MATCHA MERINGUE CHRISTMASTREES with PISTACIOS. And Christmastrees need some decoration, right? Decorate with Pomegranate and my MATCHA MERINGUE CHRISTMASTREES are ready for Christmas….One important detail! Be very careful and only add a little bit of Matcha Tea Powder – taste of Matcha should not be to strong. Enjoy making MATCHA MERINGUE CHRISTMASTREES or KISSES 🙂INGREDIENTS: 3 egg whites, 150 g superfine sugar (3/4 cup), ½ tsp vinegar, 0,5 ml or less MATCHA TEA POWDER. Decoration: 50 g PISTACIOS (extra green) chopped, 1 pomegranate, 1 egg white (pasteurized).HOW TO DO: Preheat oven to 212°F (100°C). Measure sugar. Crack and separate the egg whites free of yolk and shell. Check your egg whites. Pour the egg whites into the bowl. Whisk the egg whites. Add the 1/2 tsp vinegar to the egg whites. Continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the egg whites falling out. Stop whisking (eggs must not be over-whisked). With the egg whites stiff add a big tablespoon of sugar after another while whisking. Once you have added the sugar, continue to whisk until the meringue thicken up. When thickened, stiff and shiny meringue – it’s ready. Add the MATCHA TEA POWDER. Only a very little bit of MATCHA. If you put too much, they taste too strongly of MATCHA, which is NOT good! I have tried it!. Afterwards spoon meringue into large decorating bag. Finally pipe 15 MATCHA MERINGUE CHRISTMASTREES onto cookie sheet. I use a cookie sheet made of silicone because the meringue don’t stick to the silicone and easy to clean afterwards. Bake 1 hour or until meringues are crisp but not brown. Place the meringues in the preheatet oven in the lowest part of the oven. Turn oven off. The meringue are not supposed to stick to cookie sheet, when finished. (Store meringues in tightly covered container). DECORATION: Add a thin layer of eggwhite on the meringues. Add the chopped PISTACIOS on the meringue. And if you want – use egg white to stick pomegranates onto the meringue. MATHCA MERINGUE CHRISTMASTREES and a MERRY CHRISTMAS !
Rhubarb CheeseCake: Rhubarbs straight from the garden – what better way to use them than in CheeseCake. My Sister is excellent making it. Honestly – I never made one. She was very kind to show me how she makes the best CheeseCake. I changed it a bit – and like to use Rhubarbs and Vanilla pod. So I am now very happy to share my (our) Rhubarb CheeseCake with you. Enjoy.
Ingredients: 1) Bottom: 300 g crushed Crackers ”Digestive”; 150 g butter, melted. 2) Rhubarb-juice for Cheesecake Topping: 400 g Rhubarbs; 0,5 dl cold water; 50 g Icing sugar; 1 Vanilla pod + a little bit of raw sugar; 3 leafs gelatine; 2 teaspoons Lemon juice. 3) CheeseCake Topping: 200 g Sour cream 38% (I use 18%) (creme fraiche); 300 g ”Philadelphia” (classic) Cream cheese; 1,5 dl Heavy cream; 5 leafs gelatine; 2 Egg whites; 1 organic Lemon (juice + grated peel); 150 g Raw, organic Sugar. First we have to pull up some fresh, organic Rhubarbs in the garden. When you pull them up, be careful not to harm the new ”baby-plants”. At spring Rhubarbs litterally burst up of the ground. They are the beginning of a new season of fruits, berries and veggies. Rhubarbs have so much taste. And you can use them in many things.Let’s use these Rhubarbs in one delicious CheeseCake.
How to do: 1) Bottom: Melt butter in small pot – no boiling. Place Crackers in 2 plastic bags. Crush finely the Crackers with rolling pin – until very fine crumbs. With hand mix in a bowl crushed Crackercrumbs with melted butter. In springform pan with hand press crushed Crackers onto bottom. Make sure it is homogeneously flat. Set aside in refrigerator.
2) Rhubarb juice for Cheesecake Topping: Trim roots and tops. Rinse. Cut Rhubarbs. In a casserole add Rhubars, water, icing sugar, Vanilla pod mix and the pod itself, 2 teaspoons Lemon juice. Cook about 5-7 minutes. Stirring. Use strainer to strain off juice into a large bowl. Set aside in a small casserole with lid on. Gelatine leafs: Add cold water in two small bowls and add 3 leaf gelatine in one of them, and 5 leaf gelatine in the other one. Mix 3 leafs gelatine in warm Rhubarb juice; stirring well.
3) Cheesecake Topping: In a large bowl mix Cream Cheese ”Philadelphia” with sour cream and heavy cream. Separate the eggs. My dog loves eating the Egg yolks. Beat the 2 Egg whites stiff. Fold the stiff Eggwhites into the Cheesecake Topping. In a small casserole heat the Lemon juice and Lemon peel. Off the heat, add 5 leafs gelatine in Lemon + peel. Stirr well. Mix gently the Lemon/peel-gelatine into the Cheese Topping. Finally add Rhubarb/juice-gelatine into Cheese Topping. Fold gently, not to much. Add Cheese Topping onto Bottom. Put a lid on. Set aside in refrigerator for a couple of hours. Rhubarbs straight from the garden in the best Rhubarb CheeseCake….Bon appetit !