Specialty Food Magazine

JUL-AUG 2012

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 135 of 207

Delicae Gourmet SLOW COOKER DINNERS & SOUPS 26 All Natural Varieties Delicious Year-Round Meals These treats can be baked, for 15 minutes at 250 F and left to dry for 6 to 8 hours, or at a very low temperature for 2 hours. Pollyannas Yield: Makes about 12 double cookies Preparation time: 50 minutes, plus minimum 2 hours unattended time (see alternative baking method in step 3) Shelf life: 3 days These are some truly sinfully rich bites. I tasted them at the Polly Tea Rooms in Marlborough, Wiltshire, England, where manager Sue Tucker graciously shared this recipe. For meringues: ³⁄8 cup egg whites, at room temperature ¾ cup sugar For buttercream: ¼ cup egg whites, at room temperature ½ cup sugar 8 ounces unsalted butter, softened ½ cup praline paste, stirred until smooth Summer Fancy Food Show Booth 4707 1. Heat the oven to 250 F. (See alternative baking method in step 3.) Line two baking sheets with parchment paper. 2. Prepare the meringues: In a large bowl with a handheld electric mixer on medium speed, beat the ³⁄8 cup egg whites until they are opaque and hold soft peaks, 2 to 3 minutes. Adjust the speed to high. Slowly add half of the ¾ cup sugar over 2 minutes. Once the whites are very stiff, slowly fold in the remaining sugar with a flexible spatula. 3. Spoon round dollops of meringue, about 1¼ inches in diameter, on the baking sheets. Transfer to the oven and bake for 15 minutes. Turn off the heat and let them dry for 6 to 8 hours, keeping the oven closed. Once the meringues are completely dry, they will easily come away from the parchment. Alternative baking method: Heat oven to the lowest setting and bake meringues until dry and easily lifted from the parchment, about 2 hours, taking care that they don't color. 4. While the meringues are baking, prepare the buttercream: In a metal bowl over, but not touching, a pot of gently boiling water, add the ¼ cup of egg whites. Using a wire whisk, gradually add ½ cup of sugar and beat until the mixture is slightly thickened and registers 105 F on an instant-read thermometer. 5. Immediately remove the bowl from the heat, and with a handheld electric mixer on medium speed beat contents, gradually adding the butter. Beat until the mixture is at room temperature, completely smooth and thickened to the consistency of a stiff filling, about 10 to 15 minutes. Beat in all but a tablespoon of the praline paste, cover and refrigerate until needed. 6. With a small spatula, spread about ½ teaspoon of the remaining praline paste over the flat side of half of the meringues. Gently press another meringue on top to make a sandwich. Spread buttercream over each sandwich and gently roll in crushed nuts. Add a little shaved chocolate on top, if desired. Place the meringues on parchment paper and refriger- ate to set. Once the buttercream has hardened, transfer each Pollyanna to a foil or paper muffin liner and refrigerate until serving. NUTRITIONAL DATA (per cookie): Calories: 290; Cholesterol: 40 mg; Sodium: 25 mg; Fat: 20 g; Dietary Fiber: <1 g www.gourmetint.com Summer Fancy Food Show Booth 2705 JULY/AUGUST 2012 113 N A S F T Washington, DC Booth 2705 1.800.875.5557 For topping: ¼ to ½ cup toasted crushed hazelnuts ch ocolate shavings, for garnish (optional) sales@delicaegourmet.com www.DelicaeGourmet.com 800-942-2502 Budget-Friendly Serves 8 - 11 No Added Salt Healthy & Flavorful 5 Minute Prep Time 19 Gluten-Free Flavors NATURAL SUPER FRUIT JELLY HEARTS 20% Fruit Juice, 6% Fruit Pieces — Gluten Free Treat yourself to the latest sensation from Germany

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