Today is another sad rainy day. Fortunately, I know the recipe to survive (even two!)! What could be better than light meringues that melt in your mouth and rich, spicy pumpkin bread? Both are really easy to make!
200 g flour
1/2 teaspoon of salt
200 g sugar
1 teaspoon baking powder
240 g pumpkin puree (I used home-made and frozen, but you can use canned as well)
120 ml olive or any vegetable oil without flavour
1/4 cup of water (adjust according to consistency of your puree)
spices: nutmeg, cinnamon, allspice
1/2 cup of walnuts or raisins
Mix all dry ingredients together. In separate bowl (I used stand mixer) mix pumpkin puree, eggs, oil. Add dry ingredients to egg-oil-pumpkin mixture, add water if needed and add raisins.
Pour in the well buttered loaf pan. I suggest to butter it and cover with flour – this way it will be easier to take the loaf out. Bake in preheated (350F) oven for 60-75 minutes.
It is really easy!
Whip 5 egg whites with 200 g of sugar.
The key to success is to use cold egg whites, separate them very carefully (if you have even a tiny drop of yolk in it – it will be difficult to whip them), use a clean mixing bowl and a clean whisk. Start whipping on low speed, and when egg whites start to foam, turn on the high speed, and in 1-2 minutes add sugar. A lot of people recommend to add sugar gradually, but I never noticed any difference! Whip until medium peaks, pipe (I used star tip) on the baking tray with parchment paper, put in the preheated oven (200F) for 1,5-2 hours. Cool down and remove from paper.