Sweet Meringues

Today I made Meringues they where really tasty and tasted exactly like store bought ones, wish I could say the same for how ours looked. The ingredients are simple as there's only 3 ingredients. Here they are:

Ingredients:

4 egg whites

115g caster sugar

115g icing sugar

That's all the ingredients, here's the method:

Method:

Step 1

Separate the egg whites from the yolk.

Step 2

Whisk egg whites until they're light and fluffy and form peeks.

Step 3

Add caster sugar slowly whilst whisking.

Step 4 

Fold in icing sugar.

Step 5

Place dollops on  grease proof paper.

Step 6

Put in oven for an hour and a half at 100 Degrees

That's it, after that your're done. It's a easy and simple meringue I hope you'll like the taste of them. Here's how ours turned out they don't look good but the taste amazing:

A Lemon Cheese Cake

Me and my mum made a cheesecake today the recipe is my family's favourite. I'm going to tell you how how to make it now. Here's the ingredients:

Ingredients:

A pack of biscuits of your choice

Around 50g of butter

250g of cream cheese

Half a pint of double cream

Small can of condensed milk  

Lemon juice to taste

Now to tell you the method:

Number 1:

Crush biscuits 

Number 2:

Melt butter in  a pan and add the crushed biscuits

Number 3:

Cover the bottom of your dish and press down to make it firm

Number 4:

Put in fridge to chill

Number 5:

In a separate bowl beat cream cheese till soft

Number 6:

Slowly add the cream and condensed milk

Number 7:

Stir in lemon juice

Number 8:

Pour mixture on top of the biscuit base 

Number 9:

Place in fridge to set

That's how you make a lemon cheesecake hope you understood it and will be able to make it. It's a super easy recipe that's why my mum and Nan like it so much! You can add fruit to the top if you like, here's a picture of how ours turned out:

Here's a picture of my Nan's handwritten recipe:

Making a Chocolate Tart

Today I started making a chocolate tart it was fun and exciting, in the end it looked fantastic. I hope yours turns out like mine. Now i'm going to tell you the ingredients-

Ingredients:

350g ready prepared shortcrust pastry.

4 table spoons of marmalade.

200g milk chocolate broken into pieces.

2 large eggs beaten.

50g caster sugar.

150ml double cream. 

Coco powder for dusting.

Now that's done i'm going to teach you how to make it step by step-

Step 1:

Preheat the oven to 190 celseus. Then using a rolling pin, roll out the pastry on a lightly floured surface and use it to line the flan tin. Put it in the fridge for 15 minutes.

Step 2: 

Prick the base with a fork, line with baking paper and fill with a weight or scrunched up aluminuim foil. Place on a baking tray and bake on the top shelf of the oven for 15 minutes.

Step 3:

Remove the paper and weight from the case and return it to the oven  for a further 5 minutes until golden whilst the pastry is still warm, spread the base with the marmalade.

Step 4: 

Reduce the oven to 160 celeseus. Melt the chocolate in a heat proof bowl, over a saucepan of simmering water, whilst stirring. Allow to cool slightly.

Step 5:

Place the eggs and sugar into a mixing bowl and whisk until pale and fluffy, pour into the chocolate mixture and stir until combined.

Step 6: 

Stir in the cream and pour the mixture into the tart case. Bake for 25 to 30 minutes until the tart is set.

Step 7: 

Remove the tart from the oven, it will continue to set as it cools. Dust with coco powder if you wish.

That's how you make a chocolate tart, this a picture of my finished final product-

Sponge Cookies

Here is a recipe that I make a lot. It's a sponge cake but in the form of a cookie I to like make sponge cookies with chocolate inside of them. It's really tasty and its really easy to make, here's the recipe-    

Recipe:

• 1/2 cup (1 stick; 115g) unsalted butter (plus another 2 Tbsp for the pan)
• 2 large eggs, at room temperature
• 1/2 cup (100g) granulated sugar
• 2 teaspoons lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup (115g) sifted all-purpose flour* (spoon and leveled)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• optional: confectioners’ sugar for sprinkling on top
• Tools:
• Madeleine Pan
• Pastry Brush
• Instructions:
• 1. Melt the butter and set aside to slightly cool as you prepare the rest of the batter. You can melt it in the microwave or melt it/brown it on the stove top.
• 2. Using a handheld or stand mixer fitted with a whisk attachment (didn’t notice a difference using either one), beat the eggs and sugar together on high speed for at least 8 minutes. The mixture will be thick, pale, and form ribbons when you lift the beater(s). Beat in the lemon zest and vanilla extract until combined. (The remaining ingredients are mixed together by hand;  you no longer need the mixer.)
• 3. Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula or wooden spoon, gently fold into egg mixture. I suggest carefully folding in half of the flour mixture, then folding in the other half. (Instead of dumping it all in at once.) Make sure you’re handling this batter with care. It’s very delicate.
• 4. Stir 1/4 cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny.
• 5. Cover the batter and chill in the refrigerator for 30-60 minutes. Try not to chill any longer than this as the butter in the batter will begin to solidify.
• 6. During the last few minutes of chilling, preheat the oven to 350°F (177°C).
• 7. Melt the remaining 2 Tablespoons butter. Using a pastry brush, lightly brush the pan with melted butter. I find that greasing the pan is necessary even if you’re using a nonstick pan. We want to avoid any chance of sticking.
• 8. The batter will be quite airy and spongy after resting. This is good! Do not try to deflate it. Spoon 1 generous Tablespoon of batter into the centre of each scalloped well. No need to spread it to the edges. Just plop it in the centre. (Cover and refrigerate remaining batter if you do not have 2 Madeleine pans to bake the batter all at once.)
• 9. Bake for 10-12 minutes. The Madeleines are done when the tops spring back after lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm Madeleines to a wire rack to lightly cool.
• 10. Dust with confectioners’ sugar, if desired, before serving. Madeleines are best enjoyed right after baking, so I don’t have any make-ahead tips. They dry out very quickly; I find baked and covered Madeleines lose their texture even after 1 day! For this reason, I don’t recommend freezing them either. You’ll lose a lot of texture.
• (Side Note) you don't have to use a Madeleine pan, you can use any shaped pan I did not use a Madeleine pan and it's fine. If you want you can put chocolate chips inside them.

Here's the end result we had without using the Madeleine tray:

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