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50
RECIPES
APRICOT CREAM MERINGUES
INGREDIENTS
4 egg whites
1 cup caster sugar
Apricot conserve, optional
Whipped cream, optional
METHOD
1. Assemble mixer using wire whisk.
2. Beat egg whites until just stiff, add half
the sugar and beat well. Repeat with
remaining sugar.
3. Pipe or spoon small amounts of
meringue mixture onto a lightly greased
baking tray. Allow 3cm space between.
4. Bake at 120ºC for 1 to 1½ hours or until
the meringues are dry. Do not brown.
Remove from trays and cool. Store in an
airtight container.
5. Just before serving, spread a small
amount of apricot conserve and
whipped cream onto flat side of one
meringue, then attach the flat side of
another meringue.
Larger meringues can be made by piping or
spooning larger amounts of mixture onto the
baking trays and extending the baking time
if required.
VIENNA CREAM FROSTING
INGREDIENTS
125g butter, chopped
1½ cups icing sugar
2-3 tablespoons milk
METHOD
1. Assemble the mixer using wire whisk.
2. Using speed 3, beat the butter until it
lightens in colour.
3. Gradually add half the icing sugar, then
the milk and remaining icing sugar,
beat until light and fluffy.
CREAM CHEESE FROSTING
INGREDIENTS
250g cream cheese
50g butter, chopped
1 teaspoon vanilla essence
or 1 tablespoon lemon juice
½ cup icing sugar, sifted
METHOD
1. Assemble the mixer using the
wire whisk.
2. Using speed 3, beat the cream cheese
and butter until light and creamy.
3. Add the vanilla essence, then gradually
add the icing sugar and beat until light
and fluffy.
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