Eton Mess

19 Tuesday May 2015

Posted by BakedNorthwest in Desserts, Easy, Entertaining

≈ 2 Comments

Tags

Cook the Cover, Eton Mess, limoncello, meringues, raspberries, whipped cream

The Eton Mess is one of the easiest desserts on the planet, AND it can look totally messy and you don’t have to worry about it, because it’s already in the name and it’ll taste good no matter what! As you can see, I spilled all over my serving tray and everyone managed to survive…

This recipe also kicks off one thing I have always wanted to do – “Cook the Cover” of all of my favorite cookbooks! As you can see above, we are clearly channeling the cover of Ina Garten’s “How Easy Is That?” cookbook. And clearly Ina’s desserts had a little more cream in them than fruit…Oops! But hey, it’s a fun project, and strangely enough, I don’t think I have ‘cooked the cover’ of any of my other cookbooks. I mean, the recipe on the cover of a cookbook HAS to be delicious and foolproof, right?

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Chewy Meringues with Tangerine-Citrus Curd

18 Thursday Dec 2014

Posted by BakedNorthwest in Baking, Desserts, Entertaining, Healthy

≈ 1 Comment

Tags

eggs, grapefruit, grapefruit juice, lemon, lemon curd, meringues, orange, oranges, tangerine, tangerines

This has become one of our favorite desserts. We made it last year and could not believe how good it was! I always want a chocolatey dessert and will almost always choose that over a lighter fruit dessert (go figure) but this tangy treat is so delicious and satisfying! Luckily I was able to track down the recipe and post it here to live on in the family archives forever!

The best part about this dessert is you can switch up the citrus. In these photos, we subbed grapefruit for just about everything except for the topping, because that was the fruit we had on hand. These would be great as just plain lemon, lime, or orange as well!

Recipe
Chewy Meringues with Tangerine-Lemon Curd
adapted from Cooking Light
Makes 6 Meringues

Ingredients

For the Meringues:

3 large egg whites
Dash of salt
3/4 cup superfine sugar
1 1/2 tsp cornstarch
1/2 tsp grated lemon rind (or any other citrus)
1 1/2 tsp fresh lemon juice (same as above, any citrus works!)

For the Curd:

6 tablespoons granulated sugar
1/2 tsp grated lemon rind
1/3 cup fresh lemon juice
1/3 cup fresh tangerine juice (grapefruit, orange, lemon, or lime works!)
1 tbsp cornstarch
3 large egg yolks
1 tbsp unsalted butter
3 tangerines (fresh or canned)

Directions

1. Preheat oven to 325°.

2. To prepare meringues, line a baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over; secure paper with masking tape onto baking sheet.

3. Place egg whites and salt in a large bowl; beat with a mixer at medium speed until foamy. Increase mixer speed to medium-high. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 1/2 teaspoons cornstarch, 1/2 teaspoon lemon rind, and 1 1/2 teaspoons lemon juice; beat 1 minute or until the mixture is well combined.

4. Divide egg white mixture among 6 drawn circles on parchment paper. Shape meringues into nests with 1-inch sides using the back of a spoon. Place baking sheet in oven; immediately reduce oven temperature to 225°. Bake meringues at 225° for 1 hour or until dry to the touch. Turn oven off (leave pan in oven); partially open oven door. Cool meringues in oven 1 hour. Remove pan from oven; carefully remove meringues from paper. (Meringues will be crisp on the outside and soft on the inside.)

5. To prepare curd, combine granulated sugar and next 5 ingredients (through yolks) in a medium saucepan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute or until thick and bubbly, stirring constantly. Remove pan from heat; add butter, stirring until butter melts. Pour mixture through a sieve into a bowl. Place plastic wrap on surface of curd, and chill.

6. Peel and section tangerines; discard membranes. Spoon about 2 1/2 tablespoons curd into each meringue. Top each meringue with about 3 tangerine sections. You can also used canned tangerines.