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Orange meringues

Orange meringues


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  • 2 egg whites
  • 100 g of sugar
  • 1 teaspoon orange peel
  • 1 tablespoon orange juice
  • 1 teaspoon lemon juice
  • o teaspoon starch
  • a pinch of salt

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Orange meringues:

Put the egg whites in a clean glass bowl and keep cold for 15 minutes. Then beat with a pinch of salt, then add the sugar mixed with orange peel, little by little, until the foam begins to shine. Add lemon and orange juice, then starch. Wallpaper a tray with baking paper and grease with a little oil and form the meringues with a posh. Put the tray in the oven on low heat and keep the door ajar for 45 minutes. Then remove the meringues and leave to cool.


Homemade Mint With Mint

1. Put the beet juice in a small saucepan and bring to a boil. Bring to the boil until reduced by about half - it should be slightly thickened and gel-like. Allow to cool. If it is too thick, beet juice can be added to thin it.

2. Grease a pan with coconut oil, including the edges. Put it aside.

3. In a bowl, combine gelatin and 1/2 cup cold water, mixing gently with a mixer. Let it sit while the syrup is made.

3. Put honey, maple syrup and 1/2 cup water in a medium saucepan and mix gently. Put on medium heat and bring to a boil.

4. Remove from the heat and slowly pour the sugar syrup into the gelatin mixture. Set aside for 8-10 minutes, during which time the mixture becomes white and fluffy. Add the vanilla essence, mint and salt and mix for another 30 seconds.

5. Add the beet juice, but do not mix, just roll lightly with a spatula.

6. Pour the composition into the pan. Lightly tap the tray to get rid of air bubbles. Leave to stand for about 6 hours or until hardened.

7. Turn over on a work surface sprinkled with tapioca flour and cut into pieces. Pass the pieces through the tapioca flour and remove the excess. Store in an airtight container for up to 1 week.

You have to see it too.


Tobite - Butoiase - Saraberne - Sarah Bernard

I don't know what the original recipe is, anyway not mine :)), because I adapted the recipe to my taste.
I ate it once and I didn't like that there was too much butter cream for my taste, so I adapted the recipe with a chocolate cream that I like.

The size of the cakes depends on your preferences. If you want them higher, to be exactly the size of a mouthful, prepare the walnut meringues with a diameter of 2-3 cm, if you want them bigger, make the meringues 3-4 cm.

I didn't find it difficult to make at all and it doesn't require a lot of ingredients.

Tobite - Butoiase - Saraberne - Sarah Bernard

For walnut meringues
  • 4 egg whites
  • a tablespoon of lemon juice
  • a little salt
  • 280 g powdered sugar & # 8211 choose commercial powdered sugar, it also contains a little starch
  • 100 g ground walnuts
I tried another option (2) for meringues, according to Laura Laurentiu's recipe and they worked out perfectly for me! I liked them more than the first time
  • 4 egg whites
  • 200 g powdered sugar
  • a little salt
  • 120 g ground walnuts (lightly fried beforehand, very little)
  • a tablespoon of vinegar
Cream
  • 200 g chocolate with about 50% cocoa
  • 200 ml fresh Pilos
  • a tablespoon of butter
  • 150 g mascarpone
Glaze
  • 100 g milk chocolate / chocolate chips
  • 2 tablespoons oil
  • water & # 8211 only if necessary

In addition & # 8211 ground walnut & # 8211 150-200 g

Method of preparation Tobite - Butoiase & # 8211 Saraberne - Sarah Bernard
  • In a clean, dry bowl, place the egg whites and a little salt.
  • Put in the mixer and whisk the egg whites.
  • Add the lemon juice and, gradually, the sugar, mixing continuously at maximum speed.
  • Stop after 10-15 minutes, when the mixture is firm, hard, hold on to the mixer blades.
  • Put the walnut and incorporate it, stirring lightly, from the bottom up.
  • Put the mixture in a pos to which you have attached a dui with a round tip.
  • Sprinkle the meringue mixture in a tray lined with baking paper.
  • Bake at 150 degrees (or 130 degrees with ventilation) until the meringues begin to lightly brown for about 30 minutes.
  • Do not remove them until they have cooled completely!
I mentioned in the ingredients another variant (2) for meringues.
The difference from the preparation present in the text was the fact that before adding the sugar I put the vinegar.
I baked both trays at the same time, on stage 2 and on stage 4, at 145 degrees with ventilation, for 40 minutes. Prepare the cream for Tobite - Barrels - Saraberne - Sarah Bernard

Put the whipped cream in a bowl and bring it to the boil. Turn off the heat, add the chopped chocolate and leave for 2-3 minutes, then mix vigorously with a small whisk until smooth, and in the meantime add the butter.

Let cool, then refrigerate for a few hours or overnight.

Remove from the cold and mix for 30 seconds, then add mascarpone, mix lightly at first, then vigorously, until the cream becomes firm - Be careful to mix, stop in time, do not turn the cream into butter or cut it !

Asamblare Tobite & # 8211 Butoiase - Saraberne - Sarah Bernard

Prepare the meringues, cream and a plate of ground walnuts.

Place half the amount of meringues, with the tip up and sprint on each of the cream, then place the remaining meringues on top, with the tip down. Press lightly.

Take each cake and, with the tip of a knife, place the cream on the sides, leveling.

Roll the cream with the ground walnuts, then place them nicely on a plate and take care of glazed.

In a bowl, melt the icing ingredients in a bain-marie, then take a teaspoon and place on each cake.


Cocktails Recipes with gin

1. "Gin and tonic"

  • gin - 100 ml
  • Tonic - 200 ml
  • Lemon circle - 1 pc
  • ice - a third glass.

Preparation: in a glass of ice, pour gin, tonic, then put a circle of lemon. Drink through a straw. An alternative cocktail recipe is shown in the video.

gin and tonic

2. "The Bronx"

  • gin - 20 ml
  • red vermouth - 10 ml
  • dry vermouth - 10 ml
  • orange juice - 20 ml.

Preparation: Put in an ice cube stirrer and all the remaining ingredients, stir a few times, then strain into a cocktail glass.

Bronx

3. "Lady Chatterley"

  • gin - 30 ml
  • Curacao - 10 ml
  • dry vermouth - 10 ml
  • orange juice - 10 ml.

Preparation: after mixing in an ice stirrer all the contents poured into a glass with a tall stem.

Mrs. Chatterley

4. "Grapefruit splash"

Preparation: Fill a glass with ice, add grapefruit juice and gin, mix a tablespoon of cocktail.

grapefruit drops

5. "chiki-ciorchini"

  • gin - 15 ml
  • Blackcurrant liqueur - 15 ml
  • Limonchello - 20 ml
  • black pepper - 1 gram.

Preparation: This strong cocktail is poured in layers, in the following sequence: Gin, Limoncello, raspberry liqueur. Then the surface of the pile sprinkled with pepper.

Chiki-bunches

6. "Apple Martini"

  • gin - 15 ml
  • apple juice - 40 ml
  • dry vermouth - 25 ml
  • apple slices - 2-3 pieces.

Preparation: Mix all ingredients in a glass.

apple martini

7. "Alexander"

  • coffee liqueur - 30 ml
  • gin - 30 ml
  • cream 33% fat - 30 ml
  • ice cubes - 200 grams
  • nutmeg - 2 grams.

Preparation: Mix all the ingredients in a stirrer, then strain the finished drink into a glass.

Alexander

8. "Syuzi Vong"

  • tangerine liqueur - 20 ml
  • lemon juice - 20 ml
  • Dry champagne - 20 ml
  • gin - 20 ml.

Preparation: all ingredients, except the champagne shake in a shaker, pour into a glass and add the champagne. To decorate the drink on the edge of the bottle can put a slice of orange.

Syuzi Vong

9. "001" Cocktail - hate

Preparation: fill the glass with ice, gin, syrup and sprite. Drink through a straw.

001

  • peach liqueur - 30 ml
  • dry vermouth - 30 ml
  • gin - 30 ml
  • ice cubes - 200 grams.

Preparation: Mix all ingredients in a glass and add a slice of lemon.

Arno

Separately, it is worth mentioning that in addition to cocktails, you can simply mix a gin and juice. Ideal orange, lemon, fresh apples and cherries (fresh juice). The proportions depend on the desired resistance, it is the classic ratio of 1: 2 (one part and two part gin juice).


Almond meringues

It is a risky recipe… Children will fall in love with it and you will have to do it again and again.

Ingredient:

seven egg whites, two tablespoons of powdered sugar, a pinch of salt, a teaspoon of fresh lemon juice, 450 grams of caster sugar, 130 grams of almond powder, coconut flakes.

- Beat the egg whites together with the powdered sugar, a pinch of salt and lemon juice. The egg whites must be beaten very well.
- Mix the caster sugar with the almond powder and add them to the beaten egg whites, stirring with a spatula, until smooth.
- With a teaspoon form balls that you roll through coconut flakes. Place the balls in a tray lined with parchment paper, at a distance from each other. Let the formed balls stay at room temperature for 20 minutes, before baking them in the hot oven, on the right heat for about 10-15 minutes.


Marshmallows

Girls, if so far you've been startled by the word marshmallows, from now on you will not do it.
I didn't do much meringue either (well, it happened once, a long time ago, but with an unexpected ending: D) so I understand your fear perfectly & # 8230if you had it & # 8230
I show you today that some clumsy hands (I'm talking about me, obviously: D) can make tasty and good-looking meringues.
Don't be alarmed that you always have to sit by the oven (really unbearable on such hot days as today) because you don't have to watch them closely & do it yourself. And I bring you good news: I'll be back with a quick recipe for meringues in the microwave to make everyone happy.

Until then, I hope you try these little sweet wonders that we enjoyed and simple, but more together with some fantastic ice cream that I will reveal to you immediately.

& # 8211 4 egg whites
& # 8211 a pinch of salt
& # 8211 225 g

Method of preparation:
Preheat oven to 110 degrees C (very low heat)
Put the egg whites in a large bowl (the larger the bowl, the more air will come in contact with the egg whites, and the foam will harden) and start beating them, faster and faster, with a whisk or mixer. .
Add a pinch of salt and continue beating until the foam hardens.
Add two tablespoons of sugar, & # 8220in the rain & # 8221, continuing to beat until it dissolves. Put two more tablespoons of sugar and do the same until you use all the sugar. It is very important that the sugar dissolves completely before adding the next amount of sugar.
At the end, the foam must be hard and shiny (if you turn the bowl over, the composition will not flow).
Put the meringue composition in a spirit with a big star shape. Place a small meringue on a tray lined with baking paper. If you don't have spirit, put small weights with a teaspoon

Place the pan on the middle level of the oven and bake the meringues for about 1 hour-1 hour and a half. The oven door is kept ajar with a wooden spoon.
Turn off the heat and let the meringues cool in the oven.

Enjoy them without remorse.
I did so :)))

The secret of a perfect meringue:
& # 8211 Before preparing the meringue, keep the ingredients for a few hours at room temperature. Cold egg whites don't make too much foam.
& # 8211 It is necessary to use a perfectly clean container, preferably a glass or metal bowl, but in no case plastic any stain of grease, water or yolk prevents the formation of foam, and the plastic, no matter how well washed, retains fat.

& # 8211 Use egg whites that are not very fresh, because they will double in volume compared to very fresh ones. This does not mean, however, to use old or poor quality eggs, because the whites from old eggs are watery and do not make too much foam.
& # 8211 When separating the egg whites from the yolks, first pour them into a small bowl, then into a large one, as a precaution, in case the yolk is accidentally broken or the egg is spoiled. Even a tiny amount of yolk is very greasy and can compromise your meringue.

& # 8211 When removing the meringues from the tray, peel off the meringue paper and not the other way around, so that the meringue does not crumble.
& # 8211 To obtain crispy meringues, hard as chalk: P, bake them at 110 degrees C (low heat) and to obtain sticky meringues, crispy on the outside but soft as chewing gum: P, put them in the oven , at 180 degrees C (high heat) for approx. 45 minutes.


Method of preparation:

1. Cut a quarter of an orange and set aside. The remaining part and the second orange are peeled and the film white. Cut into slices about half an inch.

2. The chicken is dried well (it can be wiped with napkins or paper towels) and covered on all sides with oil, masked salt, red and black pepper.

3. Preheat the oven to 200 degrees. Place the orange slices in a layer on the bottom of a deep tray or baking dish. Over the oranges, with the chest down, place the chicken. Put in rolls for 40 min.

4. From the remaining quarter of the orange, squeeze the juice in a deep bowl. If the orange is quite soft then it can be squeezed even by hand, then the seeds are removed.

5. The ginger is cleaned and grated. Mix the orange juice with the ginger, with four tablespoons of honey and add spices to taste & ndash you can add a pinch of red and black pepper. Interfere.

6. Remove the chicken from the roll, carefully turn it upside down and grease well with the mixture of ginger and orange. The easiest way to do this with a special cooking brush.

7. Put the tray with the chicken in the roll again and bake for about an hour, periodically pouring juice from the tray over the chicken. under it the flesh.

8. The ready-made chicken with a red crust can be placed on the whole table, it needs a little cooling, to be divided into portions and to be served together with ripe oranges, pouring the juice from the tray on top.

"Baked chicken with crispy crust, imbir and oranges" - the name itself involuntarily awakens the appetite, but what tasty surprise awaits us when we actually see this culinary masterpiece and feel the aroma of cooked meat ?!


Finally you can not beat! Meringues in 3 minutes without mixer and headaches.

The meringues are a light, very airy and delicious dessert that melts in your mouth. Team Bucătarul.eu gives you a great recipe for meringues, which do not need to be beaten with a mixer, is prepared from only 2 ingredients and is ready in 3 minutes. Quick, easy and hassle-free, you will get wonderful meringues for your loved ones. Replace the sweets in the store with this delicious delicacy!

Meringues prepared in the microwave

INGREDIENTS

METHOD OF PREPARATION

1. Mix the egg white with powdered sugar until you get a homogeneous mass. The consistency must be dense.

2. Form small balls and place them on a plate, covered with a napkin, at a distance of at least 5 cm from each other.

3. Bake them in the microwave for 2-3 minutes.

Note:If desired, you can add vanilla or coconut extract to this dessert.


Camembert in crepe with candied orange

Yesterday, browsing Ama on the blog, I had a craving for something good, with cheese, but also some delicious memories, not too far away, about a dessert that delighted my senses in a restaurant near Timisoara. I really love desserts with cheese and fruit, not too sweet and the contrast between the sweet, salty and sour taste seems very pleasant and has the quality of making my taste buds teem with joy. So I tried to reproduce at home the finest dessert I have ever tasted in a restaurant belonging to my city, on which occasion, in addition to the pleasure of taste, I felt full of pride as I look, and in Timisoara can be pampered with such finesse. If everything had been perfect there, I would gladly give the name of the restaurant, but I can not take the risk to recommend it, although the food was high, because other aspects related to the good management of a place have left a lot to be desired. The dessert contains camembert alternating with slices of candied orange, carefully wrapped in fine pancakes, au gratin in the oven. It is worth trying, especially since it is not difficult to make, it is exceptionally tasty and you will surely impress connoisseurs with such a dessert.

Preparation time: 00:10 hours
Cooking time: 00:06 hours
Total Time: 00:35 hours
Number of servings: 2
Degree of difficulty: Easy

  • 2 thin pancakes, with a diameter of 22-26 cm.
  • 200 grams of camembert cheese with white mold (2 rolls of 100 grams each)
  • 1 large orange
  • 12-15 fresh mint leaves
  • 60 grams of whipped cream
  • 1 teaspoon powdered sugar
  • 1 teaspoon vanilla extract
  • 100 grams of sugar
  • 20 grams of butter
  • 2 tablespoons berry sauce (I used 2 teaspoons of currant jam diluted with 2 tablespoons of orange juice, but you can use a chocolate sauce just as well)
  • powdered sugar for sprinkling

1. Grate about 1/2 of the orange peel (to get about 1 teaspoon of finely grated peel). Cut the orange in 2 halves and slice the side with the skin intact so that you get 4 beautiful slices, about 5-6 cm. thickness.

2. In a saucepan put 100 grams of sugar together with 100 ml. of water. Put the pan on the fire and boil the syrup until the sugar is completely dissolved. Move the pan over very low heat and add the 4 orange slices. Boil without boiling for 20 minutes, until the orange slices become translucent and the syrup has a fairly thick consistency. Allow the slices to cool in the syrup.

3. Turn on the oven and set it at 200 degrees Celsius.

4. Grease a sharp knife with 1 drop of oil and slice the camembert cheese wide.

5. Place 1 slice of camembert cheese on each pancake and then a few mint leaves.

6. Add 1 slice of orange syrup.

7. Continue the same way, adding 1 slice of camembert on top of the orange slice, again mint and cover with another slice of orange syrup.

8. Gather the edges of the pancake in the middle and fix everything with 1-2 toothpicks.

9. Place the two packages obtained in a tray covered with baking paper and sprinkle them on top with a few flakes of butter. Bake in a high position for 5-6 minutes, until the Camembert cheese melts and the pancakes are lightly au gratin.

10. Meanwhile, prepare the sour cream sauce: mix the whipped cream with finely grated orange peel, vanilla extract, 1 teaspoon powdered sugar and a few tablespoons of orange juice (from the remaining half of the orange), until achieving the right consistency. The sauce can be flavored only with vanilla, orange liqueur, brandy, etc.

11. For the berry sauce, I heated in a saucepan 2 good teaspoons of currant jam with 2 tablespoons of orange juice, until it liquefied.

After 5-6 minutes in the oven, remove the pancakes and transfer each on a serving plate, then remove the toothpicks. Put 1 tablespoon of the syrup in which the orange slices were placed on each package, divide the sour cream sauce on the two plates and add the berry sauce. Garnish with mint leaves and sprinkle with powdered sugar.

Serve the dessert immediately, so we can enjoy the creamy consistency of melted camembert.

I love this dessert and because the portion is exactly as it should be, you don't need more to feel really pampered. Keep in mind, however, the above quantities are for only 2 servings. You can prepare the dessert and with only 50 grams (one slice) of camembert / serving, between two slices of orange, it will be just as good, only a little sweeter.

I would like you to tell me, in short, about the desserts that impressed you in the restaurants where you have ever had lunch or dinner. I would like it and, who knows, maybe I can come up with an idea. :)


Preparation

Grind the cloves and cardamom beans or mash them finely in a mortar. Cut the vanilla pod lengthwise and grate it with a knife to obtain the seeds.

Mix the aquafaba well and gradually sprinkle the powdered sugar, little by little. When the mixture is firm, add the hazelnuts, the sugar with ginger and grated orange and the spices.

Advice: Leave the water from the chickpeas in the fridge overnight. The colder it is, the better.

Pour the resulting mixture into a posh with a spray (star tip) and form the meringues on a tray lined with baking paper. Put cranberries in the middle of each.

Bake the meringues in the preheated oven at 120 ° (convection) for about an hour.



Comments:

  1. Shakataur

    The logical question

  2. Fraser

    I think mistakes are made. We need to discuss.

  3. Barnum

    True idea

  4. Gabi

    I can't decide.



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