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How To make Almond Meringue Master Chefs
6 Egg whites, at room temp.
2 1/2 tb Sugar
2 1/2 c Sugar, powdered, sifted,
-- plus more as needed 3/4 c Almonds, ground, blanched
Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets. Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites. This mixture can now be used to form layers, or designs or whatever your choose. Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets. Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.) Cool on the finished baked meringue on racks. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
How To make Almond Meringue Master Chefs's Videos
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Celebrate International Chocolate Day with these stunning chocolate desserts!
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Brioche Polonaise – Bruno Albouze
How to turn leftover brioche into a delectable grab'n go treat.
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Reynold Poernomo' Not-so-Typical Lemon Meringue Recipe | IKEA Australia
This is going to change your life. Clouds of balsamic and lemongrass meringues, lemon zest jam, lemon curd brulee, and shortcrust pastry come together delightfully in MasterChef Season 7 contestant Reynold Peornomo’s whimsical take on the classic lemon meringue.
This recipe was prepared in a METOD kitchen – view the range here:
The Best Lemon Meringue Tart recipe | Incredible piping technique
Lemon tart is classic. I’ve give it an upgrade – I added a bit of passionfruit puree to the lemon which makes a difference. I’ve also added lemon juice to the lemon Italian meringue to reinforce the overall lemon flavour. Give it a go!
▶Lemon Meringue Tart◀
Quantity: 6 tarts of 8cm diameter
⊙Tart Shell⊙
Butter (room temp) 75g
Salt a pinch
Powdered Sugar 54g
Almond Powder 15g
Corn Starch 23g
Eggs 27g
Cake Flour 128g
Please watch my detailed “how to make a tart shell” video. Link is here:
⊙Lemon Cream⊙
Lemon Juice 95g
Passion fruit puree 28g
Egg yolk 65g
Eggs 108g (so this is egg that includes both yolk and whites)
Sugar 95g
Butter 78g (room temp)
Gelatin 2.5g (gold 200 blooms)
① Bloom the gelatin in ice-cold water.
② Add the lemon juice, passion fruit puree, egg yolk, eggs, sugar all into the saucepan and start heating up. Bring it up to a thick consistency (soup).
③ Squeeze water out of gelatin and add it in.
④ Once the lemon curd cools down to 40~45℃ add in the room temp butter and blend.
⊙Lemon Italian Meringue⊙
Water 30g
Sugar 117g
Sugar 25g
Egg White 65g
Lemon juice 15g
Gelatin 1.5g (gold 200 blooms)
① Bloom the gelatin in ice-cold water.
② Make 118℃ sugar syrup by boiling water(30g) and sugar (117g).
③ Meanwhile, at the same time, whip the egg white (65g) and sugar (25g) to make a French meringue.
④ Pour the sugar syrup into the French meringue and continue to whip.
⑤ Melt the lemon juice + gelatin mixture using a microwave and add this in.
⑥ Whip until the Italian meringue cools down to room temp.
⑦ Store it in the fridge if not used immediately.
⊙Assembly⊙
① Pipe the lemon curd into the tart shells. Let it set for a few hrs.
② Pipe the Lemon Italian meringue in a tourbillon shape (Piping nozzle 1303 or 104)
③ Garnish with lemon zest.
How to store: Lemon curd is full of water and this tart will become soggy quickly. Serve within 3 days.
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent(
Perforated Silicone Mat (Mesh):
Hand Blender: Braun MQ 7035X (
Stand Blender: Vitamix QuietOne (
Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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★ABOUT ME★
Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!
As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.
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Dishes To Try At Home During Lockdown | MasterChef Canada | MasterChef World
If you don't know what else to cook at home, get inspired by the best MasterChef home cooks and learn new recipes from basic ingredients such as eggs, pasta and coffee and become a Master Chef yourself!
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Welcome to MasterChef World!
MasterChef World highlights the best moments from the world's favourite cooking television show.
Watch mystery box challenges, invention tests, pressure tests and find how-to recipes and masterclasses from world-class chefs!
MasterChef offers ordinary home cooks the opportunity to become extraordinary chefs!
Who will compete in the battle to become the MasterChef? Watch MasterChef World to find out!
#masterchef #masterchefcanada #howtocook
Perfect Pound Cake Recipe
This Beyond EASY and DELICIOUS pound cake is an irresistible, moist, buttery, melt in your mouth treat with the perfect note of vanilla. I live for a slice with my coffee in the morning but it’s an amazing dessert when paired with some whipped cream and berries and honestly it’s basically perfect when you’re just grabbing a slice on the go.
Full Recipe:
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