I made some Crème Brûlée for Valentine’s Day and now I am stuck with a bunch of egg whites. So I made some Meringue Cookies with them! First time making these, sadly they didn’t turn out to be very pretty because the surface cracked.
- 4 egg whites
- 1 cup of sugar
- pinch of tartar
- 1 tsp of vanilla extract
- food coloring
- Line cookie sheet with parchment paper, preheat oven to 175 F.
- Place sugar, egg white, tartar, and vanilla in a large bowl.
- Slowly beat egg mixture. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed.
- Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
- Transfer mixture to a pastry bag fitted with a close or open star tip and pipe 1/2 inch to 3/4 inch wide cookies, making sure to set them one inch apart from one another.
- Bake at 175 F for one and a half hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture.
Recipe Based On: http://www.thenovicechefblog.com/2011/03/my-first-meringue-kiss/
This Valentine’s Day I made Crème Brûlée for my dear hubby. I’ve always wanted to make this and I bought a torch for this a really really long time ago. This is actually very easy to make, but the extra egg whites was always something that stopped me from making it. I also made the caramel top a bit too thick, and not burnt enough.
- 6 egg yolks
- 2 cups of whipping cream
- 1/3 cup of sugar
- 1 tsp of vanilla extract
- boiling water
- 8 tsp of sugar (for caramel)
- Preheat over to 350 F.
- In a small bowl, beat egg yolks with a wire whisk.
- In a large bowl, stir whipping cream, 1/3 cup of sugar, and the vanilla until well mixed.
- Add egg yolks, beat with wire whisk until evenly colored and well blended.
- In an 8 inch pan, place 4 6-oz ramekins. Pour cream mixture evenly into ramekins. Pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.
- Carefully place pan with ramekins into the oven. Bake 30 to 40 minutes or until top is light golden brown and sides are set (centers will be jiggly).
- Using tongs or grasping tops of ramekins with pot holders, carefully transfer ramekins to cooling racks. Cool to room temperature, about 2 hours. Cover tightly with plastic wraps, refrigerate until chilled, at least 4 hours but no longer than 48 hours.
- Uncover ramekins, gently blot any liquid from tops of custards with paper towel. Sprinkle 2 tsp of sugar over each chilled custard. Gently remove the excess sugar from the custard.
- Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.
Recipe Based On: http://www.bettycrocker.com/recipes/creme-brulee/67864cdb-de54-48b0-adca-02b9839ba033