First I tried my first biscotti, Almond Biscotti, from Fine Cooking. The duration in the recipe was too long for the first bake even though I checked earlier than they had indicated.
Then I made tuna turnovers from Mennonite Girls Can Cook. I added some curry powder to the melts and enjoyed the flavour difference. I need to use something to seal the dough together when I make them next time.
And to use up the egg whites I tried a Czech recipe: Steamed Meringue Pudding or snĕhový pudink. This was a success! I forgot to take pictures.
Here's the recipe:
Ingredients:
- 4 large room-temperature egg whites
- 6 tablespoons sugar
- 1 teaspoon zest (orange, lemon or lime)
- 1/2 cup finely ground nuts (almonds, pecans, hazelnuts, walnuts)
- 1/8 cup cornstarch (original recipe called for 1/4 cup instant flour)
Preparation:
- Use a
lidded pot large enough to accommodate your mold(s). Pour in enough
water so it will come 1/3 up the side of the mold(s) and bring to a
boil. In a grease-free bowl or stand mixer, beat egg whites until stiff.
Slowly add sugar, while continuing to beat. Beat in the zest.
- In a separate bowl, combine the ground nuts and instant flour.
Slowly fold them by hand into the egg-white mixture until fully
incorporated.
- Fill mold(s) no more than two-thirds full. Cover the mold(s) with the lid(s) or with aluminum foil. Place in pot with gently boiling water and cover. Steam, making sure pot does not cook dry, 35 minutes. Wait a few minutes and unmold onto a platter or individual serving plates. Drizzle sauce of choice over the puddings and serve hot.
