This recipe for crispy protein cookies with rich orange custard and creamy topping is simply delightful! Martha made it in episode 612 of Martha Bakes. To make 12 servings, you will need the following ingredients:
For the protein cookies: – 4 large egg whites, at room temperature – a pinch of salt – 1 cup plus 2 tablespoons superfine sugar – 1 teaspoon cornstarch – 2 teaspoons white wine vinegar – 1 teaspoon pure vanilla extract
For the orange custard: – 12 large egg yolks – 1 1/2 cups sugar – zest of 2 oranges – 1/2 cup plus 2 tablespoons freshly squeezed orange juice – 5 tablespoons freshly squeezed lemon juice – 1/4 teaspoon coarse salt – 1 1/4 cups plus 1 tablespoon unsalted butter, sliced
For the topping: – 1/2 cup heavy cream – orange zest, for garnish (optional)
Heres how to make it: 1. Preheat the oven to 300 degrees. Trace 6 circles on each of 2 parchment paper sheets using a 3-inch bowl. Transfer each parchment paper onto a baking sheet with the tracing facing down. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt until glossy peaks form. With the mixer running, gradually add in 3/4 cup of the sugar and beat until the meringue is stiff and glossy. Sprinkle in the cornstarch, vinegar, and vanilla and fold gently to combine. 3. Fill a pastry bag fitted with a large round tip, about 5/8 inch in diameter, with the meringue. Pipe a mound of meringue in the center of each circle. Use the back of a spoon to form a well in the center of each mound. Transfer the baking sheets to the oven and immediately reduce the temperature to 250 degrees. Bake until the meringues are firm and dry to the touch but not browned, 30 to 35 minutes. Turn off the oven and let the meringues cool in the oven for 20 minutes. Remove from the oven and let cool completely on wire racks. 4. Make the custard: In a heavy-bottomed saucepan, combine the egg yolks, sugar, orange zest, orange juice, lemon juice, salt, and butter; whisk to
27.04.2023 @ 17:19
This recipe for crispy protein cookies with rich orange custard and creamy topping is simply delightful! Martha made it in episode 612 of Martha Bakes. To make 12 servings, you will need the following ingredients:
For the protein cookies:
– 4 large egg whites, at room temperature
– a pinch of salt
– 1 cup plus 2 tablespoons superfine sugar
– 1 teaspoon cornstarch
– 2 teaspoons white wine vinegar
– 1 teaspoon pure vanilla extract
For the orange custard:
– 12 large egg yolks
– 1 1/2 cups sugar
– zest of 2 oranges
– 1/2 cup plus 2 tablespoons freshly squeezed orange juice
– 5 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon coarse salt
– 1 1/4 cups plus 1 tablespoon unsalted butter, sliced
For the topping:
– 1/2 cup heavy cream
– orange zest, for garnish (optional)
Heres how to make it:
1. Preheat the oven to 300 degrees. Trace 6 circles on each of 2 parchment paper sheets using a 3-inch bowl. Transfer each parchment paper onto a baking sheet with the tracing facing down.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt until glossy peaks form. With the mixer running, gradually add in 3/4 cup of the sugar and beat until the meringue is stiff and glossy. Sprinkle in the cornstarch, vinegar, and vanilla and fold gently to combine.
3. Fill a pastry bag fitted with a large round tip, about 5/8 inch in diameter, with the meringue. Pipe a mound of meringue in the center of each circle. Use the back of a spoon to form a well in the center of each mound. Transfer the baking sheets to the oven and immediately reduce the temperature to 250 degrees. Bake until the meringues are firm and dry to the touch but not browned, 30 to 35 minutes. Turn off the oven and let the meringues cool in the oven for 20 minutes. Remove from the oven and let cool completely on wire racks.
4. Make the custard: In a heavy-bottomed saucepan, combine the egg yolks, sugar, orange zest, orange juice, lemon juice, salt, and butter; whisk to