Queen Pudding

Queen Pudding

Meringue is the backbone of so many traditional British desserts, especially summer puddings. They are so quick, easy and cheap to make, plus they keep well in an airtight box so always make plenty.

Ingredients

Pudding

8 fl oz full cream milk

8 fl oz double heavy cream

½ tsp vanilla extract

3 ½ oz sugar

5 large egg yolks

5 oz fresh breadcrumbs

Zest of 2 lemons

8 oz of jam, fruit preserve, or fruit compote

Meringue

5 egg whites, at room temperature

3 ½ oz sugar

1 tbsp powder sugar

Directions

Preheat the oven to 310°F. Lightly butter a 3½ pint ovenproof dish.

Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.

In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.

Place the jam or chosen fruit into the bottom of the greased pudding dish then pour in the egg and breadcrumb mixture; you can leave the jam out and use it later in the recipe if you choose.

Bake the pudding in the preheated oven for 15 – 20 mins or until the mixture is risen and almost set  – yet still slightly wobbly. Remove the pudding from the oven and leave on one side to cool.

Raise the oven to 375°F

Make the Meringue: in a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven’t used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.

Sprinkle liberally with the icing / powder sugar, place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.

Serve immediately.

Advertisements

Lemon Meringue Pie

IMG_1261[1]Lemon-Meringue-pie

Ingredients

For the crust:

1 ½ cups all purpose flour

½ tsp salt

½ cup shortening, cold

¼ cup cold water

Filling

1 ½ cups sugar

¼ cup cornstarch

3 tbsp all purpose flour

¼ tsp salt

1 ½ cups of water

3 egg yolks, slightly beaten

2 tbsp butter

1/3 cup lemon juice

1 tsp grated lemon peel

1 tsp vanilla extract

Meringue

3 egg whites

¼ tsp cream of tarter

6 tbsp sugar

Directions

In a food processer, combine flour and salt; cut in the shortening until crumbly.  Gradually add water, process until dough forms a ball.  Roll out pastry to fit a 9 inch pie plate.  Transfer pastry to pie plate.  Trim pastry to ½ inch beyond the edge of the pie plate; flute edges.

Bake at 475 degrees F for 8 minutes or until lightly brown.  Cool.

In a small saucepan, combine the sugar, cornstarch, flour and salt.  Gradually stir in the water.  Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes.  Reduce the heat; cook and stir 2 minutes longer.  Remove from the heat and add a small amount of mixture into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from the heat.  Gently stir in the butter, lemon juice, peel and extract until butter is melted.  Pour hot filling into crust.

In a small bowl with mixer, beat egg whites and cream of tarter on medium speed until soft peaks form.  Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks from and sugar is dissolved.  Spread evenly over hot filling, sealing edges to crust.

Bake at 350 degrees F for 12 to 15 minutes or until the meringue is lightly brown.  Cool.  Refrigerate for 3 hours before serving.

Southern Charm Coconut Lemon Meringue Pie

Coconut-Lemon-Meringue 

 

Ingredients for the Crust

1 1⁄3 cups all-purpose flour

1 tablespoon sugar

1⁄2 teaspoon salt

3 tablespoons cold unsalted butter, cut into pieces

3 tablespoons all-vegetable shortening

4 to 5 tablespoons ice water

Ingredients for the Filling

1⁄2 cup sugar

1⁄2 cup all-purpose flour

2 1⁄4 cups whole milk

4 egg yolks

1 cup sweetened, flaked coconut

3 tablespoons butter

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

Meringue

Garnish: toasted sweetened, flaked coconut

Directions

In a large bowl, combine flour, sugar, and salt for crust; stir well.

Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing until moistened. Gather dough into a ball. Wrap in plastic wrap; refrigerate for 1 hour.

Preheat oven to 400°.

On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into the bottom and up the sides. Fold excess dough under; flute edges as desired. With a fork, generously prick bottom and sides of dough. Place a sheet of parchment paper in piecrust. Add pie weights on top of parchment paper.

Bake until edges of crust begin to brown, approximately 20 minutes. Reduce oven temperature to 375°. Carefully remove pie weights. Bake until lightly browned, approximately 20 minutes longer. Remove from oven; let cool completely on a wire rack.

In a large saucepan, combine sugar and flour for filling; whisk in milk. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat.

In a medium bowl, place egg yolks; whisk in 1 cup hot milk mixture. Return egg yolk mixture to remaining hot milk mixture in saucepan. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat.

Add coconut, butter, and lemon zest and juice. Stir until butter melts. Spoon mixture into prepared piecrust. Place a sheet of plastic wrap on surface of filling. Refrigerate until chilled.

Remove plastic wrap. Make Meringue in a mixing bowl.  Add 4 egg whites and 1/8 teaspoon of cream of tarter.  Mix at medium speed until blended.  Turn mixer to high and add 6 tablespoons of sugar and 1 teaspoon of vanilla extract.  Beat until the egg whites become stiff peaks.  Spoon the meringue onto center of pie filling, spreading to within 1 inch of crust. Using your fingers, pull meringue into tall peaks.

Using a kitchen torch, lightly brown top of Meringue or bake in preheated 400 degree F oven until lightly browned. Garnish with toasted coconut, if desired.

ANGEL MERINGUE CAKE

angelmeringuecake

Ingredients

6 egg whites, at room temperature

Large pinch of salt

1 1/2 teaspoons white vinegar

1 1/2 cups superfine sugar

1 tablespoon cornstarch

1 cup heavy (whipping) cream

Lemon Curd Mousse (recipe follows)

Fresh raspberries and edible blossoms such as pansies or small candy hearts for garnishing.

Directions

Preheat an oven to 350 degrees F. Set aside a parchment-lined baking sheet. Draw two 8-inch circles on the parchment, leaving at least 1 inch between them. (You may need to use two baking sheets.)

TO MAKE THE MERINGUES: In the clean bowl of a standing mixer fitted with a whisk, on medium-low speed, beat the egg whites until frothy, about 1 1/2 minutes. Increase the speed to medium-high, add the salt and the vinegar, and slowly add the sugar, whisking until thick, about 2 1/2 minutes. Increase the speed to high and whisk until stiff and glossy, about 4 minutes. Sprinkle the cornstarch over the whites during the last minute of beating. Divide the meringue between the parchment circles and gently spread out evenly within each circle.

Reduce heat to 300 degrees F. Bake in the middle of the oven for 1 hour. Turn off the oven and leave the meringues inside, with the door shut, until completely cool, about 4 hours. The meringue will be almond in color.

WHEN YOU ARE READY TO ASSEMBLE THE CAKE: Whisk the heavy cream in a bowl with an electric mixer until stiff peaks form. Fold in the lemon curd. To assemble, place a dollop of the mousse on the cake platter. (This will help keep the meringue stable.) Place one of the meringues on the platter, pressing lightly. Spread half the mousse on top of the bottom layer. Add the second meringue and top it with the remaining mousse. Garnish the cake and platter with raspberries and blossoms.

LEMON CURD MOUSSE Makes about 1 1/2 cups 6 egg yolks 1/2 cup granulated sugar juice and minced or grated zest of 2 lemons 1/2 cup unsalted butter In a bowl with an electric mixer, on medium speed, beat the egg yolks and sugar until pale yellow, about 2 minutes. Add the juice, zest, and butter. Transfer to a saucepan. The mixture may appear curdy. Cook over low heat, stirring with a wooden spoon until the mixture becomes smooth and thickens, about 10 minutes. Do not overcook or it will separate. Remove from heat. Pour into a bowl and allow to cool. Cover and refrigerate until you are ready to assemble.

Cherry Meringue Dessert

Cherry Meringue Dessert 

Ingredients

3 egg whites

1 package (3 ounces) cream cheese softened

1/4 cup confectioner’s sugar

1/2 tsp vanilla extract

1/4 tsp cream of tartar

1 cup heavy whipping cream, whipped

1 can (21 ounces) cherry pie filling

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.

Spoon meringue onto a parchment paper-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly.

Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely.

In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling.

Meringue Hearts

meringuehearts

Ingredients

4 large egg whites, at room temperature

1/2 teaspoon cream of tartar

1 cup superfine white sugar

1 teaspoon pure vanilla extract

Strawberry Whipped Cream

1 cup heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon granulated white sugar

1/2 cup lightly sweetened strawberry puree (can use strawberry or raspberry jam)

Fresh Berries

Directions

Preheat oven to 250 degrees F and place racks in upper and lower third of your oven.  Line two baking sheets with parchment paper.  Using a 4 inch heart-shaped cookie cutter as your guide, draw 6 hearts (12 total) on each piece of parchment paper.

In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy.  Add the cream of tartar and continue to beat the whites until they hold soft peaks.  Add the sugar, a little at a time, and continue to beat until the meringue holds stiff peaks.  (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty.  If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.)  Transfer the meringue to a pastry bag fitted with a 1/2 inch plain tip.

Place a small spot of meringue at each corner of the pan to attach the parchment paper to the baking sheets.  Pipe the meringue within the perimeters of the 12 heart shapes you have drawn on the parchment paper.  Smooth with an offset spatula.

Bake in preheated oven for about 60 to 70 minutes, alternating the baking sheets, top to bottom and front to back, about halfway through baking. (The time does depend on how humid or dry a day it is.)  The meringues are done when they release easily from the parchment paper. When the meringues are baked, turn off the oven, open the oven door slightly, and leave the meringues in the turned off oven for about another half hour.

For the strawberry whipped cream:  In a large mixing bowl combine the whipping cream, vanilla extract, and sugar.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form. Then add the sweetened strawberry puree, a little at a time, beating just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if needed.

To assemble dessert:  With a pastry bag fitted with a star tip, pipe, or else spoon the whipped cream on top of the meringues and serve with berries and extra strawberry puree, if desired.