberry jam, and finally topped with Italian meringue. Surely a dessert fit for a Queen!

I started by making the creme patisserie the night before so I could cool it in the fridge  overnight. I heated 250ml whole milk with  the seeds from a vanilla pod until it reached boiling point. I then took  it off the heat and poured into a jug.

In my food mixer I whisked up 3 egg yolks (reserve the egg whites for later) with 70g caster sugar until
pale and thick. I added 23g cornflour and mixed that in. I then put the mixer on a medium speed and
poured the milk in slowly as it mixed.

I poured the mixture back into the pan and heated it up whilst stirring continuously. When it started to thicken, I started whisking it to keep it smooth and stop any lumps. I put it in a bowl, and covered it with cling film. I made sure the  cling film was touching the creme pattiserie so that a skin doesn’t form on it. I left it in the fridge overnight to cool.

I only made 8 cupcakes, but the creme patisserie and Italian meringue make enough for double, so I’ll give you the quantities for 16. To make the cupcakes I first creamed together 240g butter and 240g caster sugar. I added the zest of 2 lemons and mixed it in.

I then whisked in 4 eggs, mixing between each addition, and finally folded in 240g self raising flour.

I separated the mixture into cupcake cases and baked on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown.

I left the cupcakes to cool completely.

Using a cupcake corer, and a knife, I made holes in each cupcake.

I filled each hole with the creme patisserie.

I then covered the creme patisserie with raspberry jam, piling it on top.

I then made the Italian meringue. I started with the sugar syrup. I put 170g caster sugar and 95ml water
in a pan and let it come to the boil with the lid on. If I noticed any  sugar around the edges of the pan I brushed them away with a wet pastry brush. When the mixture boiled I took it off the heat and poured the sugar syrup into a jug.

In a stand mixer I whisked up the 3 egg whites reserved earlier with 1/2  tsp cream of tartar until they reached soft peak stage. Then, keeping the mixer on, I poured the sugar  syrup into the meringue. I was careful not to let the sugar syrup hit the side of the bowl. I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.

I dolloped the meringue on top of each cupcake using a spoon and flicked it around to give it texture.

Then my favourite bit! I got out my kitchen blowtorch and browned the meringue all over.

The cupcakes were so indulgent and delicious. The Italian meringue creates a pillowy soft marshmallow texture on top, and the fruityness of the jam compliments it so well along with the sweetness of the creme patisserie hidden inside. I certainly felt like a Queen as I enjoyed eating this divine dessert!

     

I am entering these cupcakes into myself and Cakeyboi‘s challenge Treat Petite, this month’s theme is ‘Fit For A Queen’, into the Food Year Link Up hosted by Charlotte’s Lively Kitchen, as these would be perfect for The Alzheimer’s Society’s Cupcake Day, into Tasty Tuesdays hosted by Honest Mum, with Recipe of the Week hosted by A Mummy Too and finally the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

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Queen of Puddings Cupcakes

Ingredients

  • 250 ml Whole milk
  • 1 Vanilla pod
  • 7 Eggs
  • 480 g Caster sugar
  • 23 g Cornflour
  • 240 g Butter
  • 2 Lemons
  • 240 g Self raising flour
  • 95 ml Water
  • 1/2 tsp Cream of tartar
  • Raspberry jam

Instructions

  1. To make the creme patisserie, heat the whole milk with the seeds from the vanilla pod until it reaches boiling point. Take off the heat and pour into a jug
  2. In a food mixer, or with an electric whisk, whisk 3 of the yolks from the eggs (reserve the egg whites for later) with 70g of the caster sugar until pale and thick. Add the cornflour and mix in
  3. Put the mixer on a medium speed and pour the milk in slowly as it mixes
  4. Pour the mixture back into the pan and heat it up whilst stirring continuously. When it starts to thicken, whisk it to keep it smooth and stop any lumps. Once thick, put it in a bowl, and covered it with cling film so that the cling film touches the creme patisserie. Put in the fridge to cool completely
  5. To make the cupcakes cream together the butter and 240g of the caster sugar. Add the zest of the lemons and mix in
  6. Whisk in 4 of the eggs, mixing between each addition, and finally fold in the self raising flour
  7. Separate the mixture into cupcake cases and bake on 180C/160C Fan/350F/Gas Mark 4 for 20-25 minutes until golden brown. Leave the cupcakes to cool completely
  8. Using a cupcake corer, or a knife, make holes in each cupcake
  9. Fill each hole with the creme patisserie, then cover the creme patisserie with raspberry jam, piling it on top
  10. To make the Italian meringue put 170g of the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan brush them away with a wet pastry brush. When the mixture is boiled, take it off the heat and pour the sugar syrup into a jug
  11. In a food mixer or with an electric whisk, whisk up the 3 egg whites reserved earlier with the cream of tartar until they reach soft peak stage. Then, keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl. Keep the food mixer running until the bowl feels cool
  12. Dollop the meringue on top of each cupcake using a spoon and flick it around to give it texture, then use a kitchen blowtorch to brown the meringue all over
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Lemon Meringue Pie

Lemon Meringue Pie
I mentioned in my last post, where I made a Chocolate Fudge Cake, that there are a lot of ‘classic’ bakes that somehow I have managed not to make over the years. I’m not sure how I have avoided such tasty treats, but I’ve decided that needs to change! Next on my list was this gorgeous lemon meringue pie. I also got a chance to make italian style meringue, which was another first for me. I turned once again to What to Bake & How to Bake It by Jane Hornby – which really is a superb baking book – for the lemon filling. The pastry is a recipe I have used for years and I’m not sure where it originated from. The meringue recipe was an internet find, but is a fairly standard recipe that seems to be repeated in quite a few places so again I’m not sure who deserves the credit!

I started with the pastry and rubbed 170g butter into 350g plain flour.

I added 2 eggs and brought the mixture together into a dough. I wrapped it in cling film and chilled it in the fridge for 30 minutes.

I took it out of the fridge and rolled it out onto some cling film. This stops it from sticking to the work surface and makes it easy to pick up.

I lined my tin, trimmed the edges and pricked the bottom all over with a fork.

I covered the pastry with foil, you can also use baking paper, and filled it with baking beans.

I baked the pastry on 200C (180C Fan)/400F/Gas Mark 6 for 20 minutes.

I removed the baking beans and foil, turned the oven down to 180C (160C Fan)/350F/Gas Mark 4 and baked the pastry again for another 15 minutes.

To make the lemon filling I started by whisking up 4 whole eggs and 4 egg yolks (reserving the whites for the meringue).

In a pan I melted 175g butter, 200g caster sugar and 250ml lemon juice.

Once the butter and sugar were melted I poured the mixture slowly into the eggs, whisking as I poured.

I poured the mixture back into the pan and heated it on a medium heat for 5 minutes until it thickened up.

I poured the lemon mixture into the pastry case.

I baked it again on 180C (160C Fan)/350F/Gas Mark 4 for 5 minutes. I left it to cool completely.

To make the italian meringue topping I started with the sugar syrup. I put 225g caster sugar and 125ml water in a pan and let it come to the boil with the lid on. If I noticed any sugar around the edges of the pan I brushed them away with a wet pastry brush.

In a stand mixer I whisked up the 4 egg whites reserved earlier with 1/2 tsp cream of tartar until they reached soft peak stage. Then I poured the sugar syrup into a jug, and keeping the mixer on, I poured the sugar syrup into the meringue. I was careful not to let the sugar syrup hit the side of the bowl.

I kept the food mixer running until the bowl felt cool, it had a wonderful fluffy texture and was white and shiny.

I dolloped the meringue on top of the pie using a spoon and flicked it around to give it texture.

I then got out my kitchen blowtorch and browned the meringue all over.

The lemon filling and the meringue were both melt in the mouth delicious, they perfectly matched each other with the meringue’s sweetness and the zingy tartness of the lemon. The pastry was crisp and buttery, the ideal vehicle for transporting that delicious filling into your mouth.

I had some great comments about the pie from my colleagues, including ‘amazing’ and ‘awesome’. I was very pleased it went down so well, this is a classic bake for a reason!

I’m entering this into Perfecting Patisserie hosted by BakingQueen74.

And into the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary, as this is a great recipe that uses up all of the egg whites and yolks, leaving nothing to waste. I also used some lemon juice I had frozen in the freezer for the filling.

I’m entering this into the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivations.

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Lemon Meringue Pie

Ingredients

Pastry

  • 170 g Butter
  • 350 g Plain flour
  • 2 Eggs

Filling

  • 250 ml Lemon juice
  • 200 g Caster sugar
  • 4 Eggs
  • 4 Egg yolks
  • 175 g Butter

Meringue

  • 225 g Caster sugar
  • 125 ml Water
  • 1/2 tsp Cream of tartar
  • 4 Egg whites

Instructions

  1. To make the pastry rub the butter into the plain flour
  2. Add the eggs and bring the mixture together into a dough. Wrap it in cling film and chill it in the fridge for 30 minutes
  3. Roll the pastry out and line the tin with it, trim the edges and prick the bottom all over with a fork
  4. Cover the pastry with foil and fill it with baking beans. Bake the pastry on 200C (180C Fan)/400F/Gas Mark 6 for 20 minutes
  5. Remove the baking beans and foil, turn the oven down to 180C (160C Fan)/350F/Gas Mark 4 and bake the pastry again for another 15 minutes
  6. To make the lemon filling whisk up the whole eggs and egg yolks
  7. In a pan melt the butter, caster sugar and the lemon juice together
  8. Once the butter and sugar are melted, pour the mixture slowly into the eggs, whisking as you pour
  9. Pour the mixture back into the pan and heat it on a medium heat for 5 minutes until it thickens up, keep stirring it during this time
  10. Pour the lemon mixture into the pastry case. Bake it again on 180C (160C Fan)/350F/Gas Mark 4 for 5 minutes. Leave it to cool completely
  11. To make the Italian meringue put the caster sugar and the water in a pan and let it come to the boil with the lid on. If you notice any sugar around the edges of the pan, brush them away with a wet pastry brush. Use a candy thermometer to check the temperature and when it reaches 115C/240°F it's ready
  12. In a stand mixer whisked up the egg whites with the cream of tartar until they reach soft peak stage. Pour the sugar syrup into a jug, and keeping the mixer on, pour the sugar syrup into the meringue. Be careful not to let the sugar syrup hit the side of the bowl
  13. Keep the food mixer running until the bowl feels cool, then dollop the meringue on top of the pie using a spoon and flick it around to give it texture. Finally use a kitchen blowtorch to brown the meringue all over
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Chocolate Meringue Easter Nests

Chocolate Meringue Easter Nests
Easter being so early this year is really throwing me off. I like to do a lot of baking around this time of year as there are so many fantastic foods to enjoy. I think I’ll be carrying on with Easter baking in April so I can have enough time to enjoy it all! I made a giant version of these chocolate meringue nests last year for a family dinner, I never ended up blogging about it but I knew that when Easter came around again I wanted to re-create the recipe as individual nests, and I’m so glad I did!

I started by finely grating 100g dark chocolate and then stirred 4 tbsp cocoa powder into it.

I whisked up 6 egg whites and 1 tsp cream of tartar in a food mixer until soft peaks formed.

Keeping the mixer going, I added 1 tsp vanilla extract and poured in 434g caster sugar. Always measure your egg whites and then double the amount of sugar to get the perfect meringue. Once stiff peaks formed – turn the bowl upside for the true test of this! – I turned the mixer off.

I folded the chocolate and cocoa powder mix into the meringue.

I put the meringue into a piping bag with a star nozzle and piped out nest shapes onto a lined baking tray. I got 12 in total.

I baked the meringue nests on 140C (120C Fan)/275F/Gas Mark 1 for 40 minutes.

I whipped up a 300ml pot of double cream and also grabbed a bag of Cadbury Mini Eggs.

I spooned some of the cream into the middle of each nest, added 3 Mini Eggs, and then drizzled over some melted dark chocolate to finish.

The meringues were so chocolatey and melt in the mouth, and I think we all know how well freshly whipped cream goes with crisp meringue! I thought they looked really cute. You could also top them with mini creme eggs, caramel eggs, oreo eggs… whichever you prefer!

I’m entering these into myself and Cakeyboi‘s monthly challenge Treat Petite, where the theme is Easter & Spring.

Into Tin & Thyme‘s challenge (this month hosted by Lancashire Food) We Should Cocoa, the theme is eggs.

Into Belleau Kitchen‘s challenge Simply Eggcellent, where the theme is a Celebration of Eggs and into The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I used leftover egg whites that I had frozen for the meringue.

Into Fab Food 4 All & Fuss Free Flavour‘s challenge Credit Crunch Munch hosted by Travels for Taste this month, for the same reason as above. And finally into The More Than Occassional Baker and Caroline Makes… challenge Alphabakes. The letter this month is ‘C’ for chocolate in this recipe.

 

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Chocolate Meringue Easter Nests

Ingredients

  • 100 g Dark chocolate
  • 4 tbsp Cocoa powder
  • 6 Egg whites
  • 1 tsp Cream of tartar
  • 1 tsp Vanilla extract
  • Double the weight of the egg whites Caster sugar
  • 300 ml Double cream
  • Mini Eggs
  • 6 squares Dark chocolate melted

Instructions

  1. Finely grate the dark chocolate and stir the cocoa powder into it
  2. Whisk up the egg whites and cream of tartar in a food mixer until soft peaks form
  3. Keeping the mixer going, add the vanilla extract and slowly pour in the caster sugar. Once stiff peaks form turn the mixer off
  4. Fold the chocolate and cocoa powder mix into the meringue
  5. Put the meringue into a piping bag with a star nozzle and pipe out nest shapes onto a lined baking tray
  6. Bake the meringue nests on 140C/120C Fan/275F/Gas Mark 1 for 40 minutes
  7. Whip up the double cream, spoon it into the middle of each nest, add 3 Mini Eggs, and then drizzle over the melted dark chocolate to finish
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Orange & Gingerbread Pavlova

Orange & Gingerbread Pavlova
Christmas has come around so fast, like it always does, and is only 5 days away now. I really love the modern Christmas of today, and how every year new ideas and traditions are created. Although we still love the classics of Christmas, we longer stick to them so rigidly. So if you don’t fancy Christmas pudding after your dinner this year, you can turn to practically any other type of dessert to satisfy your sweet tooth and impress your family and friends. I think this pavlova does just that! It incorporates traditional flavours of Christmas like fresh orange and spicy ginger, but it also creates a stunning centerpiece for any Christmas dinner table.

I started by making the meringue. First things first, weigh your egg whites. I used 180g egg white, this is approximately 6 large eggs. If you’re left with egg yolks, check out some ways to use it up here. Or you can now buy egg white on it’s own in a carton from Two Chicks. I set it whisking in my mixer along with 1 tsp cream of tartar until stiff peaks formed – you know this has happened when you can tip the bowl upside down without it falling out.

The reason you weigh the egg whites is so your can double the weight of your sugar. I used 180g caster sugar and 180g light brown soft sugar. I added 90g of each sugar into the mixer after the stiff peaks had formed and while it was still mixing. I also added 2 tsp ground ginger.

I then folded the remaining sugar into the meringue using a spatula.

I arranged the meringue into a circular shape on a lined baking tray. I made it flat in the center and more textured around the edges.

I baked the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then left it to cool completely.

I whipped up 300ml double cream and spread it in the middle. I sprinkled over 3 crushed up ginger nut biscuits.

I then added some orange zest, slices of orange with the rind cut off and these gorgeous dark chocolate pearls from the Chocolate Trading Co.

How’s that for a showstopper?! I was so pleased with how it turned out and the final look after decorating.

The pavlova is best eaten straight away and I had some friends round who were happy to help! The meringue is sweet and spicy, the orange is juicy and fresh, and the chocolate and biscuits add texture amongst the soft cream. It really is a heavenly dessert. Happy Christmas everyone!

I’m entering this into Simply Eggcellent hosted by Belleau Kitchen where this month anything goes.

And into Credit Crunch Munch hosted by Fab Food 4 All as I used leftover egg whites that I had frozen when I made custard with the yolks a few months ago.

And into the No Waste Food Challenge ran by Elizabeth’s Kitchen Diary and this month hosted by Jen’s Food for the same reason.

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Orange & Gingerbread Pavlova

Ingredients

  • 180 g Egg whites (approx 6 large eggs)
  • 180 g Caster sugar
  • 180 g Light brown sugar
  • 1 tsp Cream of tartar
  • 2 tsp Ground ginger
  • 300 ml Double cream
  • 3 Ginger nut biscuits crushed
  • 1 Orange
  • A handful of Dark chocolate pearls

Instructions

  1. Weigh your egg whites. Then whisk them in a mixer along with the cream of tartar until stiff peaks form - you know this has happened when you can tip the bowl upside down without it falling out
  2. The reason you weigh the egg whites is so your can double the weight of your sugar. Measure out both types of sugar to double the weight of the egg whites, and add half of the sugar mixture into the egg whites while the mixer is on. Add the ground ginger too
  3. Fold the remaining sugar into the meringue using a spatula
  4. Arrange the meringue into a circular shape on a lined baking tray. Make it flat in the center and more textured around the edges
  5. Bake the meringue on 120C/250F/Gas Mark 1/2 for 1 hour and 15 minutes. Then leave it to cool completely
  6. Whip the double cream and spread it in the middle of the meringue. Sprinkle over the crushed up ginger nut biscuits
  7. Then add the orange zest, slices of orange with the rind cut off and the dark chocolate pearls
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Rainbow Spanische Windtorte: GBBO Week #4

Rainbow Spanische Windtorte: GBBO Week #4
Dessert week on The Great British Bake Off was probably the most stressful week so far! A lot went wrong for the bakers, especially in the signature challenge. The judges requested 12 creme brulees of any flavour, except they had to be bruleed under the grill as blowtorches were not allowed. Ok, I found this really ridiculous! The kitchen ones cost about a tenner and anyone can easily get hold of one, plus they provide a much more accurate result.

Paul wanted the custard of the creme brulees to be set just right with a ‘delicate wobble’. Mary expected it to have a beautiful smooth texture. Fruit was the most popular flavour used to flavour the brulees. Alvin added blackberries to his, but forget to press the grill setting on his oven. Nadiya put a jam at the bottom of her cinnamon brulees and covered them with the custard, Mary praised the jam but the custard had split. Mat went for coconut in his brulees, but the custard did not set at all. Paul said they were not good enough. Sandy faired the worst by far with Paul labelling her custard ‘soup’.

 

Ugne made marula liquor and coffee liquor creme brulees, which had a fantastic custard according to Paul. Ian of course went for something unusual and flavoured his with pomegranate molasses, personally I can’t stand pomegranate, and the judges weren’t fans either. Tamal made a rhubarb and ginger brulee which sounded delicious and the judges loved them. Flora also made rhubarb and ginger, but went the extra mile with ginger tuille biscuits too, however her custard was not set.

The technical challenge this week was a spanische windtorte. This meringue masterpiece actually hails from Austria, and none of the bakers had ever heard of it before. It combines both swiss and french meringue techniques, as well as some sugarpaste flower making skills. Once constructed it’s filled with strawberries, raspberries and whipped cream. Sort of like an eton mess, but extremely tidy, neat and pretty. Nadiya explained that the instructions they had been given were not very specific and just said ‘make this’ and ‘make that’ without any guidance on how.

The bakers got the most confused when it came to making the violets. No one knew what a violet looked like! And frankly, who would on a baking show?! Sandy decided to crack her meringue lid down the middle to make it look like it was popping open, and we all grimaced knowing it was a bad idea! However, she managed to claim 6th place, with Mat in 7th, Nadiya in 8th and Alvin in 9th and final place. Flora was third, Ugne was second, and a very surprised Paul came first!

The showstopper this week was a stack of three baked cheesecakes, which must be sweet and not savoury. Some of the bakers used pastry bases instead of biscuit, now in my opinion, a pastry base make it a tart, not a cheesecake. Paul didn’t mind on bases as long as it was a good cheesecake. Mary admitted the challenge was quite difficult! Ian was at it again with his weird and wonderful(?) flavours. He made an apple and tarragon cheesecake, salted caramel, pecan and rosemary cheesecake, and a strawberry and peppercorn cheesecake. The judges called it ‘sheer heaven on a plate’, and Mary especially loved the apple and tarragon flavour blend. He’s brave for experimenting, but I would like to see him make something a bit more normal as well.

Alvin’s inspiration for his cheesecakes were his family, he made each of their favourite flavoured cheesecakes. Although he struggled with time and his decoration melted as the cheesecake was still warm. Nadiya made a rather impressive fizzy pop themed cheesecake using cream soda, lemonade and ginger beer. She boiled down the pop for 10-12 hours to create concentrated syrups, seriously impressive effort! She also made an italian meringue to look like a can of pop was pouring down over the cheesecakes. Paul was so impressed she managed to make the cheesecake taste so much like cream soda.

Another stand out effort was Mat’s chocolate bar cheesecakes. He had honeycomb, peanut butter and coconut cheesecakes. They looked brilliant and Mary was a huge fan of the flavours and texture. Tamal also did very well with his mango, hazlenut and rosemary cheesecake. The judges loved his flavours and the texture of his cheesecake as well as his caramel work, calling it ‘absolutely spot on’.

Flora made all her cheesecakes the same flavour and when she realised she was the only one doing the same flavour, she decided to quickly make some macarons. Sandy on the other hand made each of her cheesecakes with different bases and different fillings. Unfortunately she could not get them to stack on top of each other, and both fillings and bases were raw.

Sandy left us this week after disappointing in all of the challenges. I felt Alvin was extremely lucky to stay on and I was relieved for him. Ian won star baker again and got called teacher’s pet quite a few times! In my opinion, Tamal deserved the star. Next episode it’s a welcome change in the normal Bake Off themes, a ‘free from’ episode featuring dairy, sugar and gluten free bakes.

I decided to give the technical challenge a go this week as I’ve not tried one yet. With it being Manchester Pride Festival this past weekend I wanted to give the windtorte a rainbow decoration. Admittedly I rushed my piping and it is rather messy! But overall I thought it was fun and colourful. Here’s how to make it if you dare…

I used Two Chicks egg whites to make the spanische windtorte as it requires 12 egg whites and this just made the whole process a lot easier and saved me having 12 yolks to figure out how to use up.

I followed Mary Berry’s recipe and I started by drawing out five 20cm (8 inch) circles onto baking paper. If you have a larger baking tray you should be able to fit two circles per tray, I could only fit one per tray. Make sure the pencil drawing is on the bottom of the paper. I used the bottom of a cake tin to draw my circles.

I made the french meringue by whisking up 8 egg whites and 1/2 tsp cream of tartar in my stand mixer until stiff peaks formed. I added 475g caster sugar slowly as the mixer was still going. I find it easier to put the sugar into a jug and pour it in slowly.

I used a piping bag fitted with 1.5cm round nozzle to pipe two discs and three rings onto the lined baking trays.

I baked each ring and disc on 120C/100F/Gas Mark 1/2 for 30 minutes. I ended up with the above. I then decided to make an extra ring, so I had four in total, to make sure the windtorte was tall enough.

I blobbed the leftover uncooked meringue onto the base and stacked up the rings, using blobs of meringue between each layer to stick it all together.

I then completely covered the whole thing with the remaining meringue and smoothed the sides and top. I put it back in the oven on the same temperature for 30 minutes.

I made the swiss meringue – my first time making this – by whisking 6 egg whites and 375g caster sugar in a glass bowl over simmering water with my Kenwood kMix Hand Mixer. I used my jam thermometer to check when it reached 70C, although if you have a Sugar Thermometer then it may be easier to use that. I took it off the heat and continued whisking for at least 20 minutes until it cooled down and thickened up.

I dipped the handle of a spoon into some food colouring (I use Sugarflair), then swirled it around the inside of a piping bag, making sure to rub all the food colouring off into the bag. I did the same thing for 6 different piping bags, each with a different colour. I put a couple of spoonfuls of the swiss meringue into each bag, then snipped off the ends and piped blobs of colourful meringue all over the lid, and rainbows around the sides.

I was really rushing at this point as my mum and stepdad were due over for dinner, so my rainbow piping around the sides is an absolute mess! I would’ve much preferred to take more time and had a neater finish, but hey ho. I baked the lid and base again on the same temperature for 30 minutes.

I whipped up 600ml double cream and mixed it with 400g chopped up strawberries and 200g raspberries. I filled the meringue base with the mixture. Mary suggests adding icing sugar and orange blossom water to the mixture, but I didn’t fancy doing this as I’m not a huge fan of orange blossom water and I thought the dessert was sweet enough!

Despite my messy finish, the windtorte was a huge hit and I got some great comments on it both at dinner with my family and the next day from colleagues. I was tough going, but I’m pleased I completed it. If I’m honest I couldn’t see much, if any, of a difference between the two types of meringue. French meringue is still my favourite and definitely what I will stick to making.

It was full to the brim with delicious fruit and cream, and it quickly turned into an eton mess on the plate, delicious!

I’m entering this into the Bake Off Bake Along hosted by Rhyme & Ribbons and This Particular.

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Rainbow Spanische Windtorte

Ingredients

  • 14 Egg whites
  • 850 g Caster sugar
  • 1/2 tsp Cream of tartar
  • Food colouring
  • 600 ml Double cream
  • 400 g Fresh strawberries
  • 200 g Fresh raspberries

Instructions

  1. Start by drawing out five 20cm (8 inch) circles onto baking paper. If you have a large baking tray you should be able to fit two circles per tray. Make sure the pencil drawing is on the underside of the paper
  2. Make the french meringue by whisking up 8 of the egg whites and the cream of tartar in a stand mixer until stiff peaks form. Add 475g of the caster sugar slowly as the mixer is still going
  3. Fill a piping bag fitted with a 1.5cm round nozzle with the meringue and pipe two discs and four rings onto the lined baking trays
  4. Bake the rings and discs on 120C/100F/Gas Mark 1/2 for 30 minutes. You may need to do this in batches depending on your oven space
  5. Once they are all fully cool, pipe blobs of the leftover uncooked meringue onto the base disc and stack up the rings, using blobs of meringue between each layer to stick it all together
  6. Then completely cover the outside of the whole thing with the remaining meringue and smooth the sides and top edge. Put it back in the oven on the same temperature for 30 minutes
  7. Make the swiss meringue by whisking 6 of the egg whites and 375g of the caster sugar in a glass bowl over simmering water with an electric hand whisk. Use a candy thermometer to check when it reaches 70C. Then take it off the heat and continue whisking for at least 20 minutes until it cools down and thickens up
  8. To colour the Swiss meringue dip the handle of a spoon into one of the food colouring pots then swirl it around the inside of a piping bag, making sure to rub all the food colouring off into the bag. Do the same thing for 6 different piping bags, each with a different colour. Put a couple of spoonfuls of the swiss meringue into each bag, then snip off the ends and pipe blobs of colourful meringue all over the lid, and rainbows around the sides
  9. Bake the lid and base again on the same temperature for 30 minutes
  10. Whip up the double cream and mix it with the chopped up strawberries and raspberries. Fill the meringue base with the mixture, then add the lid
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Baking Class at Wilmslow Cookery School

Baking Class at Wilmslow Cookery School
Last weekend I was invited to Wilmslow Cookery School by Joe’s Bloggers in partnership with Curry’s and Kenwood, to experience the school’s Introduction to Baking class. I consider myself to be a fairly experienced baker, but that wasn’t going to stop me enjoying a few hours of baking fun!

We got to use Kenwood kMix Stand Mixers for our baking, which was exciting for me as I’ve never used one before. I have a mixer at home, and although it does the job, it’s not quite the same caliber as Kenwood’s mixers. As well as coming in a variety of pretty colours, they have a powerful 500W motor and a 5 litre bowl, and now you can also get a glass bowl, so you can see the food much better as it mixes. Plus they look pretty swish!

I teamed up with Kristina from Mode of Style and we called ourselves Team K – for Kat, Kristina and Kenwood of course!

We started by making some mini meringues. Sarah, the instructor showed us how to complete each step before we went back to our stations and gave it a go ourselves.

An unusual technique that I had not heard of before was to warm up the sugar in the oven at 65C before adding it to the whipped egg whites. This works in a similar way to making Italian meringue in that it cooks the egg white so your meringue will be a lot more stable and also not raw before baking. Perfect for piping directly onto a cake or tart and then blow torching, or if you want to sneak some of the mixture!

After applying some food colouring to the inside of our piping bag, we filled it with the meringue and did our best to pipe out some pretty shapes! They went into the oven for an hour to bake.

Meanwhile we moved onto the next bake, the chocolate tart. We made a chocolate pastry using the Kenwood stand mixer and then brought it together with our hands.

Kristina rolled out the mixture between two layers of cling film. I love this technique for rolling out pastry as it means you don’t have to add any extra flour to the dough, plus it keeps your work surface clean!

After lining the tin as neatly as we could, the pastry then went into the fridge to chill.

Next we moved onto our third and final bake, a Swiss Roll. The instructor had a glass bowl on her Kenwood stand mixer and it looked awesome! It was so cool watching the mixture rise and rise. I want!

We followed suit and soon we had Swiss Roll sponges fresh from the oven. They don’t take very long to bake, around 10-15 minutes.

Once the sponge was cool we spread a mixture of whipped cream and creme patisserie that the instructor had made earlier over it. Everyone else filled their rolls with strawberries, but I went for raspberries.

And then we rolled! Not the neatest Swiss Roll I’ve ever rolled, but hey ho. I liked the raspberries sticking out and the sponge was beautifully light.

To decorate the top of the roll I piped some more of the cream mixture along the top and then placed raspberries and some of the meringues we made earlier in a neat line. I was really impressed with the final effect!

Back to the chocolate tart. After blind baking the pastry we made the filling using cream, sugar, chocolate and egg yolks. We took turns carefully pouring the sauce into our pastry cases whilst they were still on the oven rack, which avoids any spills as the sauce fills the case right to the brim.

After a bit longer in the oven, the chocolate tarts were finally ready. I tried a little bit when it was still hot, but I definitely preferred this bake served cold when I got home with some cream to balance out the richness of the chocolate.

At the end of the day, not only did we get to leave with our delicious creations, but everyone also got a Kenwood kMix Hand Mixer each! I was so thrilled as I have wanted a hand mixer for a while, and to get a Kenwood one was fantastic. It was a great day and I really enjoyed it. It was a bit strange taking instructions on things I usually bake at home, but I think if you’re someone who doesn’t bake very often this class would be a fantastic way to boost your confidence.

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Rhubarb & Ginger Meringue Tartlets

Rhubarb & Ginger Meringue Tartlets
Ok I admit it… ever since I used my kitchen blow torch for the first time on the Golden Layered Simnel Cake I made recently, I’ve been dying to use it again! There’s something about a powerful tool in your hands, it’s exciting! Rhubarb is in season right now and it’s also really good for you as it’s full of vitamins and minerals. It’s most commonly associated with crumbles and warm dishes, but these Rhubarb & Ginger Meringue Tartlets are a cold dessert so they’re great for a summer dessert.

I started by making the pastry. I rubbed 85g butter into 175g plain flour until it resembled bread crumbs. I then added one egg and mixed until a dough formed. I wrapped the pastry in cling film and chilled it for 30 minutes.

To make the filling I stewed 500g fresh rhubarb, 125g soft brown sugar, 3 tbsp cornflour, the zest and juice of 1 orange, a 1cm piece of grated fresh ginger and 1/2 tsp ground ginger.

I cut out the pastry and placed it in a old yorkshire pudding tin, you can use mini tartlets tins if you have them.

I lined the pastry with baking paper and poured in baking beans. I baked on 180C/350F/Gas Mark 4 for 10 minutes

I took the baking beans and paper out and put the pastry back in the oven until baked through, this took 10-15 minutes.

I filled the pastry cases with filling and glazed the edges with some beaten egg yolk. I put back in the oven for 15 minutes.

To make the meringue I whisked up 2 egg whites, 1/4 tsp cream tartar and 1/4 tsp vanilla extract in my food mixer until stiff peaks formed. Then I slowly poured in 55g caster sugar until the meringue was thick and glossy. I put it into a piping bag.

I piped the meringue onto the fully cooled tartlets, then used my kitchen blow torch to brown the meringue all over. The tartlets were best eaten straight away, the next day they got a bit soggy, but were definitely still edible!

I served these after a roast lamb dinner and they were beautifully tangy and sweet. I loved the fresh ginger in the filling. It’s a perfect contrast to the light and fluffy meringue. A great spring and summertime dessert!

I’m entering these into myself and Cakeyboi‘s blogging baking challenge Treat Petite, where this month’s theme is ‘Hello Spring!’

I am also entering this into The Great British Rhubarb Round-Up hosted by Farmersgirl Kitchen and Lavender & Lovage.

Recipe inspired by Completely Delicious.
 
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Rhubarb & Ginger Meringue Tartlets

Servings 4

Ingredients

  • 85 g Butter
  • 175 g Plain flour
  • 1 Egg
  • 500 g Fresh rhubarb
  • 125 g Soft brown sugar
  • 3 tbsp Cornflour
  • 1 Orange
  • 1 cm piece Fresh ginger grated
  • 1/2 tsp Ground ginger
  • 2 Egg whites
  • 55 g Caster sugar
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Vanilla extract

Instructions

  1. To make the pastry rub the butter into the plain flour until it resembles bread crumbs. Add the egg and mix until a dough forms. Wrap the pastry in cling film and chill it for 30 minutes
  2. To make the filling put the fresh rhubarb, soft brown sugar, cornflour, the zest and juice of the orange, the fresh and ground ginger in a pan on a low heat until the rhubarb is soft
  3. Cut out the pastry and place it into a mini tartlet tin Line the pastry with baking paper and pour in baking beans. Bake on 180C/350F/Gas Mark 4 for 10 minutes
  4. Take the baking beans and paper out and put the pastry back in the oven until baked through, for approximately 10-15 minutes
  5. Fill the pastry cases with the rhubarb filling and put back in the oven for 15 minutes
  6. To make the meringue, whisk up the egg whites with the cream of tartar and vanilla extract in a food mixer until stiff peaks form. Then slowly pour in the caster sugar until the meringue is thick and glossy. Put it into a piping bag
  7. Pipe the meringue onto the fully cooled tartlets, then use a kitchen blow torch to brown the meringue all over
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