Showing Tag: "meringue" (Show all posts)

Lemon meringue cakes

Posted by Bake Club on Saturday, August 28, 2021, In : small cakes 

Oh such joyful mouthfuls, they're worth all the faffing about. If you're making your own lemon curd, it makes so much sense to make meringue from the egg whites. It's a full culinary circle. Thanks to Julie Le Clerc's Favourite Cakes (Penguin, 2011).


1 1/2 c flour (if using self-raising omit the baking powder)

1 tsp baking powder

2/3 c sugar

150g butter, softened

3 eggs

zest and juice of one lemon


1 c lemon curd, homemade or store-bought


Meringue:

3 egg whites

3/4 c caster sugar


Preheat oven to 180C. Li...


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Chocolate ginger meringues

Posted by Bake Club on Friday, March 27, 2020, In : cookies 

We are day 2 of Covid-19 lockdown in New Zealand but the baking doesn't stop. Our daughter chose these for me to make - and I happily obliged. We had all the ingredients in the pantry waiting to be used. It's from Gluten-Free Baking by Kristine Kidd (Weldon Owen, 2014).

Makes about 20 meringues

100g dark chocolate
2 egg whites
1/8 tsp cream of tartar
1/2 c sugar
1/2 tsp vanilla extract
pinch sea salt
3/4 c toasted hazelnuts, roughly chopped
1/3 c crystallised ginger, roughly chopped

Preheat ovent o 165...
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Ghost meringues

Posted by Bake Club on Tuesday, October 30, 2018, In : sweets 

Easy to spook up these meringues for Halloween with mini chocolate buttons.

Makes 25-35
4 egg whites, room temperature
1/2 tsp tartar
1 cup caster sugar
1/2 tsp vanilla extract
mini chocolate chips or buttons

Preheat oven to 100C. Line 2 baking trays with baking paper.

Whisk the egg whites in a clean, dry bowl until foamy. Add the cream of tartar and continue to whisk until soft peaks form. Add the sugar a little at a time until the meringue forms stiff peaks. Finally mix in vanilla extrac...


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Vegan hazelnut meringue torte with coffee buttercream

Posted by Bake Club on Tuesday, June 5, 2018, In : desserts 

I was at the Dunedin Farmers Market recently and splashed out on roasted hazelnuts from Amazelnuts, grown in Mosgiel. Fortuitous timing, as I was looking for an 'H' ingredient. This is no. 8. of 26 alphabetical bakes.
Aquafaba, the liquid from a drained can of chickpeas. makes a great meringue if you want to avoid egg whites - just don't open the door while cooking! I did, and in that brief moment the cold air took the lift out of my meringue sails. My meringues may not have risen but fear not...
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Forgotten cookies

Posted by Bake Club on Thursday, May 10, 2018, In : cookies 

Forgotten cookies are actually super easy meringues - you just leave in a turned-off oven overnight and they should be crisp by the morning. Mine weren't unfortunately, I think I preheated the oven too low. If this happens you can just bake at 60-70C for an hour or so until meringues are dried or put in a dehydrator. The recipe is adapted from Healthy Food Guide. You can leave plain or flavour with mint and strawberry. It's my no. 6 of 26 alphabetical bakes!

Makes 20-15
2 egg whites, r...


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Aquafaba meringues

Posted by Bake Club on Saturday, November 7, 2015, In : desserts 

Who would have thought that chickpea brine is an excellent substitute for egg whites? Aquafaba, as it's known, can make vegan meringues and pavlovas! My first attempt was ok, but I followed a recipe that put the oven on at 150C which is way too hot, and they turned too brown when I wasn't checking. But yummy anyway with dairy-free cream and fresh fruit.

1 c aquafaba at room temperature (drained from a can of chickpeas)
pinch salt
2 c icing sugar
2 Tbs cornflour
1.5 tsp white vinegar
1 tsp vanilla e...
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Meringue gelato cake

Posted by Bake Club on Tuesday, March 18, 2014, In : desserts 

By Frances
This is by far the easiest and most decadent of Nigella's desserts I've come across. No cooking skills required! It's not even gelato, more like a meringue ice creamy thing. Any berries or cherries would work, flaked almonds too, and experiment with different liquers if you're using them.

for the meringue gelato cake

  • 300 ml ...

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Mama Chan’s hazelnut meringue cake

Posted by Bake Club on Thursday, February 16, 2012, In : desserts 


6 egg whites

1 ½ c caster sugar
1 c chopped hazelnuts

Preheat oven to 100 C. Trace 3 x 20cm round circles onto baking paper. Turn over and place on baking sheet.
Beat eggs for 1 min. Then add sugar and beat further 6-8 mins until peaks form.
Add the hazelnuts or any other kind of nuts or almond meal.
Divide mixture in 3 and spread over circle shapes. Bake at for 3-4 hours until crispy.

Assemble together with sweetened cream and berries. Our bottom layer was strawberries...


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Mama Chan’s meringues with lemon cream

Posted by Bake Club on Thursday, June 2, 2011, In : desserts 

For our housewarming Mama Chan made these gorgeous meringue bites. I assembled them and topped them with raspberries from her garden.

4 egg whites
¾ c sugar
whisk 8 mins till smooth and glossy
pipe into rounds
Bake in a high oven for 10-12 mins.

Annabel Langbein’s lemon cream:
500 ml cream
¼ c sugar
2 tbs honey
75 ml lemon juice

Boil cream, sugar and honey in a pot, stir to dissolve, simmer 3 mins. Add lemon juice. Strain and cool before putting into fridge to set.


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Mama Chan's lemon meringue pie

Posted by Bake Club on Friday, March 25, 2011, In : desserts 

I have wonderful memories of this when I was a child, when we called it wang wang pie.
Pastry;
2 c plain flour, 1/4 tsp salt, cold water
Sift flour and salt, cut in butter and mix until a stiff dough. Put in fridge.

Filling, mix together in saucepan over gentle heat for 5-10 mins:
1/4 c cornflour
2 Tb custard powder (optional)
3/4 c sugar
2 tsp lemon rind
1/4 c lemon juice
3 egg yolks
1 Tb butter

Meringue, beat together:
1/4 c caster sugar
1/4 tsp vanilla
3 egg whites

Roll out pastry, line 20cm flan tin. Cov...
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WELCOME 2 BAKE CLUB -
MAY THE CAKE B WITH U

EST. 2010

Frances C loves to bake. She's also a freelance editor and DJ. She shares some of her adventures, culinary or otherwise, on Instagram.


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