Bradley ChenComment

Blood Orange & Rice Wine Meringue Cookies| The Advent of China

Bradley ChenComment

Blood Orange & Rice Wine Meringue Cookies | The Advent of China

July 17, 2017

 

For those of you who don't know, I'm currently interning in the marketing department of a well-known business school in China. Originally, I had not planned to pursue a summer internship, but I have always been interested in marketing as a potential career. While marketing in for academia was not what I had in mind, I have had a blast so far and I truly enjoy what I'm doing for the school.

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Given the nature of my internship, I do a lot of promotional writing about the school, forcing me to learn more about the business climate in China...and boy is there a lot to learn. 

The Digital Kingdom

There seems to be a notion that China has not yet been able integrate its developments into daily life. However, in any of the top-tier or second-tier cities, the extent to which technology has developed quickly becomes obvious. For example, in Guiyang, a second-tier city, officers can use facial technology recognition to single out one person among approximately 4,700,000 people in just seven minutes. Other examples include China's movement towards a cashless society and its highly developed e-commerce industry. 

There is no doubt that China is becoming one of the major players in this global economy. In fact, in the next five to ten years, China may even be the largest global economy to date. Regardless, speaking from my experience in the States, it seems as if the majority of people think China is still a hillbilly country. 

Having lived in Shanghai for 8 years, I would highly encourage people to visit, if not consider developing their careers, in China. Of course, doing so would entail new challenges such as the language barrier and cultural discrepancies, but the opportunities offered are simply endless because regardless of what industry you work in, there is a place for you in China's developing markets. If you have any questions, feel free to ask me! 

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The Bake

This week's bake is designed with customization in mind. Since these meringue cookies only take on a light lemon flavor, it's possible to alter the flavor combinations of the toppings in any way you can think of. I've always been a fan of recipes that are simple, elegant, and applicable to everyone so I figured that it would be nice to try this one out. 

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In my recipe, the blood orange and rice wine are a perfect combination of zest and grain that also balance out the sweetness in the meringue cookies. Crispy on the outside and chewy on the inside, these fellas are definitely up there on my list of cookie rankings. While these guys take a while to bake, the process is really simple and can be perfected by any novice-baker. Give it a try and let me know what you think!

 

Cheers,

Bradley

 
 

Ingredients

For the Lemon Meringue Cookies

  • 2 large egg whites

  • 1/2 cup of granulated sugar

  • 3/4 tsp. of cornstarch

  • 2 tsp. of lemon juice

For the Blood Orange Curd

  • 1/3 cup of blood orange juice

  • 2 tbsp. of granulated sugar

  • 2 egg yolks

  • 1 tsp. of cornstarch

  • 2 tbsp. of butter

For the Rice Wine Whipped Cream

  • 1/4 cup heavy cream
  • 1 tsp. of rice wine
  • 1/2 tbsp. of powdered sugar

To garnish

  • Fresh blood orange slices 

Lemon Meringue Cookies

  1. Whisk the egg whites with the sugar (one tbsp. at a time, adding more once the previous tbsp. has dissolved) until the meringue reaches stiff peaks. 

  2. Combine the lemon juice and cornstarch to form a paste. Gently fold into the meringue.

  3. Form 6 meringue circles on a parchment lined baking sheet using a spoon for a more rustic effect, or a piping bag fitted with a round tip for a cleaner look. 

  4. Bake in a preheated 160C/325F oven for approximately 1 hour. Once baked, leave the meringue cookies to cool in the oven for another hour with the oven door slightly ajar. 

Blood Orange Curd

  1. Whisk the egg yolks and cornstarch until smooth.

  2. In a saucepan, bring the blood orange juice and sugar to a simmer.

  3. Slowly pour the juice into the egg yolks while whisking constantly to avoid curdling the eggs.

  4. Return the mixture back to medium heat, whisking constantly until the curd thickens but is still runny. Whisk in the butter.

  5. Refrigerate until ready to serve.

Rice Wine Whipped Cream

  1. Whisk all ingredients until the cream form medium-stiff peaks. 

Assembly

  1. Top each meringue cookie with a dollop of whipped cream and a drizzle of blood orange curd. 

  2. Garnish with fresh blood orange.

  3. Enjoy!