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The Powerscourt Blog

Avoca Meringue with Raspberries & Pistachios

Posted by Carmel Byrne on Jul 25, 2017 10:00:00 AM

Over the past 20 years we have tried all sorts of meringue recipes and ideas from Pavlovas and roulades, to nests and shells. The best thing about these is that you don’t need to worry about them being misshapen or large, this makes them all the better!

Avoca Raspberry and Pistachio meringues a

Avoca Meringues with Pistachios

Serves 8

Pre-heat the oven to 110°c / gas mark ½

360g caster sugar

6 large egg whites (room temperature)

40g pistachios, finely chopped

1tbsp rosewater

While we’ve gone for this flavour combination this time this recipe is made for experimentation – Why not try adding 40g chopped walnuts and 1tbsp coffee essence or 1tbsp raspberry purée or strawberry purée or a drop of red food colouring

  • Line a flat baking sheet with a piece of baking parchment.
  • Place the egg whites in a spotlessly clean metal or glass bowl, not plastic as it can absorb grease which could affect the volume of your egg whites as they are whisked.
  • Add in half the sugar and, using an electric mixer with a balloon whisk attachment, whisk until the mixture forms soft peaks and is visibly increased in volume. Continue whisking, adding the remaining sugar in three stages, allowing the mixture to absorb the sugar between each addition. This will take about 10-15 minutes, by which the meringues should have formed stiff peaks. Using a metal spoon gently fold in the pistachios and rosewater, or your flavour of choice.
  • Use 2 large serving or kitchen spoons to place 8 oval-shaped meringues on the baking sheet allowing plenty of room between each meringue as they will double in size.
  • Bake in the oven for about 90 minutes depending on their size. You will know they are cooked when they can be easily lifted off the paper.

From A Year at Avoca (Cookbook 3)

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Topics: Baking

Avoca Scones

Posted by Carmel Byrne on Jul 4, 2017 11:18:26 AM

Scones can be prepared to breadcrumb stage and then left overnight for the milk to be added in the morning, once the milk is added to the mixture the raising agent starts to work. Scones come in so many variations, this mixture can be adapted to make savoury scones such as sundried tomato, or add mixed berriers for an alternative fruit scone.

 

Avoca Scone

 

Ingredients:

450g self-raising flour

A pinch of baking powder

A generous pinch of salt

50g caster sugar

110g unsalted butter, diced

1 egg, lightly beaten

50ml double cream

200ml milk (a little more may be needed)

1 egg beaten with 1 tbsp water, to glaze

(Makes 12-18)

Add 110g of raisins and sultanas to make fruit scones

 

Instructions:

Sift the flour, baking powder and salt into a bowl and stir in the sugar.

Using your fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs.

Add the egg, cream, and enough milk to moisten. Mix well until it has a soft, doughy texture – but not too moist.

Gather the dough into a ball and turn it out on to a floured surface, then roll lightly with a rolling pin to 2.5cm/1 inch thick. Cut out with a round cutter, transfer to a greased baking sheet and brush the tops with the egg glaze. Bake in an oven preheated to 180°c/350°F/gas mark 4 for 15-20 minutes.

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Topics: Cooking, Baking