Angkor Meringue Squares
Background and History
Angkor Meringue Squares are a delightful fusion dessert, drawing inspiration from French baking traditions infused with Cambodian flavors. The dessert is named after the famous Angkor Wat temple complex, symbolizing a harmonious blend of cultures. Meringue, made famous by French chefs, combines with exotic Southeast Asian spices and tropical flavors, offering a unique and indulgent taste experience.
The history of meringue dates back to the 17th century, with its name believed to originate from either the Swiss town of Meiringen or as a derivation of the French word "meringue." In contemporary Cambodian cuisine, there is a growing trend to incorporate traditional Western techniques with local ingredients, yielding innovative dishes like the Angkor Meringue Squares.
Ingredients
Preparation
Before starting the preparation of Angkor Meringue Squares, make sure to preheat your oven to 250°F (120°C) and prepare your ingredients. Separate the egg whites from the yolks, ensuring there is no contamination for a perfect meringue. Arrange all necessary ingredients within reach, including measured sugar, palm sugar, and cake flour.
Cooking Process
Step 1: Preparing the Meringue
Begin by whipping the egg whites in a clean, dry bowl until they form soft peaks. Gradually add sugar and continue to beat until the mixture becomes glossy with stiff peaks. Add a pinch of salt to stabilize the meringue, and then gently fold in the vanilla extract and a touch of lime zest.
Step 2: Blending Southeast Asian Flavors
In a small saucepan, combine palm sugar, tamarind paste, and a splash of water. Heat gently until the sugar dissolves into a syrupy consistency – this enhances the meringue with a rich, caramel-like depth.
Step 3: Baking the Meringue
Line a baking tray with parchment paper and spoon the meringue mixture onto it, forming small square shapes. Drizzle each square with the palm sugar syrup mixture. Place the baking tray in the preheated oven and set a cooking timer for approximately 90 minutes, checking for a lightly golden surface.
Step 4: Coconut Cream Topping
While the meringue squares bake, prepare the coconut cream topping. In a chilled bowl, whip coconut cream until it holds a stiff peak. Flavored with a dash of vanilla extract, this topping complements the sweetness and exotic flavors of the meringue.
Step 5: Assembly
Once the meringue squares are out of the oven and cool enough, top each square with a dollop of the coconut cream. If desired, grate additional lime zest over the top for an extra zing and fresh aroma.
Enjoying Angkor Meringue Squares
These meringue squares are best served at room temperature, allowing the flavors to meld. Traditionally enjoyed with a cup of jasmine tea, you can also pair them with a refreshing iced coffee or a robust tea blend to balance the sweetness of the meringue. As you indulge, savor the delightful contrast between the airy meringue and the creamy coconut topping, transporting your senses to a tranquil Cambodian sanctuary.