The post All About Meringues appeared first on CIA Foodies.
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Have you ever tried to make a lemon meringue pie and ended up with a sort of sad, droopy meringue top? We all have! Luckily, once you master the meringue, it’s a super simple trick to have up your sleeve for pies, cookies, and even cakes!
Whipping egg whites with sugar creates a delicate yet stable structure called meringue. Egg whites are approximately 90% water and 10% protein. When the whites are beaten, the protein strands begin to bond with each other, creating a web holding the air bubbles and the liquid together. With continued beating, the proteins continue to link, forming a stable foam. Any added sugar also acts to stabilize egg whites, as it melts and surrounds the air bubbles, helping to hold the matrix in place. Science!
To best create a stable meringue, there are a few rules and precautions to follow.
- Ensure that the egg whites do not come in contact with any fats, whether from the yolks or from your equipment, as fats coat the proteins and prevent them from readily forming a foam. Be sure the bowl and whisk are free of grease.
- When separating eggs, the yolks and whites separate cleanly when refrigerator-cold as the yolks are firmer and do not easily break. However, temperature can affect the ability of the egg whites to foam; the colder their temperature, the longer the foaming time. Bring the whites to room temperature (68°F) before whipping.
- Choose a stainless-steel or copper bowl, if available, and a balloon whisk, if whipping by hand, to achieve the best volume.
- Another technique for stabilizing egg whites is to add a small amount of an acid, such as cream of tartar, to the whites. This strengthens the protein links and creates a thicker, more stable foam. A good rule of thumb for adding cream of tartar as a stabilizer is to add 1/8 teaspoon for every two egg whites.
Stages of Whipping
When whipping egg whites, there are three stages of foam development: soft peak, medium peak, and stiff peak. Egg white foams will have a stronger structure and more volume if foamed slowly at the beginning until frothy, and then finished at higher speeds. To determine the stage of whipping, lift the whisk out of the bowl. A soft-peak meringue will not create a point at the end and will cling to the surface of the whisk or beater. A medium-peak meringue will form a peak but will droop slightly at the end. A stiff-peak meringue will form a sharp point at the end of the whisk or beater. If a meringue appears dull or lumpy, it has been overwhipped and may be saved by adding another egg white and whipping to the desired stage.
Types of Meringues
There are three types of meringues: common (or French), Swiss, and Italian. Swiss and Italian meringues are cooked meringues and are the most stable, making them the best suited for toppings. They are also used for lightening creams and fillings. Common meringues are used to aerate or lighten preparations that are to be further baked.
A common meringue, also called French meringue, is made by simply whipping egg whites with sugar added until the desired volume is reached. This type of meringue is theeasiest to form but the least stable.
Swiss meringue is formed when the egg whites and sugar are heated together, while whisking, over a hot water bath to 140°F. The meringue is then whipped either by hand or with a mixer to the desired volume. The heating of the whites creates a cooked meringue that is safe to consume and that is more stable than the common meringue.
An Italian meringue is made by beating the egg whites with a mixer and heating the sugar and water together to 240°F to create a sugar syrup that is poured into the whites while whipping. This meringue is the most stable of the three types of meringues; additionally, it is safe to eat because the hot sugar syrup has effectively cooked the egg whites.
Once you make your meringue, you can use it to top pies and tarts, piped and dried in a low temperature oven and eaten like a cookie (we love this one!), or as a layer in a trifle. Fill a piping bag with meringue and practice swoops and swirls, or, if you have one, use a kitchen torch to carefully toast the meringue for golden brown peaks that taste like a toasted marshmallow!
Take a peek at this video for a better look at how to make a meringue, then get in the kitchen!
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]]>The post All-Butter Pie Crust appeared first on CIA Foodies.
]]>Ingredients
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) unsalted butter, cold, cut into ¾-inch cubes
- 1/3 cup water, ice cold, plus more as needed
Directions
- In the bowl of a stand mixer, combine the flour, salt, and sugar.
- Place the bowl in the freezer for 30 minutes, or until the bowl and ingredients are well chilled.
- Remove the bowl from the freezer and place it on the mixer. Using the paddle attachment, blend the dry ingredients on low speed for 15 seconds, or until combined. With the mixer off, add the butter pieces to the mixing bowl. Mix on medium speed for 1 to 2 minutes, or until the butter is in pieces no larger than small walnuts, but no smaller than peas.
- With the mixer off, sprinkle approximately half of the ice-cold water over the mixture. Mix on low speed for 30 to 60 seconds, or until just combined. Continue to add water in small amounts until the dough transitions from a slightly powdery appearance with chunks of butter to that of a rough and pliable dough. The dough should just hold together when pressed to the side of the bowl. It should not form a ball or mass of dough in the bowl.
- Turn the dough out onto a lightly floured work surface. Shape the dough into one or two 5- to 6- inch discs, depending on whether you are following the single- or double-crust recipe. Wrap discs tightly in plastic wrap. Chill the dough in the refrigerator for at least 1 hour, or preferably overnight.
Rolling the Dough for Single- or Double-Crust Pies:
Directions
- Place the rolling pin in the center of the dough, with one end of the pin at 9 o’clock and the other at 3 o’clock. Applying firm, even pressure with the rolling pin, roll outward from the center. Never roll over one section in the same direction repeatedly, as this can toughen the dough.
- Rotate the dough 90 degrees to the right when rolling. This allows you to evenly roll the dough in all directions, creating a consistent thickness and preventing the dough from sticking.
- As you rotate the dough, frequently check the uniformity of the thickness by running your forefinger and thumb together with the dough in between. Adjust the rolling pin pressure as needed. If the dough is rolled too thick, it may not bake properly. If rolled too thin, it may rip or tear. In order to avoid an irregular shape, press the dough inward and together to maintain a circular shape while rolling.
- Gently lift the dough and set it into the pan, pressing it into the edges of the pan. Do not force or stretch the dough or it may shrink during baking.
- Trim the dough using a pair of scissors, leaving 1 to 2 inches overhanging, depending on the type of decorative border around the edge of the pan.
- Gently fold and press the extra dough under the inside of the pan edge to form a thick border. (If using a top crust, leave the edge unfolded.) Refrigerate the formed shell for 1 hour and then place it in the freezer 30 minutes before blind baking, or before filling and baking.
- For a double crust pie: Transfer the top crust to the filled pie, carefully settling the crust over the filling and being careful not to stretch or thin the crust. Trim both edges to approximately 1/2-inch and press the edges of both the top and bottom crusts together to seal them. Fold the dough under to make it flush with the edge of the pan, press the edge flat, and form a decorative edge as desired.
- Using a sharp knife, cut four to eight slashes running from the center to the edge, into the top crust.
- For an appealing finish, use a pastry brush to apply an egg wash to the top crust, then sprinkle with decorative sugar, such as sanding sugar, pearl sugar, or turbinado sugar.
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]]>Ingredients
- 1 cup vegetable oil
- 6 large eggs
- 3 cups sugar
- 1 – 15oz can pumpkin pie filling
- 1 – 15oz can pumpkin
- 1-1/2 tsps. pumpkin pie spice
- 1 Tbsp. baking powder
- 1 cup oat flour
- 2-2/3 cups whole wheat pastry flour
- 2 cups Pumpkin spice/Cinnamon sugar
Directions
- In a separate small, wide bowl combine 2 cups sugar and 1 tsp. pumpkin pie spice and ½ tsp. cinnamon.
- Preheat the oven to 325˚ degrees.
- Lightly grease 2 – 12 count nonstick metal donut pans.
- Beat together the oil, eggs, 3 cups sugar, pumpkin 1-1/2 tsps. pumpkin pie spice, salt, and baking powder until smooth.
- Fill large pastry bag with pumpkin mixture and pipe into donut rings until 3/4 full. Sprevenly on top of each donut
- Bake the donuts for 14-16 mins or until they are lightly browned.
- Remove the donuts from the oven and set aside; after 5 minutes gently removed from pan and transfer them to cooling rack.
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]]>The post Banana Nut Loaf appeared first on CIA Foodies.
]]>Ingredients
- 6 bananas, very ripe
- 1/4 lemon, peeled or 1 tsp lemon juice
- 3 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 2 cups sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup chopped toasted pecans
Directions
- Preheat the oven to 350 degrees F. Prepare two 8-inch loaf pans by spraying lightly with cooking spray or rubbing with softened butter.
- Place the bananas, lemon, sugar, eggs, and oil into a blender and secure the lid. Blend for 30 seconds or until smooth.
- Sift together flour, baking powder, baking soda and salt in a medium mixing bowl. Set aside.
- Pour wet mixture into dry mixture and fold in pecans just until combined.
- Divide batter evenly between the loaf pans. Gently tap the filled pans to burst any air bubbles. Bake until the bread springs back when pressed and a tester inserted near the center comes out clean, about 55 minutes.
- Cool the loaves in the pans for a few minutes, then remove the bread from the pans, transfer to cooling racks, and cool completely before slicing and serving or wrapping. They can be held at room temperature for up to 3 days or frozen for up to 6 weeks.
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]]>The post Candy Coated Apples appeared first on CIA Foodies.
]]>These are the crunchy-coated carnival apples of your childhood! You can skip the red food coloring if you prefer. They will be glossy and just as tasty.
Ingredients
- 12 apples
- 12 sticks
- 4 cups sugar
- 1 cup light corn syrup
- 1 cup water
- Red coloring, as needed
- Cinnamon extract, as needed
Directions
- Clean and dry the apples. Insert a stick into the stem end of each apple. Lightly oil a sheet pan, or line it with parchment paper, to hold the dipped apples.
- Combine the sugar, corn syrup, and water in a 2-quart saucepan. Stir while bringing to a boil.
- Cover the saucepan and boil for 4 minutes. Remove the cover, insert a thermometer, and cook without stirring until the temperature reaches 310°F.
- Remove from the heat and shock the bottom of the saucepan in ice water for 20 seconds to prevent carryover cooking.
- Gently stir the color and flavor into the hot sugar.
- Allow the cooked sugar to sit undisturbed for 5 minutes to cool and for bubbles to subside.
- Dip the apples one at a time in the hot sugar to coat the outside of the fruit with candy.
- Allow the excess candy to drip off the apple, and put on the prepared pan with the stick facing up to cool and harden.
Keys to Success
- If using supermarket apples, you must wash off the wax for the candy to adhere.
- Be careful to cook the sugar accurately. If the candy is cooked to too high a temperature, it will have a caramel color and flavor; if cooked too low, it will stick to your teeth rather than breaking cleanly.
- Exercise extreme caution when cooking sugar for hard candy, as it can cause severe burns.
- Do not stir the sugar during the cooling stage.
- If the sugar is too hot during dipping, it will make a very thin candy coating; allow it to cool enough first. If it is too cool, it will make a very thick coating and should be reheated first.
- Paste color is preferred, but liquid color may also be used.
The post Candy Coated Apples appeared first on CIA Foodies.
]]>Ingredients
- Butter 4 oz (one stick)
- Sugar 3/4 cup
- Eggs (large) 2 ea.
- Walnut Pieces, lightly toasted 1/2 cup
- A.P. Flour 1 cup
- Salt 1 pinch
- Baking Powder 1 tsp.
Directions
- Cook good
The post Caramel Apple Torte appeared first on CIA Foodies.
]]>The post Cheesecake with Fresh Summer Berries appeared first on CIA Foodies.
]]>Graham Cracker Crust
Ingredients
- 3/4 cups graham cracker crumbs
- 1/4 teaspoon kosher salt
- 3 tablespoons light brown sugar
- 2 tablespoons butter, melted
Cheesecake
Ingredients
- 1 1/4 lb cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 5 eggs
- 1 egg yolk
- 1/3 cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups fresh raspberries, blueberries, or other berries
Directions
- Preheat an oven to 325°F.
- Coat an 8-inch cake pan with butter and line the bottom with a circle of parchment paper.
- To make the graham cracker crust, combine the cracker crumbs and brown sugar in a bowl and whisk to combine thoroughly. Add the melted butter to the mixture and toss to moisten and combine. Press the crust mixture into an even layer in the bottom of the prepared pan.
- To make the cheesecake, combine the cream cheese, sugar, and salt in the bowl of an electric mixer and blend on medium speed with the paddle attachment, occasionally scraping down the bowl, until the mixture is completely smooth, about 3 minutes.
- In a separate bowl, whisk together the eggs and egg yolk. Add the eggs to the cream cheese mixture in four additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
- Add the cream and vanilla to the cream cheese mixture and blend on medium speed until they are fully incorporated, scraping down the bowl as needed.
- Pour the batter into the prepared cake pan. Gently tap the bottom of the pan on the counter to release any air bubbles.
- Place a rimmed baking sheet in the center of the oven; place the pan containing the cheesecake in the center of the baking sheet. Fill the baking sheet with enough water so that it comes approximately half way up the side of the cake pan.
- Bake the cheesecake in the hot water bath until the center of the cake is set, about 1 hour and 15 minutes.
- Remove the cake from the hot water bath and allow to cool completely in the pan on a wire rack. Wrap the cake, in the pan, in plastic wrap and refrigerate overnight before unmolding.
- To unmold, run a knife between the cake and the side of the pan, place a plate over the cake, invert and gently tap to release. If necessary, you can apply gentle heat to the bottom of the pan to help release the cake. Remove the parchment paper from the bottom of the cake, place another plate over the base of the cake and flip the cake so that it is crust-side-down before topping with berries and serving.
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]]>The post Chocolate Chunk Cookies appeared first on CIA Foodies.
]]>Make these cookies super-size to take on picnics or serve at kids parties, or miniaturize them to include as part of a cookie plate to serve at a tea or reception.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups semisweet chocolate pieces
Directions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Sift the flour, baking soda, and salt into a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes.
- In a medium bowl, combine the eggs and vanilla and add to the sugar mixture in three additions, mixing until fully incorporated after each addition and scraping down the bowl as needed.
- Add the flour mixture on low speed, mixing just until incorporated. Blend in the chocolate pieces by hand with a wooden spoon.
- Drop tablespoons of the dough onto the prepared baking sheets leaving 1 1/2 inch space between each cookie. Bake until golden brown, about 10 minutes. Transfer to cooling racks and cool completely. Repeat with remaining dough.
- The cookies may be stored in an airtight container at room temperature for up to 2 days.
The post Chocolate Chunk Cookies appeared first on CIA Foodies.
]]>The post Chocolate Mousse appeared first on CIA Foodies.
]]>Heating the egg whites and egg yolks not only pasteurizes them, making them safe to eat without further cooking, but it also dissolves the sugar and denatures the proteins. This creates a smooth and strong structure in your egg foams that helps to keep your mousse firm and creamy. Be sure to whisk constantly as you heat them both to prevent curdling (also known as scrambled eggs!).
Ingredients
- 5 oz bittersweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 3 eggs, separated
- 1 tablespoon water
- 2 tablespoons sugar
- 1/2 cup heavy cream, whipped, plus more for serving
Directions
- Combine the chocolate and butter in a heatproof bowl and set over a pot of simmering water, or use a double boiler. Cook, stirring, until chocolate is melted.
- Fit a stand mixer with the whisk attachment. In the mixer bowl, combine the egg yolks with the water and 1 tablespoon of the sugar and whisk over a hot water bath until the temperature holds at 145°F for 15 seconds. Remove from the heat and transfer to the stand mixer. Beat until cool.
- In a clean mixing bowl, combine the egg whites with the remaining sugar and whisk over a hot water bath to 145°F. Remove the whites from the heat and beat to full volume. Continue beating until cool.
- Using a large rubber spatula, fold the chocolate mixture into the egg yolks.
- Fold the egg white mixture into the egg yolk and chocolate mixture.
- Fold in the whipped cream.
- To serve, spoon or pipe the mousse into 5 small bowls or into a larger serving dish. Top with additional whipped cream, if you like.
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]]>The post Chocolate-Dipped Anything appeared first on CIA Foodies.
]]>Fresh and dried fruit are both ideal for dipping in chocolate. Fresh fruit should be enjoyed within hours of dipping, while dried fruit will keep for weeks. Pretzels, crackers, and virtually any other dry food may also be dipped in chocolate to create quick, easy confections. Both the weight and volume given for the product for dipping are approximate, and will vary depending on the product being dipped.
Ingredients
- 1 lb products for dipping
- 8 oz milk, dark, or white chocolate, melted, tempered, or compound coating, melted
Directions
- Line a sheet pan with parchment paper.
- Dip the products partially or completely in the tempered chocolate.
- Lay the dipped pieces on the sheet pan. Allow the chocolate to set at room temperature.
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