I love baking, but I don’t often try new recipes in case they go wrong and I end up wasting the ingredients, so i stick to tried and tested recipes.
One thing I have hardly ever made is meringue and earlier this month I was lucky enough to be sent some naturally flavoured icing sugars from the lovely people over at Sugar and Crumbs. Now I didn’t know you could get flavoured icing sugar, I thought it just came in sugar flavour and you used flavouring to add, well, flavour. I was sent 3 different flavours, Mochalicous, Cherry Bakewell and Coconut and Lime.
First up I love the packaging, rather than coming in a bag like the normal icing sugar I use, these come in pouches which, not only are they resealable so you dont lose any flavour, but they’re Pink! You can never have enough pink things in the kitchen as far as I’m concerned. I was intrigued as to how I would make meringue with icing sugar and would the flavour come across, so I decided that I would taste a little of each flavour. Even on the tiny bit I tasted, you could taste it, it wasn’t bland and a faint taste. No it tasted of exactly what it said it did.
Now I’m going to admit, my first attempt at using these was a disaster. Nothing to do with the icing sugars at all, purely me. Because the flavour is strong, you can get away with using half caster sugar and half icing sugar and it will still taste of what ever flavour you’ve used. I used this recipe which calls for all icing sugar, but as I was unconfident of my meringue making abilities I didn’t want to waste my yummy tasting icing sugar, so I used half and half, which mightve been a mistake. Maybe I should stick to the recipe next time!
100g eggwhite, at room temperature
160g icing sugar, sifted
1.Preheat the oven to 90C
2.Place the egg white in the bowl of an electric mixer fitted with a whisk attachment. Add 1 heaped tablespoon of the icing sugar.
3.Whisk the whites until the mixture holds “soft peaks”. You should still be able to make out bubbles in the mixture.
4.Add the remaining icing sugar. Continue whisking at high speed until the meringue is shiny and holds “firm peaks”, also called a “bird’s beak”.
Anyway, I wasn’t quite patient enough, and didn’t whisk my egg whites enough before putting the sugars in. As a result the micture looked right, it just wasn’t thickening up enough to make Mocha meringue kisses like I wanted. I didn’t want to throw the mixture because it was my last 2 eggs and I hate wasting things. So I decided to pour it into a silicone baking tray and bake it like normal meringue. And you know what, it worked. It came out looking and tasting like meringue.
The brief I was given by Sugar and crumbs was “celebrate Valentines with meringue” Now the only special man in my life is 3, a roulade or pavlova wouldn’t be appreciated. So I broke the meringue into pieces, put it in some bowls, added some squirty cream, strawberries and chocolate sauce. Perfect for the 3 year old in your life. Oscar felt very grown up with his posh pudding as he called it.
The mochalicious meringue tasted gorgeous, you could definitely taste the flavour even though I used half caster sugar and half icing sugar. The meringue would also go amazingly with some whipped cream flavoured with coffee or chocolate or you could even make it more “adult” by using tia maria or baileys in the cream. If it wasn’t just me here to eat it I would so be doing that! Or maybe some kind of pavlova with strawberries, nutella, cream and hazelnuts……
Later this week I’ll show you what I’ve made with the Coconut and Lime and Cherry Bakewell flavours, and they were alot more successful.
I was sent these icing sugars for the purposes of these reviews, but all thoughts and feelings are my own