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.
RECIPE:
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Lemon Meringue Filo Nest | Easter Dessert Recipe
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STEP 1: LEMON CURD
(Enough for six finished nests)
- 3 large eggs
- 2 egg yolks
- zest of 1 lemon
- 2/3 cup fresh lemon juice
- 1 cup sugar
Mix together eggs, egg yolks, and sugar. Whip until light and fluffy, about 2-3 minutes. Add lemon zest and juice and whisk to incorporate. Set curd mixture over simmering water and continually stir until the curd becomes thick (custard-like), coating the back of a spoon. Let cool slightly. Place plastic wrap directly on the curd and put it into the refrigerator until completely cool. This can be done the day before.
STEP 2: FILO NEST
(Makes six finished nests)
- store-bought filo dough (1 box of 2 rolls)
- 3/4 cup sweetened coconut
- 1/4 cup butter melted
- 1/4 cup teaspoons sugar
Let filo dough thaw to room temperature before working with it. Once thawed, leave the filo dough rolled up and slice each roll into 1/4- to 1/2-inch pieces. Gently fluff slices, exposing the wax paper in between the layers. Remove paper and form strips of dough into six nests. Sprinkle each nest with 2 tablespoons coconut. Drip 2 teaspoons melted butter on each nest and sprinkle with 2 teaspoons sugar. Place into a preheated 350-degree oven for 10-15 minutes until coconut is toasted and filo is lightly golden. These can be made a day before. Let cool and store in an airtight container.
STEP 3: MERINGUE
(This step should be done shortly before assembling and serving)
- 4 egg whites
- cream of tartar
- 1/2 cup baker's sugar
Using an electric beater, beat egg whites until just foamy and add a pinch of cream of tartar. Increase electric beater speed to medium-high and beat until whites form soft peaks. Add sugar and beat until stiff peaks.
STEP 4: ASSEMBLY
Place nest on a serving plate and drizzle with melted milk chocolate for added appeal and flavor (it's completely optional though). Spoon on lemon curd. Spoon or pipe (using a pastry bag fitted with a star tip) on the meringue. Brûlée top of the meringue with a kitchen torch or broiler (but watch carefully). Garnish with fresh raspberries or a sprig of mint.
Christmas Wreath Meringues | The Scran Line
These easy-to-make delicious Christmas meringues are the perfect addition to any Christmas dessert table! Not to mention they're so darned cute!
Follow The Scran Line here:
INGREDIENTS
4 egg whites
220g caster sugar
A few drops green gel food
1 tsp of vanilla
Silver ball sprinkles
6 red sour strap candy or anything red, long and thing that you can shape
100g melted white chocolate
RECIPE
Preheat the oven to 100C (200F). If your oven doesn’t go as low as 100C (200F) set it to the lowest temp but cook for a shorter amount of time. The closer it is to 100C (200F), the better as any temperature higher than that will result in a chewy meringue cookie that may also go a little brown.
Whip the egg whites on high speed with an electric mixer until stiff peaks form. Gradually, and very slowly, add the sugar, while continuing to whip.
You may also use your green food dye and vanilla once it’s reached stiff peaks. Once the color is properly mixed in, stop the mixer, scrape down the bowl and mix until meringue is colored evenly. Mixture should be very stiff and glossy and hold it’s shape very well.
Line a baking tray with baking paper and draw circles on the paper about 5cm (2 inches) in diameter. Turn the paper over so the side with the circles is under the meringues.
Grab a little bit of meringue on your finger and dab each corner underneath the baking paper and firmly press the paper onto the meringue to help it stick. This will prevent it from flying around your oven when baking if you're using a fan forced oven.
To pipe your meringues use a piping bag fitted with a 6B piping tip onto baking sheet as demonstrated in the video. Bake them for 1 hour or until they peel off the baking paper easily. Let them cool down completely in the oven to prevent them from cracking.
While your meringues are baking and cooling you can prepare your bows by simply cutting candy into two strips (lengthwise). Cut one of the strips in half so you end up with two short strips and cut the ends into a ‘V’ shape to make them look like the end of a fancy bow.
To make the bow part simply place a little dab of melted white choc in the centre of the strip. Take one end of the strip, bring it to the middle and do the same with the other side. Stick the two short strips on top of where the strips meet on the bow.
Let them set in the fridge for 10 min before you stick the bow onto the meringues with a little dab of chocolate.
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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!
FOR FULL RECIPE, please visit my blog at
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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05 Making and Piping Meringue
Chocolate Hazelnut Meringue Pave
CHOCOLATE HAZELNUT MERINGUE
For more information, please contact Chef Susan @ susan@bakingandcakeart.com
Yield: Meringue for 1 Pave’
Meringue: Ounces: Grams:
Hazelnuts (toasted, peeled, and finely chopped 2oz 56g
Powdered sugar 4oz 113g
Cocoa 1oz 28g
Superfine sugar (separated) 6oz 170g
Cream of tartar 1 1/8 tsp 5.5g
Egg whites (room temperature) 4.75oz 134g
All purpose flour (for covering pan) 4oz 113g
Cocoa (for covering pan) 4oz 113g'
Equipment: 6 qt mixer with whip attachment, scale, measuring spoons, 2- half sheet pans, parchment paper, gloves for mixing by hand or a skimmer, scissors, Susan’s Special Coating, pastry brush, bowl
PAN PREPARATION:
Cut parchment Paper to fit two ½ sheet pans. Lightly spray cooking spray on corners of paper to adhere paper to pan. Then sparingly spray cooking spray over entire parchment paper, using a brush to spread evenly. Mix 4oz flour and 4oz cocoa together in a bowl. Using this mixture cover, the parchment-covered pans with the mixture, tapping off any excess (as shown in Video.) Draw lines on the parchment paper according to diagram below.
PREHEAT OVEN
Preheat oven to 200° F- (93°C).
Meringue:
BEAT EGG WHITES IN GREASE FREE BOWL
In a mixer bowl with whip attachment, beat the egg whites until soft peaks form. Gradually add in cream of tartar and 4 ½ Tbsp of the super fine sugar, and beat until incorporated. Add remaining superfine sugar and beat to glossy, stiff peak stage.
FOLD IN HAZELNUTS
Fold hazelnuts into egg whites with skimmer, or gloved hand moving quickly and gently so as not to over mix and deflate the egg whites.
LOAD A 16 INCH PASTRY BAG
Fit the pastry bag with a ¼” plain tip with as much meringue as you’re comfortable using, twist bag at top.
PIPE MERINGUE ONTO SHEET PANS
Using even pressure and a 90° angle pipe the inside margins of one of prepared ½ sheet pans. Continue piping meringue until the area is covered.(Refer to diagram below). Gently use an offset spatula to even out as needed. (Refer to Susan’s DVD). Pipe the rest of the mixture into even strips on the other prepared pan.
BAKE
Bake at 200°F-(93C°), for 2 ½ hours.
Meringue may be made ahead, and covered and stored for 2 days at room temperature, or wrapped and frozen for up to 2 weeks.