Ingredients with Measurements:
- 1 cup sun-dried tomatoes, chopped
- 1 cup pitted olives, chopped
- 1 cup water
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 tsp cream of tartar
- 4 egg whites
- 1/4 tsp salt
Special equipment needed:
- Electric mixer
- Piping bag with a star tip
Step-by-step instructions:
1. In a medium saucepan, combine the sun-dried tomatoes, olives, water, and sugar. Bring to a boil over medium heat, stirring occasionally.
2. In a small bowl, whisk together the cornstarch and cream of tartar. Slowly add the mixture to the boiling tomato mixture, whisking constantly until the mixture thickens and becomes glossy.
3. Remove the saucepan from the heat and let it cool to room temperature.
4. Preheat the oven to 350°F (175°C).
5. In a large bowl, beat the egg whites and salt with an electric mixer until stiff peaks form.
6. Gently fold the cooled tomato mixture into the egg whites until fully incorporated.
7. Transfer the mixture to a piping bag fitted with a star tip.
8. Pipe the mixture onto a baking sheet lined with parchment paper, forming small mounds about 1 inch in diameter.
9. Bake for 15-20 minutes, or until the mounds are lightly golden and crispy on the outside.
10. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
Makes about 24 small mounds.
Nutritional information:
Calories: 72
Fat: 1g
Carbohydrates: 16g
Protein: 1g
Sodium: 116mg
Sugar: 13g
Substitutions for ingredients:
- You can use any type of olives you prefer, such as black or green olives.
- You can substitute the sun-dried tomatoes with fresh tomatoes or roasted red peppers.
Variations:
- You can add chopped herbs, such as basil or parsley, to the tomato mixture for added flavor.
- You can sprinkle grated Parmesan cheese on top of the mounds before baking for a cheesy twist.
Tips and tricks:
- Make sure the tomato mixture is completely cooled before folding it into the egg whites to prevent the mixture from deflating.
- Pipe the mixture onto the baking sheet in a circular motion to create a swirled effect.
Storage instructions:
Store the Šampita in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Šampita in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the Šampita on a platter garnished with fresh herbs, such as basil or parsley.
Garnishes:
Fresh herbs, such as basil or parsley.
Pairings:
Serve the Šampita as an appetizer or snack with a glass of white wine.
Suggested side dishes:
Serve the Šampita with a side salad or roasted vegetables.
Troubleshooting advice:
- If the Šampita deflates during baking, it may be due to overmixing the tomato mixture into the egg whites. Be sure to gently fold the mixture until fully incorporated.
- If the Šampita is too soft or sticky, it may be due to underbaking. Bake for an additional 5-10 minutes, or until lightly golden and crispy on the outside.
Food safety advice:
Be sure to store the Šampita in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
Šampita is a traditional Croatian dessert made with meringue and often flavored with lemon or vanilla. This savory version with sun-dried tomatoes and olives is a modern twist on the classic recipe.
Flavor profiles:
The Šampita with Sun-Dried Tomatoes and Olives has a savory and slightly sweet flavor with a crispy texture on the outside and a soft, fluffy interior.
Serving suggestions:
Serve the Šampita as an appetizer or snack at a party or gathering.
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