HARTFORD, Conn. — We're sampling a tasty treat with Pastry Chef Kristin Eddy from Millwrights Restaurant in Simsbury.
Meringue Cookie:
4 egg whites, reserve the yolks
1 cup sugar
¼ tsp cream of tartar
½ tsp cornstarch corn starch
- Separate four eggs, reserve the yolks for later use. Whip the egg whites in a kitchen aid bowl until light and frothy
- Combine the sugar, cream of tartar and cornstarch. Slowly shake the sugar mixture into the whipping whites. Keep the mixer on medium speed. The meringue should be stiff and hold a peak when it’s finished.
- Fill a pipping bag with a star tip and the meringue .Pipe on to a parchment paper lined sheet pan.
- Bake for an hour and a half in 200 degree oven.
- Let cool completely before assembling.
Lemon Curd
½ cup lemon juice
1 cup sugar
4 yolks
3oz butter
- In a small pot combine the sugar and lemon juice, bring up to a simmer.
- Place your reserved egg yolks in a small bowl, whisk the hot lemon and sugar mixture into the yolks, this is called tempering. Place the yolk and lemon mixture back into the hot pot and back on to low heat to slowly cook until thickened.
- Remove from the heat and whisk in the butter.
- Let this completely cool before you assemble.
Caramel Cardamom Oranges
4 oranges
4oz sugar
1oz water
¼ cup orange juice
3 cardamom pods
- Peel and slice the oranges, completely remove the white pith. Turn the orange on its side and slice into wheels. Lay the oranges out in a shallow pan.
- In a small pot cook the sugar and water to a medium caramel color. Remove from the heat to stop the cooking, pour in the orange juice to deglaze the caramel.
- Pour caramel over the oranges, cover the tray with plastic and marinate in the fridge for 24 hours.
To assemble:
Grab your favorite plate or bowl, place the meringue cookie on the bottom. Spoon the lemon curd over the meringue, garnish with the caramel oranges, whipped, cream and pistachios
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