17 November 2013

Little Meringues with Chantilly Cream


Eve 17/11/13

Wheat Free, Gluten Free, Nut Free

It is Thornhill Bake Off time. Get those pinnys on and bake for Pudsey!



I lied a little in the title, these are big meringues once sandwiched together with lots of sweet, vanilla cream, yum!



Thornhill Bake Off? A good friend of mine's family always holds a charity fundraising event every year for Children In Need, a nationwide charity bringing hope to children who have life-threatening diseases or disabilities which their families find hard to look after them.
Children In Need is a very worthwhile charity and I was excited to get involved!
This year, The Bawdens are hosing a bake off today in their home village of Thornhill to raise as much money as they can.



The categories for the bake off are...
1. Best Large Cake
2. Best Cupcakes/ Traybake
3. Best Biscuits/ Cookies
4. Best Bread
5. The Technical Challenge


I am taking part in The Technical Challenge. 

The challenge?


To bake 9 sandwiched Meringue with Chantilly Cream.

Easy right?

Not particularly... 



These were the instructions...




Luckily, I have made meringues many times before so this was fine!

Well, off to the bake off!




Little Meringues with Chantilly Cream
Posted by Eve
Makes 18 single meringues/ 9 sandwiches
Ingredients
  • 3 Large egg whites
  • 175g Caster sugar
For the cream
  • 300ml Double or whipping cream
  • 2 tbsp. Icing sugar
  • 1/2 Vanilla pod seeds or 2 tsp. vanilla extract
Method
  1. Preheat the oven to 120c/ 100c fan/ gas mark 1/2 and line a baking tray with baking parchment.
  2. Put the egg whites into a very clean bowl of a freestanding mixer fitted with the whisk attachment or use a hand-held mixer. Beat until foamy and start to add the sugar, 1-2 tablespoons at a time while mixing. Once you have added all of the sugar, the meringue should be very stiff and glossy.
  3. Put the meringue into a piping bag fitted with a plain nozzle and pipe 18 swirls on to the parchment. Or, use two spoons and shape the meringue into 18 mounds.
  4. Bake for 1 hour until crisp and dry. They should come of the parchment easily if cooked through. Open the oven door and leave the meringues to cool in the oven.
  5. For the cream, whip the cream with a whisk until it starts to thicken. Sieve in the sugar and add the vanilla. Whip until the cream just holds it's shape.
  6. Assemble by putting the cream into a piping bag fitted with a star nozzle and pipe the cream on to the flat side of one of the meringues. Sandwich with another meringue. Or use a knife to spread the cream.

Enjoy!

Recipe from "Mary Berry's Baking Bible"



Look at the amount of cakes! There were 121 entries! In my class, there were 13 entries, I came third.

I apologize for the amount of pictures now, some of the bakes were really pretty.

Smarties Chocolate Cake


Oreos...


Santa's Reindeers


Cute Cupcakes

Smarties Empire Biscuits
Caramelized Orange Cake


My Prize

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