n this winter of deep cold, snow, ice. It has been hard to be inspired about cooking. We have been eating stews, casseroles for weeks. I had thought about writing about them, but I tend to assume that everyone knows how to do this.. If not let me know and I will write a few recipe ideas.
Last night we had a few friends over. I wanted to make something different for dessert. The Shepherds Pie was an easy Supper item.
I love meringues in almost any shade or form. In fact it is one of the only ways I eat egg.
It has always surprised me that Americans don’t eat them like we do in England. Mum often made them and all you need is a quick bowl of whipped cream to go with them.
Our friend Sally Newbury makes one of my favorite desserts, Hazelnut Meringue cake. Last summer Sally gave me the recipe, I carefully wrote it in my notes, came back from England and got a new phone. Now I cannot access it. I looked at a few recipes online and came up with a recipe that worked for me.
This recipe is perfect for Passover and the Gluten free.
Hazelnut Meringue cake
5 egg whites
4 oz/125 grams of Bob’s Red Mill Hazelnut Flour - you can also use whole Hazelnuts, by placing the Hazelnuts on baking sheet, roasting until lightly browned in a 375 degree oven, then grind in a food processor. I wanted to try the Hazelnut flour and found it worked perfectly and was certainly easier.
8 oz caster sugar
vanilla essence a few drops
1/2 tsp of vinegar.
Whisk the egg whites until they hold their shape, then gradually beat in the caster sugar, a spoonful at a time, add the vinegar and vanilla essence with the last spoonful.
Gently stir in the hazelnut flour.
Grease and line with parchment paper 2 8inch cake pans. Divide the meringue mixture between the two tins, and place in a 375 oven. Bake for 35 - 40 minutes. Remove, let cool in the pans.
Whip 1 cup of heavy cream with caster sugar to taste. Spread whipped cream over the meringue, I put raspberries on top of the cream, but you can add sliced strawberries or peaches or nothing. Put the second cake on top of the cream, add the rest of the whipped cream to the meringue. Add more fruit on the top.
Serve.
I love meringues in almost any shade or form. In fact it is one of the only ways I eat egg.
It has always surprised me that Americans don’t eat them like we do in England. Mum often made them and all you need is a quick bowl of whipped cream to go with them.
Our friend Sally Newbury makes one of my favorite desserts, Hazelnut Meringue cake. Last summer Sally gave me the recipe, I carefully wrote it in my notes, came back from England and got a new phone. Now I cannot access it. I looked at a few recipes online and came up with a recipe that worked for me.
This recipe is perfect for Passover and the Gluten free.
Hazelnut Meringue cake
5 egg whites
4 oz/125 grams of Bob’s Red Mill Hazelnut Flour - you can also use whole Hazelnuts, by placing the Hazelnuts on baking sheet, roasting until lightly browned in a 375 degree oven, then grind in a food processor. I wanted to try the Hazelnut flour and found it worked perfectly and was certainly easier.
8 oz caster sugar
vanilla essence a few drops
1/2 tsp of vinegar.
Whisk the egg whites until they hold their shape, then gradually beat in the caster sugar, a spoonful at a time, add the vinegar and vanilla essence with the last spoonful.
Gently stir in the hazelnut flour.
Grease and line with parchment paper 2 8inch cake pans. Divide the meringue mixture between the two tins, and place in a 375 oven. Bake for 35 - 40 minutes. Remove, let cool in the pans.
Whip 1 cup of heavy cream with caster sugar to taste. Spread whipped cream over the meringue, I put raspberries on top of the cream, but you can add sliced strawberries or peaches or nothing. Put the second cake on top of the cream, add the rest of the whipped cream to the meringue. Add more fruit on the top.
Serve.
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