Joy the Baker » egg whites

Pavlovas with Cranberry Orange Rosemary Sauce

joythebaker — Thu, 23 Dec 2010 21:27:55 +0000

Let’s add sweetened egg whites and cranberry sauce to the list of things my cat eats.

No… it’s not like I scooped a healthy portion of meringue into his bowl. He prefers much more crafty measures… like jumping on the counter while I’m busy with my camera.

The only reason I know he’s such a crafty monster is because he emerged from the kitchen with a meringue covered, sticky cat face.

And… bath time.

I’ve been on an ice cream making kick lately so I’m about up to my ears in egg whites…. which kinda grosses me out. Do egg whites gross you out too?… yea. Slime.

But! Whipping up whites into meringue turns them from slime to something crisp and marshmallowy.

You can top these pavlova with anything: fresh fruit, jam, chocolate sauce, nutella or whipped cream. Whatever you have on hand. I happened to have half a bag of cranberries, half an orange and some random rosemary. These things are delicious together. To be sure.

Pavlovas with Cranberry Orange and Rosemary Sauce

inspired by Simply Recipes

makes 8 to 10 medium sized pavlovas

Print this Recipe!

1/2 teaspoon cream of tartar OR 2 teaspoon distilled while vinegar

pinch of salt

1 1/2 tablespoons cornstarch

1 1/2 cups granulated sugar

3/4 cup (6 ounces or about 6) large egg whites, at room temperature

1 teaspoon pure vanilla extract

For the Cranberry Sauce

1 1/2 cups fresh cranberries

2 tablespoons brown sugar

pinch of salt

zest of half an orange

1/2 cup orange juice

1/4 cup water

1 sprig rosemary

For the Pavlova:

Place a rack in the center of the oven and preheat oven to 275 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk together cornstarch and granulated sugar and set aside.

Clean the bowl of an electric stand mixer very well. Dry the bowl well. Add the egg whites, a pinch of salt and cream of tartar to the bowl. Fit with a whisk attachment and beat the egg whites on medium speed until soft peak/trails begin to form, about 3 minutes. Gradually add the sugar and cornstarch mixture, increasing the speed to high. Let mixture beat on high speed for a minute before adding the vanilla and vinegar (if using instead of cornstarch). Beat until glossy stiff peaks form, about 4 or 5 minutes.

Use a large spoon to dollop meringues onto lined baking sheets. Create an indentation in the center of the egg clouds. Place in the oven and reduce heat to 250 degrees F. Let bake for 50-60 minutes, or until firm and hallow. If meringues begin to crack or brown, decrease the oven temperature to 175 degrees.

Make the cranberry topping while the meringues bake.

Combine all ingredients in a medium saucepan. Cook over medium heat until cranberries begin to pop and break down, about 5 minutes. Turn flame to low and cook another 3 minutes, until enough liquid has absorbed and you’re happy with the consistency. Remove the rosemary sprig and serve warm over pavlovas.

Chocolate Dipped Toasted Coconut Macaroons

joythebaker — Wed, 31 Mar 2010 16:35:45 +0000

A few years back I was in my early twenties. I remember laughing… a lot. Everything was funny.

A handful of years ago I was in my mid twenties. That’s when I discovered what a pain in the butt tax time was when I could no longer claim myself as a college student.

These days I’m in my late twenties. I’m not complaining. No siree. I know how treacherous tax time is and I still find myself laughing my fool head of… often. Strangely… I still find it difficult to think of myself as an adult. The thought of adulthood is daunting, even here in late twentyville.

With this in mind, I’ve decided that I’ll be fully comfortable with adulthood when, and only when I:

-learn how to fold a fitted sheet.

-don’t run screaming at the sight of a spider or anything with wings and dangling legs.

and…

-can figure out how not to sit in gum while wearing my favorite jeans…. or at least figure out how to get the dang gum out.

While I figure out this adulthood madness, please enjoy some macaroons. I dipped them in chocolate. Kosher chocolate. I’m hardcore like that.

These macaroons were a request from a friend that is celebrating Passover. Coconut, sugar and chocolate? Yes… sometimes I take requests.

These magic coconut cookies are sweet, chewy and soft… like little chewy coconut clouds… the kind you want to shove into your face, four at a time, for dinner. I dipped these treats in kosher milk chocolate Kosher milk chocolate has cows stamped on it. Bonus.

[prinatble]

Chocolate Dipped Toasted Coconut Macaroons

recipe from Alton Brown

makes 32 to 40 cookies

Print this Recipe!

4 large egg whites

pinch of salt

1/2 cup sugar

12 ounces sweetened shredded coconut, toasted

2 (3 ounce) kosher milk chocolate bars, coarsely chopped

Preheat oven to 350 degrees F. Place coconut on a baking sheet, spread out evenly and place in the oven. Return to the oven every five minutes to stir the browning coconut. Once evenly browned, after about 15 minutes, remove the the oven and allow to cool.

In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

Place chocolate chunks in a heatproof bowl. Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water. Allow to melt. Stir until loose and creamy. Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet. You can place the pan of chocolate dipped cookies in the refrigerator to speed up the hardening process.

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Easy Meringues with Fresh Strawberry and Kiwi

joythebaker — Sat, 09 Aug 2008 18:54:14 +0000

I’ve decided to have a very quiet and still weekend.

Today- more pictures than words.

I hope you all find a piece of peace this weekend.

These unassuming, simple and delicious meringues might be just your ticket to bliss.

Memaw’s Meringue Shells

Panache at Rose Hill

Print this Recipe!

4 egg whites

1 cup sugar

1 teaspoon vanilla

1 teaspoon vinegar

Beat whites until stiff; add other ingredients and beat until shiny and very stiff. Draw circles on paper sacks and spread with a spoon or pipe with pastry tube within the confines of circles (I did my meringues free hand). Bake in 225 degree oven until lightly browned, about 45 minutes. Turn oven off, leaving the shells in the oven to completely cool. May be cooked before hand and stored in an airtight container until ready to use. Serve with fresh sliced strawberries and kiwis, or any fruit or berries you see fit.