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Caramel Meringue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6079.1274
Energy (kCal)456988.7663
Carbohydrates (g)85503.7032
Total fats (g)9970.6641
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Base: | 2. Cream butter and sugar. | 3. Add egg and oil. | 4. Add sifted dry ingredients. | 5. Press into 36 X 27 cm jelly roll sheet. | 6. Filling: | 7. Beat caramel with fork to make it more pliable. | 8. Spread evenly over raw base. | 9. Topping: | 10. Beat egg whites till stiff. | 11. Beat in 100ml sugar then fold in remaining sugar, nuts and cherries. | 12. Spread over caramel. | 13. Put in oven set to 180C then turn oven down to 170C and bake for 10 minutes. | 14. Turn oven down to 160C and bake for 20 minutes. | 15. Cut into squares and decorate with rosette of cream topped with a nut or cherry (optional). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 125 10687.5 491.0625 333.9375 900.0
    sugar 100 80598.0 20159.6 0.0 0.0
    oil 15 ml 113.7451 0.0 0.0364 12.9171
    egg 1 beaten 71.5 0.36 6.28 4.755
    flour 500 289140.0 63302.7 4700.5 1121.8
    baking powder 12 1/2 30.475 15.9275 0.0 0.0
    salt 2 - - - -
    vanilla extract 5 60.48 2.6565 0.0126 0.0126
    milk 1 can condensed caramelised 827.5862 19.934 8.2399 85.7811
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    sugar 175 80598.0 20159.6 0.0 0.0
    pecan nut 100 chopped 75319.0 1510.74 999.53 7844.73
    glace cherry 100 g chopped 89.0 0.0 19.8 0.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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