Same as a pavlova, only this one is rolled. Give it a try and see just how easy it is to make.
- 4 egg whites
- 1 cup sugar
- 1 tbsp. white vinegar
- 1 tbsp. cornstarch
- icing sugar for dusting
Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper and set aside.
Whisk the egg whites until frothy and slowly add the sugar, a tablespoon at a time. Continue until thick and glossy. Now beat in the vinegar and cornstarch.
Spread the meringue into the pan, levelling off the top. Bake for 20 minutes until the top is pale and feels firm.
Remove from the oven and let cool down on the parchment paper for 10 minutes.
Dust a large sheet of parchment paper with icing sugar and invert the meringue onto it. CAREFULLY peel off the bottom layer of parchment paper. Sprinkle the bottom layer with icing sugar and top with a clean kitchen towel.
Very gently and carefully, roll the meringue up to enclose the towel from the short end, using the parchment paper as a guide. This will crackle and perhaps crumble a little , but it is normal.
Filling
- 1/2 cup whipping cream
- 1 1/2 cups lime curd (homemade or bought)
- cape gooseberries (if available) or big, luscious blackberries
Whip the cream to stiff peaks and fold in the lime curd. Unroll the meringue, remove the kitchen towel and spread the lime cream over the meringue evenly, leaving a 1/2 inch border all around. Reroll now to enclose the cream. Trim the ends if desired and chill until ready to serve.
Cut into slices and place on pretty plates and garnish with the gooseberries or blackberries.
Oh, oh, oh! So yummy.
Flapper Pie With Swiss Merginue
You will never want to lose this one. The secret is the swiss merginue.
- 2 1/2 cups graham crumbs
- 1/2 cup brown sugar
- 1/2 cup melted butter, not margarine
- 1/2 tsp. cinnamon
- 2 1/2 tbsp. cornstarch
- pinch of salt
- 2 cups milk
- 3 egg yolks
- 1/2 cup sugar
Preheat oven to 350 degrees.
In a medium bowl, mix the crumbs, brown sugar, butter and cinnamon until well blended. Press into a nine inch pie plate. Bake for about seven minutes and remove from the oven. Now, here is where the wonderful smells take over the kitchen.
In a heavy saucepan mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes thick and smooth. Remove from the stove and pour into the pie shell.
Raise the oven temperature to 375 degrees and start on the meringue.
Swiss Mergingue
- 7 large egg whites (using the 3 whites from above will help)
- 3/4 cups sugar
- pinch of salt
To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water. Beat the mixture until warm and the sugar has dissolved. Remove from heat and whip into stiff peaks.
Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches all the edges of the pie. Set in the oven and, watching carefully, bake for approximately eight minutes until lightly golden.
When cooled down, enjoy! This is beyond fabulous. Oh yeah, the cinnamon is the added secret…trust me.
Chocolate Souffle Cakes
For all you chocolate lovers, here is a great one to make, eat and groan with pleasure!
- 1/2 cup whipping cream
- 1 tbsp. icing sugar
- 1 tbsp. white chocolate Irish Cream (generous, of course)
Cake Ingredients
- 1/4 cup unsalted butter
- 8 oz. chopped bittersweet chocolate
- 3 eggs
- 1 cup sugar
- 1 tsp. pure vanilla
- 3 egg whites
Brush eight 3/4 cup ramekins with1 tbsp. softened butter and set aside.
In a bowl over a saucepan with simmering water, melt the chocolate with the remaining 1/2 cup butter and let it slightly cool.
In a separate bowl beat the whole eggs with 1/2 of the sugar until pale in colour. Whisk in the chocolate mixture along with the vanilla.
In another bowl (can you believe it?) beat the egg whites until soft peaks form and add the sugar, 2 tbsp. at a time, until glossy peaks form. Fold 1/4 of this into the chocolate and then add the remaining whites.
Spoon evenly into the prepared ramekins. Place on a parchment lined pan and bake for 25-28 minutes until the top is puffed and cracked and the centre still looks moist. Let cool on a rack. Dust with icing sugar.
Now, pour yourself a glass of wine or make a signature drink and say “damn I did that”.
Raspberry Meringues
I am always looking for different ways to “show off” cookies, cakes, desserts in general, and this one is a goodie.
- 3 egg whites, room temperature
- 1/4 tsp. cream of tartar
- dash of salt
- 3/4 cup berry sugar
- 1/4 cup raspberry jelly
- 4-6 drops of red food colouring
Heat oven to only 225 degrees. Cover cookie sheets with parchment paper. In a small bowl beat the egg whites, cream of tartar, and salt until soft peaks form.
Gradually add the sugar, beating until very stiff…..stiffer than that. This should take about ten minutes. Now add the food colouring and jelly. Beat one more minute at the highest speed on your machine.
Drop meringue into 1″ mounds and bake for about 2 hours. Remove from the oven and when completely cooled, EAT THEM!
Okay, so they go to the hips.; Eat enough to make it even.
Lime Daquoise
Oh my, Oh my, Oh my! You will LOVE this one.
- Candied lime rind (recipe follows)
- 2 1/4 cups sliced almonds
- 1 1/2 cups sugar
- 2 tbsp. cornstarch
- 9 egg whites
- 1/2 tsp clear vanilla extract
- 2 cups whipping cream
- 3/4 cups icing sugar
- 2 tbsp. lime juice
- grated lime rind
Preparation:
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Draw eight inch circle on each one. Turn the paper over and put aside.
Spread almonds in oven on a flat pan and bake about seven minutes until a light golden colour. Let cool . Lower oven temperature to 275 degrees.
In a processor, grind the almonds, one half of the sugar and cornstarch until it becomes a powdery consistency. In a separate bowl, beat the egg whites until soft peaks form and add the remaining sugar a tbsp at a time, beat until stiff peaks form. Beat in the vanilla extract. Sprinkle in one half of the ground almonds and fold in the egg whites. Now fold in the remaining almond mixture.
Divide this mixture between the two pans and spread evenly to fill. Bake in top and bottom third of the oven set to 275 degrees for about sixty five to seventy minutes. Rotate the baking pans in the oven halfway through.
While this is hot, take the cake pan (used to draw circles) and set over the meringue, Cut around with a serrated knife so that both circles are the same size. Transfer to a rack and cool completely.
To make the lime cream, whip the sugar, lime juice and cream, and stir in the grated lime rind. Set aside two cups of this mixture for the icing segment.
Centre 1 meringue layer on a serving plate. Make sure to put strips of waxed paper underneath the meringue to prevent sloppy spills on the plate. Spread with one third of the lime cream. Place the second meringue on top and repeat with the remaining cream and meringues. Spread the reserved cream on the sides first, then the top of the cake. Press remaining almonds on the cake side. Refrigerate up to eight hours making sure to remove the wax paper strips.
To poach the rind, take a paring knife and cut strips of rind top to bottom and then be sure to slice into straight edges. Take 1/2 cup sugar and 1/2 cup water in a sauce pan and bring to the boil. Add the rind and again, bring to the boil. Cook for a few moments until it gets thick. Remove the rind, drain off the liquid and toss in a plate covered with berry sugar, roll around and set on a rack to dry.
Set these out in a pretty fashion on top of your cake when ready to serve.
Goldenrod Eggs
I absolutely love this recipe. You will too. The flavours are extraordinary and as I type this, my mouth is watering. No kidding!
This is for two (adjust for more).
- 5 hard boiled eggs
- 1 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- pinch salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 cup shredded Swiss or Monterey Jack cheese
- 1 cup sliced saute’ed mushrooms
- 2 English muffins, halved
- 4 slices ripe tomato
- 4 slices Canadian bacon
Shell eggs, dice egg whites and set aside. Mash yolks until crumbly and also set aside.
In a medium saucepan, melt butter, gradually stirring in the flour to make a roux (paste). Add milk slowly, salt and pepper and whisk until smooth. Continue cooking until sauce thickens and then add the sour cream, mustard and cheese, again stirring until blended. Add the mushrooms and egg white. Remove from heat and cover.
Toast and butter muffins.
To assemble: place a tomato slice on each muffin half, follow with a slice of bacon, top with sauce and sprinkle the top with the crumbled egg yolk.
Oh my goodness, this is so darn gooooooood. Try it.
Lime Dacquoise
- Candied lime rind (recipe follows)
- 2 1/4 cups sliced almonds
- 1 1/2 cups sugar
- 2 tbsp. cornstarch
- 9 egg whites
- 1/2 tsp clear vanilla extract
- 2 cups whipping cream
- 3/4 cups icing sugar
- 2 tbsp. lime juice
- grated lime rind
Preparation: Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. Draw eight inch circle on each one. Turn the paper over and put aside.
Spread almonds in oven on a flat pan and bake about seven minutes until a light golden colour. Let cool . Lower oven temperature to 275 degrees.
In a processor, grind the almonds, one half of the sugar and cornstarch until it becomes a powdery consistency. In a separate bowl, beat the egg whites until soft peaks form and add the remaining sugar a tbsp at a time, beat until stiff peaks form. Beat in the vanilla extract. Sprinkle in one half of the ground almonds and fold in the egg whites. Now fold in the remaining almond mixture.
Divide this mixture between the two pans and spread evenly to fill. Bake in top and bottom third of the oven set to 275 degrees for about sixty five to seventy minutes. Rotate the baking pans in the oven halfway through.
While this is hot, take the cake pan (used to draw circles) and set over the meringue, Cut around with a serrated knife so that both circles are the same size. Transfer to a rack and cool completely.
To make the lime cream, whip the sugar, lime juice and cream, and stir in the grated lime rind. Set aside two cups of this mixture for the icing segment.
Centre 1 meringue layer on a serving plate. Make sure to put strips of waxed paper underneath the meringue to prevent sloppy spills on the plate. Spread with one third of the lime cream. Place the second meringue on top and repeat with the remaining cream and meringues. Spread the reserved cream on the sides first, then the top of the cake. Press remaining almonds on the cake side. Refrigerate up to eight hours making sure to remove the wax paper strips.
To poach the rind, take a paring knife and cut strips of rind top to bottom and then be sure to slice into straight edges. Take 1/2 cup sugar and 1/2 cup water in a sauce pan and bring to the boil. Add the rind and again, bring to the boil. Cook for a few moments until it gets thick. Remove the rind, drain off the liquid and toss in a plate covered with berry sugar, roll around and set on a rack to dry.
Set these out in a pretty fashion on top of your cake when ready to serve.
Whipped Frosting
This is a little different from the normal, icing sugar, milk or cream, maybe a dab of butter. Try it and see if this doesn’t make a huge difference.
This will make about 5 cups. Will more than fill and ice a 3-4 layer cake. This doesn’t keep so it must be used right away. Ready?
Set a bowl over a pot of simmering water (not in it, but the same way you would melt chocolate) and combine 3 large egg whites, 3/4 cup of sugar, a pinch of salt and 1/3 cup of water.
Cook over medium heat, stirring until the sugar has dissolved, this will take about 2 minutes or so. Transfer this to a large bowl and using an electric mixer, beat on high until glossy (about 3 minutes) and reduce speed to low. Add 1/4 tsp. pure vanilla and beat until combined.
If making a chocolate cake, use chocolate flavouring, omitting the vanilla. Or orange, lemon…whatever you are making. Really a good icing and worth the few minutes it takes to make.