Meringue Tamago Kake Gohan Version 2 (Japanese Cooked Rice with Raw Egg)

Adapted from here.

Ingredients

1. Egg, 1
2. Cooked rice, 1 bowl
3. Soy sauce, for taste

Instructions

1. Separate egg white from egg yolk in two bowls. 
2. In a bowl, whip egg whites with a mixer until fluffy.
3. Cook the rice and transfer to a bowl. 
4. Pour whipped egg whites onto rice, then add the egg yolk on top.
5. Drizzle with soy sauce and serve hot.

Meringue Tamago Kake Gohan Version 1 (Japanese Cooked Rice with Raw Egg)

Adapted from here.

Ingredients

1. Egg, 1
2. Cooked rice, 1/2 bowl
3. Soy sauce, for taste

Instructions

1. Preheat oven to 100C.
2. Separate egg white from egg yolk in two bowls. 
3. In a bowl, mix rice with egg white.
4. Spread rice mixture at bottom of a bowl. Using your fingers, press a small dent in the middle of the rice to create a small "crater".
5. Bake the rice meringue for 7 min.
6. Place egg yolk into "crater" of the rice meringue. 
7. Drizzle with soy sauce and serve.

Kaya Toast Macarons

Adapted from Octaphilosophy by André Chiang.

Ingredients

Toast Macarons

1. Ground almonds, 250g
2. Icing sugar, 250g
3. Caster sugar, 250g
4. Water, 100ml
5. Egg whites, 200g
6. Toasted breadcrumbs, 50g + extra

Kaya Filling

1. Eggs, 250g
2. Coconut milk, 250ml
3. Caster sugar, 220g
4. Pandan essence/pandan leaf juice, 2 tsp

Assembly

1. Unsalted butter, softened
2. Salt
3. Espresso

Instructions

Toast Macarons

1. In a food processor, combine ground almonds and icing sugar and pulse.
2. In a pan, combine caster sugar and water and cook to 120C.
3. In a stand mixer, whip 95g of egg whites on medium speed.
4. Once the syrup in the pan reaches 120C, increase mixer speed to high and drizzle in syrup.
5. Keep whipping until stiff and cool.
6. Fold in the almond mixture and remaining egg whites. 
7. Fold in the breadcrumbs.
8. Transfer mixture to a piping bag. 
9. Pipe mixture into a bread-shaped stencil on a baking sheet lined with parchment paper. 
10. Smooth with a palette knife and remove the stencil.
11. Dust with extra toasted breadcrumbs and let dry.
12. Bake at 140C for 13-15 min.

Kaya Filling

1. Blend all ingredients.
2. Transfer to a bain marie on medium heat and cook, stirring for 10 min until mixture thickens to a paste consistency.
3. Store refrigerated for up to 3 days.

Assembly

1. Fill a piping bag with kaya filling and pipe kaya filling onto one side of a macaron. 
2. Add 1/2 tsp of softened unsalted butter and sprinkle with salt.
3. Sandwich with another macaron.
4. Freeze for 48h.
5. Defrost at room temp for 3h.
6. Toast both sides of the macaron until crisp and light brown.
7. Serve immediately, with an extra dollop of kaya and espresso.

Lemon Meringue Tart

Ingredients

1. Baked tart shell (see pâte sucrée recipe)

Lemon curd

1.  240g caster sugar
2. Zest and lemon juice from 3 lemons
3. 200g eggs
4. 300g butter, cubed, room temp

Italian Meringue

1. 100g egg whites
2. 1/2 tsp salt
3. 200g caster sugar
4. 60g water

Instructions

1. (Optional) In a large bowl, rub the lemon zest in the sugar for 1-2 min, to diffuse the lemon flavour into the sugar.
2. In a separate bowl, hand whisk the eggs. Add the eggs into the lemon sugar mixture, and whisk in with lemon juice.
3. Heat the lemon curd on a bain-marie, stirring every min, until it reaches 81C.
4. Remove from bain-marie and allow to cool down to 55-60C.
5. Whisk in butter, one cube at a time. 
6. Handblend the curd for 6 min, then pass through a fine-mesh sieve into a plastic container.
7. Cover the surface of the lemon curd with cling film and chill in fridge for at least 4h or overnight.
8. When ready to assemble the tart, make the Italian meringue.
9. Place egg whites and salt in the bowl of a stand-mixer with the whisk attachment.
10. Place sugar and water in a small pan and boil over medium heat. When the syrup reaches the boil, start whisking the egg whites on medium speed, until soft peaks.
11. Cook the syrup to 118C and pour over the egg whites.
12. Increase the speed and keep whisking until the meringue feels barely warm.
13. Fill a piping bag with the chilled lemon curd and pipe a generous layer of lemon curd into the baked tart shell.
14. Fill a piping bag with the meringue, and pipe on top of the lemon curd. Burn using a blowtorch.