Italian Meringue aka ‘Fluff’
- 200g Eggwhites room temp
- 200g White Sugar
- 100ml water
- Pinch cream of tartar
- Combine sugar and water in a small pan and bring to the boil, shake the pan so sugar starts to dissolve. Don’t stir it as you could crystallise the sugar. Let it do its thang.
- Reduce heat to medium and brush down sides of the pan with a clean, wet pastry brush to remove sugar crystals.
- Cook until syrup reaches 115C (soft ball stage) on a thermometer (7-10 minutes).
- Meanwhile, start whisking eggwhites with cream of tartar in the clean, grease-free bowl of a KitchenAid stand mixer fitted with the whisk attachment until soft peaks form.
- Meanwhile, bring sugar syrup to 121C (hard ball stage). Increase speed to medium on the Stand Mixer and with motor running, gradually pour syrup into meringue, slowly and carefully until all is combined. Continue to beat at medium speed until cooled to room temperature and meringue is thick and glossy (15-20 minutes).
- Put half the mixture in a piping back and the other half in an airtight container.
- Reserve for later
For the Cookie Crumb
- 200g castor sugar
- 50g brown sugar
- 180g plain flour
- 4g baking powder
- 4g salt
- 110ml canola oil
- 2 Teaspoon vanilla bean paste
- Preheat oven to 150°C/300°F (standard oven setting) and line a cookie sheet with baking parchment. Set aside.
- Combine granulated sugar, light brown sugar, flour, baking powder, salt in a bowl of a KitchenAid stand mixer fitted with the paddle attachment. On low speed mix until well combined.
- Whisk oil and vanilla paste until emulsified with a hand-held whisk or fork. Add to the stand mixer bowl whilst on low speed. The wet ingredients will act like glue and small clusters will form. Continue to mix until this happens.
- Spread the clusters on the parchment lined tray. Bake for 20 minutes breaking the clusters up occasionally. The crumb will be still slightly moist to touch, they will dry once cooled.
- Completely cool before using. They can store in an airtight container for a week or in the freezer for a month. (Use them on top of any cakes, ice-creams desserts you like.)
For the chocolate dipping glaze
- 150g Butter
- 90g milk
- 75g glucose
- 3g vanilla paste
- 180g dark chocolate 64-70%
- 360g icing sugar
Make the Chocolate Glaze
- Gather the ingredients.
- In a saucepan over low heat, combine the butter, milk, glucose, vanilla, and the chocolate. Cook until the chocolate and butter are melted, and the mixture is smooth, stirring constantly.
- Sift the confectioners' sugar into the mixture and whisk until well blended and smooth.
- Place in a bowl and put over a pan of hot water to keep warm while you dip the doughnuts.
FINISHING – combining all ingredients above.
Additional ingredients – Strawberry or Raspberry Jam
- Cut your donuts in half (so you have a top and a bottom) and place on parchment.
- Dip one side of the donut in the chocolate glaze, using a spoon handle or chopstick pick the donut up through the hole and let the chocolate drizzle off. Place on the Parchment paper and sprinkle with the cookie crumb clusters. Repeat for how many donuts you have.
- On the underside of the donut spread with jam. Using a star nozzle pipe the Italian meringue aka fluff on top of the jam.
- Using a blow torch toast the marshmallow until the outside is slightly golden
- Put the chocolate glazed top donut on top of the torched meringue and Boom!
- Devour with your boozy chocolate milkshake