<html> <p>https://steemitimages.com/DQmfSze2vunkybaoJGVDxm7Aa8y2o4GxML3y1tSTZRDXnDG/Profile2.png</p> <p>I posted my <a href="https://steemit.com/food/@allaboutpastries/allaboutpastries-bread-making-part-1-lets-all-have-a-go-at-starting-a-natural-yeast-starter-together-in-real-time">'Real Time Natural Yeast Starter Challenge' </a>earlier today and talk about stress.....I am such a 'dork'! I don't know how I did it but I posted it just as I had written the rough draft. No images, no reviewing my grammar and comprehension, it looked a real mess. OMG what to do? I tried to delete it but you can't once its published so, I just 'grabbed the bullet', hit the edit key and edited it live. I felt such a fool, luckily, only three people had viewed it so to you three who voted for it, many apologies. I like to try and promote the work of others in my posts, I didn't even have time to put those in. I will now though, as there are some really interesting posts I want to share with you.</p> <p>Firstly, I want to share a really simple recipe. </p> <p>https://steemitimages.com/DQmWMryepmgqmGKcvc1Ffdnct6fpU4hY9dyVFR3hwPK2aHj/1.jpg</p> <p>My meringue shell covered in semi whipped cream and fresh raspberries, makes a great dinner party dessert which can be made before hand and just thrown together at the last minute. </p> <p>https://steemitimages.com/DQmRexCazfAnshPRQ3PyKV55BYLfivCLzaWe82bGin4mcHE/2.jpg</p> <p>So to begin ......</p> <h3>Ingredients:</h3> <p>* 4 eggs</p> <p>* 8 ozs sugar</p> <p><em>This is really simple, for each egg white you just require 2 ozs (50g/1/4 cup) of sugar. I have actually rounded up the imperial measurement of 1 3/4 ozs to 2 ozs, so that it is easier to compute. With meringue, a tiny bit more sugar is not going to matter that much.</em></p> <p>* As much fruit of whatever type you want to put on top. </p> <p>* Icing sugar for dusting afterwards</p> <h3>Method:</h3> <ol> <li>Separate the yolks from the whites. <em>(Put the yolks into a plastic container and freeze until required: lemon curd/crème brûlée, etc).</em></li> <li>Place the whites into a large bowl which has been washed thoroughly. <em>(If the bowl is greasy your whites will not whip up firmly).</em></li> <li>Using an electric hand whisk begin to whip up the egg whites until they are at stiff peaks. (<em>This means when you withdraw the whisk from out of the whites, the pointy bit of egg white retains its shape and does not droop). </em>Sorry, I am really laughing here!</li> <li>Using a tablespoon begin to sprinkle the sugar over the egg whites, one tablespoon at a time.</li> <li>Thoroughly whisk the sugar into the egg whites.</li> <li>Repeat 4 & 5 until all of your sugar is used up.<em> (You must add the sugar slowly, sprinkling each spoon over the top of the egg whites each time. If you add the sugar too quickly your meringue will go very soft. This can be overturned by keeping on whisking. However, it will take some time to do; so why not be careful in the first place and save on the motor of your electric whisk)! </em> </li> <li>On a baking sheet place a piece of baking parchment. Spread the meringue out thickly into whatever shape you prefer. <em>(You can draw a shape on the paper if you wish it to be even. Remember to turn the paper upside down so the drawn line is underneath. You can pipe if you wish but for this dessert I prefer to just 'dollop' it onto the paper and use the spoon to even the meringue out and indent it in the centre slightly so it holds more fruit and cream)!</em> </li> <li>Place the baking sheet into an oven with the temperature set to 120 C (250 F/Gas mark 1/2)</li> <li>Bake for 1 1/2 to 2 hours until the top is crispy.<em> (It might have a slight honey tone to it but you do not want colour).</em></li> <li>Open the oven door slightly, turn off the oven and leave the meringue to sit there until cool. <em>(I make this last thing at night and leave it sitting in the oven, door ajar, until the morning. You know it is cooked if it peals off the paper easily. Then place it in an airtight container until required).</em></li> <li>Half whip the cream to soft peaks. <em>(i.e. When you remove the whisk from the cream, the end droops)!</em></li> <li>Spread thickly over the meringue.</li> <li>Put as many raspberries as you prefer on top of the meringue and cream. Sprinkle with icing sugar to finish the dish off. <em>(You can use any fruit for this, I just love the tartness of raspberries against the sweetness of the meringue. I would normally just heat the raspberries until they release some juices and when cold, spread them over the cream and meringue. This way the juice of the berries dribbles down the sides and looks really pretty. The raspberries were so beautiful though, I decided to leave them as they were).</em></li> </ol> <h3>Interesting Posts</h3> <p>I love to read other people's work and am often surprised how few upvotes they get. To this end, when I come across posts that interest me I want to bring them to your attention. Just click on the highlighted blue name and you will be taken straight to the post.</p> <p><a href="https://steemit.com/food/@helene/walnut-puff-pastry">@helene</a> posted a very interesting walnut puff 'pastry' recipe. I really liked the idea of this.</p> <p><a href="https://steemit.com/food/@natashahall/chocolate-ginger-cookies-or-original-recipes-and-photos-or-vegan-organic-gluten-free-sugar-free">@natashahall</a> gave a recipe for guilt free chocolate and ginger cookies. Who wouldn't want these to much away at happily?</p> <p><a href="https://steemit.com/health/@thenightflier/the-etna-s-gold#@allaboutpastries/re-thenightflier-the-etna-s-gold-20170712t223206215z">@thenightflier</a> gives a wonderful insight into honey production within fabulous scenery. He makes you just want to be there - Zafferana, Etnea, a place I will visit one day.</p> <p><a href="https://steemit.com/travel/@gladysmak/be-a-foodie-in-bangkok-part-3-the-biggest-marshmallow-dessert-i-have-ever-had">@gladysmac</a> introduces us to a crazy dessert in Bangkok. You will just have to look yourself, I am saying no more!</p> <p><a href="https://steemit.com/food/@cryptocash/ice-cream-rolls-or-brownies-ice-cream-and-japanese-cheesecake-ice-cream-experiment">@cryptocash</a> - I don't know where he finds these video clips but this one is fantastic. Ice cream the likes of which you will never have seen before!</p> <p>and finally today:</p> <p><a href="https://steemit.com/polish/@napotem/make-your-homemade-hummus-or-or-domowy-hummus">@napotem</a> - I love humus and here we are given a lesson in how simple it is to make. Definitely one for my recipe book.</p> <p>My next post will be another educational one. I thought it might be a good idea to put together a list of suitable equipment required to bake with. If I can get it done it will be posted later this evening. </p> <p>Please take part in my <a href="https://steemit.com/introduceyourself/@allaboutpastries/my-dream-of-a-world-wide-steemit-community-of-food-lovers-can-we-do-it-yes-we-can">Community Project</a>. Place a link to your post in the comments box below if you would like your recipe to be included. </p> <p>In the meantime keep 'Posting' interesting content, as all I want to do is:</p> <p>https://steemitimages.com/DQmPwqCr3xQcyVG8haXqBF4vL3eTwzBa1h1WBDR8fs8dpg2/Upvote%20lighting.gif</p> <p>and:</p> <p>https://steemitimages.com/DQmdjNFsD71BJth5GVfpqcQddVaSLb2Age4dfcKBnPhWS8v/Comment%20banner%20complete.gif</p> <p>as well as:</p> <p>https://steemitimages.com/DQmcJDYhdLjiBRYcpjge17L6NN1k8v8xNafqoj74WRnhciS/Resteem%20banner.gif</p> <p>As often as I can!</p> <p>https://i.supload.com/150x150/HkViVqYEW.png</p> <p> https://steemitimages.com/DQmZSWp8qcHCrmXYZQxANpmsVYGNCxnQWmynGrxna8ceso2/Exploding%20steemit%20logo.gif</p> <p><br></p> <p><br></p> <p><br></p> <p><br></p> </html>
| author | allaboutpastries |
|---|---|
| permlink | allaboutpastries-my-raspberry-cream-meringue-recipe-plus-inept-posting-experiences-and-interesting-posts-i-want-to-share-with |
| category | food |
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| created | 2017-07-13 19:35:21 |
| last_update | 2017-07-13 19:35:21 |
| depth | 0 |
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| root_title | "@allaboutpastries: My Raspberry Cream Meringue Recipe; Plus, Inept Posting Experiences; and, Interesting Posts I want to Share with You" |
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Hehe it's looking great now :) Thanks for sharing your meringue recipe, I make mine with a little more ingredients, but it's just as simple hehe :)
| author | foodie.warrior |
|---|---|
| permlink | re-allaboutpastries-allaboutpastries-my-raspberry-cream-meringue-recipe-plus-inept-posting-experiences-and-interesting-posts-i-want-to-share-with-20170714t072454217z |
| category | food |
| json_metadata | {"tags":["food"],"app":"steemit/0.1"} |
| created | 2017-07-14 07:24:54 |
| last_update | 2017-07-14 07:24:54 |
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| root_title | "@allaboutpastries: My Raspberry Cream Meringue Recipe; Plus, Inept Posting Experiences; and, Interesting Posts I want to Share with You" |
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Yes I do realise this is only basic, stayed away from the Pavlova name. I usually pipe nests with this meringue as it is quite stable and reliable. By the way, meant to put it in the post but will tell you. If you want a cheats way of making a stable meringue like Italian Meringue. Put your sugar on a tray in the oven to get hot (but not coloured). Then proceed with 4 & 5. The hot sugar really stabilises the meringue, good for Pavlova, try it and see. X
| author | allaboutpastries |
|---|---|
| permlink | re-foodiewarrior-re-allaboutpastries-allaboutpastries-my-raspberry-cream-meringue-recipe-plus-inept-posting-experiences-and-interesting-posts-i-want-to-share-with-20170714t105806401z |
| category | food |
| json_metadata | {"tags":["food"],"app":"steemit/0.1"} |
| created | 2017-07-14 10:58:12 |
| last_update | 2017-07-14 10:58:12 |
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If there is only heart button so I can express how I truly love everything about this post. And I can relate to post and then I'll just edit it after.
| author | monkeypattycake |
|---|---|
| permlink | re-allaboutpastries-allaboutpastries-my-raspberry-cream-meringue-recipe-plus-inept-posting-experiences-and-interesting-posts-i-want-to-share-with-20170715t115415221z |
| category | food |
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| created | 2017-07-15 11:54:12 |
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| root_title | "@allaboutpastries: My Raspberry Cream Meringue Recipe; Plus, Inept Posting Experiences; and, Interesting Posts I want to Share with You" |
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Thank you so much....what beautiful thoughts. I am touched. X
| author | allaboutpastries |
|---|---|
| permlink | re-monkeypattycake-re-allaboutpastries-allaboutpastries-my-raspberry-cream-meringue-recipe-plus-inept-posting-experiences-and-interesting-posts-i-want-to-share-with-20170715t120032643z |
| category | food |
| json_metadata | {"tags":["food"],"app":"steemit/0.1"} |
| created | 2017-07-15 12:00:39 |
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| root_title | "@allaboutpastries: My Raspberry Cream Meringue Recipe; Plus, Inept Posting Experiences; and, Interesting Posts I want to Share with You" |
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Yummy!
| author | xredsoulless |
|---|---|
| permlink | re-allaboutpastries-allaboutpastries-my-raspberry-cream-meringue-recipe-plus-inept-posting-experiences-and-interesting-posts-i-want-to-share-with-20170714t123137246z |
| category | food |
| json_metadata | {"tags":["food"],"app":"steemit/0.1"} |
| created | 2017-07-14 12:31:39 |
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Thank you for your reply, yes it is and so easy to do. Try it and see. X
| author | allaboutpastries |
|---|---|
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| category | food |
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