Lemon Meringue Cupcakes

It should be no secret by now that I love lemon meringue. I already have recipes on the blog for a traditional lemon meringue pie and for mini lemon meringue pies, but until now I haven’t had lemon meringue cupcakes.

Luckily, today is the day I rectify that sad scenario. This recipe is a combination of my butterfly cake recipe with my lemon curd and a lightly toasted meringue topping and the result is delicious!

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Ingredients (makes 12)
Cupcakes
1 cup (125g) self-raising flour
⅔ cup (125g) caster sugar
125g butter, softened
2 eggs
1 teaspoon vanilla extract
2 tablespoons milk

Lemon Curd
½ cup white sugar
1 egg + 1 egg yolk
½ cup fresh lemon juice (approx. 2-3 lemons)
Zest of 1 lemon
55g butter, melted

Meringue
3/4 cup caster sugar
3 egg whites

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Method
Preheat oven to 200ºC and line a 12-hole muffin tin with yellow patty pans.

Put all of the ingredients except for the milk into a food processor and blitz until smooth. Pulse while adding the milk until just combined.

Divide batter evenly among the patty pans (I know it doesn’t look like much batter, but they will rise a lot).

Bake for 15-20 minutes or until a skewer inserted comes out clean. Transfer immediately onto a wire rack to cool completely.

While the cakes are baking, start making the lemon curd. Whisk together the sugar, egg and yolk in a large microwave safe bowl until thoroughly combined. Whisk in lemon juice, zest and melted butter.

Cook the curd in the microwave on full power for 50 second intervals, whisking after each interval. You will know your lemon curd is ready when it coats the back of a metal spoon (approximately three 50 second intervals). Allow to cool completely.

Once the cakes and curd are completely cool, use a teaspoon to dig a hole in the centre of each cupcake. Fill the holes with the lemon curd and set aside.

To make the meringue, whisk the egg whites in a clean, dry bowl until soft peaks form. Continue whisking, gradually adding the sugar, 1 tablespoon at a time. Continue whisking until sugar dissolves.

Use a piping bag with a star or plain nozzle to pipe meringue over cupcakes. Use a cook’s blowtorch to lightly toast the meringue. Enjoy!

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Notes:
– If you don’t have a blowtorch, simply bake the frosted cakes on an oven tray at 220ºC for 3-5 minutes or until the meringue is toasted.
– Any extra lemon curd can be stored in a sterilised container in the fridge for up to 2 weeks.

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Cupcake recipe from Nigella Lawson’s How to be a Domestic Goddess
Lemon curd recipe from My Baking Addiction
Meringue recipe from Taste.com.au

Coffee & Walnut Torte

While the ingredients for this torte look a little odd (particularly the Jatz biscuits!) the end result is absolutely delicious – the torte is crisp on the outside and chewy on the inside with a subtle coffee flavour. It’s a firm family favourite that always disappears far too quickly.

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Ingredients (serves 6-8)
3 egg whites
1 cup caster sugar
½ teaspoon white vinegar
1 teaspoon vanilla extract
20 Jatz biscuits, crushed
⅔ cup walnuts

1 tablespoon icing sugar
½ teaspoon vanilla extract
1 teaspoon instant coffee (dissolved in a small amount of water)
1 cup cream
Chocolate shavings (to decorate)
Walnuts (to decorate)

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Preheat oven to 180°C (160°C fan-forced). Line a 9″ pie plate with baking paper.

Beat egg whites until stiff peaks form. Gradually add caster sugar, vinegar and vanilla and beat until very stiff. Fold in Jatz biscuits and walnuts. Spread in prepared pie plate and smooth the top.

Bake for 35 minutes. Prop open the oven door and allow to cool in the oven for approximately 20 minutes. Then transfer to a wire rack and allow to cool completely. Trim the baking paper so it can no longer be seen.

To make the coffee cream, add icing sugar, vanilla, coffee and cream to a medium bowl and bit until thickened and stiff.

Spread generously over the cooled torte and, if desired, decorate with chocolate shavings and extra walnuts. Keep in the fridge until ready to serve. Enjoy!

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Recipe from Kaye Potter.

Chocolate Berry Meringue Nests

These meringue nests are the perfect conclusion to a summer dinner party or BBQ. They are light, flavoursome and not too sweet when paired with fresh berries and whipped cream. I especially love that they look like you’ve gone to a lot of effort (when they’re really very simple to make) and they don’t heat up the house too much while baking!

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Ingredients (makes 4)
3 egg whites
¾ cup (165g) caster sugar
1 ½ teaspoons vanilla essence
1 tablespoon dark dutch cocoa powder
300ml thickened cream, whipped
Fresh berries, to decorate (I used strawberries, raspberries and blueberries)

Method
Preheat oven to 120 degrees C (~100 degrees C fan-forced). Line a large oven tray with baking paper.

Beat egg whites in a medium bowl with an electric mixer or mixmaster until soft peaks form. Add caster sugar, a tablespoon at a time, beating until the sugar dissolves between each addition. Add in vanilla essence and cocoa powder.

Divide the meringue mixture into 4 roughly equal sized dollops on the baking tray, and spread into circles approximately 11cm in diameter.

Bake in the oven for approximately 45 minutes or until meringues are firm. Turn off the oven and let meringues cool for 5 minutes, before letting them cool completely with the door ajar.

Top meringues with whipped cream and berries. Enjoy!

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Adapted from ‘Chocolate Berry Meringues’ in The Australian Women’s Weekly cookbook ‘Best Food’, 2005 reprint.

Vanilla Raspberry Layer Cake

Well.. I lied. I completely intended to blog more in the last few weeks (as evidenced by my last post!) but I’ve just been too busy. I had my 21st Birthday to plan, uni assessments galore, the Psychology ball to organise, and now Laura’s 18th is coming up in a couple of weeks. Yikes, I get exhausted just thinking about it all! However, while I haven’t been blogging, I have been baking.

Here is the cake I made for my 21st Birthday afternoon tea – triple layer vanilla cake with a tangy raspberry filling & super glossy meringue frosting, topped with vanilla bean macarons. The raspberry filling was perfect as, otherwise, this cake was going to be too sweet, so I would certainly recommend leaving it (or perhaps substituting it for a tangy lemon curd if you’re not a raspberry fan) to cut the sweetness from the frosting.

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Don’t worry, the empty plates in the background didn’t stay empty!

For my 21st birthday cake, I used 2 packets of Betty Crocker’s SuperMoist Vanilla cake mix, with some extra vanilla added so they tasted more ‘home-made’ divided into 3 20cm lined pans. I did this for 2 main reasons; it saved a lot of time (and time was precious as I had so much other cooking to do!), and because it reliably produces an even, stable, fine-crumbed cake that is easy to work with. If you don’t want to use cake mixes, just make a double batch of your favourite vanilla/butter cake and that will work as well 🙂

The raspberry filling needs to be made at least a day ahead but keeps well in the fridge so can be made up to a week ahead.

I also made the macaron shells a couple of days ahead to save me some stress on the actual party day.

The frosting should be made the day of serving as it does not keep particularly well.

Ingredients

For the raspberry filling (make at least a day ahead)
340g frozen raspberries
⅔ cups water
½ cup white, granulated sugar
1 tblspn lemon juice
2 ½ tblspns cornstarch dissolved in ¼ cup of water

For the cake
2 boxes Betty Crocker’s SuperMoist Vanilla cake mix (made following instructions, so add the eggs, milk, butter etc. as specified by the box)
½ tablespoon vanilla extract

For the meringue frosting
6 egg whites
1 ¾ cups caster sugar
2 tblspns liquid glucose (or light corn syrup)
¼ teaspoon cream of tartar
2 teaspoons vanilla extract

For the macarons
https://bakerholicsanonymous.wordpress.com/recipes-2/cookies-biscuits-macarons/vanilla-bean-macarons/

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Method
To make the raspberry filling:
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20mins  or until the raspberries have broken down.
Remove the mixture from the heat and strain with a fine mesh sieve. Return the stained mixture to the heat. Dissolve the cornstarch in water. Whisk the cornstarch mix into the raspberry mixture.
Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally. Remove from heat and cool completely.
Refrigerate overnight to set.

To make the cakes: Line & grease 3 20cm cake pans. Set oven to temperature specified by the cake mix boxes. Make cakes according to box instructions, add ½ teaspoon of vanilla extract to each cake mix & divide mixture among the three pans. Bake for specified time, or until a skewer inserted comes out clean.

To assemble the cake: Carefully place a cake layer on your serving platter. Top with a generous amount of raspberry filling and spread gently using a spatula to make an even layer. Top with another cake layer and repeat. Finally, top with the final cake, ready to be frosted.

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To make the meringue frosting: Add egg whites, sugar, liquid glucose and cream of tartar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 54°C on a thermometer (be patient, it does get there eventually!).
Beat heated mixture with electric beaters on a low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to high and beat until it is very thick and glossy, about 5 minutes.
Add vanilla and beat to combine.
Frost cake immediately by piling the frosting on top of the cake and, using a metal spatula, gently spreading from the top down. Smoothe as much as possible with your spatula.

Top with 6 macarons, 3 of each colour and a candle (if desired).

Serve each piece with a macaron & enjoy!

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Raspberry filling recipe adapted from: Pinterest (various sources with the same basic recipe)

Meringue frosting recipe adapted from Sweetapolita’s ‘Perfectly Pink Angel Food Cake’ http://sweetapolita.com/2015/05/perfectly-pink-angel-food-cake/

Lemon Meringue Pie

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It is thought that the meringue was invented in 1720 by a Swiss pastry chef named Gaspirini. It rapidly became a favourite of the French Court and apparently Marie Antoinette herself used to make it!

The Lemon Meringue Pie is a favourite of many – a staple on cafe and restaurant menus and always incredibly popular among my family and friends. However many people seem to think it’s too hard to make at home. Au contraire mon ami! This recipe makes the whole process very simple and so you can wow your friends and family in no time.

Ingredients (serves 8)
Pastry
1½ cups plain flour
3 tspns icing sugar
140g cold butter, chopped
1 egg yolk
2 tblspns water

Lemon filling
½ cup cornflour
1 cup caster sugar
½ cup lemon juice
1¼ cups water
2 tspns finely grated lemon rind
3 egg yolks
50g butter

Meringue
3 egg whites
½ cup caster sugar

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Method
Put flour, icing sugar, butter, yolk and water into a food processor and process until just come together. Press dough into a ball, knead gently on a floured surface until smooth; cover, refrigerate 30 mins.

Preheat oven to 180°C fan-forced. Lightly grease a 24cm flan tin. After resting, roll dough on floured surface until large enough to line the tin. Lift pastry into tin, ease into sides and trim the edge.

Place tin on an oven tray, line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 10mins then remove baking paper and weights and bake, uncovered for a further 10 mins or until pastry case is browned lightly. Cool, reduce oven temperature to 160°C fan-forced.

To make filling: combine corn flour and sugar in a medium saucepan. Gradually stir in juice and water. Stir over heat until mixture boils and thickens (mixture should be very thick, jelly-like). Reduce heat, simmer, stirring for 30 secs. Remove from heat and quickly stir in egg yolks, butter and rind. Stir until smooth and leave, covered, until room temperature.

Once at room temperature, spread filling into pastry case.

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To make meringue: beat egg whites in a medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition. Mixture should be smooth and glossy.

Top pie with meringue mixture (I like to make it look rustic with mounds of differing heights) and bake for 5 – 10 mins at 160°C fan-forced until browned lightly. Stand for 5 mins before serving.

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Adapted from the Australian Women’s Weekly Recipe