Lemon Meringue Pie: Basics with Alvin & Kendall
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This week on a very special episode of Basics, Kendall Beach and Alvin Zhou show us how to make a lemon meringue pie just in time for summer.
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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 Best Rainbow Cake | Swiss Meringue Buttercream
Rainbow Cake - Pretty looking, cute, almost hard to put my knife on it, but there is a price for that. I was exhausted, not the baking part but mixing the color 6 times for the cake and 6 times for the frosting. Well, it's optional to do a rainbow gradients on the frosting, but the outcome just feels so good. So satisfying using the scraper to go around the cake and seeing the gradients of the colours formed gradually. I hope you're inspired after watching this video. Enjoy!
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Ingredients:
I am using three 7-inch round pans. You can use 6 if you have.
- Rainbow Sponge Cake (3 sheets):
4 egg yolks
48g (1/4 cup) fine sugar
64g (1/4 cup + 1/2 tbsp) vegetable oil
80ml (1/4 cup + 1 tbsp) whole milk
1 tsp vanilla extract
¼ tsp salt
120g (1 cup) cake flour
4 egg whites
60g (1/4 cup + 1/2 tbsp) fine sugar
¼ tsp cream of tartar
- Sugar Syrup:
1 tbsp fine sugar
2 tbsp hot water
- Swiss Meringue Frosting:
350g (1 ½ cup + 1 tbsp) unsalted butter
6 egg whites (188g or ¾ cup)
300g (1 ½ cup) fine sugar
1 tsp vanilla extract
Deco:
80g whipping cream
Tip #869
Instructions:
- Rainbow Sponge Cake (3 sheets):
1. Preheat oven at 170°C/340°F. Grease and line parchment paper on a three 7-inch round pizza pans.
2. Separate the eggs (yolk and white).
3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk, vanilla extract and salt. Mix until well combined.
4. Sift the flour into the mixture in 3 batches. Whisk in a circular motion until the flour disappear.
5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed.
6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined.
7. Pour the batter into the prepared pan. Tap the pans few times on the table.
9. Bake in preheated oven at 170°C/340°F for 15-18 min.
10. Repeat the same process for another 3 sheet cakes (the other 3 colors)
- Swiss Meringue Buttercream:
1. Prepare a double boiler.
2. In a bowl, add egg whites and sugar in a heat safe bowl. Place the bowl on top of the prepared double boiler.
3. Continuously whisk the mixture while cooking. Cook over a low heat. Be cautious that high heat will overcook the eggs. This process will take at least 5 min or so. Cook until it reaches temperature between 65-70°C. This is to ensure safety consumption. Once it reaches the temperature, remove the bowl from the boiler.
4. Start whisking on low. The mixture will get a little frothy. Increase speed to high. The bowl is still hot, and by increasing the mixing speed, this will eventually reduce the temperature. Mix until the bowl is completely cool. The meringue will become sticky and stringy, something like a fluff. Make sure the mixture is completely cool (before adding the butter), you’ll know by touching the bowl.
5. Add the butter cubes, add one by one. Don’t get panick when the mixture gets a little curdled and breaking down. As you add the butter towards the end, the mixture’s consistency will come back together. Your mixer paddle will be able to hold the cream, and that’s good to go.
6. Add in the vanilla extract, and mix until combined.
- Assemble the cake.
1. Brush some sugar syrup on the cake.
2. Add the buttercream.
3. Chill the cake while preparing for the color frosting.
- Rainbow color frosting preps
1. For the remaining buttercream, divide into six, however reserved a little more for the red as you’ll need more red to cover the top of the cake.
2. Pipe strips by strips of the colors onto the side of the cake.
- Deco
1. Piping some dollops using whipping cream. You can also use more buttercream if you desire.
Chill the cake before cutting.
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Golden Snitch Lemon Meringue Pie Recipe | My Harry Potter Kitchen | Prisoner of Azkaban (Ep. 9)
This week's Harry Potter recipe is a classic dessert recipe with a magical twist - individual Lemon Meringue Pies decorated as flying Golden Snitches!
We can't wrap up a Harry Potter dinner party without dessert, and our next recipe from the Prisoner of Azkaban is also in Chapter Two - 'Aunt Marge's Big Mistake' where we see: During the lemon meringue pie, Uncle Vernon bored them all with a long talk about Grunnings
Lemon Meringue Pie is one of my all-time favourite dessert recipes. The different elements can seem a little daunting at first but I'm going to take you through step by step and show you how to bring this easy lemon meringue pie recipe to life. Sweet shortcrust pastry, homemade lemon curd and light and fluffy meringue makes for the perfect dessert combination!
For an added touch of magic, I'm using a mix of French meringue and Swiss meringue to help assemble our lemon meringue pie into mini Golden Snitch desserts!
Want to give these Homemade Lemon Meringue Pie Snitches a go?
Follow the written recipe for Golden Snitch Lemon Meringue Pie Recipe -
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Skip to the recipe steps:
0:00 - My HP Kitchen Intro
2:13 - How to make French Meringue recipe
3:51 - How to make sweet Shortcrust Pastry recipe
06:04 - How to make homemade Lemon Curd recipe
07:19 - How to make Swiss Meringue recipe
New to my channel? Welcome to My Harry Potter Kitchen - the series where I'll be re-reading the books and creating a recipe for every food and drink item featured along the way! If you're a Harry Potter fan and love Harry Potter food then you're in for a treat!
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I'll be back next week with another magical Harry Potter recipe!
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Filmed & Edited by Ian Yarwood