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Methy Leaves Fritter

Methy Leaves Fritter

Vendaya Keerai Vadai Ingredients: Kadala paruppu/ split channa dhal – ½ cup Methy leaves – 1 cup (cleaned, loosely packed) Small onion/shallot – ¼ cup (finely chopped) Garlic – 3 cloves (finely minced) Dry red chili – 3 nos Fennel seeds – 1 tsp Salt […]

Garlic Knots

Garlic Knots

Ingredients: All purpose flour – 2 ½ cups Instant dry yeast – 1 pkt / 2 ½ tsp Warm water – 1 cup Sugar – 1 tblsp Salt – 1 tsp Cold pressed olive oil – 2 tblsp (extra virgin) For butter topping: Unsalted butter […]

Chana Masala

Chana Masala

Ingredients: White Chana – 2 cups (boiled) Onion – 2 (large) Tomato – 2 (medium) Turmeric powder – ½ tsp Plain red chili powder – 1 tsp Sambar powder – 1 tblsp (or) Coriander powder – 1 tblsp Roasted Cumin powder – ½ tsp Fennel […]

Homemade Ulundhu Appalam

Homemade Ulundhu Appalam

//Lentil Pappad// Ingredients: Urad flour – ¼ cup (sieved) Baking soda – ¼ cup Salt – 2 pinches Asafetida – ¼ tsp Cumin powder – ¼ tsp Water – 2 tblsp Gingelly oil – 1 tsp All purpose flour/ wheat flour – ¼ cup (to […]

Soya Chunk Butter Masala

Soya Chunk Butter Masala

Ingredients: Boiled mini soya chunks – 1 cup Diced onion – 2 (large no) Diced tomato – 2 (large no) Cashews – 12-15 nos Ginger – garlic paste – 1 tblsp Turmeric powder – ½ tsp Plain red chili powder – 1 tsp Cumin powder […]

Vanilla Cream Cheese Frosting

Vanilla Cream Cheese Frosting

Ingredients: confectionery sugar – 1cup Cream cheese – ½ cup (room temperature) Unsalted butter – ½ cup (room temperature) Vanilla essence – 1 tsp Procedure: In a wide mixing bowl, add the room temperature cream cheese, unsalted butter, pure vanilla extract along with confectionery sugar […]

Chocolate Mousse Cake

Chocolate Mousse Cake

Ingredients: For Chocolate sponge cake For chocolate Mousse: Dark chocolate – ¾ cup Gelatin powder (unflavored) – 2 tsp Water – 2 tblsp (room temperature) Heavy whipping cream/ fresh cream – 1 ½ cup For chocolate Glaze: Dark cocoa powder – ½ cup Water – […]

Raspberry Cream Cheese Frosting

Raspberry Cream Cheese Frosting

Ingredients: Raspberry – 1 cup (fresh/frozen) Granulated sugar – ½ cup Cream cheese – ½ cup (room temperature) Fresh cream – ½ cup Vanilla essence – 1 tsp Granulated/ confectionery sugar – ¼ cup Procedure: In a sauce pan, add the raspberry along with ½ […]

Chocolate Sponge Cupcake

Chocolate Sponge Cupcake

Ingredients: Cake flour – ¾ cup Dark cocoa powder – ¼ cup Granulated sugar – ½ cup Salt – a pinch Eggs – 3 nos (room temperature) Canola oil – 2.5 tblsp Milk – 2.5 tblsp (room temperature) Vanilla essence – 1 tsp Procedure: Preheat […]

Christmas Fruit Cake(No alcohol)

Christmas Fruit Cake(No alcohol)

Ingredients: Raisins – ½ cup Dried Blueberry – ½ cup Dried cranberries – ½ cup Black currents – ½ cup Tutty fruity – 1 cup Orange juice – ¾ cup Orange zest – 2 tblsp Baking powder – 1 tsp Salt – ½ tsp Dark […]


My Diary

Meringue Kisses

Meringue Kisses

Ingredients:

  • Egg whites – from 4 eggs (about 1 cup)
  • Granulated sugar – double the amount of egg whites (2 cup approx.)
  • Salt – a pinch
  • Vanilla essence – 1 tsp
  • Food gel color – as req

Procedure:

How to separate egg whites from whole egg?

              In a bowl crack one room temperature egg at a time and use your fingers as your filter and let the egg whites drip through your fingers and take off the yolk alone from it and place it on another bowl. Repeat the same process for the rest of the required eggs.

  • Pre heat your oven to 225 degree F and make ready some parchment lined baking trays.
  • Clean your electric beater/ mixer and bowls thoroughly without any grease, even you can use a drop of lemon juice to wipe off any grease in it.
  • Now add the egg whites with a healthy pinch of salt and starts beating on medium-high speed for about 5 mins.
  • Within 5-6 mins you can see the foamy consistency, now you can add the granulated sugar (one tblsp at a time) and allow it to incorporate well.
  • Within 8-10 mins you can see the meringue becomes glossier and stiff, by the time add the vanilla essence/ almond essence.

  • When you tip the meringue bowl upside down without anything coming out and that is the perfect consistency.

  • Divide the meringue equally and add the desired color into each bowl and fold the color gently.
  • Fill the meringue batter into the piping bag with desired nozzle tip (round/ star/ flower)
  • Pipe the meringues gently on the parchment lined baking tray 1 inch apart.

  • Bake it for about 35-40 mins. Once you able to take off your meringues with much ease, then your cookies are ready. Else, pop them into the oven for few more mins.

  • Cool completely and keep it in air tight container for about 2 weeks over the counter.

 NOTE/TIP:

  • For multi-color meringues, draw the desire color line inside the piping bag using a painting brush and repeat the same process for the remaining color 2 inch apart, fill the batter gently and start piping.