Make and Share Craft Tutorials
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Published
9 months ago
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MAKES 30
Recipes and images taken from Indulgence Petits Fours (£9.99), published by Murdoch Books.
Crafts
Extract from
Indulgence Petits Fours by Murdoch Books
Published by Murdoch Books
"Enthused by the revival of the art of high tea and combined with the on-going trend for home cooks to lovingly produce hand-crafted gourmet items for sharing, Murdoch Books' specially selected team of pastry and dessert chefs have developed two decadent new titles in the Indulgence series featuring the most delicious recipes for slices and petit fours. With a jewellery box colour palate and bespoke design, inspired by exquisite, antique chocolate boxes, Parisienne patisseries, elegant chinaware and lavish fabrics, Indulgence Petits Fours contains more than 60 delicious and addictive recipes for fabulous sweet treats like black forest gateau petits fours or raspberry and coconut ice petits fours. Try stopping at one!"
© 2013 Murdoch Books / Murdoch Books · Reproduced with permission.Recipe
Ingredients
- 4 Egg White
- 230 gram (81?4 oz/1 cup) (superfine) Caster Sugar
- 1 tbsp Rosewater
- Few drops of pink Food Colourings
- Sugared rose Petals
- 2 –3 unsprayed pink or red Rose s
- 1 Egg White , lightly beaten
- 115 gram (4 oz/1?2 cup) (superfine) Caster Sugar
- Raspberry cream :
- 300 mililitre (101?2 fl oz) thick (double/heavy) Cream
- 1 tbsp (confectioners’) Icing Sugar , sifted
- 100 gram (31?2 oz) fresh Raspberries or thawed frozen raspberries
- Project Cost
- Reasonably Priced
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1
Preheat the oven to 120°C (235°F/Gas 1?2). Line two baking trays with baking paper and mark 30, 3 cm (11?4 inch) rounds on each sheet of paper.
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2
Beat the egg whites in a large bowl with electric beaters until stiff peaks form. Add the sugar gradually, beating well after each addition, and continue to beat until thick and glossy. Add the rosewater and food colouring, if using, to tint the meringue pale pink. Transfer the mixture, in batches if necessary, to a piping (icing) bag fitted with a 1 cm (1?2 inch) plain nozzle. Following the marked rounds as a guide, pipe 60 rounds, about 2 cm (3?4 inch) high, onto the paper. Bake for 1 hour. Leave to cool in the oven with the door slightly ajar.
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3
To make the sugared rose petals, if using, remove the petals from the roses. Use a small paintbrush to lightly brush the egg white over both sides of each petal. Toss lightly in the sugar and set aside to dry. Repeat with the remaining petals.
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4
To make the raspberry cream, beat the cream and sugar until thick, fold in the raspberries. Spread the raspberry cream over the base of half the meringues and sandwich with the remaining meringues. Decorate with the sugared rose petals, if using.
Unfilled meringues will keep, stored in an airtight container in a cool place, for up to 2 weeks.
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