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M-J’s Cupcakes Filled with Swiss Meringue

Create hollow areas within cupcakes with a demitasse spoon or a paring knife. The resultant cake bits can be saved in a bowl and eaten later. Your cupcakes will be filled with a light, fluffy icing that is essentially a very sweet meringue that is stabilised by being heated while whipped. Here is my recipe:

SWISS MERINGUE ICING

In the top of a double-boiler over a simmering inch or two of water, whip five egg whites with a cup of white granulated sugar, a cup of confectioners’ sugar, a dash of salt and 1/4 cup of water, using an electric mixer at high speed. Continue beating the mixture until it forms stiff peaks. Remove from heat and allow to cool; whip a teaspoon of vanilla into the meringue. Use your Swiss meringue before it hardens, but most of the time, it stays spreadable for many hours. This is my method, but there are numerous other recipes on the internet for Swiss meringue. In my kitchen, I cook this meringue icing in the stainless steel bowl of my Kitchenaid mixer set atop a mid-sized stockpot with a couple inches of simmering water in it, using an electric hand-mixer to whip it into shape. Swiss meringue icing is sometimes referred to as “seven-minute frosting”. Depending upon various conditions, you may need to whip the meringue for more or less than ten minutes. I’ve had days when it took much longer than that. Find a formula that works for you. Spoon your room-temperature meringue into a gallon-sized polyethylene zippered bag with one corner cut off, as shown, or a professional pastry-bag. Fill the holes in your cupcakes with Swiss meringue, and top them with it as well if desired. Chocolate or buttercream frosting on top of your filled cupcakes would be wonderful. Alternatively, fill some cupcakes with ganache and top them with Swiss meringue icing. ©M-J de Mesterton

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Elegant Baking, Elegant Living

Making Pita Bread at Home

M-J de Mesterton’s Recipe for Pita Bread at ElegantCook.net

With one simple recipe, three hours or less and a rectangular pizza-stone, you can make eight ultra-versatile, classic pita loaves. See M-J’s recipe for making pita bread at ElegantCook.net The stone is featured at M-J’s Elegant Cuisine.

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Making Pound Cake

Pound_Cake_Recipe_Copyright_M-J_de_Mesterton

M-J’s Pound Cake Recipe

2 Sticks of Room-Temperature Butter, OR One Stick of Butter and 1/2 Cup of Coconut Oil

2 Cups of Sugar

3 Cups of White or Unbleached White Flour

1/2 Teaspoon of Baking Powder

1/2 Teaspoon of Baking Soda

1 Teaspoon of Salt

1 Tablespoon of Vanilla, OR Two Teaspoons of Vanilla and One Teaspoon of Almond Extract

4 Eggs

3/4 Cup of Buttermilk, OR Milk plus One Tablespoon of Lemon Juice

Preheat oven to 350°. Cream the butter and sugar, add vanilla and almond extracts, then beat until fluffy.  Blend in half of the eggs. Gradually add flour and other dry ingredients (I usually combine the flour, baking powder, baking soda and salt in a large measuring cup, & mix it with a fork so it’s ready to be incorporated into the batter); add the other two eggs, beating, then gradually add the milk. Beat for three minutes. Pour into a 13″ Pullman loaf pan, or two regular meatloaf-pans, and bake for 1.5 hours OR until a thin knife or skewer inserted into the cake’s center comes out clean.

Pullman_Pan_13-Inch_Made_in_USA_Copyright_Elegant_Cook_M-J_de_Mesterton
 I use a 13″ Pullman pan for this recipe.

 

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Simple Cake with Swiss Icing

Swiss_Icing_and_Dragees_CCopyight_Elegant_Cook_M-J_de_Mesterton

You don’t have to be a perfectionist or a cake-decorating pro to make a layer cake look nice. Just get creative with some fluffy icing and add something charming as casual décor. Here, I’ve added some French dragées (candy resembling Jordan almonds) to a couple of white cake-layers filled and frosted with Swiss icing.

~~M-J de Mesterton, ©2017

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M-J’s Low-Carb Almond Cookies

M-J’s Almond Cookies are low in carbohydrates, and high in protein.  Mix together in a large bowl:

Ground Almonds, 1 1/2 cups

One tablespoon of flour

Almond or Peanut Butter, three tablespoons

Egg Whites, 2

Pomegranate Juice or water, 1/4 cup

Ground Flax-Seed, 1/4 cup (optional)

One tablespoon of coconut oil

Splenda or Stevia, 1/2 cup or to-taste

Baking Powder, 1 teaspoon

Ginger, 1 teaspoon

Cinnamon, 1 teaspoon

Shape dough into balls and flatten them on an un-greased cookie sheet, and bake in moderately hot oven.

Watch cookies carefully; they will brown quickly on the bottom, so it may be necessary to move them to a higher oven rack during the last few minutes of baking.

©M-J de Mesterton 2012 Click Here to Read M-J’s Main Website, Elegant Survival

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A Great Silicone Glove

My Kitchen Collection Silicone Oven Mitt is Green, but They are Offering the Same One in Black and aslo Red,
for 4.97 USD
Red Silicone Glove, $4.97
This is an elegant, comfortable and user-friendly silicone glove for handling hot materials in the oven and on the stove-top cooker. It has a smooth and luxurious lining, and is easy to slip one’s hand into quickly. The regular price of this oven-mitt is $7.99 at Kitchen Collection stores.

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NEW from M-J: The Elegant Survivalist

Elegant Survivalist

My new site may be found here: ELEGANT SURVIVALIST–please visit it for regular updates on elegant dressing, elegant living, elegant cuisine, elegant gardening, elegant culture, basic survival tips and all things elegant. 

Thank you!

M-J de Mesterton,

Author of

Elegant Survival

brioche, brioches, Elegant Baking, Elegant Bread, elegant brioche, Elegant Cook, French Bakery, home-made brioche, pain brioché, pain perdú, photo of brioche

Elegant Brioche

I have located a good brioche recipe, by Dorie Greenspan.
I don’t use a machine to make these small, fluffy rolls, or even a written recipe.
And it is more fun to process the brioche dough by hand.
A loaf of bread made using this dough, pain brioché, is ideal for making the traditional French toast known as  pain perdú.
~~M-J~~
brioche, brioches, Elegant Baking, Elegant Bread, elegant brioche, Elegant Cook, French Bakery, home-made brioche, pain brioché, pain perdú, photo of brioche

Elegant Brioche

I have located a good brioche recipe, by Dorie Greenspan.
I don’t use a machine to make these small, fluffy rolls, or even a written recipe.
And it is more fun to process the brioche dough by hand.
A loaf of bread made using this dough, pain brioché, is ideal for making the traditional French toast known as  pain perdú.
~~M-J~~