Gluten Free

Russian Meringue Cookies

a mound of meringue cookies with easter chick

Chocolate Orange and White Chocolate and Pine Nut Meringue Cookies

 

Something a little different for Easter. These meringue cookies are wonderfully easy to prepare and a great way to use up leftover egg whites from your Easter Lemon Tart. They make delicious gifts and a very sweet ending to an Easter Feast. The texture of these meringue treats is very seductive – wisps of meringue dissolve as you bite into soft chocolate and crunchy nuts. Below I share two of my favourite versions: White Chocolate and Pine Nut , and Chocolate Orange and Pecan Nut.  The white chocolate in the first recipe takes on a tantalizingly caramel flavour, reminiscent of Dulce Du Leche, and the chocolate orange zings with flavour. The most exciting thing for any imaginative cook is that these meringues lend themselves to experimentation – different chocolates and nuts, dried fruits such as cranberries and candied peel. Or experiment with the original Ukrainian/Russian noodle version (see below).

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Part 5: Christmas Gifts from Stirring Stuff: Chicken Liver Parfait with a Sauternes Jelly

Chicken liver parfaitwith Sauterne jelly in Kilner Jars

Chicken Liver Parfait with Sauterne Jelly and Bay leaves. Gifted in Kilner Jars.

 

Easy to make and delicious to gift. This light and buttery Parfait goes particularly well with Stirring Stuff’s Spiced Vanilla Apricots. It will freeze well without the Sauterne jelly  which can be added when the parfait is defrosted before serving. Serve  as a first course with fresh brioche or melba toast .  You can also serve it as a canapé or fireside nibble, in which case make the Sauternes jelly in a flat dish by itself rather than on top of the Parfait. This way you can finely chop the jelly to add to the top of your canapé.   Continue reading

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