I’ve been thinking recently why exactly I’ve taken on this blog and taking the time to cook/bake/photograph and post everything;. I’ve discovered two things about myself. 1. I love baking. It puts me in a happy place and it’s always nice offering people home baked goodies. And 2. I’m not as good at cooking as I am baking. I’ve got my staple dishes that are always favourites but I want to teach myself how to be a better cook. I plan to cook lots of staple dishes that are always handy to know. On top of this I’ll also take pretty photos of everything I make, as long as it works out. And if it doesn’t work out, you wont know about it!
My brother was down from Sydney the other week, which was very last minute. I made one of my staples, vegetarian lasagne, which I didn’t have time to photograph (sorry I’ll have to make it again and post it). It’s my mum’s recipe and everyone loves it. Anyway, I wanted a little something for dessert so I whipped up these little meringue nests with a berry compote and ice-cream. Delicious.
2 egg whites
115 g of caster sugar
pinch of cream of tartar
1. Preheat the oven to 95°C and line a baking tray with greaseproof paper. Trace a mug or glass onto the baking paper as a guide to make all the meringues the same size.
2. Place the egg whites into a very clean. Begin to whisk the egg whites with an electric mixer on a medium speed until they become foamy. Add a pinch of cream of tartar. Carry on whisking at a slightly higher speed until soft peaks are formed.
3. Add 2 tablespoons of sugar, one at a time, whilst continuing to whisk whilst adding the remaining sugar. Continue whisking until stiff peaks form and hold.
4. Spoon the mixture onto the grease proof paper keeping within the marked lines. Bake the meringue nests for 3 – 4 hours or until they become firm to the touch and dry. They should not turn brown in colour. Turn the heat off in the oven and allow the meringues to sit inside the oven until the oven is cool.
1/4 cup caster sugar
300g frozen mixed berries
1.Place frozen berries in a pan on low heat until the berries defrost and start to lose their shape. Add sugar and 2 tbsp of cold water. Increase heat to high and bring the mixture to the boil. Cook for 5 minutes or until mixture thickens slightly.
2.Remove from heat and let cool. Once meringues are cooked, warm the Compote for serving. Add water if the mixture thickens too much.