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cornmeal biscuits and hazelnuts meringue

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cornmeal biscuits

 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.

cormeal biscuits

cornmeal biscuits

 Cornmeal biscuits


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

hazelnut meringue

 Hazelnut meringue


 4 egg whites (ha!)

2 tablespoon of vegetable oil

125g hazelnuts

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)

200g raspberries

icing sugar for dusting

hazelnut meringue

hazelnut meringue

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.


About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

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