GOLD 2024
1. Preheat oven to 325 F (160 C) and adjust rack to centre position. Line a baking sheet with parchment.* 2. In bowl of a stand mixer or in a large, clean bowl using a hand mixer, whisk egg whites on medium speed until frothy. Increase speed to high and gradually add icing sugar, a heaping tablespoon at a time, until all sugar is used. Continue whisking until meringue is glossy and can hold a stiff peak. 3. Add cornstarch and vinegar and whisk for about 30 seconds. 4. Transfer meringue to a large piping bag fitted with a large open star tip (like Wilton 1M or similar). Pipe 12 circles, each about 2½-in (6.25 cm) diameter and 2-in (5 cm) high, on lined baking sheet, about 2-in (5 cm) apart. Using back of a spoon, gently make a hollow in centre of each to create a meringue nest. 5. Place baking sheet in oven and turn temperature down to 225 F (110 C). Bake for 1 hour and 15 minutes. Turn off oven and let meringues cool in oven overnight or for at least 8 hours. Remove from oven and store in an airtight container until ready to use. 6. In a medium bowl, use a wooden spoon to beat cream cheese until there are no lumps. 7. Using a double boiler, melt white chocolate until smooth. Add to cream cheese and whisk until fully combined and smooth. Set aside. 8. In a large bowl, whip cream and vanilla until soft peaks form. Gradually add cream cheese mixture and whip until fluffy and consistency of a mousse. Transfer mousse to a piping bag fitted with a large round tip (like Wilton 1A or similar). Pipe mousse into prepared meringue nests as desired. Alternatively, use a spoon to dollop mousse into nests.
Cranberry Mandarin Nests Serves 12
Pairs With Quails’ Gate Fortified Vintage Foch $36.99 BC VQA 638148 375 ml Gehringer Brothers Minus 9 Ehrenfelser Icewine $75.99 BC VQA 551739 375 ml
⅔ cup (160 ml) egg whites (from 5 to 6 eggs), room temperature* 1¼ cups (310 ml) icing sugar, plus more for garnish 1 tsp (5 ml) cornstarch 1 tsp (5 ml) white vinegar ½ cup (125 ml) cream cheese, room temperature 6 oz (170 g) white chocolate, finely chopped (about ¾ cup/180 ml) 1 cup (250 ml) whipping cream 1 tsp (5 ml) vanilla extract
1 cup (250 ml) canned mandarin segments ¾ cup (180 ml) chunky cranberry sauce
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