A Cornish girl's food adventures

Tag: meringue

Raspberry creme drip cake

Raspberry creme drip cake

If a party without cake is just a meeting then serving up this really would make it a celebration! I’ve made this cake a couple of times now and it’s always very well received, it looks impressive before you’ve even cut into it. It’s got […]

Merveilleux

Merveilleux

If you follow any of my social media accounts then you probably know that I went on a little trip to Lille in France a few weeks ago. Lille has some fantastic restaurants (my main motivation for going) and it’s also home to these little […]

Lime, thyme and elderflower meringue pie

Lime, thyme and elderflower meringue pie

I know what you’re thinking, ‘lemon meringue pie is a classic, you don’t need to mess around with it.’ But I say a change is as good as a rest so why not try something a little bit different?
This pie still has all the deliciousness of a pillowy cloud of meringue, crisp on the outside and soft and fluffy in the middle but the filling hiding below is a little bit sharper, a little more punchy.
Then there’s the crust. Rich and flaky and crisp with just a touch of thyme to complement all that citrus zing. So delicious!
I usually find 3 egg whites makes enough meringue for this pie but if you want to use more then you can, I’ve listed what you’ll need for each white that you use.

Ingredients
pastry
170g plain flour
2 tbsp cornflour
100g cold butter
50g icing sugar
1 tbsp fresh thyme leaves
1 egg yolk
25 ml of gin or cold water (gin is my secret weapon for crisp pastry)
filling
4 limes (zest and juice) topped up to 200ml with water if you need to
4 egg yolks
175g sugar (you can add a touch more if your limes are really tart)
25g cornflour
1 tbsp of butter
meringue (see note above)
for each egg white you use you’ll need:
40g sugar
1/4 tsp cornflour
1/2 tbsp elderflower cordial

Kick things off by making the pastry, which you can either do by hand or in a food processor. Sift together the flour, cornflour and icing sugar, ensuring that they are well blended. Cut the butter into small pieces and then lightly rub this into the flour mixture, until it looks like breadcrumbs. Mix through the thyme.
Beat together the egg yolk and the gin (or water) and use this to bring the dry mixture together to form a nice soft dough, you might not need all of the liquid so add it a bit at a time. If you do need more liquid then add a tiny splash more gin. As always, when making pastry, you want to keep the mixing and handling to the bare minimum so that it doesn’t become tough. Wrap the ball of dough in cling film, flatten it a little and pop it in the fridge for 20 minutes to relax. Grease a pie tin.
After the dough has done relaxing, roll it out so that it is big enough to fill the tin. I do this between pieces of cling film so that I don’t work any extra flour into it but by all means use a lightly floured surface if you prefer that. Line the tin with the pastry, gently pushing it into all the nooks and crannies. Trim away any excess. Recover the pastry case and put it back in the fridge to relax again for 15 minutes whilst the oven pre-heats to 190°c.

Prick the pastry base with a fork and cover it with a piece of grease-proof paper and then pile on some baking beans. Bake the pastry case for 20 minutes, then remove the beans and uncover it before returning it to the oven for a further 10 minutes.
Whilst the crust bakes you can make the filling. Mix together the lime juice, zest, sugar, cornflour and water (if needed) in a medium pan. Whisk in the egg yolks and gently heat the mixture. Add the butter and bring the mixture to boiling point, stirring continuously until the filling thickens. Pour the filling into the tart whilst it’s still warm and then leave it to cool.
Now you just need to give the pie its crowning glory, the meringue topping. Pre-heat the oven to 170°c. Whisk however many egg whites you want to use (see note above) until they hold a stiff peak. Add the sugar, cornflour and elderflower cordial (as specified above) and whisk again, until the meringue is smooth and stiff and glossy.
Pile the meringue onto the cooled filling, spreading it out to cover the edges and fluffing it up on top and sprinkle on a little extra sugar. Bake the pie for about 15 minutes, until the topping is crisp and golden. Serve warm or cold.

Blackberry and custard frozen terrine

Blackberry and custard frozen terrine

My oh my! What a pud this is! You can keep your fancy tubs of ice cream, I’ll have this please. Home made ice cream always tastes so much more wonderful than anything you buy, no matter how much money you spend on it and […]

Orange, almond and raspberry roulade

Orange, almond and raspberry roulade

Last year I was all about my gin & lemon tart but this may well be my new favourite summer dessert. It’s indulgent and rich without being even the tiniest bit heavy. The sponge is wonderfully light and fluffy whilst the filling is creamy and […]

Cappuccino meringue kisses

Cappuccino meringue kisses

cappucino meringues

You know what I’m like for ending up with egg whites sitting in tiny pots in my fridge and freezer. I always embark on something egg-yolk based thinking that I’ll find some way of using the whites but then nine times out of ten I end up making meringues. They’re just so easy.
This batch coincided with Mr Colonial Cravings turn to provide the treats for Cookie Club so he got to add these to the haul that he took into work.
These have a lovely sweet delicate coffee flavour and taste pretty amazing on top of hot chocolate or decorating tiramisu.

cappucino meringues
I’ve made this recipe with one egg white because that’s what I needed to use up but you can easily multiply the quantities to suit your needs.

Ingredients
makes 15

1 egg white
50g sugar
1/2 tsp cornflour
1/4 tsp vinegar (I used white wine but cider or balsamic would be fine)
1/2 tsp espresso coffee powder
1/8 tsp ground cinnamon
1/8 tsp vanilla extract

a little cocoa powder to decorate

cappucino meringues

Pre-heat your oven to 130°c and line a large baking tray with parchment or a silicone mat.
Whisk the egg white until it holds a very stiff peak. Gradually sprinkle in the sugar and continue to whisk the egg whites. Keep whisking until all the sugar has been incorporated and the meringue mixture is stiff and glossy. Make sure that when you rub a little of the meringue between your fingers it doesn’t feel gritty, you want the sugar to have dissolved into the egg white.
Sprinkle over the cornflour, cinnamon and coffee powder and then add the vinegar and vanilla. Whisk the meringue again until everything is blended and it is glossy and stiff.

cappucino meringues
Put the meringue in a piping bag fitted with a star-shaped piping tip. Pipe the meringue kisses onto the prepared baking sheet, spacing them apart a little. I make mine about the size of a walnut but you can make them a little bigger or smaller if you prefer.
Lightly sprinkle the meringue with cocoa powder and then bake them for 2 hours. To ensure that the meringue kisses are as dry and crisp as possible just turn off the oven and open the door, then leave them in there to cool. These will keep for 2-3 days in an air tight container.

cappucino meringues

Coconut cake with lime and soft citrus buttercream

Coconut cake with lime and soft citrus buttercream

BIRTHDAY! Birthday, birthday, birthday! Hurrah for me! I’m probably at the age where I should be dreading birthdays and worrying about entering a different age bracket on surveys, but the thing is…I REALLY like cake. Is it weird to get excited about making your own […]

CRANBERRY AND ORANGE MERINGUE PIE

CRANBERRY AND ORANGE MERINGUE PIE

  This is a Christmassy version of the summer classic, lemon meringue pie. I made it for my Thanksgiving dessert this year, I always try to find lighter alternatives to the traditional heavy festive puddings that tend to be served after an already rich and heavy […]

MINI-MERINGUE MALTEASERS

MINI-MERINGUE MALTEASERS

malteaser meringues

My dad will always claim that he doesn’t have a sweet tooth. That is until you open a box of Malteasers. So much so that it has become a running joke that someone has to buy him some every Christmas.

He has, however always lamented the fact that they don’t do a dark chocolate version. Milk chocolate? Yes, very good. White chocolate? Yes, though it’s an abomination in my dads eyes. But sadly no dark chocolate variation.
I have endeavored to set this right with my homemade version. I knew I was never going to be able to make something exactly like the genuine article. Mars have a factory, I have a hand whisk and slightly inefficient electric oven.
This said though, I’m really pleased with the results. Crunchy, crispy malty centres covered in smooth dark chocolate – yummy.
homemade malteaser meringues I’ve always assumed that it would be tricky to make my own and that malt extract was some sort of mystical ingredient that would only be available to big industrial manufacturers. It turns out that I was just looking in the wrong section of the supermarket. It tends to live with the vitamins and supplements rather than the baking section if you do go hunting for it.

Ingredients
Makes plenty.

1 egg white
50g icing sugar
2 tsp malt extract

Any type of chocolate you like for coating (if you use white I promise not to tell my dad)

Preheat your oven to 110°c and cover a couple of large baking sheets with baking parchment or silicone sheets.
Whisk the egg white until it holds stiff peaks then add the icing sugar and whisk again until it becomes stiff and glossy. Finally whisk in the malt extract.
malteaser meringues Transfer the meringue mixture to a piping bag fitted with a round nozzle. Pipe small blobs onto the prepared baking sheets. Remember they will expand a little so space them apart.
Bake the meringues for 60-70 minutes. Try not to let them colour too much. Once they are firm turn off the oven and open the door a jar. Leave them in the oven to cool and dry out completely.

malteaser meringues

Melt the chocolate in a bowl over a pan of boiling water. Once it’s melted turn off the heat but leave the bowl over the hot water to stop it from re-solidifying.
I like to stick the meringues together with a blob of chocolate to make them more rounded but it really depends on how big you want the finished product to be. If you do this then give it couple of minutes to set before covering the outsides.
Coat the tiny meringues in the chocolate. Try to cover them as fully as possible to make the filling air-tight, they tend to go soft quite quickly otherwise.
I find it easiest to use a couple of thin wooden skewers as ‘chopsticks’ when I’m coating the filling but do whatever you find easiest.
Pop the finished ‘malteasers’ on wire rack or sheet of greaseproof paper to allow the chocolate to harden.

malteaser meringues

BROWN SUGAR PAVLOVA with Autumn fruits

BROWN SUGAR PAVLOVA with Autumn fruits

Our last guests of this year visited us for our first Thanksgiving. I have done a bit of research into traditional Thanksgiving dishes to give me some inspiration for what to cook on the big day. To be honest some of the dishes scared me […]