Portuguese Poached Meringue Pudim Molokov Recipes

MOLOTOFF (UNIQUE PORTUGUESE MERINGUE PUDDING)

Steps:

• Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
• Using the 2 cups of caramel sauce, grease a tube pan.
• To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
• Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
• (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
• Place the meringue into the caramel-greased tube pan.
• Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
• Place the tube pan inside the roaster over the boiling water and place it in your oven.
• Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
• Special Notes: Previously warming the oven may cause the meringue to brown quicker than it's cooking time.
• Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn't turn out as good as using only the caramel sauce.
• Enjoy!

FAROFIAS (POACHED MERINGUES IN LEMON CUSTARD WITH CINNAMON)

Steps:

• In a deep 10- or 11-inch skillet set over moderately low heat, bring 3 cups of the milk and the lemon zest to a simmer; remove from the heat and let steep 5 minutes. Strain the milk and return to the skillet.
• Beat the egg whites to soft peaks, then add 1/2 cup of the sugar, 1 tablespoon at a time, beating all the while; continue until stiff glossy peaks form.
• Return the milk to low heat and when steam rises from the surface, drop meringue in by rounded tablespoons. (To keep meringue from sticking, dip the spoon often in hot water).
• Poach the meringues about 2 minutes in the milk, turn and poach the other side 2 minutes. With a slotted spoon, carefully transfer them to a large wet plate and reserve.
• As soon as all meringues are poached, strain the milk into a medium-size heavy saucepan and mix in the remaining sugar. Combine the remaining 1/4 cup milk with the cornstarch, whisk a little of the hot milk into this mixture, then blend into the pan and cook, stirring constantly, over moderately low heat 3 minutes or until slightly thickened.
• Beat the egg yolks lightly, whisk in a little of the hot sauce, stir back into pan and cook, stirring constantly, over low heat 2 to 3 minutes until no raw egg taste remains (do not boil or the mixture may curdle).
• Pour the hot custard into a large shallow heatproof bowl, cool 10 minutes, then float the meringues on top.
• Serve warm or well chilled, dusting the meringues with cinnamon at the last minute.

PORTUGUESE SNOW DROPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and lemon juice, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Drop by heaping teaspoonfuls egg mixture onto a baking sheet, making little peaked mounds.
• Bake in preheated oven until lightly browned and dry on the outside yet soft and no longer gooey on the inside, 15 to 20 minutes.