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Marbled Meringue

15 December, 2010 (12:41) | Chinese food recipes | By: admin

December 14th, 2010 | | 2 Comments

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I have “met” so quite a few fantastic and talented food bloggers on Twitter and Ken of Hungry Rabbit is 1 of them. Ken is a single of the sweetest guys on Twitter; he is often so gentle and type to me. Born and raised in Hong Kong, Ken is a rather talented baker. As you all know, I am a hopeless case when it comes to baking, so I invited Ken to share a vacation baking recipe with us. Check out his decadent marbled meringue Recipe beneath. If you really like baking, you ought to check out his weblog Hungry Rabbit (warning: main drool alert!). And Ken, pleased holidays and appreciate your vacation in Penang!! I can’t wait to hear all about it when you come back.

Greetings everybody, I’m Ken from Hungry Rabbit. As a person who began blogging not so long ago, I was excited when Bee asked me to write a guest post for Rasa Malaysia. She’s been most generous with her wealth of understanding and blogging knowledge. I hope this post will encourage you to bake some thing to share in the course of the holiday season.

December is a time for celebration, filled with such holidays as Hanukkah, Christmas and Kwanza. Even if you don’t observe them, it’s nonetheless the time of year for buddies and family to collect over meals. That’s precisely what I have been doing for the last few weeks–plus non-quit baking of sweet treats that I pack up to bring to these gatherings…

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Here’s 1 uncomplicated confection. It’s not exactly a vacation theme dessert but the appearance and texture of the airy meringue are excellent for celebrating. The streaks of chocolate by means of the meringue not only give it a festive
look but also a contrast in texture. Bits of chocolate deliver a soft creaminess, when the meringue shell gives the crispiness.

Marbled Meringues are uncomplicated to make and travel nicely, so you can take these cloud-like morsels to any gathering.

Pleased Holidays and could 2011 brings you beneficial well being, sweet treats and delicious dreams.

MARBLED MERINGUE

Make about 18 substantial (2-inch) or 36 modest (1-inch) meringue
recipe by hungry rabbit

INGREDIENTS:

2 ounces bittersweet chocolate, finely chopped, melted and cool.
2 egg whites, significant at room temperature
1/8 teaspoon cream of tartar
1/2 cup superfine sugar
1/2 teaspoon vanilla extract
1-1/2 teaspoons cornstarch

System:

Preheat oven to 200℉/93„ƒ with racks on upper-middle and lower-middle position. Line two baking sheets with parchment paper.

Add egg whites to a clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed till frothy. Add cream of tartar. In crease sped to medium high and beat to soft peaks, about 2-3 minutes.

Slowly add sugar, 1 tablespoon at a time till combined. Add vanilla and beat for about 3 minutes till stiff and shiny.Sift cornstarch over the meringue and gently fold in with a rubber spatula.

Transfer meringue to a bowl. Drizzle parallel lines of melted chocolate over the surface of the meringue. (Do not stir to marble the meringue, it will come about when in the next step)

Making use of a spoon, scraped across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue. Use a second spoon to push mound onto prepared baking sheets, 1-1/2 inches apart.

Continue scooping until you need to have to drizzle a lot more chocolate. You might not use all the chocolate.

Bake meringue for 30 minutes. Switch the baking sheet from top to bottom and rotated from front to bottom. Bake for a different 30 minutes. Turn off oven and fight the urge to open oven door. Leave meringues inside to dry, about another hour.

Eat them quickly or store in an airtight container for up to 4 days.

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