Meringues

French Friday

Meringues are slightly overrated, I think because people think they are so difficult to make, maybe it's because they are so light,fluffy and cloud-like. They are actually incredibly easy. Unbelievably easy, and only requires three simple ingredients that you probably already have at home. I don't like mine in a uniform shape, I just spoon it on a baking sheet and poke it with a spoon until it's the most random shape you can come up with. After I made them all beautifully weird, I went looking for almonds. I like putting almonds on top of my meringues, but while I was looking for those I came across other things, and decided it wouldn't be wrong to add them to the meringues. (Turns out there weren't any almonds) Well I'm not sure if they'll be any good or not but I ended up going with raisins,dried cranberries,coconut,hazelnuts and some walnuts that I just got.

Meringues:

• 4 egg whites
• 200g (1 cup) white caster sugar
• pinch of salt
• Almonds,hazelnuts,walnuts,coconut,raisins and dried cranberries

Method:

Pre-heat your oven to 70C

1. Beat the egg whites with a pinch of sugar until soft peaks form, then add the sugar, one tiny teaspoon at a time. (don't get frustrated by how long this takes, I got very frustrated myself but don't be tempted to add it all at once)

2. Then spoon (or pipe if you're a perfectionist) them on a baking sheet and bake for 2 hours. Then leave them in the oven to cool off for 3 hours.

So mine are in the oven right now, and they are not done yet, not nearly. I have the feeling mine are far too big, if you make them smaller you would probably need a lot less time. 

Mousse au Chocolat

French Friday

Mousse au Chocolat is really fancy but it's not complicated to make at all. In fact it is really easy to make and really fast to make, I made it in 15 minutes flat. Not only does everyone like this, it is the most delicous thing I have had in the past year made of chocolate. It's light and fluffy but seems to melt in your mouth when you eat it. This isn't as light and fluffy a mousse as you may be used to, it's rich and chocolaty and dense in flavor. This recipe is from a recipe book my aunt got while she was taking a pastry course, and it's very simple and very quick to make. This can be used as a filling between two cakes, because really it isn't Mousse au Chocolat, since it's so dense.

Mousse au Chocolate (not really but...)

• 100g egg whites
• 20g caster sugar
• 125g dark (70%) chocolate
• 75g butter
• 2 egg yolks

Method:

1. With an electric mixer, beat the egg whites until stiff peaks form. Right before they are done, slowly add the caster sugar.

2. In a Double boiler, melt the chocolate until melted. 

3. Take the chocolate off the heat, then add the butter, whisking until melted, then add the egg yolks,whisking until combined. 

4. Add 1/4 of the egg whites to the chocolate mixture and whisk to combine. 

5. Then add the chocolate mixture to the egg whites and fold in with a spatula until it is combined. Don't overmix and be careful with the egg whites. 

6. Fill into serving glasses and enjoy. 

You can keep these in the fridge for up to two days, but they taste much better if you take them out of the refrigerator an hour before serving. These can be topped off with whipped cream,strawberries or a spring of mint. (or all three)

Madeleines

Another The first French Friday

Living in France, you learn to know what really is french and that every french dish has a very specific way in which one must prepare it. There are of course a few simpler recipes that are just as delicious,and luckily this is one of them. You don't need to use a madeleine pan, you could use a cupcake or mini cupcake one instead too. I have made this so many times, and they turn out perfect every time; They are lighter than air but you don't have to beat the eggwhites seperate from the yolks.  They go great with coffee or dipped thick Mexican drinking  chocolate.

Madeleine's

Adapted from 'The Cook's Encyclopedia of Cookies' 

Ingredients:

1 1/4 cups (175g) all-purpose flour

1 1/2 teaspoons baking powder

2 eggs

3/4 cup (90g) powdered sugar

1 tablespoon lemon zest

1 1/4 tablespoon lemon juice 

6 tablespoons (85g) butter, melted

Method:

1. Preheat the oven 375F. Butter you Madeleine or cupcake pan. Sift the flour and baking powder together in a bowl.

2. Beat the sugar and eggs in an electric mixer for 7 minutes, until thick,creamy and a pale yellow color, add the lemon zest and juice.

3. Add the flour, alternating with the melted butter in 4 batches. Let the mixture stand for ten minutes. Then spoon the mixture into the pan, filling it 3/4 full.

4.Bake fo 12-14 minutes until a toothpick inserted in the center of a Madeleine comes out clean.

(You can also substitute the lemon zest and juice for orange)