DIY Gift: Festive mini-meringues

Video link

It’s that time of year again… The time when we’re all trying to find original gifts before Christmas. Instead of giving someone yet another box of chocolates, making your own gift is going to be cheaper and also so much more appreciated.

These meringues make a great little treat bag, use a fancy label and some twine or raffia to tie them with and they’ll really look the part.

For approximately 40 mini meringues

– 70g of egg whites (about 2 egg whites)
– 70g of caster or granulated sugar
– 70g of icing sugar
– flavours to your choice (peppermint extract, chocolate, spices, citrus, nuts…)
– food colouring (optional)

Preheat your oven at 100C.

Whisk the egg white and slowly add your regular sugar.
Whisk until firm and until all the sugar has desolved.

Sieve the icing sugar and add it to the egg white mixture. Gently fold until well combined.

Divide your mixture into as many parts as you want different flavours.

Try not to overload your mixture, a little flavouring goes a long way.
You can use freeze dried fruit powders and natural extract to give a strong flavour to your meringues.
You can add zest but make sure not to put too much in.

Do not add melted chocolate or watery ingredients (juices,…) to your mixture, it will not work out.

If you want to flavour them with chocolate, use a bit of cocoa powder or dip them in chocolate once baked.
You can add finely chopped nuts but not too much, it’s better to sprinkle them with nuts once they are piped.

Once you’ve decided which flavours you want add them to your mixture and fold in.

If you are using food colouring, one nice effect is to make a colourful line in your piping bag using gel paste colouring and a paintbrush and brush a line or two along the length of the piping bag.

Transfer the meringue mixture into a piping bag. You can use a nozzle but it’s optional.

Pipe the meringues on trays lined with baking paper. Pipe them however small or big you want them, they shouldn’t expand too much during baking so you can space them fairly tight.

Put the trays in the preheated oven. Meringues are very fussy with oven temperatures, if your oven is known for being hotter than it says, leave it a tiny bit open (use a wooden spoon in the door so the oven won’t shut properly). If the meringues start to crack, lower your oven temperature immediately. If you know your oven is too hot and that the meringues crack every time, don’t worry, they’ll still look gorgeous, they’ll just be a little bit more home made looking.

Leave the meringues to bake for 30-40 min or until you can pick one up and no traces of unbaked meringue are left on the tray. They should be crisp to the touch and handle a poke with a fingernail without cracking (I know, very scientific…). They’ll be lovely and soft inside. If you want them crisp all the way, they’ll need an extra 15 min of baking.

Leave them to cool down completely before devouring or wrapping!

Mylène

Video link

No new year’s resolutions… A very sweet recipe

I’m warning you now: the recipe I’m about to share will not fit in with a new year’s resolution plan to eat less sugar. But it’s soooo good….

I’ve made it twice now and I don’t know why I don’t make it more often, I absolutely love it, as does everybody!

I especially like the texture of the cake, which is really “almondy” but still moist, the outside it crisp and sweet and the orange syrup… it’s lovely.

It’s also great for dinner parties as well as for a quick pudding for 2, so fast and easy, you don’t need any fancy ingredients.

For 6 muffin sized cakes, you’ll need:

for the cakes:

– 70g of plain flour
– 110g of sugar
– 110g of ground almonds
– 1/2 a teaspoon of baking powder
– 50g of chooped dated, or raisins
– 75g of melted butter
– 2 tablespoons of milk
– 1 egg

For the syrup:

– 110g of sugar
– the juice and zest of 1 orange

For the cakes, mix all the ingredients together, pour in muffin tins and put in the oven at 160°C for about 30 minutes.

Meanwhile, make the syrup by combining the sugar, orange zest and juice in a saucepan.

Simmer the mixture until slightly thickened (this will take about 10 minutes).

When the cakes are cooked, leave them to cool down for a bit before pouring the syrup on the top of each cake.

Eat cold.

Mylène