I have “met” so many great and talented food bloggers on Twitter and Ken of Hungry Rabbit is one of them. Ken is one of the sweetest guys on Twitter; he is always so gentle and kind to me. Born and raised in Hong Kong, Ken is a very talented baker. As you all know, I am a hopeless case when it comes to baking, so I invited Ken to share a holiday baking recipe with us. Check out his decadent marbled meringue recipe below. If you love baking, you ought to check out his blog Hungry Rabbit (warning: major drool alert!). And Ken, happy holidays and enjoy your vacation in Penang!! I can’t wait to hear all about it when you come back.
Greetings everyone, I’m Ken from Hungry Rabbit. As someone who started blogging not so long ago, I was excited when Bee asked me to write a guest post for Rasa Malaysia. She’s been most generous with her wealth of knowledge and blogging experience. I hope this post will encourage you to bake something to share during the holiday season.
December is a time for celebration, filled with such holidays as Hanukkah, Christmas and Kwanza. Even if you don’t observe them, it’s still the time of year for friends and family to gather over meals. That’s exactly what I have been doing for the last few weeks–plus non-stop baking of sweet treats that I pack up to bring to these gatherings…
Here’s one simple confection. It’s not exactly a holiday theme dessert but the appearance and texture of the airy meringue are great for celebrating. The streaks of chocolate through the meringue not only give it a festive
appearance but also a contrast in texture. Bits of chocolate provide a soft creaminess, while the meringue shell gives the crispiness.
Marbled Meringues are simple to make and travel well, so you can take these cloud-like morsels to any gathering.
Happy Holidays and may 2011 brings you good health, sweet treats and delicious dreams.
Make about 18 large (2-inch) or 36 small (1-inch) meringue
recipe by hungry rabbit
2 ounces bittersweet chocolate, finely chopped, melted and cool.
2 egg whites, large at room temperature
1/8 teaspoon cream of tartar
1/2 cup superfine sugar
1/2 teaspoon vanilla extract
1-1/2 teaspoons cornstarch
Preheat oven to 200℉/93℃ with racks on upper-middle and lower-middle position. Line two baking sheets with parchment paper.
Add egg whites to a clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until frothy. Add cream of tartar. In crease sped to medium high and beat to soft peaks, about 2-3 minutes.
Slowly add sugar, 1 tablespoon at a time until combined. Add vanilla and beat for about 3 minutes until stiff and shiny.Sift cornstarch over the meringue and gently fold in with a rubber spatula.
Transfer meringue to a bowl. Drizzle parallel lines of melted chocolate over the surface of the meringue. (Do not stir to marble the meringue, it will happen when in the next step)
Using a spoon, scraped across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue. Use a second spoon to push mound onto prepared baking sheets, 1-1/2 inches apart.
Continue scooping until you need to drizzle more chocolate. You may not use all the chocolate.
Bake meringue for 30 minutes. Switch the baking sheet from top to bottom and rotated from front to bottom. Bake for another 30 minutes. Turn off oven and fight the urge to open oven door. Leave meringues inside to dry, about another hour.
Eat them immediately or store in an airtight container for up to 4 days.
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