Meringue Nests: In large bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.
Using pencil, draw six 3-inch (8 cm) circles on parchment paper; turn paper over and place on rimmed baking sheet. Using piping bag fitted with 1/2-inch (1 cm) plain tip, pipe meringue in concentric circles to fill inside of each drawn circle. Pipe stacked circles at outer edges of meringues to form 1 1/4-inch (3 cm) high nests. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)
Bake in 200°F (100°C) oven until dry and crisp, about 2 hours. Turn off oven; let stand in oven for 1 hour. Remove from oven; peel off parchment paper. Let cool completely on pan. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Cranberry Pear Filling: While meringues are cooling, in large saucepan, bring
pears, cranberries, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves and 1/2 cup water to boil over medium heat. Reduce heat; simmer, stirring occasionally, until pears are tender but still retain their shape, about 15 minutes. Stir in lemon juice. Bring to room temperature, about 45 minutes.
Brandy Whipped Cream: In bowl, beat cream with sugar until stiff peaks form. Fold in brandy.
Assembly: Spoon filling into nests; top with whipped cream.
Tip from The Test Kitchen: Keep your oven door closed (no peeking!) while the meringues are baking and cooling to prevent them from cracking.
Creamy coconut milk and rich white chocolate, which come together in this velvety-smooth and perfectly sweet custard, are a match made in heaven. For easy slicing, let the tart chill once you've added the custard. Use a vegetable peeler to easily shave the chocolate garnish.
Portion size10 servings
Credits :Canadian Living Magazine: December 2014
(about 1 oz), shaved in curls
Coconut Whipped Cream:
whipping cream 35%
White Chocolate Coconut Custard:
(about 2-1/4 oz), finely chopped
per each of 10 servings: about
Total fat30 g
Saturated fat20 g
Total carbohydrate30 g
White Chocolate Coconut Custard: In glass measure, combine coconut milk and enough milk to yield 2 cups liquid. In heatproof bowl, whisk together half of the coconut milk mixture, the egg yolks, sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining coconut milk mixture over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into clean bowl; stir in chocolate and vanilla until melted and smooth, about 1 minute. Place plastic wrap directly on surface of custard. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with 2 tbsp water; drizzle over flour mixture, tossing with fork until dough clumps.
Turn out dough onto lightly floured work surface. Press into smooth disc. Roll out to 11-inch (28 cm) circle; arrange in lightly greased 9-inch (23 cm) tart pan with removable bottom. Trim edge, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan, pressing pastry up sides. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of pastry with fork at 1/2-inch (1 cm) intervals. Arrange sheet of foil over pastry; fill with pie weights or dried beans. Bake on rimmed baking sheet in bottom third of 400 F (200 C) oven for 20 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool completely in pan.
Fill crust with custard, smoothing top. Cover surface of custard directly with plastic wrap; refrigerate until set, about 2 hours. Remove plastic wrap.
Coconut Whipped Cream: Beat together cream, sugar and coconut extract until stiff peaks form; spoon onto custard. Sprinkle with chocolate curls.
The holiday-favourite combination of molasses and spices turns classic hot chocolate into a gingerbread-flavoured treat.
Prep time10 minutes
Total time10 minutes
Portion size4 servings
(about 3 oz), chopped
Per serving: about
Total fat12 g
Saturated fat6 g
Total carbohydrate28 g
In saucepan, heat milk over medium heat just until steaming and bubbles form around edge; whisk in chocolate, molasses, ground cinnamon and nutmeg until smooth. Pour into 4 heatproof mugs; top with marshmallows and cinnamon sticks (if using).
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
extra-smooth ricotta cheese
each baking soda and
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate13 g
In large bowl, beat butter with 1 cup of the granulated sugar until fluffy; beat in egg, ricotta, lemon zest, lemon juice and vanilla, beating well after each addition. Using food colouring, tint to pale yellow, beating to combine. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into sugar mixture just until combined.
Place remaining granulated sugar and the icing sugar in separate shallow bowls. Roll dough by heaping 1 tbsp into balls. Roll 1 ball in granulated sugar to coat; roll in icing sugar to coat. Repeat with remaining balls.
Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or freeze in single layer on baking sheets until firm, about 1 hour; freeze in airtight container for up to 2 weeks. Thaw at room temperature for 20 minutes before serving.)
Tip from The Test Kitchen: Use a toothpick to add the food colouring one drop at a time, beating well after each addition.