Edible Vancouver Island September/October 2023

CELEBRATIONS RECIPE

Women owned artisan bakery specializing in slow fermented, small batch sourdough bread and pastries using organic Canadian flour. Wholesale and retail.

250.898.3304 www.honeygrovebakery.ca #4, 2441 Cousins Ave, Courtenay, BC

RECIPE LOVE’S GALETTES Vanilla Swiss Meringue Buttercream YiledS 5 cups, enough to fill & frost a large 8-inch three-layer cake. INGREDIENTS 6 large egg whites (approx. 230g) 1¼ cup granulated sugar 2 cups unsalted butter, room temperature and cut into Tbsp-size pieces 2 tsp pure vanilla extract ½ tsp salt 2 Tbsp lemon juice Add the egg whites with the sugar in the bowl of your stand mixer (or a medium bowl). Then, set the bowl over a saucepan filled with a bit of simmering water over medium heat. Do not let the bottom of the bowl touch the water. Whisk the whites and sugar constantly until sugar is dissolved–about 4 minutes. The mixture should be hot to the touch with no sugar crystals remaining. You can test it by rubbing it between your fingers or with an instant read thermometer, which should read 160°F (71°C). While still warm, transfer the bowl to your stand mixer (or use a hand mixer) and beat the mixture with a whisk attachment on medium-high speed until stiff, glossy peaks form and the meringue is no longer warm to the touch, about 10-15 minutes. Meanwhile, in a small bowl, dissolve the salt into the lemon juice and add vanilla. Set aside. Switching to a paddle attachment, add the butter in two or three pieces at a time on medium-high speed. Wait for each piece of butter to fully combine before adding the next batch. Do not worry if the buttercream looks like it has curdled or separated–just keep mixing. It will always come back together. After all the butter has been added, reduce speed to medium and beat in the vanilla, salt and lemon juice mixture. The Swiss meringue buttercream should be silky smooth and can be used on any cake, cupcake or other confection. Tips: If the buttercream looks soupy once you’ve added all the butter, just keep mixing on medium-low speed until it comes together, or place in the fridge for five minutes at a time until it cools a bit. Don’t forget it in the fridge-it will firm up quickly! If the buttercream feels too stiff, place it over a hot water bath and mix it until it melts a bit. Then return it to the mixer to re-emulsify.

AN ATLAS CLASSIC

20 SEP/OCT 2023 EDIBLE VANCOUVER ISLAND