Brown Sugar Meringues With Raspberries And Spiced Oats

 

Brown Sugar Meringues With Raspberries and Spiced Oats

Every component of this dessert is a winner but it is the oat topping that willl go back for just one more spoonful.  Serves 4

Ingredients:

3 large egg whites

7/8 cup 170g light brown sugar

 5 ounce (150g) pack of raspberries

1 tablespoon (10g) confectioners sugar

1 teaspoon (10ml) Cointreau *optional

1/2 orange (scrubbed) zest

1 teaspoon cider vinegar

1 cup (250 ml) double cream, to serve

Caramelized Spiced Oats

1 cup (100g)  jumbo rolled oats

1/3 cup (60g)  light brown soft sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon fine salt

Directions:

Meringues:

NOTE:  This is not a recipe for a humid day

Preheat the oven to 250* F ( 120*C )   Line a large baking tray with baking parchment paper.  In a clean bowl with a hand mixer or in the bowl of a free standing mixer, whisk the egg whites to a stiff peaks.  Add the sugar 1 tablespoon at a time, whisking until you have a firm glossy meringue, (5 to 7 minutes). Using a spoon scoop onto parchment paper 4 well spaced nests.  With the back of a spoon gently press the center to leave space for the filling.  Bake for 1 hour and leave in the oven to cool for 2 hours or overnight.

Oats:  Preheat the oven to 325*F  (160*C) .  Line a baking sheet with parchment paper.  Put the oats in a bowl and set aside.  In a small pan over low heat, melt the butter and sugar sitrring occasionally (6 to 10 minutes).  Add the salt and the spices mix again and pour over the oats in the bowl and toss to coat and toss to coat.  Spread out on the baking tray and bake 30 minutes stirring halfway until golden.  Set aside to cool.

Put the raspberries in a bowl with the icing sugar and Cointreau if using,  the orange zest, and the vinegar.  Stirring to combine allowing the raspberries to break up a little.

When ready to serve place the double-cream in a chilled bowl and using a balloon whisk, beat to soft peaks.  Place a meringue on a plate, add a dollop of whipped cream, and spoon over the raspberries.  Top

with some caramelized spiced oats to finish.

TIP:  Store any left over spiced oats in an airtight jar or container for up to 2 weeks.  Sprinkle over ice cream, yogurt, or fruity compote. 

Chocolate Mousse From Yotam Ottolenghi

 

Chocolate Mousse From Yotam Ottolenghi

A soft and fluffy chocolate mousse from Yotam Ottonleghi's test kitchen that will surely impress your guests. 

It was served at our Easter meal. Definitely a 5* dessert!
Ingredients
1 ½ Tablespoons instant coffee powder not granules
1 ½ teaspoons unsweetened cocoa powder
1 teaspoon vanilla bean paste or vanilla extract
1 Tablespoon maple syrup
1 cup (240 milliliters) heavy cream cold
2 large egg whites: save the egg yolks for ice cream!
6 Tablespoons granulated sugar
Pinch salt

Directions:                                                                                             In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl if using a handheld mixer, add the coffee, cocoa powder, vanilla paste (or extract), maple syrup and cold heavy cream. Turn the mixer to medium high speed until you achieve soft peaks, about 2-3 minutes. I actually turned my mixer to high to achieve this. Transfer the contents to a separate (large bowl).

Wash the stand mixer bowl and the whisk attachment so it's sparkly clean and make sure you dry them completely before moving on to the next step. Trust me on this - I tried to get lazy by not washing the bowl or the whisk attachment and ended up failing on the next step and wasting precious eggs!

In the bowl of your clean stand mixer fitted with the clean whisk attachment (or in another clean large bowl), add the egg whites. Mix on high speed until it starts to froth and get bubbly, about 1-2 minutes.
Turn the mixer down to low and slowly stream in the sugar and the salt. Turn the mixer back to high speed until the egg whites turn shiny and you get medium peaks.

Turn the mixer off and slowly fold the egg whites into the bowl with the coffee mixture. Do not over mix or you risk deflating the egg whites. Make sure there are no white streaks remaining.

Transfer to 6 ramekins or bowls and cover with plastic wrap. Allow to cool in the refrigerator, at least 2 hours and up to over night. Serves 6

Notes
Leftover mousse should be stored, covered, in the refrigerated and will last several days.
Note: This recipe originally came with a tahini fudge sauce, but it was too watery and didn't come together. I opted not to share that recipe with you since it wasn't successful for us.

Banana Rum Souffle

Banana-Rum Soufflé

Ripe bananas and spicy dark rum are a match made in heaven, and they make two appearances, both in the soufflé and as a decadent topping. A melting scoop of vanilla ice cream is the proverbial cherry on top. Any leftover caramel bananas are an excellent topping for French toast or pancakes the next day.  Serves 4

Ingredients:

1/4 cup (60 mL) salted butter, divided
2 tbsp (30 mL) granulated sugar
4 firm ripe bananas, divided
1 1/3 cups (330 mL) packed dark brown sugar, divided
6 tbsp (90 mL) dark rum, divided
2 tbsp (30 mL) cornstarch
3 large egg whites
Pinch cream of tartar
Vanilla ice cream to serve 

Directions:
Preheat oven to 350°F (177°C).

Using 1 tbsp (15 mL) butter, grease four 10-oz (285-mL) ovenproof ramekins, then coat with granulated sugar. Place on a baking tray.

Cut 2 bananas into 1/3-inch (8-mm) thick rounds. Set aside.

In a medium saucepan, heat remaining butter and 2/3 cup (150 mL) brown sugar over medium heat until bubbling and beginning to caramelize, about 2 minutes. Remove from heat and reduce heat to low. Carefully add 1/4 cup (60 mL) rum. When bubbling subsides, stir in sliced bananas. Return to low heat and cook to soften, about 1 minute. Remove from heat and cool.

In a food processor, blend remaining 2 bananas, 2 tbsp (30 mL) rum and cornstarch. Transfer to a large mixing bowl and set aside.

In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar on medium speed until doubled in volume, about 3 minutes. Gradually add remaining brown sugar. Continue beating until firm glossy peaks form, scraping down bowl halfway through, about 3 minutes.

Fold a third of egg whites into puréed bananas then gently fold in rest. Divide between prepared ramekins. Bake until risen, firm and nicely browned, 22 to 25 minutes.

Serve immediately, topped with caramel bananas and scoop of ice cream.  Serves 4

Honey, Hazelnut And Brown Butter Tea Cakes With Herbed Goat Cheese

Honey, Hazelnut and Brown Butter
Tea Cakes With Herbed Goat Cheese

This recipe highlights beautiful honey and thyme planted to keep the bees happy, and incorporates goat cheese in honor of generous ruminants that have changed many people’s perceptions of goat milk, including my own. 
Ingredients:
1 cup hazelnut, almond or walnut flour
½ cup sugar
¼ cup honey
5 tablespoons all-purpose flour
Generous pinch salt 
4 large egg whites, at room temperature
½ teaspoon vanilla
2½ ounces brown butter, slightly warm (liquified)
Directions:
Preheat the oven to 375º F and, ideally using softened butter, thoroughly grease the insides of mini muffin or madeleine pans.

Combine the hazelnut flour, sugar, allpurpose flour and salt. Stir in the egg whites and vanilla, then add the browned butter and honey.

Fill each pan so that the batter almost reaches the top. Flatten the tops of the cakes by sharply rapping the pans on a counter, then bake for 13 minutes, until golden in color.

Allow the cakes to cool in the pans, then flip pans and give them a good shake to release cakes onto a plate or clean counter surface.

Tea Time Herbed Goat Cheese
This grassy, earthy cheese ball makes a great complement to sweet, nutty tea cakes, and can be rolled up in minutes.
Ingredients
Chèvre
Fresh thyme
Za’atar spice blend
Sumac
Sea salt
Honey
Edible flowers (I use white society garlic blooms)
Directions:
Roll a small handful of soft chèvre into a ball. Place fresh thyme leaves on a plate, then roll the ball over them with your palm, so the cheese picks up the leaves.

Next, drizzle the ball with honey and cover the plate with 1 to 2 tablespoons za’atar and sprinkle with a pinch of sumac. Using the same technique, coat the ball with spices. Drizzle another small amount of honey over the ball before sprinkling it with sea salt and pressing edible flowers onto the surface.

Salt Baked Turnips With Gorgonzola-Sage Butter

                                                                                                                     

Salt-Baked Turnips with Gorgonzola-Sage Butter

Salt-baking turnips pulls out moisture and ensures even seasoning throughout. The Gorgonzola-sage butter adds richness to the dish and accentuates the earthy flavour of the humble root.  Serves 6 to 8

Ingredients:

1 large head garlic
Olive oil for brushing
1/2 lb (225 g) unsalted butter, softened
6 oz (170 g) Gorgonzola cheese
1 tbsp (15 mL) fresh lemon juice
1/2 tsp (2 mL) ground black pepper
1/2 tsp (2 mL) Tabasco
1/4 cup (60 mL) fresh sage leaves, chopped
8 cups (2 L) kosher salt or coarse sea salt
1 cup (250 mL) egg whites (about 8 large, lightly beaten)                  3 lbs (1.36 kg) medium turnips (about 8), washed

Directions:
Preheat oven to 400°F (204°C).

To make Gorgonzola-sage butter, cut a layer off top of garlic bulb, just enough to expose tops of cloves. Place in a square of foil. Brush generously with olive oil. Wrap tightly and place in small baking pan. Bake on middle rack until very soft, 40 to 45 minutes. Remove from oven, carefully open foil and cool completely.
 
Squeeze cooled garlic into a small mixing bowl. Mash with fork. Add butter, Gorgonzola, lemon juice, black pepper, Tabasco and sage leaves. Mix well to combine. Using plastic wrap, roll butter into cylinder shape and refrigerate until ready to serve. (This will make more butter than the recipe needs; it will keep well, tightly wrapped and refrigerated up to 2 weeks.)
 
To bake turnips, preheat oven to 350°F (177°C).
 
Mix salt and egg whites thoroughly in large bowl until well-combined. Spread a thin layer on bottom of ovenproof baking dish. Place turnips in dish, then top with remaining salt and egg white mixture, covering turnips completely.
 
Bake until turnips are easily pierced with a metal skewer or small paring knife, about 40 minutes. Rest 10 minutes, crack open salt crust, remove turnips and brush away any excess salt. Quarter turnips lengthwise and serve immediately topped with slices of Gorgonzola-sage butter.

Soft Amaretti Cookies

 

Soft Amaretti Cookies

Ingredients:

250 grams OR 2 1/2 cups almond flour

200 grams OR 1 cup sugar

Lemon Zest of 1 medium lemon

3 egg whites

1 teaspoon bitter almond extract

1/3 cup extra granulated sugar for rolling sprinkle in a large dinner 

   plate, set aside.

Directions:

Preheat oven to 325° F. Position rack in the center.
Line large baking sheet with parchment paper.

In a large bowl, whisk almond flour and sugar together.
Add grated lemon zest and whisk a few more times. Set aside.

In a separate bowl, whisk egg whites to a soft peak stage. 
Whisk in the bitter almond extract.

Gently incorporate the egg whites to the dry ingredients. Once the dough is completely moist, you are done.

Use the smallest ice cream scooper to portion the dough (about 1 tablespoon). 

With slightly damp hands, press your palms into the plate of sugar.
Roll each ball of dough with your sugar coated palms and then again in the sugar found on the plate. 

Place on the paper lined baking sheet.  Bake for about 25 minutes or until bottoms are golden brown in color.

Cool before storing at room temperature in airtight containers. Will keep for 3-4 days.   Yield: 36 cookies

Lemon Meringue Cheesecake - Instant Pot

                   Lemon Meringue Cheesecake -Instant Pot Recipe
Ingredients:
Crust:
5.5 ounce vanilla wafers-half bag
¼ cup white sugar
¼ brown sugar
6 tablespoons butter- melted
Pinch of salt
Cheesecake Filling:
24 ounce cream cheese- room temperature
¾ cup sugar
Zest of one lemon
1 tablespoon vanilla-I highly recommend using vanilla bean paste!
3 eggs
Lemon Topping:
8 egg yolks
Juice and zest of 2 lemons
4 tablespoons butter
½ cup sugar
Meringue Topping:
4 egg whites
½ cup sugar
½ teaspoon corn starch
½ teaspoon vanilla-I highly recommend using vanilla bean paste!

Directions
Make the crust:
Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand

Pour crust ingredients into a 7 inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan.

Make the cheesecake filling:
Clean out your blender. You're going to use it again. 🙂
Combine all cheesecake filling ingredients in a blenderand blend just until fully combined. Do not over mix. The more you mix the cheesecake filling, the more add that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined. If you have added too much air to the cheesecake, tap the filled pan on the counter to eliminate some of the extra air.

Bake the cheesecake:
Place trivet into pressure cooker along with 2 cups of water.
Place springform pan into your pressure cooker sling. I use the OXO Good Grips Slingand it works perfectly. If you don't have a sling, you can make one by folding strips of foil and cradling your pan in and out of the pressure cooker.

• Gently place slinginto pressure cooker onto of trivet.
• Close pressure cooker lid and cook on high pressure for 40 minutes.
• Once timer beeps, let pressure natural release for 25 minutes.
• Release remaining steam and open lid.
• Gently remove sling and cheesecake from pressure cooker.
• Using a knife, gently relate cheesecake from edge of pan. You just want to make sure that it doesn't stick once it's cooled.
• Cool on counter for about an hour and then place in refrigerator. Cool cheesecake for at least 2 hours.
Make lemon curd:
• While you can do the lemon and meringue step in the pressure cooker, I found that it's quicker and easier to just do it on the stove while the cheesecake is cooking and cooling.
• Combine all lemon curd ingredients in a sauce pan over medium heat on the stove. Be sure to set aside the egg whites as you will use them for the meringue.
• Stir continuously until the lemon curd thickens to a pudding like consistency- abut 170 degrees if measured by a thermometer. Be sure to scrape the bottom of the pan with a whisk constantly. The lemon curd should take about 10 minutes to thicken. Once thickened to the proper consistency, remove from the heat.
• There are 2 options for this next step. A) Place lemon curd in the refrigerator to cool completely. B)Pour hot lemon curd on top of cooled cheesecake. I prefer to chill the lemon curd completely and then pour on the chilled cheesecake. I envisioned a melty mess when I thought of pouring the lemon curd on while it was still hot. But, the pros would be that the lemon curd would incorporate into the cheesecake a little bit more.
Make the meringue topping:
• Combine meringue ingredients in a stand mixerbowl. Using the whiskattachment, whisk ingredients together on high until stiff peaks form. This should take about 5 minutes.
Assemble Lemon Meringue Cheesecake:
• Pour lemon curd on top of cheesecake and refrigerate for at least 30 minutes.
• Remove cheesecake from springform pan.
• Using a piping bag and tip, pipe meringue liberally on top of lemon curd topping. If you don't have a piping bag, you can spread meringue on top with a spatula or a knife.
• Brown the meringue with a kitchen torchor in your oven's broiler. If you broil, be sure to watch it. It should only take a couple of minutes. You want the peaks to turn a golden brown.
• It's time to enjoy your wonderful, beautiful, lemon meringue cheesecake!!

Notes 

Tips for making Lemon Meringue Cheesecake:

1. Leave cream cheese, butter and eggs on the counter so that they are room temperature when you begin to make your cheesecake.  If you use cold ingredients, your cheesecake will be lumpy.

2. Mix your ingredients in a blender and not a mixer.  I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps.  Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.

3. Buy yourself some vanilla bean paste. It's like vanilla extract but so much better! It's a glorious combination of vanilla beans and vanilla extract. It's the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans. I try to use it for everything because I just love it so much! And no, I'm not sponsored by any vanilla bean pastecompanies. I just really LOVE vanilla bean paste!

 

Marcona Almond Lemon Meringue Pie

Marcona Almond Lemon Meringue Pie

Ingredients:

Crust
1/2 cup Marcona almonds
4 1/4 ounces all-purpose flour (about 1 cup)
1 3/8 ounces powdered sugar (about 1/3 cup)
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter (4 ounces), cut into small pieces
Cooking spray 

Filling
3/4 cup granulated sugar
1 3/4 ounces cornstarch (about 1/3 cup)
1/4 teaspoon kosher salt
1 1/3 cups water
4 teaspoons lemon zest plus 2/3 cup fresh lemon juice (from about 6 lemons), divided
4 large egg yolks
2 tablespoons unsalted butter 

Meringue
4 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup granulated sugar
1/4 cup water

Directions
Crust: 

Preheat oven to 400°F. 

Place almonds in a food processor; pulse until finely chopped, about 6 times. 

Add flour, powdered sugar, and salt; pulse twice to combine. 

Add butter; pulse until small, moist clumps form, about 13 to 16 times (dough will be crumbly but it will hold together when pressed between fingers; you don’t want the dough to form a ball, but you also don’t want lots of dry flour).

Transfer dough to a 9-inch pie pan lightly coated with cooking spray. Pat dough into bottom and up sides of pie pan; pierce bottom of dough with a fork. 

Place in freezer for 10 minutes. Remove dough from freezer; line with parchment paper and pie weights or dried beans. 

Bake at 400°F until lightly browned, 15 to 18 minutes. 

Carefully remove parchment paper and pie weights. Bake until evenly browned, about 5 minutes.  Place on a wire rack to let cool.

Filling: 

Whisk together granulated sugar, cornstarch, and salt in a large, heavy saucepan. 

Whisk in 1 1/3 cups water and lemon juice. Cook over medium, stirring almost constantly, until bubbly and thick, about 6 minutes. 

Place egg yolks in a medium bowl.  Add about one-fourth of hot lemon juice mixture to egg yolks, whisking constantly.Gradually add remaining hot lemon juice mixture, whisking constantly. 

Pour mixture back into pan; cook over medium, whisking constantly, until bubbly, about 2 minutes. 

Remove from heat. Stir in lemon zest. Add butter; stir until butter melts. Place saucepan into an ice bath in a large bowl. 

Let cool to room temperature (or cooler), whisking occasionally, about 8 minutes. 

Spoon mixture into cooled crust. Loosely cover with plastic wrap, and refrigerate until set, about 1 hour.

Meringue: 

Place egg whites in the bowl of a stand mixer. Add cream of tartar, vanilla, and salt. Beat on medium speed just until soft peaks form.

Combine granulated sugar and 1/4 cup water in a small, heavy saucepan; stir just to moisten sugar. Bring to a boil; cook, without stirring, until a candy thermometer registers 250°F, about 6 minutes. 

With stand mixer running on medium-low speed, slowly pour hot sugar syrup down side of bowl into egg white mixture. 

Increase speed to medium, and gradually increase up to high. Beat until stiff peaks form. Spoon meringue over pie. Lightly brown meringue under a broiler or with a kitchen torch, if desired.

Baked Coconut Shrimp

Baked Coconut Shrimp

Ingredients:

1 pound large shrimp, peeled and deveined

⅓ cup cornstarch

1 teaspoon salt

¾ teaspoon cayenne pepper

2 cups flaked sweetened coconut

3 egg whites, beaten until foamy

Directions:

Preheat an oven to 400 degrees F (200 degrees C). 

Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.  

Bake the shrimp until they are bright pink and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp half through.

White Asparagus And Crab Souffle

White Asparagus And Crab Souffle

White asparagus is an expensive treat. It’s less assertively flavored than green, and shouldn’t be fussed with too much. Use true Parmigiano-Reggiano here, and look for high-quality lump crabmeat in the refrigerator section rather than purchasing the stuff in shelf-stable cans. Serve alone as a first course or as a main alongside a delicate green salad.

Ingredients:
4 oz lump crabmeat, drained
½ lb white asparagus stalks peeled
Pinch finely grated black pepper
¼ tsp salt
4 tbsp unsalted butter
Fine bread crumbs
2½ oz finely grated Parmigiano-Reggiano
¼ cup all-purpose flour
1 cup warm whole milk
3 large eggs, separated

Directions:

1. Using your fingers, shred the crabmeat while picking over for bits of shell. Set aside.

2. Cut the asparagus into 2-inch lengths. Cook in boiling salted water until tender, 6 to 9 minutes, depending on thickness. Drain and dry on paper towel. Purée, along with the pepper and salt, in a food processor; reserve.

3. Preheat oven to 375°F

4. Melt butter in a small saucepan over medium heat; remove from stovetop. Using a pastry brush, lightly coat the inside of a 6-cup soufflé dish with butter. Coat dish with a thin layer of bread crumbs.

5. Measure a scant ¼ cup of the Parmigiano and set aside for the top of the soufflé.

6. Return butter to medium heat and sprinkle flour over; stir to combine. Cook until very lightly golden, about 1 minute. Whisk in milk, a little at a time. Once smooth, let boil 2 minutes longer, whisking constantly. Remove from heat, whisk in egg yolks, the larger measure of the Parmigiano, then asparagus purée. Stir in reserved crab; set aside.

7. In a large clean bowl, beat egg whites to soft peaks. Stir about one-quarter of egg whites into asparagus mixture. Carefully fold in remaining egg whites using a rubber spatula. Scrape into prepared dish, sprinkle with remaining Parmigiano and bake for 25 to 30 minutes or until puffed and golden.

Serves 4 to 6  
Serve with Sauvignon Blanc or Reisling wine.

Keto Cloud Bread

CLOUD BREAD

PREP TIME:

10 MINS

COOK TIME:

25 MINS

TOTAL TIME:

35 MINS

Cloud Bread is an easy to make, light and fluffy bread substitute. These are low carb, under 40 calories each and the perfect way to lighten up a sandwich! Perfect for Weight Watchers and 21 Day Fix approved!

INGREDIENTS

3 large eggs divided
1/8 tsp cream of tartar
3 tablespoons cream cheese or 1/3 cup fat free or light Greek yogurt

Follow Spend With Pennies on Pinterest

INSTRUCTIONS

Preheat oven to 300 degrees F. Line a pan with parchment paper or a silpat mat.
Mix egg whites & cream of tartar on high speed until stiff peaks form.
In a large bowl mix egg yolks & greek yogurt (or cream cheese) until well combined and smooth. Gently fold in about 1 cup of the egg white mixture until well combined. Add remaining egg whites and fold just until mixed.
Divide egg mixture into 6 equal portions on prepared pan. Spread until about 1/2″ thick.
Bake 30 minutes or until lightly browned. Immediately move to a wire rack and cool completely (at least 60 minutes).
Refrigerate in a sealed container to store.


RECIPE NOTES

Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Pavlova With Lemon Curd And Fresh Berries

PAVLOVA WITH LEMON 

 AND FRESH BERRIES 

Serves 6 to 8.
Ingredients:

Meringue:
5 egg whites
Pinch cream of tartar 
Pinch salt
1 1/4 cups sugar
2 tsp. cornstarch, sifted 
1/2 tsp. vanilla
1 tsp. plain white vinegar

Filling:
2/3 cup granulated sugar 
1 T. cornstarch
1/8 tsp. salt
1/3 cup fresh lemon juice 
1/4 cup unsalted butter
3 large egg yolks
2 tsp. grated lemon zest
1 cup heavy whipping cream
4 cups mixed berries (blackberries,
blueberries and raspberries)

Directions:

1. Preheat oven to 300 degrees. With a pencil draw a 9-inch circle or heart shape on a piece of parchment paper. Beat egg whites with a pinch cream of tartar and a pinch of salt until soft peaks form. Slowly beat in 1/2 cup sugar and continue beating until mixture is very stiff and glossy. Fold in the remaining sugar, cornstarch, vanilla and vinegar.

2. Spoon 1/3 of the meringue onto the paper to make a base about 1/4 inch thick. Fill a pastry bag, fitted with a large star tip, with the remaining meringue and pipe it around the edge of the circle in decorative swirls, to form a case. (You may also simply spread and mound the meringue on the base to from the sides without using a pastry bag.)

3. Place the baking sheet in the oven and bake for 1 hour. Turn off the oven and leave the meringue in the oven with the door propped oven with a wooden spoon for a further 45 minutes or until it is crisp on the outside but still soft in the center.

4. To make Lemon curd filling, stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with plastic wrap, until cool, about 1 1/2 hours. (Can be made 1 week ahead.)

5. To assemble Pavlova, beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon this lemon curd cream into meringue and mound berries on top. Serve remaining plain whipped cream on the side. 

Swiss Meringue

Swiss Meringue

With the right technique, Swiss meringue is fluffier than a French meringue made with the same ratio of ingredients, and every bit as stable as its Italian cousin. The trick is to warm the egg whites and sugar over a gently simmering water bath. With toasted sugar, cream of tartar, plenty of salt, and a little vanilla, the finished meringue whips up with lots of flavor, aroma, and a well-balanced sweetness, too. Use it in your favorite recipes for meringue cookies, Swiss buttercream, pavlova, and any meringue-topped pie.

Ingredients:
6 ounces egg whites (2/3 cup; 170g), from 5 to 6 large eggs
9 ounces plain or lightly toasted sugar (1 1/4 cups plus 1 tablespoon; 255g) (see note above)
1/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
1/4 teaspoon cream of tartar
Scraped seeds from 1 split vanilla bean (optional)

Directions:

Fill a wide pot with at least 1 1/2 inches of water, with a crumpled ring of tinfoil inside to act as a "booster seat." (The top of the tinfoil ring should sit above the water level.) 

Place over high heat until steaming-hot, then adjust temperature to maintain a gentle simmer. Combine egg whites, sugar, salt, cream of tartar, and vanilla seeds (if using) in the bowl of a stand mixer. 

Set over steaming water, stirring and scraping constantly with a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes. 

Transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy and beginning to ball up inside the whisk, about 5 minutes. Use immediately.

Basic Marzipan

Basic Marzipan 

This is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines. Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations. If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.

Ingredients:

2 cups granulated sugar
2/3 cup water
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

*

Directions:
1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.
2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick. 

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. 

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant. 

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

Chocolate Dipped Macaroons

Chocolate Dipped Macaroons

Ingredients:
14 ounces, (weight) sweetened coconut
14 ounces, fluid sweetened, Condensed Milk
2 large egg whites
½ teaspoons vanilla
¼ teaspoons salt
½ cup melted semi-sweet chocolate chips for dipping   

Directions:
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. 

 

In a large bowl, mix the coconut, condensed milk, salt and vanilla. In another bowl whip the egg whites.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        Carefully fold egg whites into the coconut mixture. Spoon onto a cookie sheet and bake until golden, about 25 minutes.