The process of making Canonigo may seem daunting, but with patience and precision, it’s surprisingly straightforward. The dessert requires only a handful of ingredients—egg whites, sugar, and vanilla extract—making it an ideal recipe for home bakers looking to try something unique. The secret to its light texture lies in the careful handling of the meringue and the slow, even baking process.
Canonigo’s appeal lies not only in its taste but also in its versatility. It’s a dessert that can be enjoyed on its own or paired with fruits or custard to enhance its flavor. Its soft, melt-in-your-mouth texture and the delightful contrast of the caramel sauce make it a memorable treat. Whether you’re a seasoned baker or a beginner, Canonigo is a dessert worth mastering, offering a taste of Filipino tradition that’s both indulgent and refined.
Canonigo or Floating Meringue Recipe by Kulinarya
Ingredients: Serve 10
Caramel:
Meringue:
Custard Sauce:
Preparation:
Cooking:
Custard sauce:
Serve the meringues with the warm custard sauce spooned over or on the side in a separate sauce bowl. Add scooped balls of fresh mango. end.
Canonigo or Floating Meringue Recipe by Kulinarya
Ingredients: Serve 10
Caramel:
- 1 cup white sugar
- ½ cup hot water
Meringue:
- 8 egg whites
- ½ cup white sugar
Custard Sauce:
- 8 egg yolks
- ½ cup white sugar
- 1 cup evaporated milk
- 1 tsp vanilla
Preparation:
- Preheat oven to 180C
- Melt 1 cup sugar in a saucepan over medium heat and stir constantly with a wooden spoon. Bring the sugar to a boil and stop stirring. Reduce heat to medium and gently lift the handle of the saucepan and swirl the mixture until uniformly golden brown and caramelized like syrup.
- Add the hot water to the caramelized sugar and mix with a wooden spoon.
- Pour 1 tablespoon syrup into each of the ten 3-in stainless steel molds. Roll the syrup until the entire inner surface is coated. Use kitchen mitts as the molds will become hot. Set aside.
- Make the meringue: in a bowl, beat the egg whites until soft peaks form.
- Add the ½ cup sugar gradually, beating continuously until stiff but not dry. Be careful not to overbeat.
- Divide the meringue among the molds. Fill up to the top, and flatten with a spatula.
- Place the filled molds into a roasting pan large enough to allow an inch or two of space around the edge.
- Pour about an inch of water into the roasting pan to make a bain marie or water bath.
Cooking:
- In the preheated oven, bake the meringue for 3o minutes. Remove from the oven.
- Cool the meringue for 15 to 20 minutes in the bail marie, or they will collapse.
- Invert the molds onto serving plates.
Custard sauce:
- In a bowl, beat the egg yolks slightly.
- In a double boiler, combine the egg yolks, sugar, an evaporated milk and stir with a wooden spoon until thick. Remove from the heat, add the vanilla, and allow to cool.
Serve the meringues with the warm custard sauce spooned over or on the side in a separate sauce bowl. Add scooped balls of fresh mango. end.
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