Lemon Meringue Pie Fix

The other day a friend came to me with a lemon meringue pie that didn't set up quite properly. It was strange, because the crust was delicious and perfectly baked and the filling was firm and tasty. Then the meringue was spread on and torched. I think the issue either came with not letting the filling set and cool long enough before being put in the pie shell, or before the meringue was put on. Also the meringue was not cooked or baked - only the top was torched so it weeped.

This causes a very yummy lemon meringue, well soup. It was liquidy and didn't stay together but the flavor was there. I suggested transforming it into a mousse, parfait, or trifle-type dessert. But then the pie was left with me to fix and I decided to try fixing it into a pie again. 

Lemon pie, take #2

I scraped the meringue off the top and put it into a bowl to set aside.
I scraped all the lemon filling out and put it in a pot, added some cornstarch and boiled it to thicken. Then transferred it to a bowl and cooled it to set.
I popped the crust in the oven briefly to crisp up and not turn out soggy from the lemon filling.
Then the meringue. I knew I couldn't rewhip it to form a nice meringue, so I decided to do something completely different with it. I put it in a saucepan, added some brown sugar for flavor and some cornstarch to thicken. I cooked it, then cooled it. This formed a 'burnt' (toasted from the meringue) caramel sauce that didn't harden because the cooked egg whites kept it soft and not overly sweet. It also enriched it without the use of butter.

To assemble, I spread the thick lemon filling into the crust, then since I didn't have a lot of the caramel, I piped it around the pie. The result? A really good lemon caramel pie that held together, and you would never know it had been a failure. The lesson? Learn from your mistakes, don't throw anything (that isn't spoiled) out, and get creative to use up leftovers.

It may not be the prettiest, but it is tasty considering what it came from!

Italian Meringue Buttercream

Normally when I make cakes and need to decorate them, I almost ALWAYS make buttercream icing. I like buttercream icing for it's versatility - easy to spread, pipe, and color. It is really easy to make, you can whip up as much or as little as you need, and it always turns out. It keeps well refrigerated or frozen, works well as a filling, and can be flavored as desired. I also love the taste of buttercream - fresh pure butter and sweet, soft icing sugar - need I say more?

Other frosting types I have tried include fudge, ganache, flat, royal, and whipped cream. Of course fudge frosting and ganache are awesome as well, but you cannot use chocolate frosting for everything. For this puzzle cake, I decided to try a new type of frosting - Italian meringue buttercream. Now I have made meringues before (though never Italian) and I have made buttercream before, so I had the basics down.

Italian meringue is a meringue (mixture of egg whites and sugar) that is fully cooked by beating hot sugar syrup into the whipped egg whites until the mixture cools and stiff peaks are formed. To make Italian buttercream, small pieces of softened butter is then beaten into the Italian meringue. Italian meringue is not difficult to make, but does take some time to do. First, the sugar syrup must be prepared to just the right temperature without crystallizing. Next, the whites need to be beaten to soft peaks. Then, the sugar syrup must be beaten into the whites, ensuring the hot syrup touches neither the bowl nor the beaters. It is then beaten until cool, at least ten minutes for a good batch. So this icing requires a lot of beating, and a standmixer certainly would help!

I really liked the Italian meringue, as it was glossy and smooth, but too thin to use as a frosting. Once I added the butter, it was the proper consistency but I didn't like the flavor as much. Italian buttercream is light, fluffy, white, and smooth, and has a delicate texture yet a rich flavor. It isn't great for piping but ideal for delicate cakes that cannot be spread with a heavy frosting. 

Pavlova

Here is my first attempt at a pavlova. I think it turned out quite well, it is certainly pretty and was also quite tasty. Here is what this pavlova consists of:

1. Crispy meringue shell base
2. Vanilla custard
3. Fresh kiwifruit and grapes
4. Sweet vanilla gaze (makes the fruit shiny and keeps it longer)
5. Milk chocolate drizzle
6. Chocolate chips at the corners
7. A happy face in the middle :) 

Of course pavlova can really consist of anything - what really makes the pavlova is the meringue base. Use any fresh fruit in any pattern as you wish!

For something a little different, I really wanted to emphasize the vanilla flavor. Usually most things I make are heavy on the chocolate (and with good reason). But this time I wanted to be different and focus on a light dessert with a vanilla flavor. Yes, I did accent it with a dash of chocolate. I used a heavy dose of vanilla extract in both the meringue and the vanilla custard - more on that tomorrow. 

Pavlova Meringue Shell

It may not look like much yet, but I will share my finished pavlova tomorrow. However, here is the star of the dessert, the crisp, sweet meringue shell. It is particularly difficult to make, it just takes awhile, but once in the oven, no further work is required.

Pavlova
4 large egg whites, at room temperature
1 cup granulated (white) sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract

Preheat oven to 250◦F. Line a cookie sheet with parchment paper.
In a large bowl, beat the egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Beat in cornstarch, vinegar, and vanilla. 
Spread mixture on prepared cookie sheet, spreading to approximately a nine inch circle. Bake for about an hour, then turn off oven and leave in oven for at least one hour more until dry. 

Pavlova is a dessert consisting of one large meringue shell and usually some type of filling, which could be whipped cream, mousse, custard, chocolate sauce, etc. It also usually has some type of topping, often fresh fruit but it could also include chocolate. Fruit is the most common because this dessert is meant to be light and refreshing - the fat-free meringue base and fresh fruit makes it a healthy dessert, somewhat summer themed, but it is also nice to have to brighten up a dreary winter day, as long as you can find some good fruit. Pavlovas can also be made individually-sized if preferred. 

Cookie Caps

These cookies are easy to make, and quite tasty. They have a soft, sweet bottom, and a crisp, chocolatey meringue topping. The idea of putting meringue on cookies is a little different, but it certainly works well. I have heard of meringue on pies, and meringue cookies, but never meringue on cookies. I found this recipe in my favorite cookie cookbook.

Ingredients
COOKIES
1/2 cup butter or hard margarine, softened
1/2 cup granulated (white) sugar
1 large egg
2 Tablespoons milk
MERINGUE
1 large egg white, at room temperature
1/8 teaspoon cream of tarter
2 Tablespoons dark brown sugar
1/2 teaspoon vanilla extract
1/2 cup miniature semi-sweet chocolate chips

COOKIES: Preheat oven to 325◦F. Line cookie sheets with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and milk. Stir in the flour and baking powder. Shape into small balls, place on baking sheet, and flatten slightly with palm.
MERINGUE: Beat the egg white and cream of tartar until soft peaks form. Add sugar, one tablespoon at a time, beating until stiff. Stir in the vanilla and chocolate chips. Place about a tablespoon on each cookies. Bake for 15 minutes. Makes three dozen (36) cookies.

Paré, Jean. "Cookie Caps." Recipe. Cookies, Edmonton Alberta: Company's Coming Publishing Limited, 1989. 137.

Ghostly Brownies

Happy Halloween! Here are some ghostly brownies I made. I found the idea for this in a little recipe booklet I had. Well, I suppose technically this is actually a cake, but the original recipe called for brownies. Both work well. Basically to make these, bake a round pan of brownies or cake. Then whip up a batch of meringue  Spread some of the meringue on the cake, then pipe the rest on top in the shapes of ghosts. Add some chocolate chips for the eyes of the ghosts. Then bake the meringue at 350◦F for 10-15 minutes, until lightly browned. The meringue can be placed on the warm cake as soon as it comes out of the oven, then baked again in the pan. Or the cake can be made ahead. Really, any cake or brownie base can be used for this, even a store-bought or frozen one. If the cake is made ahead of time, you have the option of taking the cake out of the pan and putting it on a baking sheet. I found this way it was easier to top and easier to serve, but this will not work well with a warm cake. Keep in mind that since the cake is baked twice, even a moist cake will become slightly dry, especially if it is baked on a baking sheet. There isn't really a way to avoid this, just make sure you have plenty of meringue on the cake. I thought the ghosts on top were a very cute idea, and they are easy to do. They don't look quite as neat as they did in this recipe, especially since one of the ghosts on the side is falling off, but it does make a nice spooky Halloween dessert!

Chocolate Chip Meringue Bars

This recipe is from Company's Coming "150 Delicious Squares." In the book they are listed as Grant's Special, otherwise known as Seafoam Chews. I like to use names that really describe the baked item, so I like to call them Chocolate Chip Meringue Bars. I left out the chopped peanuts on top, and I also used an 8x8 inch pan even though it calls for a 9x9. I only have one 9x9 inch pan, and it is glass, which I don't use at oven temperatures higher than 325◦F. I was worried an 8x8 wouldn't be big enough, but it turned out to be fine. I love the taste of meringue made with brown sugar, and it goes very well with chocolate too. I have made other squares somewhat similar to these, and they are both very tasty! These bars do turn out very high, and the meringue cracks and may crumble a bit when cut, but luckily that doesn't effect their taste.

Chocolate Chip Meringue Bars
CRUST
1/2 cup butter or hard margarine, softened
1/2 cup granulated (white) sugar
1/2 cup packed brown sugar
2 cups all-purpose (plain) flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large egg yolks
3 Tablespoons milk
1 teaspoon vanilla extract
TOP
1 cup semi-sweet chocolate chips
2 large egg whites, at room temperature
1 cup packed brown sugar
3/4 cup salted peanuts, chopped

Preheat oven to 350◦F. You will need a deep (at least two inches) 9x9 or 8x8 inch pan. It does not need to be greased, but can be lined.
CRUST: Measure all ingredients in order given into a large bowl. Crumble it all together with your hands until it forms a cohesive mass. Press into prepared pan.
TOP: Sprinkle chocolate chips over crust. In a medium bowl, beat the egg whites until frothy. Add the brown sugar, 1/3 cup at a time, beating until stiff. Spread over chocolate chips, being careful not to disturb the chips. Sprinkle with chopped peanuts, pressing down lightly. Bake for 35 minutes. Cool before cutting into squares.

Paré, Jean. "Grant's Special." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 117.

Happy Pi Day - Caramel Pie

Happy Pi Day (3-14)! To celebrate, I made a caramel pi pie. I also made a pie for supper, and some tartlets for an appetizer, but I will just feature one pie for today. Fruit pies, nut pies and cream pies are always excellent standbys, but I was looking for a little something different. Chocolate pies are always good, but I settled on a caramel pie with a meringue topping. It was very good, and fairly simple to make. The filling is rich, but the light meringues offsets this. The recipe, which I found in Company's Coming "Pies", also suggests topping the pie with sweetened pie cream instead, which would also be good, but since egg yolks are used in the filling, it makes perfect sense to use up the extra whites in the topping. I used a knife to put the pi symbol into the meringue, since the pie didn't have a top crust to carve the pi symbol into. I just used a simple oil-based crust instead of the heavier traditional pastry. This worked really well. The pie only requires a light crust to hold the filling.

Caramel Meringue Pie
9-inch pie shell, baked and cooled
1 1/4 cups dark brown sugar, packed
2 Tablespoons butter or hard margarine
2 Tablespoons water
1 cup water
3 large egg yolks
3/4 cup milk
2 Tablespoons cornstarch
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/3 cup granulated sugar

Preheat oven to 375◦F. In a large heavy saucepan, heat sugar, butter, and two tablespoons of the water until it boils. Boil for 5 minutes, stirring often to prevent sticking, until it thickens and turns copper-brown. Add 1 cup of water and return to a boil. 
In a small bowl, mix the egg yolks, milk, and cornstarch until smooth. Stir into boiling mixture and boil, stirring occasionally, until thickened. Pour into prepared pie shell.
In a large bowl, beat the egg whites and cream of tartar until it forms a stiff froth. Beat in the sugar gradually until stiff. Spread over pie filling, right to the edges. Bake for about 10 minutes or until meringue is golden. Cool completely, then chill until serving.

Paré, Jean. "Caramel Pie." Recipe. Pies, Edmonton Alberta: Company's Coming Publishing Limited, 1992. 63. 

Chocolate Meringue Torte

Here is the finished dessert using the meringue bases from yesterday. It is rich and chocolatey, but incredibly nice and light at the same time. It is composed of a decadent whipped cream chocolate cream cheese filling sandwiched between three eight inch layers of meringue circles, and finished off on the outside with more filling and some fresh cherries. This creates a beautiful contrast between the base and the filling, both in taste and texture. The meringue is light and delicate, and the filling is deep and rich. The meringue is made with brown sugar, which as I had previously discovered, lends it a more sweet and caramel-like flavor that complements the chocolate cream cheese filling perfectly. Although this dessert looks very impressive and earns the name of a torte, it is relatively simple and quick to put together. It also must be made in advance, so it can chill overnight and set and blend flavors. You may just need to add on a few last minute decorations, slice, and serve!

FILLING
1 package cream cheese (eight ounces, or 250 grams), softened
2 Tablespoons milk
1/2 cup granulated sugar
1 cup semisweet chocolate chips, melted and slightly cooled
1 cup whipping cream

FILLING: Beat the cream cheese, milk, and sugar together until smooth. Beat in the melted chocolate. In a separate bowl, whip the cream until stiff. Fold into the other mixture. Spread between the layers of meringue, and frost the top and sides of the torte. Chill for eight hours or overnight.

I found this filling recipe made too much filling for the three meringue circles - it would have overpowered the delicate flavor of the meringues and weighed them down. So I didn't end up using all of the filling. Next time, I would cut down on the filling recipe by at least a third, maybe even halve it. Actually, the meringues are so good they could almost star on there own, you hardly even need a filling!

Paré, Jean. "Chocolate Meringue Torte." Recipe. Desserts, Edmonton Alberta: Company's Coming Publishing Limited, 1989. 94.

Meringue Circles

Tonight, I had some extra egg whites so I decided to whip up some meringues. I am planning to make a Chocolate Meringue Torte tomorrow using these circles by sandwiching a rich chocolate cream cheese filling between these three eight-inch round layers of meringue, but they must cool completely before assembly. The meringue shells should hold the filling beautifully. I was a little leery to make these meringues today, as the weather is a bit wet, but they turned out very well regardless!

MERINGUE
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup brown sugar, packed

Preheat oven to 275◦F. On a piece of parchment paper or lightly greased foil, outline three circles, each eight inches in diameter. In a large bowl, beat the egg whites, cream of tartar, and salt until soft peaks form. Add brown sugar gradually, beating until very stiff. Spread the meringue evenly over the outlined circles, smoothing the tops. Bake for about 50 minutes, or until meringues are dry and fairly firm. Allow to cool before removing foil.

Paré, Jean. "Chocolate Meringue Torte." Recipe. Desserts, Edmonton Alberta: Company's Coming Publishing Limited, 1989. 94.

Baked Alaska

Since we had company coming, some more ice cream to use up, and a hot day, I decided to attempt Baked Alaska. For those who don't know, Baked Alaska is a dessert with a cake or brownie base, piled high with ice cream, covered in meringue, and baked at a high temperature for a few minutes, just until the meringue browns. Baked Alaska can be round, square, rectangular, or individual servings. The base layer holds everything together, the ice cream just begins to melt, and the meringue makes a crisp outer layer. This dessert feeds a large crowd and must be eaten right away, but it is quite light, so you can enjoy it even after a heavy meal. Here is how I made mine:

1. I had a leftover 8 inch round chocolate cake with only a few pieces out of it. I cut it up and used it to line a foil lined 9x5 inch loaf pan. I froze it briefly.
2. I took some hoofprints ice cream out of the freezer to soften for 10 minutes, then spread it on top of the frozen cake layer, all the way to the top of the pan. I froze this overnight.
3. I beat three egg whites and 1/4 tsp. cream of tarter until soft peaks formed, then added 3/4 cup sugar gradually until stiff peaks formed. I took the cake and ice cream out of the pan, put it on foil on a cookie sheet, and spread the meringue evenly over top, covering all of it. I popped this into a freezer while we ate the meal.
4. I baked it at 450◦F for about 5 minutes until the meringue browned.
5. I cut it into thin slices with a sharp knife and served immediately.

Baked Alaska is actually quite simple and quick to make, it just requires some prep work. It is even faster if you happen to have a spare cake layer in the freezer. It is incredibly delicious and unique, and can be very versatile. Possible bases include any flavour of cake, brownie, cookie, or square; ice cream can be any flavour, a combination of complementing flavours, frozen yogurt, or sorbet; and the meringue can be thin, thick, flavoured, or sprinkled with nuts. Don't be afraid to attempt this stunning dessert!