Sardinian Almond Meringues (Bianchini, Meringhe Sarde)

January is a depressing month for me, mainly because of the ‘self-imposed’ new year’s resolutions (losing weight is ‘obviously’ one of them!).
However I could not refrain myself from starting making sweets again, sorry! I have obviously promised myself to eat only one.. yes, only one.. of these nice, sweet, super-light meringues.
This is a Sardinian recipe, given to me by my mother in law.

Ingredients

• Egg whites, 150g (3-4 days old)
• White sugar, 300g
• Toasted almond flakes, 100g
• Lemon juice, 2 tbsp
• Zest of a lemon
• A pinch of salt

Method

Preheat the oven to 100° and set non-stick paper on 2 large baking sheets.
In a very clean mixing bowl, beat the egg whites with the lemon juice and a pinch of salt to soft peaks and gradually add the sugar until stiff.
Fold in the chopped almond flakes and the lemon zest, working with upward movements. The mixture is now ready to be piped onto the baking sheets.
Cook on a low shelf for 1 hour and and 20/30 minutes at 100°.
Leave to cool on the trays or a cooling rack.

Meringhe alle Mandorle (Bianchini)

Ingredienti

• Albumi, 150g (meglio se di 3-4 giorni)
• Zucchero, 300g
• Mandore tostate in scaglie, 100g
• Succo di limone, 2 cucchiai
• Scorza grattugiata di un limone
• Un pizzico di sale

Procedimento

Riscaldare il forno a 100° e preparare due placche su cui avrete steso della carta da forno. Versare gli albumi, il succo di limone ed un pizzico di sale in una ciotola molto pulita, che non abbia nessun residuo di grasso.
Con uno sbattitore montare gli albumi a neve, aggiungendo lo zucchero gradualmente. Quando il composto e’ ben fermo e compatto aggiungere le mandorle tostate e tagliuzzate e la scorza di limone grattugiata.
Con una sacca da pasticciere formare le meringhe sulle placche da forno e cuocere a 100° per un’ora e 20/30 minuti circa. Lasciare reffreddare.

Mamma...

Happy New Year everyone!
I have been away for a while but I will be back soon with more recipes..
I spent the Christmas holidays in Italy with my family and friends, bringing back love and good memories. Here is one.. my mum with a huge bowl of hand made fettucine... I love you mum.

Orange Buns filled with Fresh Cream (Adriano Contisio recipe) - Maritozzi all’Arancia con Panna Montata di Adriano Contisio

I got this recipe from one of my favourite Italian food bloggers Adriano Contisio (http://profumodilievito.blogspot.com/). This is a recipe created by Adriano and I have to say that these buns are so soft and delicious that they make you forget the amount of time spent to make them (yes, this is not a quick recipe!). Forget calorie counting too and let them melt in your mouth. Truly delicious!

Ingredients

• Strong Canadian Flour, 450g
• Rice Flour, 50g
• Water, 200g
• White granulated sugar, 90g
• Honey, 1 tbsp + 1 tsp
• 1 whole egg and 1 egg yolk
• Fresh yeast, 8g
• Salt, 8g
• Butter, 60g
• Maize oil (or peanut or rice oil), 40g
• Zest of an orange
• Egg white and sugar syrup for brushing
• Fresh Cream to decorate

Method

Heat the water mixed with the orange zest, but do not boil. This step is required for the orange zest to release its flavour. Let cool down for a little bit, until the water is lukewarm. Dissolve the yeast in the lukewarm water together with a teaspoon of honey. Add 200g of flour, mix well, and leave to rest in a warm place for an hour.

Put the mixture in a bowl, add some of the remaining white flour, the rice flour, part of the sugar and start kneading. Incorporate the whole egg with the rest of the flour and the sugar and continue kneading. Add the egg yolk, 1 tbsp of honey and the salt and keep on kneading the dough. Finally add the softened butter and while kneading incorporate the oil. Work the dough until soft and elastic - for at least 15-20 minutes. Cover the bowl with cling film or with a towel and leave to raise for about two hours.

Remove the dough from the bowl, place on a lightly floured surface and punch to remove the air pockets. Now fold like an envelope, bringing the four sides over the center of the dough. Cover again and leave to rest for half an hour.

Turn the dough out onto the work surface and cut into little balls, weighting approx. 80 grams each. Work each dough ball into a round shape, place onto the work surface, cover with a towel and leave to rest for about 15 minutes. After 15 minutes turn the dough balls upside down, and re-shape them into a round shape. Cover with a towel and leave to raise for an hour. After an hour the dough balls should be light and fluffy.

Brush with egg white and transfer to a pre-heated oven to 180° for about 12 minutes, or until golden. When cooked, remove from the oven and brush again with sugar syrup. To make the sugar syrup mix 100g of water with 135g sugar, bring to the boil and remove from the heat once the syrup has thickened. When you brush the buns the sugar syrup temperature should be approximately 30°.

Once cold, perform a cut in the middle of the buns and fill with fresh cream. At this point bring one bun to your mouth and you will be in heaven!

Maritozzi all’Arancia di Adriano Contisio

Ho chiesto ad Adriano se potevo linkare la sua meravigliosa ricetta (con foto e spiegazioni dettagliate) ed eccola qua: http://profumodilievito.blogspot.com/2009/03/maritozzi-allarancia.html.