Soft, pillowy egg white…
Hi everyone!!How was your weekend?? Mine was super-busy, and I didn’t get as much uni work done as I’d hope, but it was fun anyway =) Finally got to have dim sum with my family on Sunday – I’ve been craving dim sum for so long! Managed to get freshly-baked egg tarts which was just heaven! haha.
Anyway, here’s something to sweeten up our Monday!
After making some green tea creme patissiere for GC’s birthday cake (stay tuned for my post about it!), I had 4 egg whites left over and I had noooooo idea what to do with them. I usually make almond biscotti with it, but I only just made it a couple of weeks ago and we have so many snacks at home, we don’t have enough mouths (or stomach space, or even spare calories!) to eat them all.
Then I thought maybe I could make macarons? But I had no almond meal at hand, and I wanted to make something quick and easy (and macarons are definitely NOT easy for me! hehe).
In the end I decided on a floating island. I once saw this youtube clip of Tony Wong, who is this awesome dessert chef in HK and he made one with green tea sauce. I wanted something a bit more tart and fruity to accompany the sweet meringue so I used up the last of my strawberry sauce which I had in the freezer.
It looked super-boring so I just made some toffee, and since it STILL looked plain, I added some silver caches =P haha.
The meringue was still pretty sweet, but it was a nice balance when paired with the strawberry sauce =)
Here’s what I did =)
(adapted from Tony Wong)
4 egg whites
1 tsp salt
1. Beat egg whites until foamy
2. Gradually add salt and sugar and beat until stiff peaks
3. Soak a cake mould/cookie cutter in water and place it on a tray lined with baking paper (I used a small flower-shaped mould)
4. Spoon the egg white mix into the mould, and using a palette knife, push gently to the edges ensuring there are no large empty pockets
5. Bring a pot of water to the boil, then turn down the heat to a gentle simmer
6. Carefully lift the mould. The egg white should slide out as you lift the mould.
7. Gently slide the moulded egg white into the water and simmer for 1-2min (or 3-4min if you have a thicker and larger mould like Tony did)
8. Using a slotted spoon, gently flip the egg white onto its other side and simmer for a further 1-2min (or 3-4min).
9. The egg white is cooked when it feels sponge-y and bouncy when pressed gently.
10. Remove from water and place it on the previous baking tray.
Here is the link to the video I watched (http://www.youtube.com/watch?v=_K0z7qJHxK8&feature=related)
250g Frozen strawberries (thawed) or fresh strawberries
Sugar, to taste
1. Puree strawberries until smooth
2. Sieve into a clean saucepan (I did this so that it would be smoother, but you’re welcome to omit this step)
3. Heat the puree over low heat and add sugar, depending on how sweet your strawberries were and how sweet you want the finished product to me.
4. Continue heating the puree until your desired consistency (you can also add a bit of cornstarch if you want it thicker).
1. Spoon some strawberry sauce into a dish
2. Gently lower the floating island in the centre of the dish
3. Decorate with your desired garnishes (I was baking some cookies at the same time so I just melted sugar using the oven..hehe).
Floating island is a very interesting dessert to eat – you have the sweetness of the meringue, plus the slight tartness of the strawberry sauce plus the crunch from the sugar garnish I used. It feels pretty healthy too since it’s so light! haha. Quite an enjoyable dessert to have =)
I’ll be submitting this to the #23 Aspiring Baker’s: Plated Desserts, hosted by Swee San of the Sweet Spot.
Thanks for reading! ^^ Have a great week, everyone!