Why We Can’t Stop Eating Them? The Lamingtons Recipe!
Growing up, my father’s favourite dessert was lamingtons. Of course, we kid always asked for seconds, thirds and fourths, but really we just wanted more lamingtons. Let’s learn the Lamingtons Recipe Easy in this article.
Since then, lamingtons have become a sought-after Australian recipe. Whether they’re dusted in icing sugar and served in a wire-rimmed container at the end of a dinner out, or arranged in a lovely meringue shell on a summer afternoon, they remain the perfect combination of sweet and savoury. Lamingtons are also the perfect light snack after an indulgent meal, the kind of treat that leaves you feeling satiated without making you feel guilty.
Lamingtons are actually a meringue-based cake. You’ll find them in the cake books that are popular in a bowl or pan, but a team of food stylists have turned them into tiny meringue swans and placed them on delicious almond or raspberry shortbread boards. I was excited to learn that there’s a recipe for lamingtons on Noma’s dessert menu, and to discover that the creators of the lamingtons are using a tart shell with raspberries, peaches and lamingtons on top, rather than in the shell.
Lamingtons Recipe
Serves 6
For the filling
120g rice milk
150ml sugar
2 large egg whites
70g caster sugar
2.5g vanilla bean paste
1 pinch salt
½ cup whipped cream
For the meringue
3 egg whites
250g caster sugar
100ml cold water
2tbsp corn flour
1 pinch salt
1. Preheat the oven to 180C. Line a 22cm square baking tray with baking paper and grease the baking paper with butter or cooking spray. In a large bowl, mix together the rice milk, sugar, egg whites, vanilla and salt until you have a smooth mixture. Using a hand whisk, beat in the cream and set aside to cool.
2. Line the base and sides of a meringue tin with baking paper. In a large bowl, whisk together the egg whites, sugar, cornflour and salt until you have a smooth, glossy mixture. Turn the oven down to 130C.
3. Divide the rice milk mixture evenly between the two baking trays and spread out evenly in the tray. Place in the oven and bake for 50-60 minutes, or until the tops start to crack.
4. Turn off the oven and leave the lamingtons to cool in the oven, until you can touch the meringue with your finger. Leave in the tray and leave to cool completely.
5. In a bowl, whip the egg whites until soft peaks form. Pour the egg whites through a fine sieve into a clean kitchen towel, squeeze out any excess moisture, then squeeze the towel to get rid of the excess air. Gently roll the towel around a kitchen spoon to form a large spiral. The water in the spiral will prevent egg whites from curling during the whipping process.
6. Gently lift the meringue out of the towel. Use a large balloon whisk to gently fold the meringue into the egg whites. Continue beating the egg whites until soft peaks form. If your egg whites are really runny, you can add in a little more of the rice milk mixture.
7. Tip the meringue into a piping bag fitted with a large star tip. Use a small decorating tip to make slits on the top of the lamingtons and the base of the icing, so that the cream does not just run all over when you pipe the cream. Pipe a rainbow of colour on top of the lamingtons.
8. When the meringue is almost set, turn off the oven and leave to cool completely. Serve the lamingtons warm with cream and caramel sauce on top.
Banoffee lamingtons with caramel sauce
Serves 6-8
For the base
300g brown sugar
1 cinnamon stick
125ml water
150g golden syrup
110g butter
For the filling
3 large eggs
1 cup caster sugar
50g caster sugar
60ml milk
175g golden syrup
100g cream
For the meringue
200g caster sugar
250ml cold water
100g cornflour
6 egg whites

1 pinch salt
1. Preheat the oven to 160C. Line a 22cm square baking tray with baking paper and grease the baking paper with butter or cooking spray. In a large bowl, mix together the brown sugar, cinnamon stick, water, golden syrup, butter and sugar until well combined. Whisk until well combined.
2. Spoon the base mixture evenly into the baking tray. Bake for 45-50 minutes, or until a skewer inserted into the centre of the mixture comes out clean. Take the tray out of the oven, leave to cool in the oven and then turn down the heat to 120C. Return the tray to the oven and bake for a further 20 minutes, or until a skewer inserted into the centre of the mixture comes out clean.
3. Turn off the oven and leave to cool completely.
4. To make the filling, whisk the eggs, sugar and milk until well combined. Gradually whisk in the golden syrup and cream until smooth.
5. Pour the mixture into the cooled lamington tray, spreading evenly over the base. Arrange the lamingtons on top of the caramel sauce in a spiral pattern. Take a skewer, push the tip through the caramel, and transfer to a piping bag fitted with a large star tip.
6. When the meringue is almost set, turn off the oven and leave to cool. Pipe a rainbow of colour on top of the lamingtons, using the same piping bag as the meringue. Leave the lamingtons in the oven until you can touch the meringue with your finger.
7. Transfer the lamingtons to a serving platter, and serve with caramel sauce on top and cream and caramel sauce on the side.
I have found very interesting your article.It’s pretty worth enough for me.
In my view, if all website owners and bloggers mazde good content as you did, the web wilkl be a lot more useful than ever
before.
It’s your love sir, that gives us such inspiration and make us able to create valuable stuff for you.
Thank you.
i love this terrific post
Gratitude sir. It’s your love for us. keep visiting and share with your loved ones
I like the efforts you have put in this, regards for all the great blog posts. Crissie Isak Soane
Thank you so much for the complement.
Hey! Thiis is my first comment here so I just wanted to give a quick shout out and say
I truly enjoy reading through your articles. Appreciate
it!
Well, Thank you so much for your compliment.
keep visiting for the best recipes and reviews.
What’s up, I wish for to subscribe forr this
blog to take most recent updates, soo where
can i do it please help out.
Gratitude dear
You can follow us by clicking the green “follow” button down there at the end of every post. Please scroll down any post, I hope you will get that easily. Thank you
Veryy good info. Lucky me I discovered your blog by accident.
I have book-marked it for later!
Thanks for the compliment
keep visiting
What’s up, I wish for to subscribe for this blog to take most recent updates,
soo where can i do it please help out.
It’s not my first time to go to see this web page, i
aam visiting this web site very often and take good fqcts from here.
Greetings! Very helpful advvice in this particular
article! It’s the little chhanges thast make the most important
changes. Many thanks for sharing!
Very golod info. Lucky me I discovered your blog by accident.
I have book-marked iit for later!
I am pleased that I detected this web blog, just the right information that I
was searching for!
I enjoy reading through your website. Thanks!
I’m vewry happy to discoveer this page. I need to to thank you for ones time
just ffor this fantastic read! I definitely really
liked every little bit of it and I have you
bookmarked to check out new things in your blog.
Please kerp us up to date like this. Thanks for sharing…
I aam pleased that I detected this web blog, just the right information that I was searching for!
Great delivery. Great arguments. Keep up the amazing spirit.
Way cool! Some vwry valid points! I appreciate you penning this post annd the rest of the website is also really good.
This is the perfect blog ffor anybody who hopes to find out about this topic.
You definitely put a brand new spn on a topic which has been discussed ffor decades.Wonderful stuff, just excellent!
Howdy! I could have sworn I’ve been to this blog before but after browsing through
some of the poet I realized it’s new to me.
Nonetheless, I’m definitely delighted I found iit and I’ll be bookmarking aand checking back frequently!
Great delivery. Great arguments. Keep up the amazing spirit.
Great looking website. Assume you did a great deal of your very own coding.
Great looking website. Assume you did a great deal of your very own coding.
Ohh, its fastidious discussion about this article here aat
this web site, I have read all that, so now me
also commenting at tthis place.
What’s up, after reading thos awesome pos i am as well
delighted to shae my experience here ith friends.
Way cool! Some very valid points! I appreciate
you penning this post and the rest of the website is also
really good.
magnificent points altogether, you just gained a new reader. What would you suggest in regards to your post that you made some days ago? Any positive? Bekki Broderick Ariane