French Meringue with raspberry jam filling
Makes : 12
Oven: Preheat oven @ 170°c
Prepare baking sheet: Draw 24, 3/4 –inch round shape on a baking paper. Spacing between shapes is 1-inch apart.
Ingredients
(A)
71 g grounded almond
115g icing sugar
(B)
2 (L) size egg whites
50g icing sugar
(C)
1/4 tsp. rosewater
2-3 drops of baby pink colour
Filling
200g whipping cream (or buy ready whip cream in bottle)
Raspberry jam with seed (use less sweet jam)
Method
1. Mix (A) together in a bowl and keep aside.
2. Whisk egg white in speed 8 for 2 second then lower to speed 4 and gradually add icing sugar and continue to whisk at speed 6 about 2 minutes till egg white hold stiff, glossy peaks when you lift the whisker from the bowl. Add (C) rosewater & colouring using speed 8 for 30 seconds.
3. Add in (A) dry all at one time. Fold in using spatula from bottom to side like S shape. Repeat till better flows like a lava. About 30-35 strokes
4. Prepare piping bag with nozzle no#804. Pour the batter into the piping bag.
5. Pipe batter onto the prepared baking sheet, swirl tip off to one side. Repeat till all finish. Tap baking tray on counter 2 or 3 times to release air bubbles.
6. Bake for about 20 minutes or more. Rotate the baking tray halfway through, until risen and set.
7. Let cool.
8. Spread jam on the bottom the meringue then pipe the cream on top of the jam. Close with another meringue shell.
PS – you can use any filling beside jam.
By West Metric Sdn Bhd
KitchenAid Artisan Mixer
Bb24Mar2014
Makes : 12
Oven: Preheat oven @ 170°c
Prepare baking sheet: Draw 24, 3/4 –inch round shape on a baking paper. Spacing between shapes is 1-inch apart.
Ingredients(A)
71 g grounded almond
115g icing sugar
(B)
2 (L) size egg whites
50g icing sugar
(C)
1/4 tsp. rosewater
2-3 drops of baby pink colour
Filling
200g whipping cream (or buy ready whip cream in bottle)
Raspberry jam with seed (use less sweet jam)
Method
1. Mix (A) together in a bowl and keep aside.
2. Whisk egg white in speed 8 for 2 second then lower to speed 4 and gradually add icing sugar and continue to whisk at speed 6 about 2 minutes till egg white hold stiff, glossy peaks when you lift the whisker from the bowl. Add (C) rosewater & colouring using speed 8 for 30 seconds.
3. Add in (A) dry all at one time. Fold in using spatula from bottom to side like S shape. Repeat till better flows like a lava. About 30-35 strokes
4. Prepare piping bag with nozzle no#804. Pour the batter into the piping bag.
5. Pipe batter onto the prepared baking sheet, swirl tip off to one side. Repeat till all finish. Tap baking tray on counter 2 or 3 times to release air bubbles.
6. Bake for about 20 minutes or more. Rotate the baking tray halfway through, until risen and set.
7. Let cool.
8. Spread jam on the bottom the meringue then pipe the cream on top of the jam. Close with another meringue shell.
PS – you can use any filling beside jam.
By West Metric Sdn Bhd
KitchenAid Artisan Mixer
Bb24Mar2014
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