Here is the second batch!
I am a bit 'more prepared this time and I would say just as cute with their fluffy tuft yellow curls ... fresh and delicious as a summer candy!
admit that not all my doing!
A great help was given to me by a precious friend, without which probably would not be successful meringues (I have always had problems with the meringues!).
Inoltre neppure questa volta posso citare il libro depositario della ricetta originale e prometto che la prossima volta do tutte le indicazioni
…prossima volta? Eh già, queste cupcakes hanno ancora delle sorelle a seguire!!!! Alla prossima dunque!
LEMON MERINGUE CUPCAKES
Per lo stampo da 12 :
125 g burro
2 cucchiaini di scorza di limone grattugiata
150 g sugar 2 eggs
80 ml milk
60 g coconut flour
185 g self raising flour
for cream :
4 egg yolks 75g sugar
2 teaspoons grated lemon rind
60 ml of lemon juice
40 g butter
for meringues: 4 egg whites
220g zucchero
95 g farina di cocco
Preparare la crema mischiando gli ingredienti in una ciotola e cuocere a bagnomaria finche la crema si addensa (al punto di ricoprire il retro di un cucchiaio). Rimuovere, coprire e lasciare raffreddare.
Sbattere il burro, la scorza di limone, le uova in una ciotola finche il composto e chiaro e spumoso. Aggiungere il latte, il cocco e la farina setacciata. Dividere il composto negli stampi (imburrati o rivestiti con gli stampi di carta) e livellare la superficie. Cucinare in forno a 180˚ C per 20 min circa. Far poi raffreddare e quando sono fredde tagliare al centro un buco di 2 cm and fill with cream.
Prepare meringue beating with an electric mixer the egg whites until light peaks form. Gradually add sugar and whisk until dissolved then add the coconut. Put the contents into a syringe to form the tufts on each cupcakes. Bake for 5 minutes in oven at 220 ˚ C until the meringue is lightly colored.
Inglese translation :
Here the second batch a bit more complex ... and as tasty as the other ones, with their soft tuft and some yellow curls…refreshing and delicious, they are a perfect summer dessert! I admit that I have not bake alone and a precious friend gave a huge help. Probably without her the meringues would never have turned out (I always had trouble in making meringues!) Unfortunately, neither this time I can give you the title of the book where the recipe come from, but I promise next time I will give all the references…next time? Of course, these cupcakes have more siblings to follow!!! Wait for the ones…!
LEMON MERINGUE CUPCAKES
Makes 12 (standar muffin size ):
125 g butter, softened
2 teaspoon finely grated lemon rind
2/3 cup caster sugar
2 eggs
1/3 cup milk
¾ cup desiccated coconut
1 ¼ cups self-raising flour
Lemon curd :
4 egg yolks
1/3 cup caster sugar
2 tsp finely grated lemon rind
¼ cup lemon juice
40g butter
Coconut meringue :
4 egg whites
1 cup caster sugar
1 1/3 cups shredded coconut, chopped finely
Make lemon curd: combine ingredients in a small bowl over small saucepan of simmering water, stirring constantly, until mixture thicken slightly and coats the back of a spoon. Remove from heat. Cover and refrigerate until cold.
Beat butter, rind, sugar and eggs in a small bowl with electric mixer until light and fluffy. Stir in milk and coconut, then sifted flour. Divide mixture among cases, smooth surface. Bake about 20-25 min in oven (180˚ C). Let cakes cool and then cut a 2cm deep hole in the centre and fill with curd.
Make meringue: beat egg whites in a small bowl with electric mixer until soft peaks form: Gradually add sugar, beating until dissolves. Fold in coconut. Each pipe meringue on top of cake. Bake in hot oven (220 ˚ C) for 5 minutes until meringue is lightly browned.
0 comments:
Post a Comment