Meringue pastry basket recipe
The idea came from leftover shortcrust pastry, egg whites, and abundant chocolate cake batter…
Then I shaped it… I liked the idea of intertwining the pastry… I did it sometimes
An experiment… A touch of fruit was missing, so I added my pear jam…
I like to experiment, but I try to be careful to respect the raw materials that have a cost and cannot be wasted… I rarely start from scratch… I wait for some cream or batter leftovers to give them a new life
Otherwise, I study it carefully… Sometimes it goes well, other times a little less.
It’s hard to create a horrible dessert… The bases are always good… The combinations change
If the idea is good, there’s harmony in the flavors… Otherwise, you eat it and start studying again
The balance of flavors doesn’t always arrive on the first try… Often it takes multiple attempts!
In this, I believe I have created a good balance!
I believe! And I hope!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Fresh egg whites, shortcrust pastry, chocolate cake batter
- 1 batter
- 10.5 oz shortcrust pastry
- 2 egg whites
- 0.75 cup sugar
- 4 tbsps pear jam
Tools
These are tools that are normally in a kitchen, when something is missing, I buy it one piece at a time… Obviously after 40 years… I’m always missing something!
Once desserts were made with few tools, now it’s necessary to update… Indeed, excellent results and performance are achieved.
- Mixer
- 8 Molds
- Rolling Pin
Steps
Arm yourself with patience, as always…
Roll out the dough and cut the bases for the baskets.
Butter the molds and
Arrange the bases, some I made smooth…
Others I cut into strips of 0.2 inches and wove them together, covering the sides of the molds
I arranged the pear jam and put the molds in the fridge. Prepare the chocolate batter and when ready, place it in the baskets using a spoon or pastry bag
Whip the egg whites with a pinch of salt and halfway through whipping add the sugar. Distribute over the baskets.
Bake at 356/374 degrees Fahrenheit for about twenty minutes… If you want a sharper contrast
Basket ready woven
Inside of the basket.
How to store the baskets…
They can be stored out of the fridge for one or two days… In the fridge a few days more… Naturally, the flavor of the jam can be changed… I tried with strawberry and also with blackberry… Wonderful!
