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  • Magical Meringue

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    Carrie Choy
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    The document provides recipes for three desserts: 1) Lemon meringue cupcakes with a lemon cream filling and Italian meringue topping piped onto the cupcakes. 2) Pine nut meringue cookies made by folding cornflakes and pine nuts into a meringue batter and baking. 3) Hazelnut cookie cups filled with a cream cheese and Nutella mixture and topped with Swiss meringue buttercream.

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    The document provides recipes for three desserts: 1) Lemon meringue cupcakes with a lemon cream filling and Italian meringue topping piped onto the cupcakes. 2) Pine nut meringue cookies made by folding cornflakes and pine nuts into a meringue batter and baking. 3) Hazelnut cookie cups filled with a cream cheese and Nutella mixture and topped with Swiss meringue buttercream.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    67 views3 pages

    Magical Meringue

    Uploaded by

    Carrie Choy
    The document provides recipes for three desserts: 1) Lemon meringue cupcakes with a lemon cream filling and Italian meringue topping piped onto the cupcakes. 2) Pine nut meringue cookies made by folding cornflakes and pine nuts into a meringue batter and baking. 3) Hazelnut cookie cups filled with a cream cheese and Nutella mixture and topped with Swiss meringue buttercream.

    Copyright:

    © All Rights Reserved
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    of 3

    Lemon Meringue Cupcakes

    Ingredients (makes 12 cupcakes)


    Batter
    Flour 120g
    Baking powder 1.5 tsp
    Baking soda 1/4 tsp
    Sugar 125g
    Butter 125g
    Eggs x 2
    Milk 1.5 tbsp
    Vanilla 1/4 tsp
    Lemon cream
    Sugar 30g
    Custard powder 5g
    Egg x 1
    Lemon juice 15g
    Lemon zest 1/2 lemon
    Cold butter (cubed) 40g
    Meringue
    Egg whites 40g
    Sugar 70g
    Method
    To make cupcake batter
    1/ Preheat oven at 170 degrees.
    2/ Combine flour, baking powder, baking soda, sugar, butter and eggs. Beat at low speed until
    batter comes together. Increase to high speed and beat for one minute.
    3/ Add milk and vanilla and beat at high speed for 30 seconds.
    4/ Bake at 170 degrees for 20-22 min.
    5/ Make sure cupcakes are cool before piping lemon cream and meringue.
    To make lemon cream
    6/ Combine sugar, custard powder, egg, lemon juice and lemon zest in a bowl and set over a bain
    marie.
    7/ Whisk constantly until mixture thickens
    8/ Remove from heat and using a hand blender, add in cubed butter slowly to emulsify the cream.
    9/ Let cool and transfer to a piping bag.
    To make Italian meringue
    10/ Put sugar in a saucepan and pour in some water to mix the sugar.
    11/ Heat the saucepan until sugar reaches approximately 110 degrees. Start whisking the egg
    whites until foamy.
    12/ Once sugar mixture reaches 118 degrees, remove from heat and slowly and carefully, drizzle
    into the egg whites while the machine is whisking.
    13/ Let meringue continue whisking until it becomes room temperature to touch, around 5-10min.
    Transfer to piping bag.
    To assemble cupcakes
    14/ Make a hole in the middle of the cupcakes and pipe lemon cream into the hole.
    15/ Pipe meringue on top and finish off with a blowtorch.
    Pine nut meringue cookies
    Ingredients
    Egg whites 40g
    Sugar 70g
    Vanilla 1 tsp
    Cornflakes 250g
    Pine nuts (or any type of nuts broken into small size) 40-80g
    Method
    1/ Whisk egg whites until foamy.
    2/ Start adding in sugar in small increments about 5-6 times and whisk until meringue comes to
    stiff peaks and is smooth and glossy.
    3/ Add in vanilla and whisk at low speed to stabilise the meringue.
    4/ With a spatula, fold in by cornflakes and nuts by hand until incorporated.
    5/ Drop spoonfuls of batter onto cookie sheet and bake at 180 degrees for 12-15min.
    6/ Allow cookies to cool on a rack to let it harden and crisp before enjoying.
    Hazelnut cookie cup with Swiss meringue buttercream
    Makes 12 mini cookie cups
    Ingredients
    Butter 55g
    Brown sugar 100g
    Egg 1/2
    Vanilla extract 1/2 tsp
    All purpose flour 120g
    Hazelnut powder 2 tsp
    Baking soda 1/4 tsp
    Salt 1/4 tsp
    Cream cheese mixture
    Cream cheese 75
    Egg 1/2
    Sugar 15g
    Nutella 25g
    Egg whites 30g
    Sugar 60g
    Butter (cubed and slightly softened) 70-100g
    Nutella 75g
    Method
    1/ Combine flour, hazelnut powder, baking soda and salt together in a bowl.
    2/ Beat soft unsalted butter and brown sugar together in another bowl.
    3/ Add egg and vanilla extract and continue to beat.
    4/ Add dry ingredients and beat until combined.
    5/ Roll dough into 15g balls each and place into mini cupcake mold
    6/ Use your finger or the ends of a small rolling pin to make an indent to contain the cheesecake
    mixture.
    7/ Put into fridge to chill.
    8/ To prepare the cheesecake mixture, beat softened cream cheese, nutella, egg and sugar until
    mixture is well combined.
    9/ Fill chilled cookie cups with the cheesecake mixture.
    10/ Bake at 170 degree celsius for 10min. Remove from oven and let cool.
    To make Swiss meringue buttercream
    11/ Combine egg whites and sugar and heat over a water bath until sugar have completely
    melted, around 70 degree celsius.
    12/ Remove from water bath and start whisking until mixture cools down and turns smooth and
    glossy with soft peaks and marshmallowy.
    13/ Add cubed butter one piece at a time with machine still running. Beat until mixture comes
    together into buttercream.
    13/ Pipe swiss meringue buttercream on top of cooled cookie cups.

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