~ French Meringues

Modified from:
Allrecipes

Description:
Low caloric crispy marshmallow treat!

Ingredients:
1 egg white
1/8 tsp cream of tartar
1/4 C sugar

Directions:
1. Preheat oven to 110 deg. Line cookie sheet with foil.
2. Beat warmed egg white and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Pipe on the prepared cookie sheets.
3.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store in airtight container with baking soda as dessicant in cool dry place for up to 2 months.

Remarks
Too sweet and moist (despite baking for almost 3h; perhaps due to humid and rainy day).

~ Kueh Bangkit

Modified from:
-

Description:
Traditional melt-in-your mouth Chinese New Year cookie adored by many! Crisp white exterior and infused with pungent coconut and a pandan aroma~

Ingredients:
300 g tapioca flour
1 tbsp butter, melted
1 egg yolk
80 g icing sugar
150 ml coconut milk
1 tsp pandan essence

Directions:
1. Place a paper towel on a microwave-safe bowl, add tapioca flour and microwave on high for 1min. Set aside and let it cool.
2. Microwave extra flour for kneading purposes.
3. Sift tapioca flour and icing sugar. Add melted butter, yolk, coconut milk and essence. Knead until a pliable dough is formed. Adjust with flour/coconut milk by tbsps.
4. Roll out dough on lightly floured surface to about 3mm. Cut into shapes and arrange on well-floured baking tray. Bake in preheated oven at 170 deg for 15 min.

Remarks:
Relatively soft, only crisp for those cookies which were slightly brown. Gets more flavoursome with time, and can be kept for quite a long time.

~ Banana Cake

Modified from:
Allrecipes

Description:
Soft and moist, with the wholesome goodness of banana and raisins.

Ingredients:
150 g flour
1 tsp baking soda
1/2 tsp baking powder
50 g butter
80 g white sugar
1 egg
2 ripe bananas, mashed
80 ml buttermilk
Handful of raisins/chocolate chips

Directions:
1. Preheat oven to 170 deg. Grease and flour 8" round pans. In a small bowl, whisk together dry ingredients.
2. Cream butter and sugar until light and fluffy. Beat in egg. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Pour batter into the prepared pan.
3. Bake in the preheated oven for 40 minutes. Remove from oven, and place on a damp tea towel to cool.

Remarks:
Needs more sugar (dusted with icing a few times) and one more banana for greater taste! Tad bit too moist for liking, can be baked for a longer time. Raisins imparted moisture to cake upon storage.

~ Cranberry Orange Meltaways

Modified from:
Martha's

Description:
Crisp, melt-in-your-mouth cookies with the tangy taste of orange and chewy cranberry bits!

Ingredients:

10 tbsp butter, room temp

2/3 C confectioners' sugar

Grated zest of 1orange

2 tbsp orange juice

1 tsp orange essence
1/2 tsp vanilla essence

1 3/4 C + 3tbsp flour

1 tbsp cornstarch/potatostarch
1/2 C dried cranberries

Directions:
1. Cream butter and sugar until fluffy. Add orange zest, juice, and vanilla; beat until fluffy.
2. Whisk together flour, cornstarch, and salt. Beat into butter mixture till combined. Add in cranberries.
3. Roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Preheat oven to 350/175 degrees. Line 2 baking sheets with parchment.
5. Slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
6. Bake until barely golden (~15 min). Transfer cookies to a wire rack to cool slightly (8-10 min). Dust with icing sugar. Bake or freeze remaining dough up to 2 months. Store baked cookies in an airtight container for up to 2 weeks.

Remarks:
Sweetness was just right, and cookie was slightly off from a true melt-away, somewhat more like a crispy cookie. Mini chocolate chips were added for some cookies but they did not complement as much as the cranberries.

~ Disclaimer

This blog consists of my humble opinions, and there is no intention of any malice in all blog posts. 

Thus, I shall take no responsibility for anything else that matters. Period. =)