Thank you to prolific children’s book author and poet, Victoria Zigler, for this lovely post about Chocolate Fudge saves the Sugar Dog and her review. This post includes instructions on how to make a meringue cake with fresh cream and fruit.
#WordCrafters Book Blog Tour for Chocolate Fudge saves the Sugar Dog + My review by @victoriazigler
Welcome to my stop on the Chocolate Fudge saves the Sugar Dog Book Tour. I have a review of the book for you, but first let’s check in with the author, Robbie Cheadle, who has a recipe to share with you. Then we can find out about the book, and check out my review.
How to make a meringue cake with fresh cream and fruit
How to make meringue
Preheat oven to 150 degrees Celsius.
Beat 4 egg whites in a mixer with ¼ teaspoon salt for 4 minutes on a medium speed. Gradually add 125 ml granulated white sugar. Increase speed to high and gradually add 190 ml icing sugar until stiff glossy peaks form.
Cover the baking tray with a layer of wax paper.
Insert the meringue into a piping bag (or a small plastic bag with one corner snipped off) and pipe into a circular shape.
Bake in the oven for 3 hours until the top is a light golden grown and the meringue is hard. Switch off oven and leave overnight.
The above recipe makes the third layer (second from the top) of the meringue cake pictured below.
continue reading here: https://ziglernews.blogspot.com/2022/03/wordcrafters-book-blog-tour-for.html