In the midst of doing this and that, you know, the usual; translations, web project (this time something I really had no clue about: programming, which I thank God that it’s over), I’ve been busy testing some recipes and taking their photos for one company’s website that soon to be launched. Finally somebody took my food photos seriously🙂
I was so damn tired and bored, when an angel came my way and said these magic words, “Riana, do you need anything from SG?” Ow My God, yes! Yes, I need something I’ve been craving for almost 3 years now!
When I visited Singapore in 2005, I came across this heavenly bites called Bakin’ Boys. I remember I even kept the box and brought it home, just for the sake of remembrance of this God’s gift to the world. I craved for it ever since.
Now, the angel, had asked me if I need anything from the land of the lion. My answer was definite as the sun will rise tomorrow morning. I need some bites of The Beatles of the cookies realm: Bakin’ Boys.
So right here, right now, when I’m breathing the air, living the life intended for me, I’m waiting for the magic package to arrive safely at my door. Pray for me, will you?
Ok. Back to the title of this post.
Remember Lemon Meringue Pie? I did mention I also baked Chocolate Meringue Pie, didn’t I? Well, here is the recipe. And the photo. And it was so good.
Just like the lemon one, do not be discouraged when you think the chocolate cream was not dark enough, not chocolaty enough. Just finish it with the topping, and all your doubts would be gone in a matter of seconds. It was just perfect.
Chocolate Meringue Pie
Source: “Chocolate & Baking” by Parragon Publishing
Modified by Riana
230 gr (8 ounces) your favorite chocolate biscuits without the cream
4 Tbsp butter, or more according to the consistency of the crush mixture
3 egg yolks
4 Tbsp superfine sugar (castor)
4 Tbsp cornstarch
2 1/2 cups milk
100 gr (3 1/2 ounces) dark chocolate, melted
3 egg whites
7 Tbsp superfine sugar
1/4 tsp vanilla extract
- Place chocolate biscuits in a plastic bag and crush with a rolling pin. Pour into a mixing bowl. Melt the buter and stir it into the biscuit crumbs until well mixed. You can add more melted butter if necessary, until the cookie mixture is easy to form and press into the base of the pan. Press the cookie mixture firmly into the base and up the sides of a 9-inch flan pan or dish, or in my case, aluminum foil cup, for practical reason, obviously.
- To make the filling, beat the egg yolks, sugar, and cornstarch in a large bowl until they form a smooth paste, adding a little of the milk if necessary.
- Heat the milk until almost boiling, then slowly pour into the egg mixture, constantly beating well.
- Return the mixture to the saucepan and cook gently, beating constantly, until it thickens. Remove from heat. Beat in the melted chocolate, then pour it onto the crust.
- To make the meringue, beat the egg whites in a large mixing bowl until standing in soft peaks. Gradually beat in about two-thirds of the sugar until the mixture is stiff and glossy. Fold in the remaining sugar and the vanilla extract.
- Spread the meringue over the filling, covering it completely and swirling the surface with the back of a spoon to give it an attractive finish. Bake in the center of a preheated oven at 190 degree celcius for about 30 minutes, or until the meringue is golden. Serve when you need, hot or cold, it’s damn perfect anytime.