Tag Archives: Caster sugar

Celebration Pavlova

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This is one of my favourite desserts or puddings to make, not too complicated and looks stunning, dare I say, gluten free too so I get to really enjoy it!

This week I had fresh cherries and strawberries but anything goes here, kiwi and strawberry, mulberry, raspberry, peach and nectarine, really just choose whichever fruit is in season and go for it.

I make the two large meringues separately, I find if I try to make meringues with more than four egg whites it all goes to pot so, better to do it all twice but make sure the bowl and beaters are clean and dry before making the second meringue of the egg whites won’t beat.

Once made and cooled the meringues will sit happily in an airtight container for a couple of days allowing you to plan ahead.

Serves 12-16 and makes a 30-32cm diameter pavlova.

Ingredients

8 egg whites

350g caster sugar

500mls whipping cream

400g strawberries, hulled and halved

500g cherries, halved and pitted

Method

Preheat the oven to 130 degrees Centigrade.

Take two large pieces of baking parchment and draw out two large circles around 26.5cm, I draw around one of our smaller dinner plates.

Turn the paper over and place onto two large baking sheets.

In a large bowl, beat 4 of the egg whites until very stiff, so stiff they don’t move if you tip the bowl up!

Now add 175g sugar, one dessert spoon at a time and beat very well with each addition.

Once all of the sugar is added, spoon the meringue onto the prepared parchment and spread gently out to the marked circle.

Pop in the oven, wash and dry the bowl and beaters until spotless and repeat to make the second layer as before.

Bake the two meringues for two to two and a half hours, they should peel easily from the paper and will have a cracked appearance.

Allow to cool completely on the baking sheets.

Once you are ready to serve.

Whip up the cream.

Place one meringue on your serving plate, top with half the cream and fruit of choice.

Top with the second meringue and again spread with the remaining cream and fruit.

Meringues

imageOne of the simplest gluten free treats to make that just about everyone loves.

I like to serve them sandwiched with whipped cream or with strawberries and cream.

Ingredients

4 large egg whites

180g caster sugar

Method

Preheat the oven to 140degrees Centigrade.

Line two baking sheets with baking parchment.

Whisk the egg whites in the bowl until very stiff, you should be able to turn the bowl up and nothing moves!

Start adding the sugar, a dessert spoon at a time, whisking very well in with each addition.

Either spoon the meringue onto the prepared tins or pipe, the meringues above are tiny, around 3cm across.

Pop in the oven and bake for around 45-60mins depending on size, they should lift easily from the paper and sound hollow.

Allow to cool on the baking sheet and then store in an airtight container.

Coconut Kisses

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These sweet treats disappear very quickly in our house!

Gluten free and only three ingredients make these a great “go to” store cupboard baked treat.

Makes 40.

Ingredients

3 egg whites

150g caster sugar

100g fine desiccated coconut

Method

Preheat the oven to 140 degrees Centigrade.

Line two baking sheets with baking parchment.

In a large bowl, whisk the egg whites until forming stiff peaks.

Add the sugar a tablespoon at a time, making sure it is whisked fully in before adding more.

Fold in the coconut.

Using a teaspoon, spoon small amounts of the mix onto the baking sheets.

Bake for 30mins until dried and lift off the baking sheet easily.

Allow to cool on the baking sheets.

Store in an airtight container.