Newsflash: after a month of deliberating whether or not to do it, I couldn't resist it any longer: I bought a TM5. I told myself that I didn't need it, that the functions were the same, just digitalized in the TM5. But still....I wanted one as well. Last Tuesday it arrived, my new Thermie. I haven't decided what to do with the old one. Perhaps I will sell it, or else I just let them keep each other company. The more the merrier (me, that is).
The recipe today is a Swiss roll of merengue. Quite easy to prepare, it's ready within an hour. The merengue is prepared with muscavado sugar; this keeps it quite soft inside, so it's easy to roll and doesn't break.
Ingredients:
Merengue:
Rectangular baking tray, lightly oiled
5 large eggwhites
pinch of salt
280 gram white muscavado sugar
almond slivers (optional)
Garnish: confectioner's sugar
Mocha buttercream:
110 gram white muscavado sugar
80 gram water
4 egg yolks
1 spoonful granulated coffee
250 gram butter at room temperature
Preheat the oven at 170 degrees Celsius (conventional oven, 150 degrees fan-assisted oven)
Make sure the TM-bowl is clean and free of grease. Place eggwhites and salt in the TM-bowl, use the butterfly and beat the eggwhites in 4 minutes, speed 4 into stiff peaks. During the last minute, add the sugar by the spoonful. Line the baking tray with baking paper and lightly oil the baking paper as well. It's easier to get the merengue out of the baking tray this way.
Pour the merengue into the baking tray. Put almond slivers on top, if you like. Bake it for about half an hour (longer if the temperature of the oven is lower) until the outside is nice and crunchy. The inside will remain a bit soft because of the muscavado sugar, so it's easier to roll it up.
Take merengue out of the oven and put a sheet of baking paper on top and turn it upside down. Peel the first sheet of baking paper from the merengue. The inside of the merengue is facing up. Let merengue cool down.
When the merengue is cooling down, prepare the filling. Place 110 gram white muscavo sugar and 80 gram water in a small saucepan and bring it to a boil. Once the mixture is boiling, don't stir. Let it simmer for 2 or 3 minutes (it will be a little bit syrupy, just a little bit!). Let it cool down a bit.
Place egg yolks and granulated coffee in the (cleaned) TM-bowl, 1 minute speed 4 (no butterfly needed). With the machine still running, pour the sugar in slowly. Add the butter, 30 seconds at speed 4.
Divide 2/3 of the filling evenly on the merengue. Roll merengue up as tight as possible. Garnish the merengue roll with a little confectioner's sugar and pipe rest of filling on top of the merengue roll. Place merengue roll in fridge so filling can stiffen up a bit.
Enjoy!
The recipe today is a Swiss roll of merengue. Quite easy to prepare, it's ready within an hour. The merengue is prepared with muscavado sugar; this keeps it quite soft inside, so it's easy to roll and doesn't break.
Ingredients:
Merengue:
Rectangular baking tray, lightly oiled
5 large eggwhites
pinch of salt
280 gram white muscavado sugar
almond slivers (optional)
Garnish: confectioner's sugar
Mocha buttercream:
110 gram white muscavado sugar
80 gram water
4 egg yolks
1 spoonful granulated coffee
250 gram butter at room temperature
Preheat the oven at 170 degrees Celsius (conventional oven, 150 degrees fan-assisted oven)
Make sure the TM-bowl is clean and free of grease. Place eggwhites and salt in the TM-bowl, use the butterfly and beat the eggwhites in 4 minutes, speed 4 into stiff peaks. During the last minute, add the sugar by the spoonful. Line the baking tray with baking paper and lightly oil the baking paper as well. It's easier to get the merengue out of the baking tray this way.
Pour the merengue into the baking tray. Put almond slivers on top, if you like. Bake it for about half an hour (longer if the temperature of the oven is lower) until the outside is nice and crunchy. The inside will remain a bit soft because of the muscavado sugar, so it's easier to roll it up.
Take merengue out of the oven and put a sheet of baking paper on top and turn it upside down. Peel the first sheet of baking paper from the merengue. The inside of the merengue is facing up. Let merengue cool down.
When the merengue is cooling down, prepare the filling. Place 110 gram white muscavo sugar and 80 gram water in a small saucepan and bring it to a boil. Once the mixture is boiling, don't stir. Let it simmer for 2 or 3 minutes (it will be a little bit syrupy, just a little bit!). Let it cool down a bit.
Place egg yolks and granulated coffee in the (cleaned) TM-bowl, 1 minute speed 4 (no butterfly needed). With the machine still running, pour the sugar in slowly. Add the butter, 30 seconds at speed 4.
Divide 2/3 of the filling evenly on the merengue. Roll merengue up as tight as possible. Garnish the merengue roll with a little confectioner's sugar and pipe rest of filling on top of the merengue roll. Place merengue roll in fridge so filling can stiffen up a bit.
Enjoy!
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