Deep Fried Meringues
Adapted from Winnie from Sugar by Winz
Makes approximately 12 meringues
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4 egg whites at room temperature
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3 tablespoons of potato starch
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1/2 cup red bean paste at room temperature
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oil for frying
Caramel
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50grams/1.7ozs caster or superfine sugar
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3 tablespoons water
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2 teaspoons lemon juice
You will also need an ice cream scoop with a lifting action to make it easier to shape these.
** Buyer's tip: Potato starch and tinned red bean paste can be found at Asian Grocery stores**
Step 1 - Heat oil in a deep fat fryer or in a heavy based large pot. Meanwhile, whip egg whites until firm peaks are reached and you can tip the bowl of meringue upside down without any movement. Beat in 2 tablespoons of cornstarch.
Step 2 - Test just one first to see whether you need more cornstarch. When oil is ready, scoop some fluffy egg white into the ice cream scoop and then place a small round of red bean paste into the centre. Take a tablespoon and then shape the other half of the sphere and cover the red bean completely-you want to avoid any filling leaking out as it discolours the oil. It may not be a perfect sphere but that's ok and practice does make perfect. Fry for 2-4 minutes (they don't spit very much at all, if they do spit, it's usually because the filling has leaked. You will get a bit of shrinkage but it shouldn't be too much. If there is too much shrinkage, add another tablespoon of potato starch. Continue with the rest of the balls deep frying them until golden. Place on serving plate.
Step 3 - Make caramel. Melt sugar, water and lemon juice on low heat in a heavy based saucepan until fully dissolved. Turn up heat to high and watch it like a hawk. After about 5 minutes, it should turn caramel. Turn heat down to very low, enough to keep the caramel liquid but stopping it turning more brown. Take two forks and cooling the toffee slightly, make strands by dipping them into the toffee and making circular motions around the cupcake. If strands do not occur then the toffee needs to cool a little further. I find it easier to keep the stove on very low so that I can reheat the toffee if it sets too hard while you are spinning it.
Cook's tips: Do not add sugar before you cook them as they will burn before they finish cooking. Winnie has also tried Nutella and banana & red bean or you could also make these plain without a filling. You must add potato starch is a must or they will deflate.