Hungry Rabbit has come up with a fantastic recipe for sweet delights that are sure to impress your guests at your next party.
On Twitter, I’ve “met” a slew of excellent culinary writers, like Ken of Hungry Rabbit.
To be honest, Ken is one of the nicest people I’ve met on Twitter. Ken, who was bred in Hong Kong, is an excellent baker.
Everyone here is well aware of my abject failures in the kitchen, which is why I asked Ken to contribute a Christmas baking recipe.
Here’s his recipe for luscious marbled meringue. Check out his blog Hungry Rabbit (caution: severe drool alert! ) if you enjoy baking. Also, a warm welcome to Penang to Ken, and best wishes for a beautiful holiday! Please tell me about it when you return.
Greetings to one and everyone! Ken from Hungry Rabbit is here to introduce himself.
The opportunity to submit a guest post for Rasa Malaysia came as a surprise to me as someone who had just recently started writing. With her breadth of expertise and experience as a blogger, she’s been an excellent resource for me.
If this post makes you want to bake something for the holidays, please do so!
Festivities like Hanukkah, Christmas, and Kwanza are all celebrated in December. It doesn’t matter if you observe them or not. A meal is shared with close ones during this time of year.
In addition, I’ve been baking nonstop to bring to these get-togethers over the last several weeks.
This is a simple dessert. Although it isn’t specifically a holiday dish, the fluffy meringue’s appearance and texture make it perfect for the season.
The chocolate flecks in the meringue provide a festive flair and offer a textural contrast. While the meringue shell is crunchy, the chocolate bits add a lovely creaminess.
A batch of Marbled Meringues is quick and easy to make, so you can bring it to any gathering.
In the season’s spirit, I wish you all a happy and healthy new year.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 42 calories.
- 2 egg whites, large at room temperature
- 1/2 cup superfine sugar
- 1/8 teaspoon cream of tartar
- 2 oz. (56 g) bittersweet chocolate, finely chopped, melted, and cool.
- 1-1/2 teaspoons cornstarch
- 1/2 teaspoon vanilla extract
- Ensure that the oven is preheated to 200°F (93°C) with the upper and lower racks in the middle positions. Line two baking pans with parchment paper.
- Add the egg whites to the whisk attachment of a stand mixer with a clean bowl. Beat at a medium-low speed until foamy. Add some cream of tartar. The crease was sped up from low to medium-high and pounded for 2-3 minutes to get smooth peaks.
- One tablespoon at a time, gradually add sugar until smooth. Add vanilla and beat for another 3 minutes until the mixture is firm and glossy. Gently mix the cornstarch with a rubber spatula into the meringue.
- Make a bowl of meringue and place it in the refrigerator for at least an hour before using it. Dip the surface of the meringue in melted chocolate before sprinkling it with powdered sugar. As soon as you’ve completed this step, you’ll see that your meringue is starting to look more like marbled meringue, so don’t worry about stirring it. Push the mound onto the baking sheets with a second spoon, spacing them about 1-1/2 inches apart.
- You can keep scooping until you run out of chocolate and need to add more. Some of the chocolate may go unused.
- 30 minutes in the oven for the meringue. Top to bottom and front to back, rotate the baking sheet. Bake for an additional 30 minutes, then remove from the oven. Meringues should be left to dry for another hour in the refrigerator.
- Store the meringue in an airtight jar for four days and eat immediately.