See a cookie with regular sugar and caster sugar side-by-side, and you'll want to start making your own right away (we can help you there).
While caster sugar is readily available in the UK, Baking Club members in the United States have had trouble locating it, and when theyget their hands on it, they find it is priced much higher than regular granulated sugar.
Luckily, Goh provided the group with three strategies to still get optimal outcomes in their baked goods.Goh explains that if you are creaming sugar with butter , starting with firmer butter allows you to cream the two together for a bit longer without it turning greasy, adding: Over-creaming can result in an oily, dense cake because the butter has essentially melted. Similarly, under-creaming can result in a dense, dry cake, because the butter and sugar have not had enough air incorporated into it, and the sugar granules remain large, so the cake/crumb will be coarse and heavy.If you're combining sugar and egg whites for something like a meringue, Goh suggests whisking the egg whites and granulated sugar together on a slightly lower speed so the sugar granules have more time to dissolve, adding: One of the ways you can tell if your meringue is ready for the oven is if you can barely feel the sugar granules between your thumb and forefinger. I have seen a few 'speckled' pavlovas which look like undissolved sugar granules.You can also skip the workarounds and cut to the chase by making your own caster sugar. Simply process regular granulated sugar in a food processor, high-powered blender, or coffee grinder until the sugar granules are smaller. Goh notes that the granulates won't be as uniformly sized as the store-bought variety, but says that it will work fine.Lemon Meringue Combine lemon meringue pie and a pavlova and a layer cake and you end up with something like this. We love the combination of lemon curd and pistachio-y yogurt. Note: It's a hefty project—but well worth it.A last-minute two-ingredient host gift . All you need are sugar and Angostura bitters. We'll bring the champagne.Yes, toast can and should be called dessert. Do as Nigel Slater does and mash raspberries into oblivion, swirl these into sweetened whipped cream, and plop this cloud on just-toasted bread. In lieu of raspberries, try strawberries, blackberries, peaches, or apricots.It's called lazy for a reason. To make the filling, you add a whole Meyer lemon , sugar, butter, vanilla, and eggs to a blender. Pour this into a tart shell and bake up your new go-to dessert.Picture this: Espresso cake layers. Crispy-marshmallowy meringue. Maple syrup–sweetened whipped cream. Serve at the next gathering when you want to dazzle all your friends.A sticky, dense almond cake gets upgraded with pomegranate molasses, then topped with sweetened mascarpone and fresh pomegranate seeds.White rum, freshly squeezed lime juice, sugar, and ice, blended until slushy and frosty, equal as refreshing a cocktail as any heatwave could hope for. Serve in a glass that makes you smile, with a lime wheel on top.Just when you thought crême brûlée couldn't be improved upon, it relocates to a flaky pie crust. Sprinkle sugar on top, then torch until your whole kitchen smells like caramel and toffee. This article was originally published in December 2017. We updated it with even more caster sugar–friendly recipes. Want to join the Baking Club?
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