Italian meringue is wonderful stuff. Its sweet, addictive fluffiness can be used on top of pies and often forms the base for many dessert fillings such as charlottes, baked alaskas and macaroons. Italian meringue differs from ordinary meringue in that hot sugar syrup is whisked into the egg whites rather than granulated sugar. This slowly cooks the egg white resulting in a meringue that's less likely to deflate and is already cooked.
INGREDIENTS:
360g caster sugar
30g lquid glucose
6 egg whites
80ml water
METHOD:
Put water, sugar and glucose into a pan.
Bring to the boil over medium heat whilst stirring.
When it reaches 110 degrees celcius, beat egg whites in a clean bowl.
Remove sugar syrup from heat as soon as it reaches 121 degrees celcius.
When egg whites form stiff peaks, slowly pour in the sugar syrup in a thin stream whilst whisking.
Continue beating on low speed for about 15 minutes, until mixture has cooled to about 30 degrees celcius.
This mixture can be kept in thefridge for 2-3 days in an airtight container.
Enjoy!
Just desserts here
Showing posts with label meringue. Show all posts
Showing posts with label meringue. Show all posts
Saturday, March 23, 2013
Sunday, January 20, 2013
Lime Meringue Pie Recipe (LF)
Lime Meringue Pie is a tangy take on my most commonly baked dessert, lemon meringue pie. This time it's not just lactose-free....with the help of Isa Chandra Moskowitz & Terry Hope Romero's "Vegan Pie in the Sky" pg 100 it's vegan too. Even the whipping on the top is vegan! This is essentially Isa and Terry's recipe with a few tweaks to suit my fancy.
INGREDIENTS:
For Crust:
1 3/4 cup vegan biscuit crumbs
3 tbsp sugar
4 tbsp melted margarine
1 tbsy almond milk
For Filling:
1 1/2 cups almond milk
2 tbsy tapioca flour
1 1/2 tsp agar powder
1 can coconut milk
1/2 cup sugar
2/3 cup lime juice
1 tbsp grated lime zest
1 tsp vanilla extract
For Garnish:
Vegan Whipping (click here for recipe)
METHOD:
For Crust:
Preheat oven to 180 degrees celcius.
Combine biscuit crumbs and sugar in a bowl. Drizzle in melted margarine.
Use a spoon to mix around then add almond milk and stir to form a crumbly dough.
Press into a 22cm pie plate.
Bake for 8-10 minutes until firm.
Cool before adding filling
For Filling:
Mix together almond milk, tapioca flour and agar powder in a saucepan. Boil and stir constantly for about 5 minutes until slightly thickened.
Very slowly whisk in coconut milk.
Add sugar, lime juice and zest.
Whisk often for about 10 minutes then turn off heat and add vanilla extract.
Pour into pie shell.
Allow to cool for about half an hour then refrigerate for at least 3 hours until set.
Garnish with Vegan Whipping.
Enjoy!
Just desserts here
 |
| Lime Meringue Pie with Vegan Whipping! |
INGREDIENTS:
For Crust:
1 3/4 cup vegan biscuit crumbs
3 tbsp sugar
4 tbsp melted margarine
1 tbsy almond milk
For Filling:
1 1/2 cups almond milk
2 tbsy tapioca flour
1 1/2 tsp agar powder
1 can coconut milk
1/2 cup sugar
2/3 cup lime juice
1 tbsp grated lime zest
1 tsp vanilla extract
For Garnish:
Vegan Whipping (click here for recipe)
METHOD:
For Crust:
Preheat oven to 180 degrees celcius.
Combine biscuit crumbs and sugar in a bowl. Drizzle in melted margarine.
Use a spoon to mix around then add almond milk and stir to form a crumbly dough.
Press into a 22cm pie plate.
Bake for 8-10 minutes until firm.
Cool before adding filling
For Filling:
Mix together almond milk, tapioca flour and agar powder in a saucepan. Boil and stir constantly for about 5 minutes until slightly thickened.
Very slowly whisk in coconut milk.
Add sugar, lime juice and zest.
Whisk often for about 10 minutes then turn off heat and add vanilla extract.
Pour into pie shell.
Allow to cool for about half an hour then refrigerate for at least 3 hours until set.
Garnish with Vegan Whipping.
Enjoy!
Just desserts here
Monday, October 15, 2012
Tarte Fine Au Citron (Lemon Tart) Recipe
Tarte Fine Au Citron or lemon tart is a classic french dessert. Using my favourite pastry, Pate Sablee, the result is a smooth lemon filling inside a light but tasty tart case. As a variation, a meringue top can be added.
INGREDIENTS:
350g Pate Sablee (recipe can be found here)
5 eggs
180g caster sugar
150ml cream
zest and juice of 2 lemons
1 egg yolk mixed with 1 tsp milk, for glazing
METHOD:
Roll pastry out to 3-4 mm thick.
Line a lightly buttered, 22cm tart tin or 4 x tartlet tins with the pastry.
Refridgerate for 20 minutes.
Preheat oven to 190 degrees celcius.
Lightly whisk eggs and sugar in a chilled bowl - do not let the mixture turn pale.
Add lemon zest and juice. Stir briefly then cover with cling film and refridgerate.
Bake 'blind' the pastry for 15 minutes.
Remove baking blind material and leave for a couple of minutes then brush the base and sides with egg glaze.
Bake for 5 minutes; remove from oven then turn temperature down to 150 degrees celcius.
Lightly whish chilled lemon mixture.
Pour into tart case(s).
Bake immediately for 1 hour until lightly set.
Leave for 5 minutes before carefully removing the tart(s) from the tin.
Leave to cool on wire rack for at least 4 hours before serving.
TIPS:
- Serve the tart as is, sprinkled with icing sugar and/or accompanied by berries.
- After an hour of baking, a meringue top can be added then baked until lightly golden.
- The tart improves with time and can be made a day in advance but keep it in a cool place and not in the fridge to prevent the pastry from going soggy.
Enjoy!
Just desserts here
 |
| Tarte Fine Au Citron (Lemon Tart) |
INGREDIENTS:
350g Pate Sablee (recipe can be found here)
5 eggs
180g caster sugar
150ml cream
zest and juice of 2 lemons
1 egg yolk mixed with 1 tsp milk, for glazing
METHOD:
Roll pastry out to 3-4 mm thick.
Line a lightly buttered, 22cm tart tin or 4 x tartlet tins with the pastry.
Refridgerate for 20 minutes.
Preheat oven to 190 degrees celcius.
Lightly whisk eggs and sugar in a chilled bowl - do not let the mixture turn pale.
Add lemon zest and juice. Stir briefly then cover with cling film and refridgerate.
Bake 'blind' the pastry for 15 minutes.
Remove baking blind material and leave for a couple of minutes then brush the base and sides with egg glaze.
Bake for 5 minutes; remove from oven then turn temperature down to 150 degrees celcius.
Lightly whish chilled lemon mixture.
Pour into tart case(s).
Bake immediately for 1 hour until lightly set.
Leave for 5 minutes before carefully removing the tart(s) from the tin.
Leave to cool on wire rack for at least 4 hours before serving.
TIPS:
- Serve the tart as is, sprinkled with icing sugar and/or accompanied by berries.
- After an hour of baking, a meringue top can be added then baked until lightly golden.
- The tart improves with time and can be made a day in advance but keep it in a cool place and not in the fridge to prevent the pastry from going soggy.
Enjoy!
Just desserts here
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