When I was at the university I used to bake cornmeal biscuits (gluten free). And let me tell you, they were a hit.
So I decided to make them again, and because when you are making them you are left with egg whites, I didn’t have any other choice than to make two desserts. Life is difficult and you just have to accept it.
125 grams of butter
4 egg yolks
250 grams of cornmeal
half a cup of honey
pinch of salt
1. Pre- heat oven to 180 C
2. Mix everything in a food processor or quickly by hand (chop the butter into small chunks first).
3. Leave in a fridge for half an hour.
4. Roll it out with a pin roll on a surface sprinkled with more cornmeal flour. Cut out biscuits and bake them on a baking tray lined with greased paper until they’re golden brown.
Because you are left with 4 egg whites I highly recommend using them to make hazelnut meringue.
This recipe is from Supper With Rosie by Rosie Lovell
4 egg whites (ha!)
2 tablespoon of vegetable oil
250g caster sugar (I used half of that and it was enough)
a few drops of vanilla extract
1 tablespoon of white wine vinegar
275ml double cream ( I mixed 120ml of double cream with 150ml of sour cream)
icing sugar for dusting
1. Bring egg whites to room temperature. Line the base of two 200cm round cake tins with foil (or greased paper)
2. Grease the sides and the foil with vegetable oil.
3. Toast the nuts until they are golden, either in the oven or in a dry pan over a low heat. Tip them into a plate to cool then pulse in a food processor until chunky.
4. Turn the oven up to 200C (gas mark 6)
5. Place egg whites in a large bowl and whisk until stiff. Gradually fold in the casting sugar (whipping continually), then add vanilla and vinegar and finally the nuts – do this carefully as you don’t want to loose any air. Divide the mixture into two cake tins and bake for 10 minutes. Turn the temperature down to 170 C (gas mark 3) and bake for another 25-30 minutes.
6. Remove the meringues from the oven and leave to cool. Remove them from the tins only if they are completely cool.
7. Whip the cream until it forms peaks and mix with berries. Spread over first meringue, seal with the second one on top. Sprinkle with sugar.
It is the perfect summer dessert.