Text 24319, 88 rader
Skriven 2012-05-01 22:44:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: KOSHER 547  20429
=========================
-=> Quoting Glen Jamieson to Jim Weller <=-


 GJ> How much did the lap-spilling coffee woman get from McD?
 
Not much in the end; the award was scaled back dramatically in the
appeal.

 GJ> Nutella... I don't know what to do with it.

Stir in some whisky or brandy to diminish the cloying sweetness and
bring out the nuttiness.

Use it as frosting for cakes and sweet breads.

Serve it to young kids when they visit.

My jar is getting quite old too; I might use a tablespoon or two a
month.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Meringue Cupcakes With Nutella And Strawberries 
Categories: Desserts, Eggs, Nuts, Fruit
  Servings: 12

           Baking spray
      8 lg egg whites, room temp.
      1 ts white vinegar
    1/4 ts salt
      2 c  sugar
      2 ts cornstarch
      2 ts pure vanilla extract
    3/4 c  Nutella
     24    strawberries, hulled and
           sliced

Adjust oven rack to middle position and preheat oven to 200°F. Spray
a 12-cup muffin tin with baking spray, then line tin with cupcake
liners and once again lightly spray tin with baking spray, making
sure to coat surface of tin.

Beat whites, vinegar, and salt on medium-low speed until loosened,
about 30 seconds. Increase speed to medium-high and beat until soft
peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with
mixer running, add to bowl 1 tablespoon at a time. 

Once all the sugar mixture has been added, continue mixing until
stiff, glossy peaks form, about 2 minutes longer. Add vanilla and
beat just until combined. 

Transfer mixture to a pastry bag or large zipper-lock bag fitted
with a 1/2-inch star or plain pastry tip. Pipe meringue in a
circular motion, pressing tip into meringue as it pipes out, into
prepared tin, mounding meringue about 1-inch above edge.

Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven
off and prop door open. Allow cupcakes to sit in oven an additional
1 hour.

Gently remove cupcakes from tins and, with a serrated knife, gently
cut off tops at the point where the cupcake liner meets with the
cupcake top’s base.

Fill each cupcake with 2 tablespoons Nutella and 2 sliced
strawberries. If desired, serve with whipped cream or vanilla ice
cream.

Posted by: Maria del Mar Sacasa
From: the food blog High Heels & Frijoles
Yield: makes 12 cupcakes

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... I'm a huge success in a mediocre world.

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