happy holidays!

before i started writing, i had a lot in mind to say!

but now i am nothing. nope. nothing.

I just want to say Happy Holidays to you! I managed to move before the holiday came (I mean, in between the holiday, of course) and here I am settling and I manage to make a cake – that was suppose to be for a party tonight, but my host got sick so we postponed.

But dare not to worry!

I am pretty sure this won’t be wasted. SO are you ready to gain back the pounds you lost?! You should be definitely!

(what? I am writing recipes again?)

maple_2 maple_3

Maple and Walnut Meringue Gateau 

serves 10- 12

4 egg whites

200g/7oz/1 cup brown sugar

150g/5oz/1 1/4 cups walnut pieces

600ml/1 pint/2 1/2 cups (thickened) double cream

150ml/1/4 pint/2/3 cup maple syrup and extra to serve

Preheat oven to 140’C/275’F/ Gas 1. Draw three 23cm/9in circle patterns on separate sheets. Use the other side of the sheets to face on top.

Whisk egg whites until stiff then add in one go the brown sugar. Whisk until stiff and glossy. Spread the meringue on the sheets, using the circle patterns as a guide. Bake for about one hour until crisp, swapping the side half-way through the baking. Leave to cool.

Set aside  45g of walnuts to serve in top. Whisk thickened cream and maple syrup until it form soft peaks. Fold in the chopped walnuts. Use about a third of the mixture to sandwich the meringues together on a flat freezer-proof  plate. Using a palette knife, spread the last part of the cream on top of the gateau. Top with walnuts and maple syrup then freeze overnight.

Thaw in the fridge one hour before serving. Keep refrigerated.


All images @ Mischelle Restauro, 2012 December


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