В холодильнике крем хранится до недели, в морозилке до двух месяцев.

Этот крем можно сделать любым вкусом.
Добавив растопленный шоколад (на рецепт-плитка 200 гр.) крем получится шоколадным.
Если протереть свежую малину, клубнику или любые, другие ягоды (на рецепт около 120 -160 гр.) то получится вкусный ягодный крем.
Так же можно добавить жидкую карамель, сгущённое молоко, не забыв уменьшить количество сахара в рецепте.

В ЭТОМ ВИДЕО (нажать мышкой на слово) ПОДРОБНЫЙ НАГЛЯДНЫЙ ПРОЦЕСС!!!

P.S.

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Если вдруг при добавлении в белок масла, крем стал выглядить как творог - крупинками, не отчаивайтесь и не спешите выкидывать в мусорный бак. Крем свернулся, потому что ингредиенты имели разную температуру!
Всё поправимо. налейте очень горячую воду в ёмкость чуть больше в которой взбивали крем, поместите туда чашку с кремом и перемешивайте лопаткой до однородности (аккуратно не перегрейте, в противном случае крем будет жидковат.)  
Если это случилось, поставьте крем на 20 минут в холодильник
Взбейте крем до однородности.

 

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Chocolate Meringue Clouds

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Happy Thursday everyone! The weekend isn’t too far away now, and I guess some of you are looking forward to a couple of days off.

Last week I posted a pic of these Chocolate Meringue Clouds on Instagram, and I promised to share the recipe.

 

Chocolate Meringue Clouds are – for me – one of the traditional sweet things to have on the Christmas table, everyone seems to love them.

You can crush one over your ice cream or dessert, or just enjoy “as is” with a cup of tea or coffee.

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Chocolate Meringue Clouds  (yield: 35)

• vanilla bean frosting
• 3 1/2 oz. (100 g) melted chocolate, or 2-3 tablespoons pure unsweetened cocoa powder
• 1 3/4 – 3 1/2 oz. (50-100 g) roughly chopped almonds or other nuts (optional)

 

Preheat the oven to 212 ˚F (100 ˚C).

Make the vanilla bean frosting, you can find the recipe here.

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Melt the chocolate and leave to cool.

Drizzle the cooled chooclate over the meringue mixture, or sprinkle over the cocoa powder, if using.

Carefully fold in the chocolate with a spatula, but only fold 2-3 times to make sure you preserve that marbled effect.

If using nuts, fold them into the mixture before adding the chocolate.

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Use an ice cream scoop to make mounds of the mixture, arrange on lined baking trays.

Bake in a 212 ˚F (100 ˚C) oven for 2 hours, use the fan setting if baking two trays at the same time. Turn the oven off, but leave the meringue clouds in the oven until the next day.

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The Chocolate Meringue Clouds are now ready to be enjoyed, or to give away to someone you love.

I hope you are tempted…

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I wish you all a good start to the weekend when it arrives, and if you spend it baking – please share your pics on the passionforbaking facebook page.

Hugs from me to you.

 

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Coconut and walnut meringues

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Hello everyone, I hope you are all well and that you are enjoying this lovely time of Advent.

 

Unfortunately the blog crashed yesterday, there was too much traffic at once, but it was up and running again this morning. I apologize for any inconvenience this may have caused, but that being said, feel free to call me if you’re in the middle of baking something and it crashes again. You can find my number if you go to “contact me”.

I love a white Christmas, time will show if we’ll have one this year.

These meringues are always a hit on my Christmas dessert table, everyone seems to love the combination of Raffaelo chocolates, fresh coconut and walnuts. Irresistible!

 

 

Coconut and walnut meringues

• 2 1/2 cups (550 g) regular or superfine sugar
• 7 egg whites
• seeds from 1 vanilla bean
• 1/2 teaspoon cream of tartar
• 2 1/2 oz. (75 g) walnuts
• 3 1/2 oz. (100 g) Raffaello confections
• 2 1/2 oz. (75 g) coconut

I like making superfine sugar, just put regular sugar into a blender and whizz until superfine. If you add the seeds from a vanilla pod you’ll end up with a lovely homemade vanilla sugar!

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Put all the ingredients except from the Raffaelos, coconut and walnuts into a large bowl, then place over a pan with simmering water.

Whisk by hand until the sugar has dissolved. This will go faster if using superfine sugar.

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Pour the mixture into a mixing bowl and whisk for about 5 minutes on high speed. .

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Add the coconut, walnuts and crushed Raffaelo chocolates.

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Gently mix until everything is well blended.

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Line two baking trays with baking paper.

Use an ice cream scoop to place mounds of the meringue mixture onto the trays.

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Bake in a 257 °F (125 °C) oven for one hour. I use the fan setting here.

Turn the oven off, but leave the meringues in there for another 30 minutes.

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The meringues are ready to serve, enjoy with your familiy and friends!

Have a merry white Christmas.

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I wish you all a wonderful night, and good luck with the preparations for the holidays.