Peanut Butter Sandwich...This Is A Surprise

After eating this peanut butter sandwich nothing will stop your dreams from coming true. You will never guess what it is unless, of course, you read on:
Maria was looking through her recipes the other day, she had this idea when her eyes fell on French Meringue. Since she loves peanut butter (in fact we all do in this family and we all love French meringue as well),  she thought of making a French Meringue Peanut Butter Sandwich! So here goes:
To make the Peanut Butter French Meringue Sandwich you will need.
Serves 8
  • Two 20 cm in diameter round disks of French Meringue.
  • Extra good quality peanut butter such as "Skippy". It can be creamy or crunchy as you wish.
 For the two 20 cm in diameter disks you will need.
-  6 Egg whites.
-  150 gr. caster sugar.
-  150 gr. powdered sugar.
-  60 gr. of grated dry coconut or any ground nuts you may have.
-  A sifter.
Method:
-  Bake meringue at 100 degrees C for 1½ hours or until crunchy and dry inside.
Important Information:
Do not put the meringue in the fridge.  It will go soggy.
  1. If you wish to make the meringue more crunchy, increase oven temperature to 120 degrees C but the meringue may take a beige color and crack.
  2. If you do not wish to use any nuts or coconut, don't put anything.
  3. The meringue can keep up to one month in an air-tight box in the dark.
Following the pictures will help you pretty much visualize what needs to be done:
Ingredients.
Beat Egg Whites With Caster Sugar.




 




Beating Egg Whites & Caster Sugar
Egg Whites Are Now Beaten

Sift Powdered Sugar

Sifted Sugar

Add Sifted Powdered Sugar VERY Carefully
You Can See Powdered Sugar Being
Mixed Slowly By Spatula.


>

Testing Meringue Stiffness
Slowly Add Grated Coconut
Final Mixture Before Baking.
Draw With A Pencil A 20 cm Diameter
Circle And Use Paper Upside Down

Starting From The Center Expand
Your Disk To 20 cm.
Required Circle Obtained. Satellite
Circles For Testing.


Ready Baked First Disk.
Ready Baked Second Disk.


Preparing The Sandwich Adding 120 gr.
Peanut Butter on Bottom Disk.
Sandwich ready.


The Interior.

Heaven

Crunch....Crunch....Crunch....Crunch....Crunch....Crunch....Crunch....Crunch....Crunch....Crunch....Crunch...
Goooooood!
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - 
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minutes. Carefu
Read more

Brandade de Morue - Cod / Potato Mash Gratin.

Image
T his recipe is based on Jacques Pepin's with a slight twist from myself to suit Greek taste. This recipe is for 4 persons as a starter. Ingredients : - 1 kg of salted cod fillet. - 1 kg of potatoes skinned. - 1.5 cups full fat milk. - At least 6 large cloves of garlic - 2 tsp. grated lemon zest. - 4 tsp, lemon juice. - Cayenne pepper to taste. - 1 cup of olive oil. - Freshly ground black pepper to taste - Freshly grated Parmigiano cheese. Procedure : - Preheat oven to 200 deg. C. - Skin the cod fillet and immerse into cold water and refrigerate. - Change water as many times as possible over the next 24 hours to desalinate. - Meanwhile boil the potatoes till tender (fork easily pearces potato).Peel and cut into pieces when cool. - When the cod is desalinated, cook in water by lightly simmering water until fork easily pearces the fish. Do not over cook the fish lest it becomes too hard. - Once cooled, make sure to the best of your ability to omit all the bon
Read more