Friday, December 20, 2013

Eggnog and Meringues


4 egg whites, at room temperature
Pinch of cream of tarter
1 cup (220g) caster sugar
1 tsp vanilla paste

Preheat to 120°C. Line two baking trays with non-stick baking paper.
Use an electric mixer to whisk egg whites and salt until soft peaks form. Gradually add sugar, a tablespoon at a time, whisking well between each addition, until sugar dissolves.
Once all the sugar has been added, continue to whisk on high for 3 mins. Whisk in the vanilla essence.
Use two teaspoons to spoon meringue onto lined trays. Reduce the oven temperature to 90°C.
Bake meringues for 1 hour 30 mins. Turn oven off and leave meringues in the oven to cool completely. Store in an airtight container for up to 1 week.

Optional: add flavorings such as nuts, chocolate chips or spices.


4 egg yolks
1/2 cup sugar
1 1/2 cups cream
4 whole cloves a cinnamon stick
4 slightly crushed cardamom pods
1 teaspoon freshly grated nutmeg
A pinch of all spice
1 teaspoon vanilla bean paste
2 tsp mixed spice
½ cup of Drambuie
1/4 cup of bourbon

Combine the cream, cloves, nutmeg, cardamom and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the mixture is steamy hot, but not boiling. Set aside to cool, then strain.
Beat the egg yolks in a large bowl placed over a boiling pot of water. Gradually beat in the sugar. Remove from heat and keep beating until pale and thick. Beat in cream mixture, spices and bourbon and Drambuie . Chill.

Will keep for at least a week in the fridge.  

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