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Meringue Squares Two Ways

April 14th, 2012

I thought, since I’m Asian, that the curse of Friday the 13th did not apply to me. Little did I know that the 14th, an unlucky number in Chinese culture, was sneaking up from behind to attack. Somewhere between 12:30 and 2:30 am, my purse and phone were stolen from a club. And today has been rife with mishaps – I’ve spilled coffee grinds, eggshells and spaghetti all over my kitchen floor over the course of the day. Large ants have also decided to infiltrate my living room and have not been shy about making themselves known, and until I’m able to pinpoint the source of the ant invasion, I’m reduced to killing the cheeky buggers one by one as they appear.

It hasn’t all been bad – I’ve got a girls’ night tonight with some of my favourite ladies in attendance, and have baked some meringue squares for us to enjoy. I can’t wait.

Chocolate & Graham Meringue Squares

Chocolate & Graham Meringue Squares

2/3 cup + 4 tsp flour
1/4 cup cocoa
1/4 tsp salt
1/8 tsp baking soda
1/2 tsp baking powder
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg yolk
1 tbsp strong coffee
1/2 cup dark chocolate chips

Preheat oven to 350F and line a 8″x8″ baking pan with foil.
Sift flour, cocoa, salt, baking soda and baking powder together.
Cream together butter, granulated sugar and brown sugar on low speed with a hand mixer. Add egg yolk and coffee. Slowly incorporate flour mixture until dough is well combined and crumbly. Stir in chocolate chips. Press chocolate dough evenly into pan.

3/4 cup graham cracker crumbs
3/8 cup butter, melted
1 tbsp brown sugar, packed

In a small bowl, mix graham cracker crumbs and brown sugar with butter until it clumps together. Press into pan in an even layer over the chocolate dough.

1 egg white
1/8 tsp cream of tartar
1/4 cup brown sugar, packed
1/4 cup granulated sugar

With a hand mixer, beat egg white with cream of tartar on medium speed until the egg white forms small, even bubbles. Add in brown sugar and granulated sugar, and continue whipping until the egg whites are glossy and form soft peaks, and the sugar is dissolved (you won’t be able to feel the grains of sugar if you rub a bit between your fingers). Spread evenly over graham cracker layer.
Press a sheet of parchment paper over the meringue, and bake for 20 minutes. Remove the parchment and bake for another 5 minutes.
Let cool and cut into squares.

Lemon, Pistachio & White Chocolate Meringue Squares

Lemon, Pistachio & White Chocolate Meringue Squares

1 cup flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup unsalted butter, softened
2 tbsp granulated sugar
1/4 cup brown sugar
1 egg yolk
2 tsp lemon juice
zest of one lemon

Preheat oven to 350F and line a 8″x8″ baking pan with foil.
Sift flour, salt, baking soda and baking powder together.
In a small bowl, mash together lemon zest and granulated sugar with fingers or the back of a spoon until the oils from the zest are fully infused into the sugar.
Cream together butter, lemon sugar and brown sugar on low speed with a hand mixer. Add egg yolk and lemon juice. Slowly incorporate flour mixture until dough is well combined and crumbly. Press dough evenly into pan.

2-3 oz white chocolate, roughly chopped (2 if you like your desserts less sweet, and 3 if you like more)
1/4 cup pistachios, roughly chopped

Spread white chocolate and pistachios over dough and press into the dough so they adhere.

1 egg white
1/8 tsp cream of tartar
2 tbsp brown sugar
2 tbsp granulated sugar

With a hand mixer, beat egg white with cream of tartar on medium speed until the egg white forms small, even bubbles. Add in brown sugar and granulated sugar, and continue whipping until the egg whites are glossy and form soft peaks. Spread evenly over white chocolate/pistachio layer.
Press a sheet of parchment paper over the meringue, and bake for 20 minutes. Remove the parchment and bake for another 5 minutes.
Let cool and cut into squares.

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5 Responses

  1. kim says:

    Wow! Two different flavors to choose from. Which did you eat the most? 🙂

  2. heironymuse says:

    The chocolate ones are dark and rich, but I favoured the lemon pistachio ones – the lemon in the dough really shines through and then you get a hit of sweet white chocolate and nutty pistachio! If you like meringue, you can even double the meringue mixture on top. I think I’ll do that next time I make these!

  3. Tony Wong says:

    Sorry about a loser stealing everything. I hope they catch the perp and make him eat rotten apples for the rest of his life. Btw the meringue was awesome.

  4. heironymuse says:

    Thanks Tony! Yeah, the meringue squares are gone today and I’m already craving more!

  5. Pavlov says:

    The second one with pistachios is right up my alley!

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