(serves 6)

– 4 eggs

– 100 grammes meringue

– 25 cl  cream (crème fleurette)

– 3 table spoons of vanilla –  flavoured sugar

–  liquid caramel

-chopped almonds

Separate the egg yolks from the whites. Crush the meringue and mix in the four egg yolks.

Beat the egg whites and stir them slowly into the first mixture.

Whip the cream with the vanilla – flavoured sugar.

Stir the whipped cream into the first mixture.

Pour into a cake dish and leave to freeze for 24 hours.

Serve  with the liquid caramel and the almonds.

cooking time : 30 to 35 mn

serves 5 or 6

Ingredients  :

10 cl olive oil

10 cl *milk

3 *eggs

75 g ricotta

150 g *flour

1 sachet *baking powder

75 g grated parmesan

200 g *ham

salt and pepper

How to…

1 *Preheat *oven at 180°

2 Mix oil, milk and eggs. Add the ricotta and mix again. Add the flour, the baking powder and then, the parmesan.
3 Cut the ham into small pieces. Add it to the mixture. Season with salt and pepper. Pour the *dough into a buttered cake dish.

4 *Bake for 30 mn.

*Look up the vocabulary in the Vocabulary/cooking section.

For about 25 macarons : 

– 125 g almond powder

-205  g  icing sugar

– a pinch of salt

– 65 g caster sugar

– 100 g egg whites

– a few drops of yellow colouring

Vocabulary : poche à douille / papier sulfurisé / garniture

For the caramel filling :

-12 carambars ( French caramel toffees)

– 10 cl cream

-30 g butter

For the biscuits :

1 Mix the almond powder and the icing sugar, and pass the mixture through a sieve. You’ll get a powder.

2 Beat the egg whites with the salt abd stir in half the sugar when the eggs have started to get firmer, and add the other half in the end.

3 Mix the egg whites to the powder so as to get a smooth mixture.

4 Set 2 flat pastry dishes in the oven one on top of the other and cover one with parchment paper.

5 With a pastry bag, pour the mixture into circles.

6 Leave on the dish for 30 mn, then bake at 150°C for 9 to 10 mn.

For the filling :

1 Put the carambars and the cream in a pan.

2 Heat slowly for about 5 mn and stir regularly.

3 Stir in the butter.

4 Wait for the the mixture to harden.

5 Spread the mixture on a biscuit and cover with another biscuit.

Leave to cool in the fridge for one night…and enjoy !

For breakfast… You have to eat them when they are very hot.

butter or oil for greasing

2 eggs

225 ml milk

1/2 teaspoon salt

100 g plain flour

1 tablespoon melted butter

Generously grease 12 custard cups set on a baking sheet or a bun tin with wells 4 cm deep. The tins must be deep as the Popovers rise so much.

Break the eggs into a bowl and add the milk, salt and sifted flour.

Stir in the melted butter and half-fill the cups with the butter.

Place them in a cold oven and set it at Gas Mark 200°C.

Bake them for 30 mn and they should then be puffed up and ready to eat.

Eat with butter and jam !

Whoopie Pies

*2 cups flour

*2/3 cup cocoa powder

*1 1/4 teaspoons baking soda

*1 teaspoon salt

*1cup shaken buttermilk

*1 teaspoon vanilla(liquid)

*1 stick (1/2 cup) unsalted butter ,softened

*1 cup packed dark brown sugar

*1 large egg

For filling

*1 stick(1/2 cup) unsalted butter ,softened

* 1 1/4 confectioner’s sugar

*2 cups marshmallow cream such as Mashmallow fluff

*1 teaspoon vanilla

Preparation

Make cakes :

Preheat oven to 350 °F

Whisk together flour,cocoa,baking soda,and salt in a bowl until combined. Stir
together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at
medium -high speed until pale and fluffy ,about 3 minutes in a s standing mixer
or 5 minutes with a handheld,then add egg,beating until combined well.Reduce
speed to low and alternately mix in flour mixture and buttermilk in
batches,beginning and anding with flour,scraping down side of bowl occasionally
, and mixing until smooth.

Spoon tablespoon size of batter onto parchment lined baking sheets.Bake for
8-10 minutes.

Make filling:

Beat together butter, confectioners sugar,mashmallow,and vanilla in a bowl with
electric mixer at medium speed until smooth,about 3 minutes.