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Posts Tagged ‘meringue’

Bedstefars Skæg

Bedstefars Skæg

This cake is one of those old-fashioned danish cake that you may, or may not, remember from your childhood. I am not really sure I tasted this cake when I was a child, but the topic came up and it just sounded so delicious that I had to make it (anything with meringue, and I’m game). And the cake did not disappoint. The cake is soft and buttery and the combination of raspberry and soft, sweet meringue is very delicious. Enjoy!

Bedstefars Skæg (16 servings)

Ingredients:

185 g unsalted butter, room temperature (6.5 oz)

225 g sugar (8 oz)

3 egg yolks

275 g all-purpose flour (9.7 oz)

3/4 tsp baking powder

1/2 tsp salt

175 ml milk (6 fl oz)

6 oz seedless raspberry jam

3 egg whites, room temperature

185 g sugar (6.5 oz)

Directions:

Preheat oven to 200 degrees C (390 degrees F). Spray a 9 x 13 inch  (23 x 33 cm) pan with baking spray and line pan with parchment paper extending over edges, set aside.

Beat butter and suger until smooth. Add egg yolks one at the time and continue to beat until homogeneous. Sift flour, baking powder and salt into butter mixture, add milk and using a spatula fold everything together until smooth, batter will be a little thick. Drop batter into prepared pan and spread out into corners. Bake for 15 minutes and let cake rest on a cooling rack while meringue is made.

Beat egg whites until frothy, slowly add sugar and beat on high speed until stiff peaks form.

Spread raspberry jam out over cake in a thin layer. Top the cake off with the meringue, sealing the edges and bake for another 15 minutes or until golden. Serve at room temperature and enjoy!

Source: slightly adapted from Anne Au Chocolat

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Eton Mess

Eton Mess

Eton Mess gets its unique name from Eton college in England where it is the traditional dessert served at their annual cricket game. To me this dessert is also perfect for a summers evening and if you are having visitors over, it takes no time at all to assemble.

You can make this dessert even easier if you use store-bought meringue cookies, but in case you are unable to find the cookies at your local store, I have included a Meringue recipe here. The recipe calls for superfine sugar, but if you don’t have that on hand you can simply just place regular granulated sugar in a food processor and process for 60 seconds, and voila, you have superfine sugar.

Eton Mess – makes 4-6 servings

Ingredients:

450 gram fresh strawberries (approx 16 oz)

1-2 tablespoons sugar

240 milliliter heavy whipping cream (8 fl oz or 1 cup)

meringue cookies

shaved chocolate, for decoration

Directions:

Rinse strawberries, remove tops and cut into halves or quarters. Sprinkle strawberries with sugar and set aside to macerate for at least 30 minutes.

Beat whipping cream until it starts to thicken, but is still soft. Break meringue cookies into bite size pieces.

Layer strawberries, whipped cream and meringue cookies into your serving glass, finishing off with shaved chocolate. Served immediately and enjoy!

Meringue Cookie (makes 80 cookies)

Ingredients:

3 large egg whites, at room temperature

1/4 teaspoon cream of tarter

150 gram superfine sugar (5.3 oz)

1/4 teaspoon pure vanilla extract

food color, optional

Directions:

Preheat oven to 200 degrees F (93 degrees C). Line baking sheets with parchment paper and set aside.

Place egg whites in a bowl and beat until foamy. Add cream of tarter and beat on medium-high speed until egg whites hold soft peaks. Continue to beat and add sugar, a little at a time, until meringue hold stiff peaks. Beat in vanilla extract and food color (if desired).

Take a small amount of meringue and dap it on the underside corners of the parchment paper, to anchor the paper in place. Load meringue into a pastry bag fitted with a decorative tip of your choice and pipe 1 1/2 inch (about 4 cm) rounds of meringue onto parchment paper. You can pipe the meringue pretty close together since it will not spread out during baking, like a cookie might. Alternatively, you can simply just spoon small mounds of meringue onto parchment paper. Bake meringue in the middle of oven for 1 1/2 to 1 3/4 hours, rotating baking sheets halfway during baking. Turn oven off and let cookies sit with oven door closed for several hours or overnight, to finish drying.

Source: adapted from Joy of Baking

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Strawberry Cupcakes with Strawberry Meringue Buttercream

Strawberry Cupcakes with Strawberry Meringue Buttercream

I have been soaking up the last little bit of spring here in Virginia Beach before the summer heat hits us. I went to the local Farmers Market to get fresh fruit and I came home with a couple of trays of the most amazingly fragrant and sweet Pungo strawberries. Some of the strawberries went into the freezer and a lot of them went into these beautiful cupcakes. Although this recipe for the Strawberry Meringue Buttercream is a little challenging, let me assure you that it is well worth the effort. The buttercream is silky smooth and sweet and the cupcakes are soft and fluffy. This recipe is a keeper. Enjoy!

Making strawberry cupcakes

Making strawberry cupcakes

It is important to pay attention to the details in these two recipes. When measuring out the strawberries for the cupcakes they should be finely chopped, however, when measuring out the strawberries for the buttercream they are coarsely chopped, it makes a difference in the finished weight of strawberries you’ll end up with. I would have measured the strawberries for you but my scale finally gave out on me. When making this frosting make sure you are accurate, not generous, with the amount of strawberries you end up using for the buttercream.

Coarsely chopped strawberries. Strawberry puree and other ingredients. Starting to beat egg whites and sugar over waterbath. Finished beating, making sure they are completely smooth between your fingers. Beating meringue to a stiff, shiny peak. Finished buttercream.

Coarsely chopped strawberries. Strawberry puree and other ingredients. Starting to beat egg whites and sugar over waterbath. Finished beating, making sure the egg whites feel completely smooth between your fingers. Beating meringue to a stiff, shiny peak. Finished buttercream.

Strawberry Cupcakes (makes 34)

Ingredients:

2 3/4 cup all-purpose flour

1/2 cup cake flour (not self-rising)

1 tablespoon baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 1/4 cup sugar

1 1/2 teaspoon pure vanilla extract

3 large whole eggs plus 1 egg white, at room temperature

1 cup milk

2 cups fresh strawberries, rinsed, hulled and finely chopped, plus 10 more for garnish if desired

Strawberry Meringue Buttercream Frosting (makes 5 cups)

Ingredients:

1 1/2 cups fresh strawberries (8 ounces), rinsed, hulled and coarsely chopped

4 large egg whites, at room temperature

1 1/4 cups sugar

1 1/2 cups unsalted butter (3 sticks), cut into tablespoons, room temperature

Directions for Strawberry Cupcakes:

Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.

Sift together both flours, baking powder and salt. Using an electric mixer on medium-high speed, beat butter, sugar and vanilla extract until  thick and smooth. Add whole eggs and the egg white one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Reduce mixer speed to low and add flour mixture in two batches, alternating with the milk, beating until well combined. Add chopped strawberries to the batter and fold them in by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake for 25-30 minutes, rotating tins half-way through, until golden and a cake tester inserted into the center of cupcake come out clean. Place tins on a cooling rack and allow to cool for 15 minutes, then turn cupcakes onto rack and allow to cool completely.

Directions for Strawberry Meringue Buttercream:

Puree strawberries in a blender and set aside. In the bowl of your stand-mixer, combine egg whites and sugar. Place bowl over a cooking pot with a small amount of simmering water. Whisk egg whites and sugar constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between two fingers).

Attach the bowl to stand-mixer fitted with the whisk attachment. Starting on low and gradually increasing speed to medium-high mix until stiff and shiny (not dry) peaks form, 10 to 15 minutes. Mixture should now have cooled down (test by touching bottom of bowl). With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter have been added, scrape down sides of bowl and switch to the paddle attachment. Continue to beat on low speed for 2 minutes to eliminated air bubbles. Add strawberry puree and beat until combined.

Cupcake assembly:

Load buttercream into a pastry bag fitted with a large open star tip. Pipe the buttercream onto each cupcake. Store cupcakes in an airtight container in refrigerator. Bring to room temperature before serving. Enjoy!

Buttercream storage:

Keep buttercream at room temperature if using the same day, or transfer to an airtight container and store in refrigerator for up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Source: Martha Stewart’s Cupcakes

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Dark Chocolate S’mores Pie

I came across a big secret the other day. It’s called The Secret Recipe Club and here is how it works. It’s a club created by Amanda from Amanda’s Cooking which you can join. Every month you are assigned a participating food blog which you then secretly visit and choose one of their recipes to make/bake and blog about. Someone is then in turn assigned to your blog and makes one of your recipes and so on. On reveal day everyone post their recipes at the same time and the secret is out of the bag, I thought this sounds like a lot of fun.

My Secret blog turned out to be a very lovely food blog named Alli-n-son and it’s run by Allison who is the busy momma of two very cute little boys. Allison’s blog is filled with lots of delicious food and desserts. After much going back and forth trying to decide on what to make, I finally decided on Alli’s tempting Dark Chocolate S’mores Pie.

This S’mores Pie quickly became a bit of a hot topic around our house because I wanted to make it with a meringue topping instead of the traditional marshmallows, and so you see, technically it is no longer a S’mores Pie. This is true! Meringue is made with sugar and egg whites while marshmallows are made with sugar, corn syrup and gelatin. Not the same thing I admit, but both white, soft and fluffy 🙂 so therefore in my mind an acceptable substitute. I had to take the topic to my work for other opinions and imagine they all sided with my husband 😦 But as we all know, “you can always tell a Dane, but you can’t tell em much”. Yes that’s right, the stubborn Dane came out in me and so it is a S’mores Pie with Meringue topping.

Dark Chocolate S’mores Pie with Meringue Topping

The pie came out much better than expected. Originally I made this pie with cinnamon graham crackers which was too sweet, so I would recommend using regular graham crackers. Also, with the Meringue topping, the pie is best the same day it’s made. Other than that, wonderful pie and a lot of fun to make.

Ingredients:

For the crust:

1 1/3 cup graham cracker crumbs (123 g or 4.3 oz)

1/4 cup granulated sugar (55 g or 1.9 oz)

4 tablespoons butter, melted (56 g or 1.9 oz)

For the filling:

4 egg yolks

1 cup granulated sugar (220 g 7.7 oz)

1/4 cup cornstarch (33 g or 1.1 oz)

6 tablespoons cocoa powder

a pinch of sea salt

3 cups skim milk (710 ml or 24 fl oz)

2 tablespoons unsalted butter, at room temperature (28 g or 1 oz)

2 teaspoons pure vanilla extract

For the topping:

4 large egg whites

1/2 cup plus 2 tablespoons granulated sugar (130 g or 4.6 oz)

1/2 teaspoon cream of tartar

Directions:

To make the crust:

Preheat oven to 375 degrees F (190 degrees C)

Place graham crackers in a food processor or blender and process until you have a fine crumb. Place cracker crumbs, sugar and melted butter in a small bowl and stir to combine. Place crumb mixture in a 9 inch baking dish and gently press crumbs out and up the sides of the pie dish. Bake in oven for 8-10 minutes or until golden. Set aside to cool. Shut oven off but keep oven door closed to preserve the heat for later use.

To make the filling:

In a medium bowl using an electrical mixer, beat egg yolks to combine and set aside. In a medium sauce pan combine sugar, cornstarch, cocoa powder, salt and milk. Whisk vigorously to combine at first, then set heat to medium and bring mixture to a simmer stirring frequently. Allow to simmer for 1 minute, remove from heat.

While beating the egg yolks, slowly add 1 1/2 cups of the chocolate mixture to the egg yolks. Then pour the beaten egg mixture back into the sauce pan with the remaining chocolate mixture, return to the stove and over medium heat bring mixture back up to a simmer. Allow to continue to simmer for 1 minute, stirring constantly. Remove from heat, add butter and vanilla, stir to combine. Pour pudding mixture into baked pie crust and set aside, the pudding filling will continue to set.

To make the topping:

Separate the egg whites from the yolks and place the egg whites in a clean, dry bowl of your electrical mixer. Using the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Meringue should still have a glossy appearance.

Preheat oven to 350 degrees F (176 degrees C)

Spread meringue over the pie filling or fill meringue into a piping bag fitted with a decorating tip and pipe meringue onto the pie filling, starting in the center working your way out to the edge of pie. Return the pie to the oven and bake for 10 to 15 minutes or until peaks are golden brown.

Place on wire rack and allow to cool. Serve and enjoy same day!

Source: crust and filling adapted from Alli-n-son, meringue is from Joyofbaking

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Kyskager - Meringue Cookies

Kyskager – Meringue Cookies

Who doesn’t love Meringue cookies. Light, fluffy, crunchy and oh so sweet little tasty treats and good for you and they contain no fat what so ever 🙂 Meringue cookies are called Kyskager in Danish and they are always a popular cookie on the coffee table, especially with the children.

These cookies are really fun to make. Yeah you get all sticky, at least I did, but the piping is awesome. Helpful hints: it’s easier to separate the egg whites from the yolks when the eggs are cold. Once separated make sure egg whites are brought up to room temperature before making the meringue. Make sure your bowl and beaters are very clean. If there is grease on your equipment it will prevent the egg whites from expanding. Store meringue cookies in a dry airtight container.

Kyskager - Meringue Cookies

Kyskager – Meringue Cookies

Ingredients:

 4 whole egg whites, at room temperature

1 cup sugar

1 tsp almond extract

1/2 tsp cream of tartar

10 drops food coloring

Directions:

Preheat oven to 225 degrees F. Beat egg whites in a large bowl with an electrical mixer on medium speed until frothy. Add cream of tartar and beat until soft peaks form. Increase speed to medium-high. Add sugar 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until blended. Spoon meringue into pastry bag and pipe out cookies onto parchment paper about 1 inch apart. If you don’t have a pastry bag with tip attachments, you can use a ziplock bag by snipping off one corner of the bag or you can simply drop the meringue onto the parchment paper by the teaspoon full. The meringue cookies will fill up 2 large baking sheets. Bake both sheets of cookies at the same time for 45 minutes. Turn the oven off. Let the meringues stay in the oven for 1 hour or until cool.

Source: Tasty Kitchen

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