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Tag: mary berry lemon meringue

  • How to make Chocolate Meringue Roses

    How to make Chocolate Meringue Roses

    Chocolate Meringue Roses – delicious and elegant desserts that can be made in advance for any occasion and everyone will be impressed and delighted. The meringue is dipped in dark chocolate for a very good balance of sweetness. With a crunchy texture, these meringues completely melt in your mouth.

    Chocolate Meringue Roses Recipe


    Home Cooking Adventure

    Ingredients

    Makes 23-25 meringues
    2 egg whites (70g), room temperature
    pinch of salt
    1/2 cup (100g) sugar
    1/2 tsp (3g) vanilla extract
    Red food coloring
    4 oz (120g) dark chocolate

     

    1. Preheat oven to 200F (95C).

    2. Whip egg whites with salt until foamy. Gradually add sugar and whip until firm peaks form. Add vanilla extract and red food coloring and mix to combine.

    3. Fit a piping bag with 1M (½ inch- 1cm) large star tip. Make 4 lines of red food coloring on the inside of the piping bag.

    4. Transfer the meringue into the piping bag.

    5. On a baking sheet lined with parchment paper make 2 inch (5cm) roses starting from the center and making circles around.

    6. Bake for 90 minutes. Turn off the oven and leave the meringues in the oven until the oven is completely cooled, about 2-3 hours more or even overnight.

    7. Melt chocolate over bain-marie.

    8. Dip bottoms in chocolate and place on parchment paper to set.

    9. Store in an airtight container at room temperature.

     

  • How to make Berry Pie with Lattice Top

    How to make Berry Pie with Lattice Top

    This Berry Pie is an irresistible and unforgettable delicious dessert. A buttery crumbly crust filled with sweet, juicy and wonderfully flavorful berries enhanced with a hint of lime juice and zest. Served with a delicious whipped cream makes this dessert simply irresistible.

    Berry Pie with Lattice Top Recipe


    Home Cooking Adventure

    Ingredients
    Makes about 6-8 servings
    Pastry Dough
    2 1/2 cups (320g) all-purpose flour
    1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
    1 tsp (5g) salt
    2 tbsp (30g) sugar
    1 egg, beaten
    3-4 tbsp ice cold water
    Berry Filling
    4-5 cups (600-700g) berries – I’ve used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
    2/3 cup (135g) granulated sugar
    1/4 cup (30g) cornstarch
    1/4 tsp cinnamon
    1 tbsp (15ml) lemon juice
    Lemon zest of a lemon
    1 tbsp (15g) unsalted butter, cut into small pieces
    Glaze
    1 egg, beaten
    1 tsp (5g) sugar

    1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.

    2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.

    3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.

    4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.

    5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.

    6.Into a lightly floured surface roll first piece of dough until it’s about 12in (30cm) in diameter.

    7. Line the pan with the rolled dough and press the edges.Cut the excess dough.

    8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.

    9. Roll the other piece of dough and cut into ½ inch (1cm) strips.

    10. Brush with water the edges of the pie crust.

    11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.

    12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.

    13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.

    14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.