This post marks the first in the series of reviews of recipes from recipe books. First up is Pink Meringues with Raspberry Cream from Rachel Allen's Bake. I have been watching the series on Saturday mornings (BBC1) and repeats on the Watch channel, and have been licking my lips at the tempting treats she has been making. The Pink Meringues with Raspberry Cream especially caught my (and my son's) eye. Click over the cut to see how I got on.
The list of ingredients was clear and divided and listed what I would need for the meringues and what I needed for the cream. The step by step instructions were also just that. Step by step. As long as you did exactly what she said, I don't think there is any place where you could go wrong. Obviously the exception to this, is how stiff is a stiff peak. My advice? As stiff as you can.
The only place where I differed was because I didn't use a piping bag to lay out the meringue mixture on the baking sheet, I used a spoon. The addition of vanilla extract to the recipe is something I've never done before, but added a whole extra dimension.
You could either eat the meringues on their own, or you could make the cream to go with them. The raspberry cream is so simple to make. Just blending some raspberries with icing sugar, then sieving. Adding it to the cream makes something that is already tasty, to something else entirely. Gorgeous. The sharpness of the raspberry takes away the richness of the cream.
The finished result. When I tasted the meringue I was transported back to France as a child, biting into a meringue shaped as a caterpillar. That is how good they were. Definitely one to make again.
Yumminess Rating: 5/5 Difficulty: Moderately Easy
Meringues scare me a little (I think it's creating the stiff peaks), but those look deliciously worth the trouble!
Posted by: Angie | April 06, 2009 at 09:26 PM
I have this book too and want to make these, need to buy a whisk though otherwise it will kill my arms.
Posted by: Chloe | May 27, 2009 at 09:14 PM