Desserts with Meringue Base
- sixelagogo Dec 15, 2007 06:05 AM
I'm putting together a new curriuculum for a Baking and Pastry Class and I want to have a unit on use of meringues in baking (other than meringue cookies and angel food cake)..I'd like for there to be 6 different inversions of the meringue theme. Thus far, I've come up with Baked Alaska, Pavlova, and Meringue shells, but that's all I can come up with...Any ideas....better yet, good recipes?
It isn't what I think of as a dacquoise but maybe in other people's idea--it's only a base of nut meringue w/ cake and mousse over, frosted with ganache. The recipe is from Bon Appetit but isn't on the epicurious site. This does take a couple of days to make but is delicious--just the aroma alone is wonderful.
CHOCOLATE-HAZELNUT SOUFFLE CAKE (paraphrased)
12 large egg yolks
½ c. sugar
6 Tab. Frangelico
½ butter, room temperature
4 oz. Bittersweet or semi-sweet chocolate, chopped
6 Tab. Nutella
1 c. chilled whipping cream
¾ c. hazelnut, toasted, husked
6 Tab. Powdered sugar
1 Tab. All purpose flour
3 large egg whites
3 Tab. Sugar
¾ c. hazelnuts, toasted, husked
½ c. all purpose flour
8 oz. Bittersweet or semisweet chocolate, chopped
1 c. butter
6 eggs, separated
1 c. sugar
½ tsp salt
1 ½ whipping cream
12 oz. Bittersweet or semisweet chocolate, chopped
Whisk egg yolks and sugar in medium saucepan to blend. Whisk in Frangelico. Add butter. Whisk gently over medium heat until mixture is thick, about 4 minutes (do not boil). Remove from heat. Add chocolate and whisk until melted. Gently stir in Nutella. Transfer to large bowl; cool to room temperature. Beat cream in medium bowl until cream holds peaks; fold into chocolate mixture in 2 additions. Cover mousse and chill up to one day.
Preheat oven to 300 deg. Remove sides from springform pan; cover bottom with parchment paper round (do not attach sides). Finely groun nuts w/ powdered sugar and flour in processor. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add 3 Tab. Sugar, beating until stiff, not dry. Fold in ground nut mixture. Spoon into bag fitted with 3/8 inch plain round tip. Starting in the center of parchment round, pipe continuous spiral of meringue to cover. Place pan with meringue on baking sheet. Bake 20 minutes. Reduce heat until golden but slightly soft to touch, about 20 minutes longer. Cut around meringue to loosen. Transfer meringue on parchment rack to cool completely (will be crisp).
Preheat oven to 300 deg.. Attach sides to bottom and line with parchment paper. Blend hazelnuts and flour in processor until nuts are finely ground. Stir chocolate and butter in saucepan over low heat until melted and smooth; cool to lukewarm.
Using electric mixer, beat egg yolks, ¼ c. sugar, salt in large bowl until thick ribbon falls when beaters are lifted, about 4 minutes. Fold in chocolate mixture. Using dry, clean beaters, beat egg whites until soft peaks form. Gradually add remaining ½ c. sugar beating until stiff but not dry; fold into chocolate mixture. Fold in nut mixture in 3 additions.
Transfer batter to prepared pan. Bake until test inserted into center comes out with moist clumps still attached, about 40 mnutes. Cool completely (center will sink). Press edges to same level as center. Cut around cake, remove sides. Invert cake onto work surface and remove paper.
Return meringue to same pan bottom. Spread 1 c. mouse over meringue; place cake on top. Attach sides of pan. Spoon remaining mousse over cake in pan; smooth top. Cover and freeze overnight.
Bring cream to simmer in medium saucepan. Remove from heat and add chocolate. Stir until melted and smooth. Cool until thickens enough to coat spoon thoroughly, about 2 hours.
Place large sheet of foil on work surface; place cake rack in center. Remove sides from pan, place cake still on bottom pan on rack. Pour ganache over cake, smoothing sides and top with long spatula. Refrigerate until ganache is set, at least an hour, up to a day.
Thank you for taking the time to type up this recipe I have actually spent a good 45 minutes going through Epicurious site looking for this recipe & after having no luck came back here to Chowhound & looky looky it was here all the time- BUT I did pull up & save a few good recipes from GOURMET Now that they are ceasing publication in November 2009 Happy day Krystyna, Sydney Australia
Yes, your class should cover Japonais, meringue with ground nuts, usually almonds. This forms the layers of one of the best desserts in the world, dacquoise.
Of course, cover the types of meringue...French, Italian, Swiss, etc.
Stability, consistency, weeping, which kind for which end result, etc.
And making marshmallows.
Well I have a recipe and it is called "Almond Pudding" or Almedrado - pretty to look at and very nice to eat. I have the recipe if you want. Merely using a little food coloring to tint the soft meringue and then pouring a pale yellow custard over. A friend made this for me, not only pretty but really good to eat. This is ones great for a dramatic dessert.
There's a recipe in Rose's Christmas Cookies for a meringue shell cookie filled with chocolate. I've never made it but the photo makes it look divine.
it's not a base, but you might want to consider teaching them how to make italian meringue icing [a.k.a. seven-minute frosting] as well.
perhaps a vacherin--essentially a layered confection with meringue discs, soaked pound cake and whipped cream. here is an example from graham kerr--when he cooked big.
i make a version of this with lemon curd instead of the nut paste.
anybody remember a 50's recipe called "forgotten dessert?" mom served it at bridge parties. a baked meringue base topped with whipped cream and chilled to solidify the cream. served in squares with fresh fruit.