In the age of Instagram, we’re more exposed than ever before to a large variety of desserts and sweet treats. They’re all brilliant and delicious looking. Sometimes, so good looking that one wouldn’t actually want to break into it and eat it. These desserts look fresh and refreshing and we can't help but yearn just a little bit. Where to find such desserts in our part of the world? Or, how to make such dishes on our own? It seems almost impossible. We’re here to bust the myths! It’s absolutely possible to make these desserts. Mostly because they look challenging and complicated but are actually super easy to make. Here’s a list of such desserts with easy to follow recipes.
Cinnamon Palmiers
These twirly, crisp and sugary cookies are delicious to look at. Soft and light, they melt in the mouth and crumble effortlessly. Here’s how to make these charming cookies.
Ingredients:
- ⅓ cup white sugar
- ¾ tsp ground cinnamon
- ⅛ tsp ground cardamom
- ¼ cup white sugar
- One sheet frozen puff pastry, thawed
- One tbsp butter, melted
Directions:
- Mix ⅓ cup sugar, cinnamon, and cardamom together in a small bowl.
- Sprinkle the remaining ¼ cup sugar onto a work surface. Unfold the puff pastry and place it over the sugar; roll out to a 10x15-inch rectangle.
- Brush the pastry with melted butter, then sprinkle the sugar mixture evenly over top.
- Starting with one long edge, roll the pastry tightly around the filling, stopping in the middle of the rectangle.
- Repeat with the opposite edge, rolling to the center and meeting the first roll.
- Wet your finger with water and dot along the long edges where the two rolls touch; press gently to seal.
- Refrigerate until slightly firm, 5 to 10 minutes.
- Meanwhile, preheat the oven and line a baking sheet with parchment paper.
- Cut the chilled pastry into 1/4-inch slices; place 1 inch apart onto the prepared baking sheet.
- Bake until golden and crisp, about 12 minutes. Let cool and enjoy.
Lemon Blueberry Pavlova
The crisp crust of the pavlova leads to a gooey and soft lemon meringue inside. Tart, fresh and refreshing, this dessert takes some time to make but is ultimately an easy one.
Ingredients:
For the lemon curd filling:
- ½ cup unsalted butter
- 4 large eggs
- 2 tbsp lemon zest
- 1 pinch salt
- ½ cup white sugar
- ¼ cup lemon juice
For the meringue:
- 1 tbsp cornstarch
- 1 cup white sugar
- 1 pinch cream of tartar
- 2 tsp lemon juice
- ¼ tsp pure vanilla extract
For the blueberry sauce:
- 1 cup blueberries
- 2 tbsp white sugar
- ½ cup cold water
For serving:
- ½ cup fresh blueberries, or more to taste
- 1 sprig fresh mint
Directions:
For the lemon curd filling:
- Cut butter into small pieces and set aside.
- Separate the eggs. Cover egg whites and leave on the counter to come to room temperature for the meringue.
- Add lemon zest, salt, sugar, and lemon juice to the egg yolks. Whisk until thoroughly combined.
- Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place the bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
- Stir in the butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition.
- Remove from the heat and pour the filling into a bowl to cool, about 15 minutes. Lay the plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
- Preheat the oven and line a baking sheet.
For the meringue:
- Mix the cornstarch into sugar and set aside.
- Add cream of tartar, lemon juice and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes.
- Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
- Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
- Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until it’s cooled completely, about 1 hour.
For the blueberry sauce:
- Combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
- Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
Assembly:
- Very carefully transfer the cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
- Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.