Meringue Filled Cups

I made my first couple batches of meringues last month.  I was quite proud of myself because this had been on my bucket list for some time.

The first batch was a bomb, not in a good way, but in a burnt way.  I over cooked them and then tried to convince myself they were not burnt.  I was a bit devastated and then I realized it was my oven.  

I had been having problems with it not keeping the temperature and then getting too hot.  I thought I could "work with it".  These are just too delicate to take chances with a broken oven.

I ordered a new oven and tried them again.  They turned out perfect.  Lightly cream in color with a slight caramel flavor to each one.  My family had never had such a treat and found themselves returning throughout the day.

I think this is the tricky part about this dessert: humidity.  I live in Maryland and we have a lot of moisture in the air.  You want to keep these as dry as possible so they maintain their crisp and airy texture.  For me, the best way to keep them dry, was to put them into an air tight container or storage baggie.  Try not to stack them on top of each other either.

I also dipped mine in chocolate and then white candy beads.  This kept them from sticking to the plate if I left them out for company or my family a bit longer than they should have been.

I got creative on my second batch, I made little cups, a pavlova of sorts.  I piped these with a Wilton tip and pastry bag.  I wanted them to look like little nest.  I did the same thing to these little cups that I did with the meringues, I dipped them into chocolate and white candy beads.  You can just as easily spoon tiny dollops of meringue and bake to create a round shape that can also be filled with the filling and topped with fruit and nuts.  The little cups pictured below are very small-bite size.  For this reason I did not add any fruit to the top.  I instead prepared a filling of raspberries and mascarpone cheese.

A magical thing happens to the little cups when you add the filling, they become soft--like soft marshmallow.  I was surprised when I bit into my first one and it melted into my mouth.  The dipped chocolate and candy bead bottom made them easy to pick up.  This did not happen right away only to those that were left sitting out for too long.  

I added these cute little pavlova cups to a mini bundt cake that I made and the softness acted like frosting while the white candy beads gave the mini cake some texture.  I thought they were wonderful.

The mini bundt cake recipe will be published soon.  It's for a gluten free chocolate espresso cake that is rich in flavor and goes well with the pavlova topped cup of raspberry and mascarpone filling.

The recipe that I used for the Pavlova (meringues) can be found over at Tartine and Apron Strings.  There pictures are so wonderful and the presentation of the dessert is breathtaking.

I had to alter the cooking method a bit from what they suggested so my interpretation and process of baking the meringues will be slightly different only because this is what worked for me.  

Recipe:  Meringue for Pavlova's

Adapted from Tartine and Apron Strings

For the Meringues:

4 large egg whites, at room temperature

1 cup of confectioner's sugar, divided into 3/4 cup and 1/4 cup

1 1/2 teaspoons of cornstarch

1/2 teaspoon white vinegar

For the filling:

8-9 raspberries

1/3 cup of mascarpone cheese

1 tablespoon sugar

Garnish:

grated dark chocolate

fruit: raspberries, kiwi, strawberries, blueberries

nuts: almonds, pistachios

Preheat oven to 325 degrees.  If your heat element is at the top of your stove, place your rack at the very bottom.  If the heat element is exposed on the bottom place the rack in the middle or towards the top.  You don't want the heat source and the meringues too close.

Line a cookie sheet with parchment paper.  

In a large bowl, beat egg whites until soft peaks form.  This should take about 4 minutes.  I did not use a stand mixer (mine is in the shop) so I used a hand held mixer instead.

Gradually add 3/4 cup of a cup of confectioner's sugar to the soft peak egg whites.  The meringue should start to get a bit thicker.  This should take about3 minutes.

In a separate bowl, combine the 1/4 cup confectioner's sugar with the cornstarch. Gradually beat this mixture into the egg/sugar mixture until very stiff, around 2 more minutes.  Beat in vinegar for 1 minute.

Your meringue  will be very thick.  To make the nest, use a piping bag and any size tip that will achieve the size nest or cup you want leaving an inch space between each one.   To make the pavlova's, drop spoonfuls of meringue spaced two inches apart on parchment lined cookie tray.

This is where I did things a bit differently than the original recipe and mine turned out great.

I let them bake for 40 minutes. Do not open the door.  Turn the oven off and crack the door.  Let cool in oven for 30 minutes.  Remove cookie sheet and remove meringues/Pavlova's to cool completely and then add them to a storage container.

For the filling I used 8-9 fresh raspberries, 1/3 cup mascarpone cheese and 1 tablespoon of sugar.  Mash the raspberries, add the cheese and sugar.  Combine well.  Pipe filling into each cup, nest or bowl of meringue.  Fill them right before serving to maintain the freshest dessert..if left out, the filling will turn the meringue in to a "melt in your mouth"-still delicious- dessert.

I grated some dark chocolate over each cup for an added garnish, this is optional.

Written by Sherron Watson

Gluten Free Rosettes and Patty Shells #SundaySupper

Rosettes and Patty Shells are words that, when spoken a few years ago, I would have had to store in my memory and return home to "google".  I did not grow up with such fancy and delicate desserts in my home.   Don't think ill of me for pointing out the obvious, but it's true.  I grew up on fudge, cakes and dense cookies.  Nothing to balk at, yet, not the same as say a bratzeli, a rosette or a patty shell.

Phone Photo

In December, That Skinny Chick Can Bake by Liz, shared her recipe for rosette's.  I was mesmerized by these frail and lacy cookies.  What were they and could they be made gluten free?  Two common questions in my quest to find fun and challenging items to prepare and bake in my little white kitchen.

The cyber world is full of explanation as to what and how these cookies are made, served and traditionally celebrated.  I turned to Wikipedia and to discover the story behind this simple cookie.

It took me roughly 5 minutes to read Liz's post and have my Rosette and Timbale set ordered and on its way to my doorstep.  Timbale is another name for Patty Shell.  I was so excited to have something so unique in my own kitchen.  I know that these are a tradition in some cultures for Christmas but I saw them as a fun way to celebrate birthdays, Valentines and Mother's day.   All three holidays, of which,  I have on my horizon, as all three of my kids were born in January and February, and May is right around the corner.

I soon discovered that my eldest daughter, Rye, was a sneaker of rosettes.  I call her this because she is a very healthy eater and to have something before her that is so tempting as a fried cookie was beyond her self control.  Each time I turned around I noticed that my pile of freshly made rosettes was diminishing, one cookie at a time.

Phone Photo

I knew immediately who the culprit was, there is no denying the white fluffy powder of confectioner's sugar on her chin.  She grinned when confronted and we laughed that this cookie was too good for her to resist.  I dare say, rosettes and timbales are hit among my family and friends.

I experimented with two batches, a gluten free version and the recipe that I found on Liz's site.  I needed my family to experience the "real" version before I attempted a gluten free cookie so we could match the texture and flavors.

I am happy to report that they are very similar, and to my delight, they disappeared just as quickly as the original batch had on those first few days of making them.  Yes, you read that right, days.  I made these three days in a row when I received my set in the mail--how could I not?  The rosettes were fun to create, the family enjoyed them and I loved using all of my cast iron molds.

I don't collect many things, but the cast iron molds are abundant in size and shape. I hope to add a snowflake to my box of goodies in time for Christmas 2013.

 Sunday Supper is a wonderful group of bloggers that has been organized by Isabel of Family Foodie.  You can read her story here and learn about how it was started and why by visiting this link HERE.  You can also follow along every Sunday on twitter with the handle, #SundaySupper.

I was thrilled to be invited to participate towards the end of last year and decided to start in January.  This is my first post.  My first experience of a Sunday Supper with a talented group of friends.  At the end of this bit of writing you will find the links to all of the participants and the recipes that they are sharing.

This week is special because we are celebrating Sunday Supper's birthday.  One year ago the idea of a seed grew into a sprouting and vivid garden filled with the choicest of recipes and friends.   We have been asked to choose a past recipe from the 52 weeks of Sunday Supper for 2012 and share our version.  As mentioned above, this decision was an easy one for me because Liz's recipe for rosette's was a great inspiration in my journey of cooking simple and yet gourmet recipes.

I decided to make the timbale/patty shells and share my gluten free version of the recipe used for the batter.   The cookie is delicate and holds its shape well.  There is a fine line between frying them though-- too little and they become chewy and too long and they become dark and brittle.

My suggestion is to have a thermometer to monitor the temperature of the oil. It should hold steady around 350 degrees.  This may require that you turn the heat up or down on your stove top to maintain the desired frying temperature.

In my attempt at creating something new and beautiful, I followed the picture on the box of my molds--the cups are filled with fruit.  I added a bit of custard to the bottom of my patty shells but this is something that should not sit or they become soggy.  The fruit filled cups with custard would need to be made just before serving and then served with a plate…they are messy after the first bite.

I would suggest a fruit bar with the shells on a plate, the fruits diced and ready to serve.  Have the option of a filling (pudding or yogurt) available and let your family and guest create their own works of beauty.

The patty shells are just as delicious on their own with a bit of confectioner's sugar sifted over the top as the rosette cookies are. The shells just give you more options and designs to choose from.

You can find my recipe for the gluten free batter at the very end of this post, but I really want you to see the talent and the recipes that have inspired the other submitters in our group over the past 52 weeks.

Happy Birthday Sunday Supper! In Isabel's own words, "how do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?"

Sunday Supper Appetizers:

Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine So Simple Pizza Puffs by The Weekend Gourmet  inspired by Hip Foodie Mom  Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP   Sunday Supper Soups and Breads: Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a Lunatic Easy Italian Wedding Soup by Webicurean inspired by Family Foodie  Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips  Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey  Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen  Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways  Chicken Soup with Dumplings by Comfy Cuisine inspired by The Messy Baker  Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious  Sunday Supper Main Dishes:  Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie  (GlutenFree) Chicken Bruschetta by The Meltaways inspired by Family Foodie  Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie  Lentils and Chorizo Stew  by Galactosemia in PDX inspired by Vintage Kitchen Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious  Chicken and Black Bean Enchiladas by Country Girl in the Village  inspired by  Webicurean  Drunken Meatballs by Small Wallet Big Appetite inspired by The Foodie Army Wife  Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie  Beef Stroganoff by What Smells So Good? inspired by  From Fast Food to Fresh Food  Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked  Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes  Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious  Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina  Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake  Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes  Lightened Up Slow Cooker Indian Butter Chicken by Cupcakes and Kale Chips inspired by The Meltaways  Jalapeño Popper Chicken Chili by Food Lust People inspired by Hezzi-D’s Books and Cooks  Bigos by Maroc Mama inspired by From Fast Food to Fresh Food  Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired byCrispy Bits and Burnt Ends  Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes  Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina  Fish Tacos by Cookistry inspired by Little Ferraro Kitchen  Homemade Harissa by Masala Herb  inspired by The Wimpy Vegetarian  Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom  New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle  Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie  Mac n Cheese Cups with Pork Shoulder Ragu by Crispy Pieces and Burnt Ends  inspired by Hip Foodie Mom  Sunday Supper Veggies:  Carrots au Gratin by Shockingly Delicious inspired by Juanita’s Cocina  Skillet Spinach Corn with Edamame, Cilantro & Bacon Bits by The Lovely Pantry inspired by Sue’s Nutrition Buzz  Carrot Parsnip Lentil Casserole by Sustainable Dad inspired by Happy Baking Days SundaySupper Desserts and Snacks:  Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days  Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina  Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina  Apple Pull Apart Bread with Caramel Drizzle by Cravings of a Lunatic  inspired by Gotta Get Baked  Cherry Tart by Happy Baking Days inspired by Vintage Kitchen  Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food  Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake  Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes  Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey  Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street  Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen  inspired by Dinner Dishes and Desserts  Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic  Coconut Cranberry Honey Nut Cookies by Mama’s Blissful Bites  inspired by Sue’s Nutrition Buzz   Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake  Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef  Sweet N Spicy Roasted Spiced Nuts by Sue’s Nutrition Buzz inspired by The Foodie Army Wife  Sunday Supper Breakfast Faves: Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz  Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In the Kitchen with KPinspired by Big Bear’s Wife  Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals  Sunday Supper Wine Pairings by ENOFYLZ Wine Blog  I am excited to announce a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement. Recipe:  Rosettes and Patty Shell Batter, Gluten Free Adapted from That Skinny Chick Can Bake Makes about 40-50 cookies oil, for frying 2 eggs at room temperature 1 cup of milk, luke warm 1/2 cup of rice powder (this is finer than rice flour, see note below) 1/2 cup of arrowroot starch 1 teaspoon of coconut flour 1/4 teaspoon of salt For Patty Shells-- a variety of fresh fruit: whole, sliced or diced For Patty Shells-- any filling: pudding, whipped toppings For Patty Shells and Rosettes:  confectioner sugar to sift over the top While preparing batter, start oil on stovetop.  In a pot, add 2 inches of oil.  Heat until a temperature of 350 degrees is reached.  Do this slowly, if you try to heat the oil too fast then the oil will get too hot . In a small bowl combine dry ingredients and whisk together to combine. In a different small bowl, add wet ingredients and whisk well. Combine the two bowls and whisk until you have a smooth batter.   Check oil to see if it is ready.  If not, cover batter and let sit until the oil is ready--this is okay to do because it lets the gluten free batter have a chance to "marry" the flours together. When the oil is ready, add the mold with handle and preheat the mold in the oil.  You want this to be hot enough so that when you dip the mold into the batter it sizzles and sticks to the mold. Please follow directions on box as to how to cook the rosette or patty shell. I found that I would have to stir the batter every once in a while to reincorporate the ingredients.  You will also find that the last bit of batter will be wasted because the oil from dipping the molds in and out is too much to withstand the balance of ingredients. Do not put the batter over the top of the mold--you will not be able to remove the cookie without tearing it. It is better to go half way up the mold with the batter because when the cookie is submerged in the oil it walks up the side of the mold. It is a fast process to fry the cookie--it may take you a few tries to get the rhythm and cookie just right.  I use a cookie cooling rack to set my rosettes or patty shells on right out of the frying pan.  I then transfer them to paper towels to dust with confectioners sugar. Store in an air tight container, they will be fresh for 2 days. NOTE:  I buy my rice powder at H Mart, a national asian food chain across the country.  You can make rice flour finer, if the powder cannot be found in your area, by putting a small amount at a time in a blender, vitamix or blendtec and pulsing for a few seconds. Written by Sherron Watson