Category meringue

50/50 Week 30: Russian Zephyr

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Ingredients:

Blackberry Puree:

2 cups blackberries
1/2 cup sugar
1 Tbsp lemon juice
1 egg white, room temperature

Agar Agar Syrup:

1/3 cup water
1 cup sugar
2 tsp agar agar
Powdered Sugar (to dust)

1. In a medium saucepan, bring blackberries, 1/2 cup sugar and 1 Tbsp lemon juice to a simmer. Mash berries (a potato masher works great!) and simmer uncovered 10 min then strain through fine sieve, pressing on solids with a spatula. Scrape the back of the sieve to get 1/2 cup of puree. Chill the puree over an ice bath until cooled.

2. Once puree is chilled and slightly thickened, combine it with 1 egg white in the bowl of a stand mixer fitted with whisk. Beat 8-10 min on high speed or until thick and stiff peaks form. While the blackberry/egg white mixture is whipping, proceed with step 3.

3. In a medium sauce pan, combine 1/3 cup water, 2 tsp agar agar and 1 cup sugar. Place over medium heat, bring to boil then reduce heat to a low boil and cook 5 min, whisking constantly until syrup has thickened and pours from a spoon without dribbling. Remove from heat.

4. With mixer on the LOWEST speed, and as soon as agar syrup is off the stove, immediately pour it in a thin stream into the whipped blackberry mixture. Avoid getting syrup on whisk and bowl. Scrape down the bowl and beat another 2-3 minutes on high speed until stiff peaks form.

5. While everything is still nice and warm, transfer your mixture to a piping bag and pipe onto a parchment lined baking sheet. You can use whatever type of tip you like, but I would stick to larger ones.

6. Let stand in a draft free, low humidity, room, uncovered 6-12 hours, or overnight. Marshmallows will form a glossy film on top and will come off the parchment fairly easily, then match 2 halves together and roll sandwiched marshmallows in powdered sugar. I had to leave mine overnight.

Overall this was a pretty simple recipe. Definitely not quick as it took 2 days to make, but they’re so delicious and the fresh blackberries are amazing. They just melt in your mouth..a little too easily so make sure you share them with friends.

50/50 Week 26: Argentina Rogel Torta

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Ingredients:

For the dough

  • 3 cups sifted flour
  • 3 Tbs sugar
  • 2 eggs
  • 7 egg yolks
  • 3 Tbs water
  • 2 Tbs almond liquor
  • 5 Tbs unsalted butter(room temp)

For the filling

  • 20 oz. dulce de leche (I tried to make my own, I recommend going the sweetened condensed route because the from scratch way took for fucking ever)

For the meringue

  • 6 Tbs water
  • 1½ cup sugar
  • 5 egg whites

In a large bowl, add the flour. Dig a well in the center of the flour and add the sugar, egg yolks, whole eggs, water, almond liquor and soft butter. Mix until smooth. Cover the dough with plastic wrap and let stand for 15 minutes at room temperature. Preheat oven to 320F

Roll out the dough very thin. Very. 2mm thin. Standard Rogel is made in 8-10 inch discs. I personally decided to make miniature versions so I used a biscuit cutter.

This is where is gets time consuming. If you choose to make the standard size, you basically have to bake the discs one at a time. 8 times. Prick your discs with a fork before baking on parchment lined baking trays. Bake for about 10-15 minutes until golden.

For the meringue, combine your water and sugar in a saucepan. Gently boil until you reach 250-265F Use a wet pastry brush to prevent sugar crystals from forming on sides of pan. When you get to 230F start whipping your egg whites until they reach firm peaks. Once you reach 250, turn your stand mixer to low and gradually add your syrup to your egg whites. DON’T TOUCH THE WHISK ATTACHMENT! Once your syrup is added, increase mixer speed to high and mix for 10 minutes. Feel the sides of your bowl to make sure its cool before you stop mixing.

Transfer to pastry bag for later.

Avengers Assemble!

Place a disk on your serving tray and spread a tablespoon of dulce de leche evenly (more if you like more) place the next disk on top and repeat until you run out of disks. The top disk shouldn’t have dulce de leche on top. Instead you’ll pipe your meringue on top. If you’re fancy, blowtorch the meringue lightly.