I had always thought that Canonigo was just a glorified deconstructed Brazo de Mercedes. It's not. It's a fluffy cloud of baked meringue that melts in your mouth partnered with some caramelized sugar syrup and some eggyolk cream sauce.

Heaven.

I've tried it at Albas, Casa Armas, and Sugarhouse, and can't wait to have it at La Cocina de Tita Moning.
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Here's a recipe from Dorothy Ferreria

Fruited Canonigo

Caramel: 1 1/3 c white sugar 1 c water

2 tbsp butter to grease molders Meringue: 1 c egg whites 1/2 c white sugar 1 tsp baking powder

1 c finely chopped canned or fresh fruits (such as strawberries, kiwi, canned seedless grapes, mango and canned peaches)

Sauce: 1/2 c white sugar 4 egg yolks 1 c pure full cream evaporated milk 1 c water 3 tbsp cornstarch 2 tbsp orange liqueur (Cointreau or Grand Marnier)

Topping: fresh/canned fruits, cut up almond flakes

Preheat the oven to 350 degrees Fahrenheit.

In a large frying pan, combine sugar and water. Place over medium fire and allow to caramelize until light golden brown. Immediately pour caramel into prepared baking pans. Using kitchen towels or mitts, tilt pans to encourage the caramel to completely cover the bottom of the pan. Grease uncoated portions with butter. Set aside.

In a large mixing bowl, beat egg whites at medium speed until fine bubbles form in the surface. Add baking powder and continue to beat for 30 seconds.

Gradually add white sugar to beaten egg whites while beating at high speed. After adding all of the sugar, continue to beat egg whites until stiff peak stage. Quickly but thoroughly fold in chopped fruits.

Bake in a baine Marie (water bath) for 30-35 minutes or until a toothpick inserted in the center comes out clean. The surface of the meringue will be golden brown. Do not forget to add a teaspoon of cream of tartar to the water so as not to stain the larger pan. Keep chilled.

To prepare the sauce, combine the first 5 ingredients in a thick saucepan. Mix well with a wire whip. Cook over low heat until slightly creamy. Stir in the liqueur.

To assemble, pour several spoonfuls of the sauce into a dessert platter. Place a thick slice of the meringue in the center of the sauce. Top with just a spoonful of sauce and garnish with fresh fruits and almond flakes. Add some bottled chocolate syrup or a dusting of cocoa powder if desired.
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More recipes:

Nestle
BabyRambutan check out the photos on this one :)
Lutong Bahay
FindPinoy
HomeTalkCafe
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Oh, and is it caNOnigo or canoNIgo? This indio wants to know.

This entry was posted on 7/16/2005 at 7/16/2005 08:28:00 pm. You can skip to the end and leave a response.