Once
again you have options – you can cheat and buy tubs of ready-made
meringue kisses. The quality of the ready-made varies, some are
better than others, some are powdery and overly sweet, some not so
but disintegrate as soon as you look at them – a slight
exaggeration may be!
If
you want to have a go and make your own here's my basic meringue
recipe :
4 fl
oz egg whites – from large eggs
225g/8oz
caster sugar
As is always my mantra, get yourself sorted before you start
whisking.
Your oven should be pre-heated 90fan/110c/Gas ¼ – very
cool/very slow.
Cut your parchment to size for two baking sheets measuring 30x30
cms.
You'll need a large, squeaky clean mixing bowl, a plain nozzle and
a piping bag. If you want to be sure you've got a squeaky clean bowl
then wipe it with a drop of lemon juice and let is dry before use.
Whisk your eggs whites until they are stiff – the old fashioned
way of testing whether they are stiff enough is to tip the bowl
upside down over your head – if the mixture doesn't move it's
ready! Add half the caster sugar and whisk again until stiff. Fold
in the remaining sugar. Your mixture is now ready for the piping
bag.
The great thing about disposable piping bags is that you can cut
them to size. The end of the bag is snipped to fit your nozzle.
Fold the bag over your hand – it enables you to have a steady hold
on your bag. Spoon the mixture into the bag until two thirds full
and gently ease the mixture towards the nozzle expelling any air.
Twist the top of the bag and hold and then use your other hand to
steady the nozzle end.
Place a tiny blob of mixture in each corner of your baking trays
and “glue” your parchment to the tray.
Holding the nozzle approximately 4cms above the tray squeeze the
bag gently and then tilt the bag away in an upward direction so that
you create a little kiss curl – hence “kisses”!
Bake for 45 minutes.
Peel the kisses gently from the parchment.
This recipe will give you approximately 40 kisses. You can store
them in strong ziploc type bags or in tins lined with parchment with
well fitting lids. Store in a cool, dry place – NOT in the fridge
and they'll keep for 2 weeks – if they last that long!
If
you're stuck for something to do whilst at home and you're planning
your own “Susan”
it's your made ahead “store cupboard” element.
Finally, another make ahead store cupboard element, this time for
the freezer.
Vanilla
ice cream
Prep
– 5 minutes
Total
time – 5 minutes
plus
freezing at least 6-8 hours
or
until firm
Gives
you 1.6 litres of ice cream is equal
to
18 scoops
1 x
397g tin sweetened condensed milk
1 x
600ml double cream
2tsp
vanilla bean paste
- Put the condensed milk, cream and vanilla into a large mixing bowl and beat with an electric hand whisk until the mixture is quite thick and stiff, like pipeable whipped cream.**
- Spoon the mixture into a lidded freezer-proof container and free for at least 6-8 hours or until firm.
** My
variation – take a box of your Sticky Toffee Sauce or use a jar of
shop bought salted caramel sauce (260g) and fold into the mixture to
give a marbled effect.
I've
made this ice cream so many times I've lost count – my tip is take
it out of the freezer and let it soften a little before you serve it
with your Susan.
You
can make or buy elements – the world is your ice cream wafer. If
you choose the make it yourself route the benefits are that, for
example, the meringue kisses and the ice cream can be made well
ahead, stored or frozen. All that remains is for you to arrange and
serve your Susan with
minimum effort and maximum wow factor.
It
goes without saying that these are just a few of my ideas for a Susan
– designed to inspire you to create your own!
Next up … a stand-alone, never fail idea
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