Posts Tagged ‘Meringue’

Pink Macarons

June 26, 2013 3 comments

Said relative who recently opened a cafe wanted macarons on her menu. And again, i was tasked to experiment with recipes for both shell and filling…

So here you go!

macarons 1

I’m not exactly an expert on macarons.

macaron 4

But i hope these are good enough to display..

macaron 3

Laduree’s Macarons Framboise 
Raspberry Macarons 
Taken from Not So Humble Pie
Yields approximately 50-60 1″ cookies

Macaron shells 
275g (2 3/4 cups + 1 tbsp) ground almonds (almond flour)
250g (2 cups + 1 tbsp) confectioners (icing) sugar
210g (6 1/2) egg whites (I used fresh egg whites)
210g (1 cup + 1 tbsp) granulated sugar
a few drops red or maroon food coloring gel

To make the macaron cookies. Preheat your oven to 300°F with an oven rack in the lower third (If your cookies tend to burst, move the rack higher. If your cookies tend to brown, move the rack lower).

Combine almond flour and confectioners sugar together in a food processer and blend thoroughly. Sift the mixture through a medium gauge sifter to remove any lumps or large pieces of almond and repeat until fine.

In a large clean dry mixing bowl, beat your egg whites until foamy and then slowly add the granulated sugar beating on medium speed. Once the sugar has disolved, increase speed to medium high and beat until a thick glossy meringue forms. Add the food coloring and beat briefly to combine.

With a large flat rubber spatula, fold one third of your sifted almond/sugar into the egg whites until combined. Repeat, until you’ve added all the almond mixture. How much mixing beyond incorporation is the tricky part to describe.

If you’re used to my most recent macaron recipe, you’ll find that this recipe needs a few strokes more mixing. The batter is thicker and packs a lot of air and if you don’t deflate it during mixing your shells may have nipples or crack.

Pipe your cookies onto parchment or silicone baking mats (I used parchment and a Ateco round #11 tip) and then allow to rest for 10-15 minutes before baking.

Bake one sheet at a time for 15 minutes. To prevent hollows, I recommend snatching one cookie from the oven and breaking it open prior to removing the cookie sheet. If the insides are still overly moist or molten, leave the cookies in the oven for 1-5minutes longer until the insides are set. This will prevent the insides from collapsing during cooling and forming hollows.

Allow the cookies to cool completely on the baking sheet.

Fill the cookies with a small dollop of jam and then arrange in an air tight container. Refrigerate the cookies for a minimum of 24 hours to mature. Then bring to room temperature and serve.

Christmas is here! (almost)

December 8, 2012 4 comments

So i had a mini pre-christmas gathering yesterday. It was for a party of 10.

I would have loved to cook and bake myself silly. But i decided to abandon that over-ambitious idea. I decided it was almost impossible to be running back and forth from kitchen to baby’s room while food was cooking, or burning on the stove.

So i decided to bake. I decided it was less of a fire hazard for things to be baking in the oven rather than cooking on an open flame..

So here’s what we had.

1. A log cake

log cake


I have no inkling to the relationship between Christmas and log cakes. Why do people bake log cakes at Christmas?

I would have googled it, but really, i am too stoned right now to do anything productive.

Nevertheless, i followed cue. So, there was a log cake for my party.

2. Rudolph and Frosty

rudolph and frosty1

Now,at least,  i know about these. Rudolph, Santa’s red nosed reindeer. And of course Frosty, the snowman.

While these are not the best looking pictures around, and i am seriously contemplating not putting any post about them up. I am glad i did it. Cause I’m sure, it will be something i would love to look at down the road =)






Cappuccino Meringue Cookies

April 3, 2011 11 comments

I gotta be honest with these,

While they look cute as buttons, these Cappuccino Meringue Cookies  didnt exactly rock my world.

Because in my opinion, although the cookies were aromatic enough with cappuccino powder in it, they didn’t have the melt-in-your-mouth butter cookies texture.

They were the type of  cookies your mom would force upon you to keep your tummy filled rather than the fancy soft baked, chocolate chip studded ones that would satisfy your sweet tooth. These are practical sturdy cookies.

Thank goodness for the meringue filling – sweet egg whites beaten senseless with sugar. It was really the lifesaver for the cookies.

The recipe even foresaw our pain in the messiness involved in most frosted cookies, be it sandwiched or as a topping. It was sharp enough to include the extra step of baking the filled cookies to dry out the meringue.

Just so you can stack them up, roll them around or shake them about in the cookie jar and they will still look as perfect.

Speaking of cookie jars, i thought these would be one of those cookies which would last forever (and ever) in the cookie jar. I thought i would have the problem ridding these cookies before they eventually stale and meet the trashcan.

Thank goodness i have a brother, a true problem solver.

He emptied the cookie jar, in one sitting. I think he must be really hungry.

Or maybe these cookies werent really that bad, and i was just being a demanding nitpicker.

Cappuccino Meringue Cookies

Taken from a free Cookie insert from Saji (an Indonesian food magazine)

150 gr Margarine (I used Butter)

100 gr Icing Sugar

1 Egg White

1 Sachet (25 grams) Cappuccino premix powder, dissolved in 1 TBS hot water (set aside to cool)

225 gr AP

25 gr CornFlour

1/2 tsp Baking Powder

Meringue Filling

1 Egg White

150 gr Icing Sugar

1/4 tsp Lemon Juice (I omitted this)

20 gr Chocolate Rice


For the Cookies

1. Beat margarine and icing sugar till creamy (about 1 min). Add the egg yolk and the dissolved cappuccino mixture. Beat till well oombined

2. Sift in the AP, cornflour and baking powder. Mix till just combined.

3. Roll cookie dough into 1 inch sized balls, then flatten them with a fork on a pre-lined and greased baking sheet.

4.  Bake at 150 degree Celcius (not F) till they get cooked (about 25 mins). Set aside to cool

5. Take a piece of the cookie, frost it with the meringue filling and stack another cookie over the filling.

6. Bake the sandwiched cookie in the oven for another 3 mins or till the meringue dries.

For the Meringue Filling

1. Beat the egg white till it forms soft peaks. Gradually add the icing sugar and beat till it gets really thick. Add in the lemon juice, and beat till they are well combined. Fold in the chocolate rice.

Isabella’s Lemon Meringue Cupcakes

February 24, 2011 16 comments

I never would have thought 8-12 year old kids could be left in the kitchen unsupervised. I mean, with open flames, kitchen knives, and heavy weight kitchen appliances, the kitchen is not exactly a safe playground. But watching Australia’s junior masterchef got me totally flabbergasted.

The cynic in me wondered whether they were even able to cook up something that was safe for consumption, that nothing was too raw, or overdone. But i was blown away when i saw their creations which looked not only delicious, but also were assembled in the most appealing fashion.

The baker in me naturally got drawn to the winning dish which was featured in the first mystery box challenge -Lemon meringue cupcakes.

Now now, not only was the challenge winner, 12 year old Isabella was able to make temperature sensitive egg-based curd, she was also able to score with the ever so temperamental egg white meringue.

The lemon curd was cooked till it was just thickened. It was really smooth, luscious and silky. A hole is created in the middle of each cupcake to house the lemon curd.

however, i was a tad worried as the curd was a bit on the sour side.

But my worries were unfounded as the tangy-ness from the sour curd went flawlessly well with the traditionally too sweet meringue.

So when the judges were swooning over this, they were not exaggerating. This cupcake got its deserved attention and praises. It is that good!

Lemon Meringue Cupcakes


(Taken from Masterchef)


1 cup pure cream
1 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self raising flour
Finely grated rind of 1 lemon

Lemon curd

1/2 cup lemon juice
100g butter
1/2 cup caster sugar
1 egg
3 egg yolks


3 egg whites
1/2 cup caster sugar

1. Preheat oven to 180’C. Place 12 patty cake liners in a 12 hole 1/2-cup capacity muffin pan.

2. Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour and zest and continue whisking until mixture is thick and smooth.

3. Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

4. For lemon curd, heat lemon juice and butter in a small saucepan and simmer until butter has melted. Add sugar, egg and yolks and cook, whisking continuously until mixture becomes thick and glossy. Pour into a shallow oven tray to cool.

5. For meringue, beat egg whites in an electric mixer until firm peaks form, gradually add sugar, a tablespoon at a time, beating until sugar has dissolved between each addition. Spoon meringue mixture into a piping bag.

6. To serve, preheat grill to medium-high. Cut a small hole in the top of each cupcake and fill with 1-2 teaspoons of lemon curd.  Pipe a swirl of meringue mixture on the top of each cupcake and place under heated grill for 60-90 seconds or until golden. Arrange on a serving plate with spoonfuls of lemon curd if desired.


January 2, 2011 10 comments

I knew about pavlova from the endless hours i spent lurking about in food blogs and baking books. The truth is, i have never seen a pav (short for pavlova, of course) with my own eyes, and needless to say, i have never tasted one.

I came across the recipe for this on a book titled Cheesecake, Pavlova and Trifle which was marked down for a Christmas sale. I grabbed the book mindlessly, almost certain that i would have a post purchase regret as a baking book that focused on so little items ( cheesecake, pavlova and trifle) would usually mean a base recipe repeated over and over again, with perhaps different toppings or different flavourings. I am sure many of you have experienced tweaking your cookies with chocolate chips, raisins or whatever you fancy with your very trusted basic cookie recipe.

This was fortunately, not the case with this book. I was browsing the book (pictures first of course) when i noticed that each of the pavlova recipe featured was different. All of them however, had the mandatory egg whites and sugar, but even so, the two ingredients were of varying ratio with respect to each other.

And being me, of course, i had to choose what in my opinion was the most controversial and possibly most challenging recipe of the lot. A pavlova recipe of egg whites and icing sugar and.. get this, boiling water.

Basically, the egg whites, icing sugar, and water were whipped together. I poured my boiling water gradually as i didnt want to scramble my egg whites, and got really worried when i got a wet batter that didn’t look like it would thicken up the way whipped egg whites do.

It took much longer,  but eventually, the egg whites did turn voluminous and glossy with stiff peaks (PHEW!).

All that apprehension were not for naught though, for this recipe yielded a crusty meringue with a marshmallow-ey centre. It was like eating on a puff of clouds, sweet,soft, chewy, yet with a crusty exterior.

My pavlova was served with a dollop of whipped cream and a generous drizzle of berry sauce and a handful of fresh berries. All i can think of was WOW! That’s indeed summer goodness in a bowl!! It was fruity, zesty and very refreshing! The sweetness from the pav was able to offset the tartness from the berries, and the dollop of whipped cream, neutral and unsweetened, was the perfect middleman to bring the two together. 🙂

While this book is a thumb up with its multiple base recipe, it didn’t explain how each of the ingredients would affect on the overall texture or taste of the pavlova. I had recipes that called for cornstarch and vinegar, and some which only required the indispensable egg whites and sugar.

Besides the varying ingredients, the baking temperature and times were also different for each of the recipes.

Again, nothing was mentioned about how that would affect the overall result. HArruumpphh.

Well, whatever the case, i guess i just had to try each of the recipes and hopefully be able to spot the differences.

Pavlova & Berries

Adapted from Cheesecake, Pavlova & Trifle*

For the pavlova:

3 egg whites

320 icing sugar

125 boiling water

1. Place your baking rack on the lower third of your oven and preheat it to 375. Line your baking sheet with parchment.

2. Beat egg whites, sugar and water till stiff peaks.

3. With a large spoon, divide your beaten egg whites into 6 and drop them onto your baking sheet.

4. Bake with the lower heat on for 25 minutes or till the surface of the meringue and dry and crusty.

For the Berry sauce:

125 ml cranberry/ raspberry juice

1 TBS lemon juice

55 g caster sugar

1 TBS cornflour

1 TBS water

500 grams fresh berries

For the Whipped Cream, i used about 300ml.

1. Mix together the juice, lemon juice, sugar in a saucepan. Heat over the stove till sugar has dissolved, but take care not to let the mixture boil.

2. Dissolve cornflour in the water, add it into the mixture. Whisk while allowing the mixture to come to a boil.

3. Add the fresh berries.

*Note: The book is in Indonesian, please bear with my poor translating skills, but if you do have any questions, i will be more than happy to clarify.

I would also suggest making this close to serving time as the cream and berries would cause the pavlova to get soggy. A tip from the book also states that a pav made in advance might shrink a bit.

Mud Hen Bars

I know i was sold on making these bars when i came across the recipe off the internet and visualized the final product.

Chewy cookie base, and gooey brown sugar meringue sandwiching chocolate.

It just sounds like a blissful union to me!

It was only after further reading, and a few clicks linking me from site to site that i discovered its name- The Mud Hen Bars.

WHAAAaaat? u ask..

Yeah. Go figure.

Recipe here: