i had leftover egg whites after making buttercream earlier in the week so i decided to use them up. it’s been some time since i made meringues and i’m quite happy with how they turned out, albeit being a little on the sweet side.
prior to baking.
topped with hundreds and thousands.
adapted from smitten kitchen:
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup caster sugar (next time i shall reduce it by a little bit more)
12 oz chocolate chips
1. preheat oven to 110 degrees celsius.
2. beat egg whites until foamy. add cream of tartar, and beat mixture again until it holds soft peaks. add the sugar, gradually, beating the batter until it is stiff. fold in chocolate chips. spoon batter into mini cake cases. bake for 1 hour, then turn off the oven and leave them in the oven for another hour to ensure that the insides dry out.
last weekend the parents and i found ourselves at pantry magic, a pretty shop along jalan merah saga. granted the things there are expensive, but they are exquisitely beautiful! they stock a good array of silicon bakeware and i decided to get a heart-shaped mould.
yesterday i had a long meeting and i decided to whip up something simple at night just to unwind a bit.
i had one when it was still warm and it was pretty nice… tasted like pancakes! might be good with a dollop of butter too.
from donna hay’s modern classics 2:
Preheat the oven to 180 degrees celsius. Beat 90g softened butter, 2/3 cup brown sugar and 2 tablespoons caster sugar in the bowl of electric mixer until light and creamy. Add two eggs gradually and beat well. Add 2 tbsps milk, 1/2 cup maple syrup, 1 2/3 cups sifted plain flour and 1 3/4 tsps baking powder and beat until just smooth. Spoon into moulds/cupcake cases and bake for 15-20 minutes or until cooked when tested with a skewer.
step 1: choose your favourite brownie recipe and bake it in a 9″ square shallow tin. refrigerate and cut into cubes.
step 2: choose your favourite cheesecake recipe.
step 3: prepare the biscuit base (digestives + melted butter) and pour on base of tin. arrange brownie cubes and then pour the cheesecake mixture over. bake at 150 degrees celsius until set.
step 4: decorate as desired; this is the fun part!