Results for "meringue"

131 matching results for "meringue"

The best éclair fillings

You’ve got your homemade éclairs, now what to do with them? Here’s our favourite fillings to get you inspired! Chocolate caramel éclairs 100ml whipped cream 2 tbsp caramel sauce 50g dark chocolate, melted Fold the whipped cream with half of the caramel sauce until combined. Pipe into the middle of the cooled éclairs. Add the remaining […]

Mixed berry roulade

Preheat the oven to 160˚C/140˚C fan/gas mark 3. Line a Swiss roll tin with a sheet of parchment paper. Whisk the egg whites with an electric mixer until stiff peaks form. Gradually add the caster sugar, whisking constantly. Sift in the cornflour and whisk on high for five minutes until the mixture is stiff and […]

Classic pavlova

Preheat the oven to 150°C/130°C fan/gas mark 2 and prepare the ingredients. Line a baking tray with parchment paper. Draw a 23cm circle on the parchment. In a large, spotlessly clean and dry bowl, beat the egg whites until stiff but not dry. Gradually add the sugar, just one tablespoon at a time, beating well […]

S’more brownies

Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a 20cm square baking tin with parchment paper, with excess hanging over the sides. Stir together the crushed biscuits, butter and brown sugar until combined. Press into the bottom of the tray so it forms an even layer. Bake for 8-10 minutes until just browned. […]

Summer stunner pavlova cake

Preheat oven to 180˚C/160˚C fan/gas mark 4. Beat the egg whites in a clean, dry mixing bowl for a few minutes until foamy. Gradually beat in the caster sugar for a few minutes until stiff peaks form and the mixture is thick and glossy. Gently fold in the cornflour and vinegar. Draw a 15cm circle […]

Double-chocolate Baked Alaska

For the base, line a one-litre pudding basin with two layers of cling film, leaving enough hanging over the edges to cover the sides of the basin. Place the ice cream in the basin and press down with the back of a spoon to get a smooth surface. Tap the basin sharply against the counter […]

Lemon littles

Stir together the crushed biscuits and the butter until combined. Press into the base and up the sides of small serving glasses or jam jars. Beat the mascarpone, cream cheese, double cream, lemon zest and juice, lemon curd and vanilla extract with an electric whisk until light and fluffy. Divide the filling among the glasses. […]

Egg-free pavlova

Preheat the oven to 120˚C/100˚C fan/gas mark ½. Cut two 30cm lengths of parchment paper. Use a pencil to draw three 8cm rounds spaced well apart on each sheet. Line two large baking trays with the parchment paper, marked-side down. Drain the chickpeas over a bowl to reserve the liquid. Transfer the chickpeas to a […]

Unusual ingredients: Aquafaba

Not many foods have their own web pages, but www.aquafaba.com is dedicated solely to the liquid found in tins of chickpeas and beans. The website was registered in 2015 by a software engineer in Indiana, Goose Wohlt. Along with a 45,000-person Facebook group devoted to the liquid, Wohlt chose its name, combining the Latin words […]

Unusual ingredients: aquafaba

Not many foods have their own web pages, but www.aquafaba.com is dedicated solely to the liquid found in tins of chickpeas and beans. The website was registered in 2015 by a software engineer in Indiana, Goose Wohlt. Along with a 45,000-person Facebook group devoted to the liquid, Wohlt chose its name, combining the Latin words […]