I have a very short post for you tonight as I am currently on holiday in South Africa.
There are so many very beautiful miniature cakes around that I decided to make an adult gluten free version. Pastel meringue disks layered with coffee cream!
3 egg whites
Caster sugar (double the weight of the egg whites)
1tsp vanilla extract
Preheat the oven to 180°C, weigh your egg whites into your mixing bowl and allow to warm to room temperature.
Weigh double the amount of caster sugar as the weight of your eggs in a heat proof bowl and place in the oven for 5 mins.
Start to beat your egg whites and when they look foamy remove the sugar from the oven and turn the temp down to 100°C.
Spoon the hot sugar slowly into the egg whites while beating, 1 tablespoon at a time.
Add vanilla extract.
Once you reach stiff peak stage (short pointy peaks that do not fall back on themselves) stop and divide the mixture into 4 smaller bowls.
Choose 4 gel food colours and start to colour your meringue. The colour will fade slightly with baking, so you may want to make it slightly brighter than you want them to turn out.
I drew round circles (about 4″ wide) on my baking paper, turned the paper upside down and pipped 3 circles of meringue in each colour. I kept the pink for the tops of the meringue and pipped these with a 1M Wilton piping tip to look like flowers.
Bake at 100°C for 1hour 30mins.
Allow to cool completely before starting the filling.
Coffee Cream Filling
250ml whipping cream
1tsp caster sugar
1tsp instant coffee (heaped)
Pour the cream into a bowl to whip.
Add caster sugar and coffee.
Start whipping, once it is thick enough that it doesn’t slide when you tip the bowl you are done but be careful not to over whip of you’ll end up with coffee butter!
Place a tip in a piping bag and full it with the coffee cream.
Pipe a circle of coffee cream onto your first meringue disk and then stack and fill the rest. There is a piping & stacking video on Instagram and Facebook.
Once you’ve stacked them, they will need to be kept in the fridge and eaten with 2 hours before the meringue begins to dissolve with the moisture from the cream.
Enjoy as a light summer dessert and think about me as it is the middle of winter in South Africa!