How to make Palmiers | Only TWO Ingredients!!
Made with two simple ingredients and baked in only 15 minutes, this Palmiers recipe is super simple! Light, airy, and buttery, these palmier cookies will melt in your mouth. Perfectly sweet and crunchy, your family will think these cookies were from a bakery.
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Classic Lemon Tart Recipe with Ginger Meringue!
The perfect way to start the Spring season! This is a classic lemon tart recipe with the modern addition of fresh ginger in the meringue and a new style of presentation. Learn how to make sweet dough, lemon cream, and baked French meringue!
*Jump to 8:50 for the method*
Cheers - Chef Scott
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FOR THIS RECIPE YOU NEED:
Perforated Tart Ring:
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Casting Bars (Search for Wear-resistant Nylon Sheets, bars, and Strips):
Metal Scraper (Taping Knife):
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Meringue kisses Recipe | How to Make Meringue Cookies
Learn how to make the best meringue kisses! They are crispy, sweet and they melt in your mouth. These beautiful and colorful meringue cookies are perfect for birthday parties, for holidays, valentine’s day, as a tread or just as a pretty candy that your family and friends will love!
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Makes about 70-80 cookies
Ingredients:
3 Large egg whites (100g)
1 cup (200g) Castor sugar
Pinch Salt
1/4 teaspoon Cream of tartar (optional)
Gel food coloring (optional)
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 200°F (100°C), line one or two baking sheets with parchment paper. Set aside.
2. Place the egg whites in a large, clean bowl or a bowl of a stand mixer. Add a pinch of salt and cream of tartar (optional). Beat egg whites until foamy, start by beating on low then increase to high speed, when the mixture is foamy, add the sugar very slowly one teaspoon at a time while continuing to beat.
3. Once all the sugar has been added, continue whisking on high speed and whisk until the meringue is glossy and very stiff.
4. Stir in vanilla extract or other flavoring (see recipe notes). At this stage you can add gel food coloring if desired.
5. Transfer the meringue to a piping bag fitted with a tip/nozzle of your choice. Or just cut the end of the piping bag and pipe without a tip. If you wish you can color your kisses by adding food coloring gel strips inside your pastry bag before filling (see the video).
6. Pipe the kisses onto the prepared trays. Squeeze lightly on the piping bag slowly pulling up before quickly lifting off to create the tip.
7. Place the tray on the center rack and bake for about an hour, then turn the oven off and keep closed for an additional 1-2 hours.
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Raspberry Meringue Mille-feuille - In The Kitchen With Kate
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Enjoy!
Recipe: bake at 220ºC for 15-20 minutes
cut 11cm x 4.5cm
1 pack pre rolled Puff pastry
Caster sugar
Raspberries
double cream
icing sugar, to taste
raspberry jam
Meringue-
2 medium egg whites
55g caster sugar
blow torch
piping bags
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How to make a perfect Tart Shell | Detailed Tart Crust instructions
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Making a good tart shell is key to a good tart. If you don’t have a good basket, then whatever you put inside would just fall out!
*Mistake in the video*
I wrongly mentioned the term “Shortcrust Pastry”. This is a term that’s used for dough that is either savoury or that has little sugar. It’s a term that’s usually used for pie crust. I was confused with the term “shortcrust pastry” when I made this video. Hopefully no confusions!
▶Updated Tart Shell Tutorial◀
There's actually a more up to date tart shell video that's even more comprehensive!
▶Tart Crust◀
I have used the perforated tart ring. Same recipe applies for a regular tart pan.
Quantity: 2 tart crusts of 16cm diameter (2cm height) To be honest, if you scrape the leftovers and roll them out, you can get more than 2 tart crusts.
Butter (room temp) 100g
Salt a pinch
Powdered Sugar 72g
Almond Powder 20g
Corn Starch 30g
Eggs 36g
Cake Flour 170g
① Beat the butter lightly (add in salt).
② Sift in powdered sugar, almond powder and corn starch. Beat lightly.
③ Add the eggs gradually and mix.
④ Finally, add in the cake flour and mix well.
⑤ Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
⑥ Rest in the fridge for 1~2hrs.(you get better results when you rest them)
⑦ Cut out into strips/discs.
⑧ Line the tart ring. Place it on a perforated mat.
⑨ For 2mm thickness, bake at 160℃ for 15mins. For 3mm thickness, bake at 170℃ for 15mins.
⑩ If you are to bake the tart crust again after adding the almond cream, then bake 2~3mins less. (so around 12~13mins)
If you want to apply egg wash the recipe is as follows: 10g Heavy Cream, 40g Egg yolk. Mix them well and strain it before use. Once the tart shell has cooled down completely, then brush them evenly and bake for 10~12mins at 160℃.
▶How to store◀
I usually store the tart crust in the strip/disc format in the freezer up to a month and bake just before use. Alternatively you can bake the tart shells, cool them, then store them in this baked state in the freezer up to a month – but I usually don’t do this because it takes up too much space.
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Oven: UNOX Bakerlux Shop.Pro Convection oven
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Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
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Whisk: Matfer
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Tricolor meringues: the lightest and most delicious sweets!
INGREDIENTS
100g of egg whites
200g (1 cup) of caster sugar
Food coloring (pink and purple)
METHOD
In a bowl add the egg whites and sugar. Add the bowl over the pot with water and stir until the sugar dissolves and the mixture becomes smooth and without granules. Mix with a mixer until the egg whites become firm.Take the piping bag and turn it upside down and put it around the jar. With the paintbrush add the food coloring and paint down a stripe on four sides.
Turn the piping bag the right way around pulling it through. Add the piping bag inside of the jar and fill it up with the beaten egg whites. Flat the bag and push the meringue is touching the cutter.
Align the baking tray with the baking paper and stick it on the baking tray. Push the meringue up to get rid of the air bubbles and then lift up to form the peak.
Bake in the oven at 212°F/100°C for 40 minutes.
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