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Sunday, August 19, 2007

Meringue Chantilly à la Fraise~華麗的草莓香提伊蛋白霜餅

Today (though changes every year based on lunar calendar) is Chinese Valentine’s Day!七夕情人節快樂! I wanted to start this day by eating something sweet and maybe something sweet will happen to me :)

I saw this recipe in one of my Japanese dessert books by Igarashi Romi. What caught my eyes? Igarashi pairs the meringue cookies with strawberry cream which looked so pretty together!

So cute...I don't want to eat it!

For those of you who are new to making dessert like me, meringue is a type of French confections/desserts that is made from whipped egg whites and caster sugar (super fine sugar). They are very light and airy and extremely sweet. You may add flavor by adding small amount of essence, e.g., coconut or lemon, or most commonly, vanilla. And what is Chantilly? It is a type of cream. It has a natural and fragrant flavor and is not available in stores. However, the making process is simple and convenient: just whisk whipping cream and sugar until soft peaks are formed. The name Chantilly came from its birthplace, which is located in Northern France, close to Paris. A local pastry chef invented this cream and named it Chantilly. It is mostly use in cake decorating and tart filling.

This desert is easy to make but elegance enough to grace any dessert plates. Hope this will appear at your table soon :)

Makes 20 cookies (10 sandwiches)

Meringue Cookies
2 portion of egg white (room temperature)
60g granulated sugar
60g caster sugar or powdered sugar (sifted)

Chantilly à la fraise (strawberry cream)
6 strawberries
30g granulated sugar
200ml whipping cream

Preheat the oven to 110 degree C/225 degree F.

Use electric mixer to whisk egg white until foamy. Add granulated sugar gradually to the egg white mixture while whisking. Further whisk until mixture is holding shiny firm peaks (stiff). How would you know? The tip of the peak does not fall down when lifted up. Do not over whisk or it will look grainy!

Add in the sifted caster sugar and fold to combine (do not whisk). Spoon into piping bag. Line a cookie sheet with parchment paper and pipe 20 oval shape cookies. Bake for 50 to 60 minutes. Transfer to wire rack and let cool completely.

Now make the cream. Place the strawberries and sugar in the bowl of a food processor, process until mixture turn into strawberry puree. Pour puree into a bowl then add the whipping cream. Place the bowl in a bath of ice water (it helps cream hold longer), whisk until combined and soft peaks form.

Spoon into piping bag fit with a medium open star tip. Pipe cream onto to the flat side of the meringue cookie and sandwich it with another cookie. Repeat with the rest of the cookies. Decorate with strawberries (I used blackberries from my garden.) and pipe cream to both sides then top with mints when ready to serves. Once filled, they are best eaten the same day they are made. Bon Appetite!

Berries growing in my garden.



食譜來自いらがしろみ的Strawberry Sweets

蛋白餅 約 10 對個
蛋白 2個份
細砂糖 60克
糖粉 60克

草莓香提伊奶油 (士多啤梨忌廉)
草莓 (士多啤梨) 6顆
細砂糖 30克
鮮奶油(淡忌廉) 200毫升

黑莓 10顆(裝飾用)



把已篩過的糖粉加進蛋白糊裡,輕輕攪拌混合。然後將蛋白霜倒入擠花袋(唧袋)裡,在鋪了牛油紙的烤盤上,擠出20個椭圆形(oval) 。放入oven烘烤約50 -60分鐘,烤好後要在鋼架放涼。

製作草莓香提伊奶油。草莓洗淨去蒂後和細砂糖倒進食物調理機中(food processor) , 攪打成泥状。倒入盤裡,加入鮮奶油,隔著冰水打發至出現尖角的起泡程度。


*蛋白霜餅放入罐子裡可以保存三天。但是擠上奶油後要立即享用因為夾心會溶化的。我覺得蛋白霜餅有點太甜所以配latte 很搭﹕)

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