Best dessert and baking recipes from TASTE Magazine

Ramadan and

Warm chocolate beignets in cinnamon sugar

30 minutes

Doughnut recipes

Home made cinnamon sugar doughnuts

10 minutes

Apple and fig tarte tatin with capers and caperberries

20 minutes

Vanilla-infused yoghurt panna cotta with figs

10 minutes

Pavlova recipes

Vanilla meringue with fresh berries and frozen yoghurt

2 hours

Afternoon tea

Basic meringue

2 hours

Basic meringue

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 hours

Ingredients

2 egg whites
5 ml lemon juice
170 ml caster sugar
10 ml icing sugar
45 ml cornflour
Extra icing sugar, to dust

Method

Preheat the oven to 120°C. Combine the egg whites and lemon juice in a bowl. Beat with an electric mixer on high speed, gradually adding the caster sugar, then whisk until dissolved, about 10 to 15 minutes. Fold the sifted icing sugar through.

Lightly grease oven trays, lightly grease with butter and dust with sifted cornflour. Place the meringue mixture into a piping bag with the desired tube, and pipe small or large rounds, or any desired shape. Bake until crisp.

For petite meringues this will be about 40 minutes and for larger, thicker shapes about 60 to 90 minutes.

Turn off the oven and leave to cool. Sandwich the meringues together with ice cream or cream, or serve dusted with icing sugar.

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Koesisters

Koeksisters

Baked chocolate pate

Granadilla curd

Warm chocolate beignets in cinnamon sugar

Home made cinnamon sugar doughnuts

Apple and fig tarte tatin with capers and caperberries

Banana and blueberry cake

Vanilla-infused yoghurt panna cotta with figs

Perfect pavlova

Vanilla meringue with fresh berries and frozen yoghurt

Basic meringue

Basic meringue

Ingredients

Method