Sophie Dahl's Eton Mess and Watermelon Radishes

Sunday, we picked up our eggs from Robert. Three dozen to be exact. Oh yes, we go through eggs like crazy around here. M. loves her egg in the morning, oozing runny yolk and all. I have lots of baking planned for the week and the farmers market was my stop to get all my provisions.



We had a big dinner planned so lunch was simple. Roasted tomatoes, blue cheese and sliced watermelon radish with yogurt and dijon dressing. Something light and quick to keep us going.

But then came dessert.



Searching for inspiration, I laid out cookbooks and magazines on the living room floor. Sometimes just browsing through UK's Country Living and definitely Elle À Table, I get a surge of ideas coming through me. Then I glanced over to my right and I saw the back of Sophie Dahl's "Voluptuous Delights". There it was. The white and rose rhubarb eton mess with crushed up meringue, a wave of heavy cream and poached rhubarb. Such beautiful color.

I thought of the rhubarb I had in the fridge. The first rhubarb of the season. I had stewed it for breakfast that morning and still had some leftovers.

That photo was just too tempting.



Whipped the egg whites and slowly baked the meringue mounds until crispy on the outside and soft and chewy on the inside. Served with lightly whipped cream and the stewed rhubarb.

It didn't even make it to dinner. A mid afternoon sweet snack. Just because.



Eton Mess with Rhubarb

adapted from Sophie Dahl's Voluptuous Delights

3 egg whites
3/4 cup caster sugar
pinch of salt

Whip the egg whites until light and fluffy. Slowly sprinkle in the caster sugar and salt while whipping. Continue to whip until stiff peaks form.

Line a baking sheet with parchment paper and spoon out the meringue forming 6 mounds. Bake at 250F for 1 hour.

Stewed Rhubarb

8 oz rhubarb, diced
1/4 cup cane sugar
1 lemon, juice and zest

Cut the rhubarb into pieces and toss them with sugar, lemon juice and zest. Cook for about 5 minutes until soft. Do not cook it to mush and keep pieces whole.

Serve the meringue with whipped cream and the stewed rhubarb on top.

Post Title

→

Sophie Dahl's Eton Mess and Watermelon Radishes

Post URL

→

https://mercymadame.blogspot.com/2011/02/sophie-dahl-eton-mess-and-watermelon.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Sunday Suppers, Amy Atlas and an Inspiring Collaboration

Last week I gave you a little sneak peek into the amazing weekend I spent in New York City participating in one of the Sunday Suppers dinner/classes featuring the work of Amy Atlas and other fabulous artist women. I apologize for taking so long in posting the rest of the photos... Life has been crazy to say the least with traveling, small projects and even the chickenpox ( I will leave this for another time). This craziness is also the reason why I didn't complete this month's Daring Bakers challenge. I'm so sorry about that one too!



It's funny how life works sometimes and how I got involved with this Sunday Suppers event. Long story so I won't get into too many details, but all I can say is that I'm glad I did as I think I have found a group of super talented women I have made a lasting connection with.

The event took place in Brooklyn in the most beautiful setting and the most beautiful view of Manhattan. The table settings, the flowers, the graphic designs, the cake, Amy's vision... they were all breathtaking.



I arrived Saturday morning and spent all afternoon prepping and baking for the next day. The Moroccan theme with the acqua blue and orange colors inspired me to create macarons flavored with orange flower water, crisp white meringue cookies filed with orange buttercream and what seemed to be the favorite, panna cotta with fresh orange juice gelee. Very simple, but worked great.

Photo by Karen Mordechai Photography

Guests arrived around 4:30pm, mingled, enjoyed some appetizers and then everyone gathered around the kitchen to take part in Casey's cooking class. It was very interactive and she quickly engaged guests in the kitchen, asking everyone to participate in the prep process somehow. She is just too much fun!

The menu consisted of a first course of harissa brushed halibut over gazpacho and topped with a micro green salad; second course, chicken tajine with preserved lemons,olives and polenta accompanied by a roasted mini beet salad and finally dessert, fig and sesame compote tart with orange cardamom cream.

Afterwards, everyone sat at the beautifully styled table ready to taste the food. It was a great group of people and I even managed to snap this adorable photo of Alex and Joanna.



Of course, none of this would have been possible without the masterminds behind this concept, professional photographer Karen Mordechai and private chef Casey Solomon. The thought and attention to detail behind all of this really blew me away.

I also have to mention the rest of the artists involved whose work really contributed to the success of the night. Of course Amy (lovely, lovely, lovely... can't emphasize enough!), the flower arrangements (beautiful, beautiful garlands!) by Jessie Weidinger from Rountree Flowers, menu and graphic design by Erica Bohanon of Thoughtful Day, Archana Rao of Love Street Cakes created the breathtaking cake and Ali Kantor created a traditional moroccan cookie called kaab el ghazal.



Finally, I have to tell you that I will be going back to New York next month to actually teach one of these classes myself. I think the class is fully booked already, but you can get more information here. For those who are attending, I will see you then!

Post Title

→

Sunday Suppers, Amy Atlas and an Inspiring Collaboration

Post URL

→

https://mercymadame.blogspot.com/2009/07/sunday-suppers-amy-atlas-and-inspiring.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Raspberries N' Cream Dessert Table

One of the best things about summer is probably the abundant fruit. When I was approached by Project Wedding to develop and photograph a summer dessert, I immediately envisioned something with berries, fresh and colorful. Here is the raspberries and cream themed dessert table with raspberry and yogurt mousse cakes, raspberries and cream macarons and raspberry meringue kisses.




You can get the recipes and read the rest of the story here.



Hope you like it!

Post Title

→

Raspberries N' Cream Dessert Table

Post URL

→

https://mercymadame.blogspot.com/2009/06/raspberries-n-cream-dessert-table.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Pavlova, Berries and Spring

My good friend B. always says I tend to speak of the past too much, that I am too nostalgic. He might be right. Not that I don't enjoy the present or that I don't look forward to the future. Not at all, but nostalgia is a sweet place I go to when I miss my family.

I remember the first time I ever made pavlova out of a recipe I found in a British magazine clipping. It was one of those early Spring days with cool temperatures, but sunny blue skies. Later that day, I had plans to go see one of my good friends who I secretly had a crush on. He and I would have tea, go for a walk and listen to music. Nothing special, but for some reason that day really has stuck in my memory.



After last week's craziness, I really needed some time to walk and get fresh air. I took my time and reflected on the things that are important to me and really started paying attention to my surroundings. I realized why people love to come to Florida this time of year. It is just perfect. So green and lush with perfect temperature.

I thought of that Spring morning about 13 years ago when I made my first pavlova and decided I needed to make it one more time. It had been a while.



I made some milk chocolate chantilly to go with the pavlova. Our strawberries are so sweet right now and with the slightly sour raspberries, this was a real treat. I hope you had a good weekend too.



Pavlova

120 grams egg whites (about 4 egg whites)
pinch of salt
100 grams granulated sugar or superfine sugar
100 grams powdered sugar, sifted
15 grams cornstarch, sifted

Place the egg whites and salt in the bowl of an electric mixer. Whip on medium speed until they are whipped to about soft peaks. Slowly sprinkle in the granulated sugar while continuing to whip. Whip to medium peaks.

Remove the bowl from the mixer and fold in the sifted powdered sugar and cornstarch.

Place the meringue in a piping bag and pipe rounds or spoon some of the meringue on to a sheetpan lined with parchment paper.

Bake in a 250F oven for about 45 minutes. You should be able to gently lift the meringues from the parchment without sticking. Turn the oven off and let them sit in there for another 10 minutes or so.

Store them in an airtight container until ready to assemble the dessert.

Serve the meringues with a dollop of milk chocolate chantilly and fresh berries.

Milk Chocolate Chantilly

adapted from Stephane Glacier's "Verrines et Petits Gateaux"

250 grams heavy cream
90 grams milk chocolate, chopped into small pieces

Boil the cream and pour over the milk chocolate. Stir until the chocolate has melted. Let this ganache rest in the refrigerator for 24 hours. Then whip it as whipped cream.

Post Title

→

Pavlova, Berries and Spring

Post URL

→

https://mercymadame.blogspot.com/2009/03/pavlova-berries-and-spring.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Strawberry Picking

As I have mentioned before, we are in the middle of strawberry season here in Florida. This past Saturday, a friend and I took the boys up to Palm City to go strawberry picking for some Valentine's Day fun. Sometimes, I forget what ripe, freshly picked strawberries are supposed to taste like. Pure sweetness that brings me back to the times we used to pick strawberries from my grandparents' farm.

It's amazing to watch boys at play, digging in the dirt, pulling weeds, looking for bugs. I have never been particularly physical and have always been very tidy, clean and organized, so I am now discovering a new side of me thanks to my little boy. It took several good scrubbings to get those hands, feet and faces clean.



We picked two large baskets of strawberries, which is definitely more than what we can consume in a couple of days. We shared some with neighbors, froze some for later consumption and I have been baking away with the rest. I am also planning on making some more strawberry pate de fruit, strawberry sorbet, strawberry shortcakes and strawberry jam, which I will share with you later.




Here is one of C's favorite desserts, which is yogurt panna cotta with layers of strawberry mousse and strawberry gelee topped with meringue sticks. And then one of my favorites, which is an apple and strawberry galette. I know I said we really don't celebrate Valentine's Day, but maybe I lied... just a little. Hope you had a great weekend too!



Yogurt Panna Cotta

I used homemade yogurt for this, which is a bit thinner than commercial yogurt. You can also use buttermilk or creme fraiche. The bit of acidity is really nice.

200 grams heavy cream
45 grams sugar
1 vanilla bean, split and scraped
3 grams sheet gelatin
100 grams plain yogurt

In a small saucepan, cook the heavy cream, sugar and vanilla bean until it comes to a boil. In the meantime, soak the gelatin in ice water. When the cream has come to a boil, remove the pan from the heat and add the softened gelatin. Whisk to dissolve it. Pour this into a clean bowl and let it cool to about body temperature. Add the yogurt and whisk well.

Pour the panna cotta into your molds or jars and let it set in the refrigerator.

Strawberry Mousse

100 grams strawberry puree
10 grams sugar
2 grams sheet gelatin
75 grams heavy cream, soft peaks

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Fold in the whipped cream into the puree base. Pour this mousse on top of the yogurt panna cotta and let it set in the refrigerator.

Strawberry Gelee

150 grams strawberry puree
30 grams sugar
2 gram sheet gelatin

Warm half of the strawberry puree with the sugar. In the meantime, soak the sheet gelatin in ice water. Add the softened gelatin to the warm strawberry puree. Add the rest of the puree and let it cool.

Pour this gelee on top of the strawberry mousse and let it set in the refrigerator.

Post Title

→

Strawberry Picking

Post URL

→

https://mercymadame.blogspot.com/2009/02/strawberry-picking.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Pumpkin and Pistachio Baked Alaska

Baked alaska definitely has a nostalgic and even kitschy sentiment in my mind. I have many childhood memories of eating baked alaska at the restaurant where my family always celebrated our gatherings. Plaid tablecloths and 80s decor come to mind when I think back at those times. All the kids always looked forward to dessert just so we could watch the waiter burn the meringue tableside. It was almost like anticipation before watching fireworks in the summer.




This is another one of my leftover series creations. I always have fun taking leftover components and creating new desserts from them. Here are some baked alaskas filled with pumpkin ice cream and pistachio joconde and covered with snow white Italian meringue. I also wanted to finish the gingerbread sugar dough by creating these sandwich cookies that are filled with roasted apple buttercream.



Do you ever feel like you need time to recuperate from the weekend? We had a great one and I hope you did too!

Post Title

→

Pumpkin and Pistachio Baked Alaska

Post URL

→

https://mercymadame.blogspot.com/2008/11/pumpkin-and-pistachio-baked-alaska.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

A White Birthday

I have a dear friend who loves white and all its shades and textures. She has a closet full of beautiful white dresses and delicate white shirts. She has an eye for beauty that I admire. And today is her birthday.




I created this little white dessert palette for her with little meringue kisses, coconut cupcakes and lemon meltaways. Distance will not allow us to be together on her birthday but I want to wish her happiness on this special day.

Happy Birthday Nadia!


Update: I have received an overwhelming amount of emails from readers who want the lemon meltaway recipe, so here it is.

Lemon Meltaways

160 grams butter, at room temperature
125 grams powdered sugar
zest of 2 lemons
2 Tbs lemon juice
1 Tbs vanilla
260 grams flour
20 grams cornstach
1/2 tsp salt
Powdered sugar for rolling

Cream together butter, sugar, zest and vanilla. Add lemon juice and mix. Add the flour, cornstarch and salt to the butter mixture and mix until combined. Form the dough into a log that is about 2 inches in diameter. Wrap it in parchment and refrigerate it overnight.

Cut the log into 1/2 inch disks and bake at 350F for about 12 minutes. Let the cookies cool slightly and roll in powdered sugar while they are still warm.

Meringue Cookies

50 grams egg whites
50 grams sugar
50 grams powdered sugar, sifted

In a bowl, whip the egg whites fully until a light meringue forms. Slowly and while whipping, sprinkle in the granulated sugar and let it whip to stiff peaks. Stop whipping and fold in the sifted powdered sugar. be gentle not to deflate the meringue too much.

Place the meringue in a pastry bag fitted with a plain tip (number 5) and pipe little meringue kisses onto a sheetpan lined with parchment paper. Bake at 175F (or lower if your oven permits it) until dry. You should be able to lift it from the pan without sticking. Store in an airtight container.

Post Title

→

A White Birthday

Post URL

→

https://mercymadame.blogspot.com/2008/10/white-birthday.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Chamomile and Vanilla Bean Ile Flotante

As you might have heard me say before, I really do not have a green thumb. I love flowers and plants, but I seem to have a hard time keeping them alive. However, against all odds, my herbs are still growing and looking healthy. My chamomile plant has grown about four times the size of when I planted it and the lemon verbena is about two feet tall. I was really afraid the summer heat would dry them out, but that has not been the case. I keep my fingers crossed that they will survive the rest of the summer and fall months.

As you might know, Île flotante is a traditional dessert composed of baked meringue served over crème anglaise. This time, I infused the anglaise with some chamomile leaves and also added extra vanilla bean to the meringue for a very fragrant dessert.

The meringues in the photos were baked in individual ramekins in a water bath, but I also tried to steam some in a bamboo steamer with similar results. I piped these free hand, placed them in the bamboo steamer and steamed them for about 2 minutes. They are topped with spun sugar, which I do not recommend making in humid climates like ours. It only lasted an hour on my counter. By the time I plated the dessert and took all the necessary photos, the sugar had fallen and looked rather sad. If you live in a dry climate though, you will be able to keep it in an airtight container for a couple of days.



Chamomile and Vanilla Bean Creme Anglaise

500 ml half and half
6 egg yolks
100 grams sugar
1 vanilla bean
bunch of chamomile leaves

In a medium saucepan, heat the half and half with half of the sugar, the vanilla bean and the chamomile leaves. Let it steep for 5 minutes. In a separate bowl, whisk together the yolks with the half of the sugar. Bring the liquid back to a boil and strain over the egg yolks while whisking so the yolks do not curdle. Return this mixture to the pan and cook to 84C or until the custard coats the back of the spoon, which will take a minute. Strain the custard through a fine sieve and chill over an ice bath. Refrigerate.

Baked Meringue

75 grams egg whites
150 grams sugar
1 Tbs vanilla bean paste or 1 vanilla bean

Place the egg whites and the sugar in the bowl of an electric mixer. Place this bowl over a water bath and whisk until the sugar starts to melt and the egg whites start to turn shiny and white.

Place the bowl in the electric mixer and whip until a stiff meringue forms. Add the vanilla paste. Continue whipping until the bowl feels cool to the touch.

Place the meringue in a piping bag and pipe into ramekins that we have previously coated with cooking spray. Place the ramekins in a deep baking dish and pour hot water in it. Cover with aluminum foil and bake at 250F for 25 to 30 minutes.

To test for doneness, touch the meringue. If it feels sticky, it needs more time. It should barely stick to the fingers. Of course, the larger the ramekin, the longer it will take to bake.

Let them cool before trying to unmold them. Run a knife on the sides (although they should be separating from the ramekin) and flip them over onto a plate.

Spun Sugar

60 grams water
225 grams sugar
1 Tbs glucose

Place the water and sugar in a small saucepan and bring to a boil. Add the glucose. Skim any impurities and make sure to brush the sides of the pan with water to avoid any crystallization. Cook the sugar to 310F. Immediately, shock the pan in an ice bath and wait until the bubbles are gone. Wait a couple of minutes for the sugar to cool.

Line your floor with parchment paper. Hold a wooden spoon in one hand and with the other hand, dip two forks in the cooked sugar and run them back and forth over the spoon. Move quickly. The sugar will start to form threads and fall towards the floor. Stop for a minute and gather the spun sugar forming a nest-type. Store this in an airtight container. Keep going and work quickly. If you live in a humid climate like I do, the sugar will start to melt and shrink and lose its volume, so it really should be used right after it is made.

Post Title

→

Chamomile and Vanilla Bean Ile Flotante

Post URL

→

https://mercymadame.blogspot.com/2008/09/chamomile-and-vanilla-bean-ile-flotante.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Meringue... the Difference that Folding Makes

I am always intrigued by technique and how the simple action of folding ingredients together can completely change the texture and consistency of a product. Such is the case with meringue. The infamous macarons are usually nothing but egg whites with sugar and ground up nuts. But how do they get their tiny feet and the crunchy exterior with the moist interior? I was showing a friend of mine the macaron folding technique or "macaroner", when it occurred to me that I should also show her how a similar meringue can yield a different kind of cookie.

We made a batch of pistachio macarons with pistachio buttercream and a batch of hazelnut success with salted caramel ganache.

I decided to make some hazelnut success, which are nothing more than baked meringue with sugar and hazelnut meal gently folded in. Success is barely folded compared to the way macarons must be almost turned into a paste. The macaron batter is "worked" into a shiny mass, however, success must be folded with a light hand and gentle touch.



I understand that macaron recipes contain more dry ingredients that the rest of meringues, which also contributes to the completely different texture, but I would say, that is mostly in the hand. When macarons are under-mixed and much of the air is left in the mass, they turn into light crispy meringues and not the chewy interior we all desire.

I think at the end of the day, the reason why all this intrigues me is because it means that a recipe or a list of ingredients don't really mean all that much unless there is care and touch behind it.



Pistachio Macarons

100 grams almond meal
80 grams raw pistachio meal
243 grams powdered sugar
138 grams egg whites
3 grams egg white powder
81 grams sugar
few drops of all-natural green food coloring

In a large bowl, sift together the almond flour, pistachio meal and powdered sugar. Set aside.

In the bowl of an electric mixer, add the egg white and the egg white powder. Whip in medium speed until egg whites start to increase in volume. When the egg whites are almost fully whipped and very fluffy, slowly start adding the sugar, sprinkle it in. After all the sugar is incorporated, continue to whip the meringue in high speed now until semi stiff peaks have formed. Add food coloring.

Add the meringue to the almond flour and pistachio meal mixture and with a spatula, fold the meringue into the dry ingredients. This is called “macaroner” and is also a tricky part. It is better to fold slowly and test a couple of macaroons because it is possible to over fold this mixture. We are looking for a shiny mass. For this amount of ingredients, I would say that it will only take about 10 to 15 strokes. But again, it is better to check for consistency. We are looking for a mass that spreads a little but not too much otherwise our macaroons will be flat.

Pipe the mass onto half sheet pans lined with silpats. Sprinkle the wet macaroons with pistachio crumble or chopped pistachios.

Let them sit at room temperature for about 45 minutes so they dry. We want the tops to not stick to our finger when we touch them. This will ensure a crack-free macaroon.

Preheat oven to 350 degrees. Turn the oven down to 300 degrees. Bake one sheetpan at a time and rotate half way after about 10 minutes. They will take about 16 minutes total but depends on your oven.

Pistachio Buttercream

50 grams egg whites
100 grams sugar
150 grams butter, softened
50 grams pistachio paste

Mix the egg whites and the sugar and place them over a double boiler while you whisk them together. The sugar will start to dissolve and the egg whites will start to turn white and fluffy. Continue whisking until the egg whites feel hot to the touch.

Transfer the bowl to the electric mixer and whip in high speed until light and fluffy and the bottom of the bowl doesn't feel hot anymore. About 3-5 minutes.

Start adding the softened butter by the tablespoon. Keep adding more butter as it is incorporated into the meringue. It might look like it is curdling but don't worry, keep mixing. When is well mixed, add the pistachio paste.

Hazelnut Success

50 grams egg whites
40 grams sugar
40 grams powdered sugar
25 grams hazelnut meal

Whip the egg whites fully and slowly add the sugar. Whip to stiff peaks.

Separately, sift the powdered sugar and hazelnut meal together. Sprinkle this mixture over the meringue and fold by hand, slowly. Be careful not to deflate the meringue too much.

Place the mix in a pastry bag fitted with a round tip and pipe long lines of the meringue on a sheetpan lined with parchment paper.

Bake at 325 degrees for about 15 minutes or until they dry completely. When they cool you should be able to pick them up from the parchment no problem.

Salted Caramel Ganache

60 grams sugar
110 grams heavy cream
100 grams bittersweet chocolate (64%)
65 grams milk chocolate (38%)
15 grams salted butter
pinch fleur de sel

Make a dry caramel with the sugar. In the meantime, heat the cream and when the caramel is starting to turn fairly dark, deglaze it with the cream.

Have the dark and milk chocolates chopped in a separate bowl. Strain the caramel mixture over the chocolate. Let it sit untouched for a minute. The caramel will start to slowly melt the chocolate. Whisk gently until all the chocolate is dissolved and the ganache has formed an emulsion. When it has coioled a bit, which will happen quickly since it's a small batch, add the soft butter and mix keeping the emulsion. Add the fleur de sel.

Let the ganache sit at room temperature until it hardens enough to be pipeable. Place in a pastry bag and pipe in between hazelnut success.

Post Title

→

Meringue... the Difference that Folding Makes

Post URL

→

https://mercymadame.blogspot.com/2008/07/meringue-difference-that-folding-makes.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection

Leftovers... Milk Jam and Meringue Cake

It was time to clean the refrigerator today. Long over due. You should have seen it. Separated eggs, bits of cake, one bread pudding, milk jam, a half eaten pear... Not pretty. I never throw away anything. I freeze and find ways to reuse but this was getting a little out of hand.



The milk jam that I made last week was almost gone. There were maybe four tablespoons left. The container looked so sad... More than half empty. I also had some sponge cake in the freezer and some unflavored simple syrup I used for the green tea opera cake. So I had all the elements for a cake; a tres leches kind of cake.








Many readers asked me what else I make with milk jam. Well, here is one use. Take leftover sponge, soak it really well with vanilla simple syrup, layer some milk jam in between, sprinkle some crushed cinnamon graham crackers and cover it all with meringue. That easy!




For the milk jam recipe, go here. For the sponge cake, go here. For the simple syrup, here. I didn't have enough milk jam to make a large cake so I decided to make mini ones.





To Assemble the Cake



With a round cookie cutter that is about 3 inches wide, cut 4 disks out of the sponge cake. Then cut these disks horizontally into three layers. So we will have 4 mini cakes with 3 layers of cake each.



Place four cake layers in front of you. With a small pastry brush, soak the layers of cake with the simple syrup. Spread a thin layer of milk jam on top. Place another layer of cake on top of the milk jam, soak with simple syrup, more milk jam and top with the last layer of sponge cake. Press the top layer down gently so the cake is somewhat even. It doesn't really matter if it's not because it will be covered in meringue and you will not be able to see if the layers are perfect.















Italian Meringue


50 grams egg whites

100 grams sugar






To finish it all, I made some Italian meringue and burned it with the blow torch. For the meringue I don't ever use a recipe per se. All you need to remember is one part of egg whites and two parts of sugar.



Place the sugar in a saucepan with a little bit of water. Not much, enough to make a slush. Cook the sugar to 240 degrees F or also known as soft ball stage. While the sugar is cooking, start whipping your egg whites which should be light and fluffy by the time your sugar reaches soft ball stage. Turn the mixer to low speed and slowly add the sugar to the egg whites in a slow stream. When all the sugar has been added, turn the mixer back to high speed and whip until the meringue is fully whipped, nice and shiny and the bottom of the bowl has cooled down.









With a small spatula, ice the mini cakes with the meringue and burn it with a blow torch or under a broiler. It's like marshmallow!!!




I love my blow torch...

Post Title

→

Leftovers... Milk Jam and Meringue Cake

Post URL

→

https://mercymadame.blogspot.com/2008/04/leftovers-milk-jam-and-meringue-cake.html

Visit Merci Madame for Daily Updated Wedding Dresses Collection