6 egg whites006
350 g sugar
300 g roasted pine nuts, finely grinded
1 tsp. lemon zest

300 g sugar
3 tbsp. water
180 g roasted pine nuts

500 ml heavy whipping cream
4 tbsp. powdered sugar
1 tsp. lemon zest

1. Preheat the oven to 140 degrees Celsius. Line 2 baking sheets with baking paper, draw 2 circles (23cm in diametre) on each of them.
2. Whip up the egg whites until stiff peaks form, slowly add sugar and whip till shiny and stiff. Fold in lemon zest and nuts.
3. Spoon the mixture on the circles and even out. Bake for 1 hour till they are crunchy. Remove from the oven, leave for 10 min to rest, then cool down on the wire rack for 1 hour at least.
4. Make the caramel: place baking paper on a baking sheet, scatter the pine nuts over it. In a heavy pot, place sugar and water and heat till it turns into light caramel. Pour the caramel over the nuts. Let it cool down.
5. Make the cream: whip the cream with sugar till stiff, add lemon zest and vanilla. Blitz half of the caramel and add it to the cream.
6. Place the cream on each of the meringues, sandwitch them together, break the left-over caramel into pieces and decorate the top layer of the cake.

P.S. These are simply divine. The meringue is melting in your mouth and the nits give wonderful crunch.. just make sure the caramel is thin.. I made them smaller as individual 2 layer cakes.. but be sure, you will want a second!

Enjoy, k.

recipe from “Kūkas” by M. Neri



For the cake:4841834339_387c9d21f2_b
140 g butter
100 g light-brown sugar
6 large whole eggs, separated
350 g ounces bittersweet chocolate, melted and cooled
1 1/2 tablespoons espresso (or vanilla)
1 1/2 tablespoons rum (optional)
1/4 teaspoon salt

For the meringue:
115 g bittersweet chocolate, roughly chopped
120 g hazelnuts, toasted, skinned, roughly chopped
1 tablespoon cornstarch
4 large egg whites
100 g sugar

1. Preheat oven to 180 degrees C. Butter a 23 cm spring form pan. Line bottom with parchment paper. Butter parchment and set aside.
2. Prepare the cake: Whip the butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition and scraping the bottom and sides of your bowl if necessary. Add the melted chocolate, espresso (or vanilla), rum, if using, and salt. Beat until combined.
3. In another bowl, beat the 6 egg whites on high speed until soft peaks form. Fold one-third of the egg whites into chocolate mixture. Fold in remaining egg whites and pour batter into prepared pan, and bake 25 minutes.

4. Prepare the meringue: Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites in a clean mixer bowl, beat on high speed until frothy. With the mixer running, slowly add the sugar and continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.

5. Remove cake from oven. Spread meringue mixture on top of cake using as little strokes as possible not to deflate the meringue, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.


P. S. Hey, hey.. this is a decadent and rich chocolate cake that i made for my friend’s name day party.. it was crazy chocolaty but delicious..

Enjoy, k.

recipe from


8 egg whites
1/2 tsp. salt
400 g sugar
8 tsp. corn starch
4 tsp. white wine vinegar

4 stalks rhubarb
400 g sugar
vanilla pod
1/2 orange zest
500 ml water
300 g strawberries

250 ml heavy cream
250 ml yogurt
1 tbsp. sugar

1. MAKE THE MERINGUE: preheat the oven to 140 degrees Celsius. Line two baking sheets with baking paper.
2. Whip the egg whites, salt, vanilla till soft peaks form. Slowly add the sugar till firm. Fold in corn starch and vinegar.
3. Spoon the mixture into 8 portions on the baking sheets. Bake for 1 hour.
4. MAKE THE SAUCE: put the cut rhubarb into a bowl. In a saucepan mix sugar, vanilla and orange zest with water and bring up to boil. As soon as it starts boiling, pour the syrup over the rhubarbs. Leave for an hour. Drain the syrup from the rhubarb (makes great lemonade) and leave the rhubarbs for another hour in a fridge. After that add the sliced strawberries.
5. MAKE THE CREAM: whip up the cream with sugar, fold in the yogurt.
6. Ice the top of the meringues with cream  and then top them with fruit sauce. Serve immediately as the meringue melts under the cream!
20130922_162826P. S. Ever since I mastered making the meringue, it has definitely become one of my favourites in different sizes and shapes.. but I must admit that in this recipe the sauce is the star.. never thought that rhubarb and strawberry makes such a great couple.. cannot wait for the next season..

Enjoy, k.

recipe from “Deserti” by Karla Bardi


August 23, 2013


4 egg whitesPage 109b
220g caster (superfine) sugar
3 teaspoons cornflour (cornstarch)
1 teaspoon white vinegar
whipped cream and fresh fruit, to serve



1. Preheat oven to 150°C.
2. Place the egg whites in the bowl of an electric mixer and beat until soft peaks form.
3. Gradually add the sugar, beating well until the mixture is glossy.
4. Sift the cornflour over, add the vinegar and fold through.
5. Pile into an 18cm-round on a baking tray lined with non-stick baking paper.
6. Place in the oven, reduce the heat to 120°C and cook for 1 hour. Turn the oven off and allow the meringue to cool in the oven.
7. To serve, top with whipped cream and fresh fruit.


P. S. THIS IS MY FIRST PAVLOVA. Oh and I think this was the best cake I have ever made. And once I have made it, I think I will be making it a lot.. Girls, get ready!!!

Enjoy, k.


June 17, 2013


4 cold egg whites

240 g powdered sugar

1 tsp. vanilla extract

2 tsp. wine vinegar

pinch of salt

1. Heat the oven to 150 degrees C.

2. Whip the egg whites with the salt in stiff peaks, add vanilla. Without stopping whipping, add sugar spoon by spoon. Add vinegar.

3. Line a pan with baking paper. Spoon the mix in big dollops onto the pan.

4. Lower the heat to 100 degrees C and bake for 1.5-2 h.


P.S. Hey, hey.. I know I promised rhubarb cake, but I could not resist posting these beautiful basic meringues I made for my mus birthday.. I must confess, it was the first time I made them nice and fluff.

Enjoy, K.

Recipe from “Viens un divi – gatavs!” by Jūlija Visocka