Tonight I got home from work, completely exhausted after a fitful night's sleep and decided that I had neglected my Kitchen Aid for too long, and that I should take some of my own advice and 'just get on with it'.
So I found a meringue recipe for no reason other than I wanted to test out how the Kitchen Aid handled the egg whites and sugar!
The actual recipe is for cinnamon meringues with orange curd cream, but I am only posting the meringue portion (unless someone specifically requests the whole recipe), because I really am too tired to type it all out, and I won't be making the rest of it myself tonight. The recipe has been ripped out of a Home Beautiful magazine.
3 egg whites
3/4 cup caster sugar
1/2 tsp cinnamon
Preheat the oven to 100C. Place six large muffin paper cases onto an oven tray, but flatten them out slightly.
Place the ingredients into the mixer bowl and beat for 12-15 mins until thick.
Now, after I did this I suddenly thought 'this is not going to work'. I mean, since when does one make a meringue and just chuck the sugar in with the eggs? All the recipes always instruct to 'gradually add'. Anyway I thought, too late now and I turned the mixer on and just left it running for 12 mins. I kid you not - I didn't even check and scrape down the sides of the bowl.
The result is that I actually got a great meringue mixture:
It is baking as I type, but to finish off the recipe...
Place the mixture into a piping bag with a 1cm plain tube (although I used the star). Start from the centre and pipe a spiral almost to the edges of the cases. Pipe around top edge to form a nest. Bake for 1 and 1/2 hours. Allow to cool in oven with door ajar.
Tomorrow night I might whip some cream and dollop it onto the meringues, add some fruit and have myself a mini pavlova for dessert.
Enjoy!
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2 comments:
Sorry it's so long since I visited your blog. You've been busy!
A very strange way to make meringue indeed! I always use a hand-beater and add the sugar in two lots. Works ok but I never feel confident about the outcome. I make mine mostly for lemon meringue pie where you want a crunchy surface and a soft interior. I don't always get the crunch. Were you happy with the texture?
The orange curd cream sounds good.
Yes I was happy with the texture, but I like my meringue either really crunchy (and this was) or really sticky (i.e. add vinegar).
I will get to that orange curd sometime...
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