Last years Toffee Pecan Roulade went down an absolute storm so I thought this year I’d share a chocolate version. They’re so brilliant because they’re freezable! Make it now and stash it in the freezer for a Christmas dessert.
5 egg whites, large
2 tsp cornflour
225g caster sugar
2 tbsps cocoa powder
Chocolate Caramel Filling
1 x 315g tin of condensed milk
90g soft brown sugar
3 tbsps cocoa powder
300ml double cream
3 tbsps icing sugar
50g chocolate curls
Popping candy (optional)
Cocoa powder to dust
Let’s bake a lemon meringue pie – is there anything better?
Makes: 1 x Deep dish 8″ Pie
225g plain flour
100g butter, cold dicedRead more...
Meringue topped Mince Pies for Day 11
This idea came from Shirley via facebook and I’m so pleased it did – a great twist on the traditional mince pie!
1 x batch of Mince Pie Pastry – recipe here
2 egg whites, large
115g caster sugar
Silver ball sprinkles (optional)Read more...
Who loves a Toffee Pecan Meringue Roulade at Christmas?
This is the perfect dessert to make ahead and store in the freezer. Just right for whipping out, defrosting and serving up in a flash.
5 egg whites, large
2 tsps cornflour
225g light muscovado sugar
40g pecans, chopped
250ml double creamRead more...
So this is the other half to my Using up Egg Yolks post – what to do with a random number of egg whites. Well for me it’s a quick batch of meringues of course!
Here’s my handy table for a batch of meringues with any random number of egg whites:-
And here’s the method…Read more...
Just a quick something simple for Halloween Treats! Meringue is fast to whip up and the stripes are dead easy too – obviously this is a Halloween version but the technique can be used for all sorts of occasions in every colour under the sun – including red stripes for Christmas and a drop of peppermint extract for a candy cane version.… Read more...
Just a bit of fun with the children – these meringues will not win any prizes in the taste stakes but rate highly in amazement factor! The boys have loved doing these this holiday, they’re so quick and easy. I never knew you could do such a thing until a chance conversation with the lovely ladies at Baking Hot Celebrations (and if you’re not sure who I’m talking about head on over and have a peek).… Read more...
On the twelfth and last day of The Pink Whisk Christmas I’m sending you ….. Golden Christmas Meringues!
A great dessert this Christmas, make the meringues in advance, store in an airtight container and then whip them out and fill for a really quick and impressive treat.… Read more...
… Read more...
Biscuit, marshmallow and meringue – all in one go! These sweet treat kebabs are perfect wedding treats with brilliant wow factor – ideal for dipping in a chocolate fountain. This idea came from a Martha Stewart project and of course has the Pink Whisk twist with Raspberry Sherbet Marshmallows.