برتقال مملوء برائحة بافلوفاس
تتكوّن كعكة المرينغ المقرمشة واللبن الرائب البرتقالي المنعش والكريمة المخفوقة الغنية في واحدة من الحلوى المثيرة. جعلت مارثا هذه الوصفة على الحلقة 612 من مارثا بيك.
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تتكوّن كعكة المرينغ المقرمشة واللبن الرائب البرتقالي المنعش والكريمة المخفوقة الغنية في واحدة من الحلوى المثيرة. جعلت مارثا هذه الوصفة على الحلقة 612 من مارثا بيك.
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Melvin
27.04.2023 @ 17:12
This recipe for crispy meringue cake with refreshing orange buttermilk and rich whipped cream is one of the most exciting desserts. Martha made this recipe on episode 612 of Martha Bakes. It makes 12 servings and requires the following ingredients:
For the meringue:
– 4 large egg whites, at room temperature
– 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 buttermilk:
– 12 large egg yolks
– 1 1/2 cups sugar
– Zest of 1 orange
– 1/2 cup plus 2 tablespoons fresh orange juice
– 5 tablespoons fresh lemon juice
– 1/4 teaspoon coarse salt
– 1 1/4 cups plus 1 tablespoon unsalted butter, cut into pieces
For the topping:
– 1/2 cup heavy cream
– Orange slices, for garnish (optional)
To make the meringue, preheat the oven to 300 degrees. Use a 3-inch round cutter to trace 6 circles on each sheet of parchment paper. Transfer each sheet of parchment paper, traced side down, to a baking sheet.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and salt together until stiff peaks form. With the mixer running, add the sugar in 3 additions, beating until the meringue is stiff and glossy. Sprinkle in the cornstarch, vinegar, and vanilla extract. Gently fold to combine.
Fill a pastry bag fitted with a large round tip, about 5/8 inch in diameter, with the meringue. Pipe a cake of meringue in the center of each circle. Use the back of a spoon to create 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 soft and dry to the touch but not colored, 30 to 35 minutes. Turn off the oven and let the meringues cool in the oven for 20 minutes. Transfer to a wire rack to cool completely.
To make the orange buttermilk, whisk together the egg yolks, sugar, orange zest, orange juice, lemon juice, salt, and butter in a small saucepan. Cook over