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unsalted butter sugar egg whites gram gram cream vanilla almond flour milk egg yolks sugar salt apricots vanilla almonds
Viewed: 19 - Published at: 3 years agoIngredients
- 1 and 1/2 tablespoons unsalted butter, softened
- 225 grams sugar (about 1 cup plus 2 tablespoons)
- 8 egg whites, at room temperature (about 1 cup)
- 1 gram fine sea salt (about 1/4 teaspoon)
- 1 gram cream of tartar (about 1/4 teaspoon)
- 1 teaspoon vanilla extract
- 75 grams almond flour (about 2/3 cup)
- 1 and 1/2 cups milk
- 4 egg yolks
- 100 grams sugar (about 1/2 cup)
- Pinch salt
- 6 small apricots, pitted and roughly chopped
- 1 teaspoon vanilla extract
- Sliced almonds and slivered apricots, for garnish, optional
Method
- Make the meringue: Heat oven to 250 degrees.
- Butter the inside of a 2-quart souffle mold or baking dish, at least 3 and 1/2 inches deep, then use 2 tablespoons sugar to coat butter, knocking out excess over the sink.
- Using an electric mixer set on medium-slow speed, beat egg whites until they begin to froth.
- Add salt and cream of tartar, increase speed to fast, and continue to beat until whites hold soft peaks.
- Add remaining sugar a tablespoon at a time and beat until whites hold stiff peaks.
- Beat in vanilla.
- Using a rubber spatula, gently fold in almond flour.
- Spoon mixture into the prepared dish and smooth the top.
- It might overfill the dish; thats O.K.
- Do not press mixture down.
- Bake until meringue has risen at least 1/2 inch and is very lightly colored on top, 30 to 40 minutes.
- Let cool at room temperature for 30 minutes, then refrigerate for at least 1 hour and up to 1 day.
- Prepare the creme Anglaise: In a medium, heavy saucepan, bring milk to a simmer.
- In a bowl, vigorously whisk together yolks, sugar and salt until pale yellow and thick.
- Whisking constantly, dribble in about half of the hot milk.
- (Dont stop whisking or you risk curdling the eggs.)
- Pour yolk mixture into the pan with the rest of the milk and gently cook over low heat, stirring constantly and thoroughly, especially around the sides of the pan.
- When mixture starts to thicken enough to coat the spoon, about 5 minutes, add apricots and cook for 2 minutes longer, just enough to soften the fruit, while continuing to stir.
- Transfer apricot mixture to a food processor or blender, add vanilla and puree until just smooth.
- Dont overdo it: you dont want a mousse-like froth.
- Chill until serving, at least 1 hour and up to 3 days.
- Run a knife around the sides of the meringue to loosen it from the dish and unmold it onto a large platter or, even better, into a wide, shallow bowl.
- The sugar syrup thats formed will run down the sides of the meringue.
- Pour apricot creme Anglaise around the island, creating a pale orange sea.
- Serve garnished with sliced almond and apricots, if you like.
