Thank you , Madrid! I find the cocoa/cinnamon tames the sweetness of the meringue. They actually do not take long to put together but the bake time is longer due to the size.
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Could you taste the almond? That would be amazing.
Maybe a little? I noticed the texture more than the taste. I’m sure a bit of almond extract in the filling would amplify the taste though!
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These look amazing! My niece loves meringue and I have a jar of egg whites to use, so will try these.
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Pavlova…the directions have you heat the sugar in the oven a la Ottolenghi, just add the sugar however you like to make meringues.
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MiG, are you referring to the scones?
@mig It’s Dorie’s basic madeleine recipe (which has many flavor variations). She says the batter can be baked in two thin layers as it’s basically a genoise / sponge.
Might be an experiment for your Victoria if not for cut-outs. (cut-outs might work better with the financier batter as the nuts will keep it moist, or as came up before, swapping in some oil for butter for the sponge would work too – since you’ll be baking ahead for the event).
Sorry I attached my response to the wrong thread; will correct.
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Apricot scone report, day 2: I don’t care for these as much on day 2. Something about the texture is less pleasant.
That made me wonder about the “paper bag” storage method mentioned upthread. Is that just a way to store bread that doesn’t lead to wetness …?
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Yours look WAY better than KA’s pictured on their website! LOVE the flavor combo of apricot-ginger, and the added ginger syrup. The cranberries would be a great addition.
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I have baked a financier as a cake in a round pan before, so baking it that way works fine.
@mig, for larger ones than you made, you can always use more batter in the mini muffin pan. They’ll still be small, but not one-bite small (they are rich, after all). As for sticking, why not use muffin papers?
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Lots of comments on financier recipes that papers made it worse, not better .
I find the “paper bag” storage thing with scones to be inconsistent (or I haven’t figured out the common denominator, in any case). The only recipe I’ve made where it actually improves the scone is the RLB recipe noted above. In many instances, I’ve found second-day scones stored in a paper bag to have held up better than those stored in a tin, but in neither case were the scones as good as they were the first day. And sometimes a paper bag will just plain dry them out. I’ve sometimes wondered whether it is the amount and type of fat(s) in a scone which holds the key, but I haven’t definitively put my finger on a button. Not sure how helpful this is, but it’s a mystery that I would be interested in solving.
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Good morning,
You baked this is a square 6x6 pan, correct? I was wondering if you could please tell me the amount of berries you used, as well as the amount of milk/baking powder (if you know it) and other reduced proportions? TIA.
Do you happen to have a recipe link, please? Thank you.
Good morning, Lee regarding the amount of berries used, it was enough to cover the surface of the 6x6” pan, I didn’t measure the weight of the berries.
Regarding the milk and baking powder, they were in error and the recipe as written in the link is actually the better choice. I would not repeat my error but it was 1 t. baking powder and 1T milk.
If you just multiple each of the quantities by 60%, you will get the amount needed for each ingredient to use in the 6” square pan.
I hope this helps, if you need more information, I will check my notes and see if I wrote down the lesser quantities. I really recommend the recipe as written in the link and just use the reduced quantities. Good luck, hope you enjoy it!
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No recipe this is something I put together with leftovers but basically you can make a brioche dough,roll it(I Rolled mine out 16x9) Divide the 9 inches in thirds spread sweeten cream cheese and curd in middle). The cut 1 inch strips on both sides and overlap. Bake.
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You should make these, they stay flaky. A friend really loved it. Next time, just before they go into the oven, I’ll do an egg/milk wash and sprinkle of sugar, and, of course, make smaller.
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Blackberry raspberry tart with the usual Moondust on the bottom of the frozen pate sucrée tart shell. In addition to the sugar/tapioca flour , there was some sifted Amaretti dust over the berries prior to baking…and I think I should have added an edge of flaked almonds. Cutting this 6” tart into four pieces, a scoop of Daisy sour cream will be on the side😋.
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