Their simple, gluten free, melt-in-the-mouth meringue recipes are perfect for gifts, kids and indulgent dinner parties. Chapters include- - gorgeous colourful meringue recipes - summery desserts like pavlova - wintery puddings like meringue crumble - gift, wedding and kids ideas - Using your yolks - tips and techinques This is the first cookbook to use Augmented Reality to unlock interactive video content.
Simply follow the intructions in the book to access informative and fun demo videos by the girls on your smartphone.
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Meringue Girls Cookbook | Angus & Robertson
See more items. Shop now. Enjoy now. Pay later. All you need is a New Zealand: debit or credit card mobile phone number address. Transfer the mixture carefully to the standalone mixer or bowl with a handheld electric mixer, and whisk until stiff peaks form. Keep whisking on full speed until the meringue is at room temperature - and at the same time, while whisking, add the butter in small chunks.
Keep whisking until the buttercream resembles the look of whipped cream.
Flavour as you wish. Vanilla is always a safe bet, but there are an abundance of great flavours, including lemon curd, melted chocolate, essences, or pistachio paste.
Tip: Unfilled shells can be frozen for up to a month; filled shells can be frozen for up to a week, and will keep well outside the fridge in a sealed container for two to three days. Turn the oven on to C. Place the pieces of broken up white chocolate into a small oven-proof pot, pan or bowl, and place in the oven for about 40 minutes. Leave the pot to roast slowly, giving it a stir every 10 minutes or so It may look chalky and lumpy at points, but have faith it will come together with a good stir. Keep roasting the chocolate until it turns a lovely golden colour, similar to smooth peanut butter.
Tip: this step can be done in advance, and the chocolate re-melted over a bain-marie, or in a microwave, when ready to use. Heat the oven to C and prepare a 25cm x 20cm tin with a little oil and non-stick baking paper.
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Melt the coconut oil in a saucepan over a medium heat, and when melted, take it off the heat and add the chunks of chocolate. Stir until the chocolate is melted and the mixture is well combined. Put all the dry ingredients - the coconut flour, baking powder, salt and cocoa powder - into a bowl and mix until they're well incorporated. Place the eggs in the bowl of a free-standing mixer, or use an electric whisk, and beat until light and creamy.
Alternatively you can do this by hand using a bit of elbow grease! Add the sugar and continue to beat until all is incorporated. Gradually add the melted chocolate mixture to the egg and sugar mixture, whisking the whole time. Gently fold in the dry ingredients, making sure everything is well incorporated, but trying not to knock out any air.
Spoon into the prepared tin and level out, then stud with the fresh raspberries and sprinkle with a little extra sea salt. Bake for about 25 minutes, or until a skewer inserted around the outside of the cake comes out clean. The very middle can still be pretty squidgy, so it's best to take out when it's slightly under-baked so that it stays moist. Cool in the tin, and then carefully remove. Prepare two flat baking trays with non-stick baking paper for the pavlova, and draw two circles on the baking paper as a guide - 13cm and 18cm in diameter.
Line another flat baking tray with non-stick paper for the decorative meringue sticks. Preheat the oven to C, and line a deep baking tray with baking parchment.
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Then pour in the brown sugar and the golden caster sugar and heat it in the oven for five to seven minutes. The brown sugar caramelises quickly, so bash and stir with a wooden spoon every couple of minutes to stop it from clumping up. Heating the sugar helps to create a glossy, stable mixture. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks.
Don't let them over whisk! Take the sugar out of the oven, and turn oven down to C. With your mixer on full speed, very slowly, spoon by spoon, add the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Don't add any large lumps of sugar that may have caramelised.
Once all of the sugar has been added, add in the ground cinnamon and continue to whisk on full speed until a smooth, stiff and glossy mixture has been achieved. Continue to whisk for at least five minutes once the sugar has incorporated. Tip: If the mixture feels gritty between your fingers, keep whisking at full speed until it has dissolved. Working quickly, before the meringue begins to deflate, spoon the meringue mixture into the pre-drawn circles, and carefully shape smooth, tall nests with a palette knife.
Use the back of a spoon to create a deep well. Bake low and slow in the oven for about four hours. When cooked, the meringue should have a firm base and come away from the baking paper.
Three recipes from the Meringue Girls
Set aside to cool. This can be made up to four days in advance and kept in a cool, dry place. With any spare meringue mixture, fill up a disposable piping bag, and cut a small 5p-sized hole in the tip. Use this to pipe long sticks onto a baking tray. Pop these in the oven with the pavlova, but take them out after an hour and a half.
Put the orange juice and spices in a small saucepan and heat to infuse the spices and slightly reduce - keep an eye on it, as it reduces and burns fast. When it's nice and spicy, remove from the heat and add the pomegranate molasses to make a sticky sour and spiced syrup. To make the chocolate dipped clementines, dip the segmented clementines in melted chocolate, and lay on a piece of baking paper.
Sprinkle with a little sea salt and allow to harden.