It’s been a long time since my last post.
Recently I have little energy. It doesn’t mean I do not cook, or buy ready meals… I just can’t motivate myself to sit behind PC:)
We are still in the middle of winter, tortured with cold temperatures and snow. Luckily spring is coming, days are longer and flowers start to bloom.
On Thursday last week I got spoiled with Polish (and German) tradition called “Fat Thursday”.
* On picture: meringues, fried doughnuts, apple turnovers, baked doughnuts
Fat Thursday is a tradition associated with the celebration of Carnival in the last week before Lent. It is an excuse to eat large amounts of sweets, cakes, angel wings (in Polish “faworki”) and especially doughnuts (in Polish “pączki” known in Germany as “berliner”). These are kind of doughnuts, a small circular cake, fried in hot fat filed with jam or marmalade, served with sugar powder or sugar icing.
Tradition says that Lent is a time of fasting and penitence, and that the next opportunity to feast and eat sweets would not be until Easter. Is that the reason why Polish eat extreme amounts of “pączki” and “faworki”??? 🙂
This year I skipped my favourite angel wings and concentrated on “pączki” and meringnues (in Polish “bezy”).
I ate couple of meringues and 3 doughnuts 🙂
Below you’ll see how to make meringues.
Ingredients (for ca. 12-14 pieces):
– 3 white of an egg
– 100g sugar powder
1. Whisk the egg whites together and add constantly a bit of sugar powder.
2. Once the mixture is thick and glossy, scoop it up on to the baking sheet and make an oval shape.
3. Bake for about 40 minutes in 120oC.
What I like the most about homemade meringues is the crispy exterior and soft, a bit chewy interior. I find it much better than a uniform crisp texture throughout the whole meringue that you have in commercial ones.
And here some pictures of my doughnuts:)
* With extra jam on the top:)
* Baked version of doughnuts:) = LIGHT doughnuts…