Chocolate Raspberry S’mores Tart

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries. Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: […]

The post Chocolate Raspberry S’mores Tart first appeared on Love and Olive Oil.

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries.

Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: it’s a rich, decadent reality.

Chocolate Raspberry S'mores Tart on a light pink serving dish, pink linen and fresh raspberries in the background

What do you get when you combine a classic milk chocolate s’more with fresh and fruity raspberry flavor? Something gosh darn delicious, that’s what.

This tart has everything: a sweet and salty graham cracker crust, bold raspberry jam, a silky smooth chocolate ganache, and a fluffy, raspberry-scented toasted marshmallow meringue to top it all off.

For as impressive as it is, it’s surprisingly simple.

I call this recipe nearly no-bake, because the crust does need a few minutes in the oven. If you truly can’t stand the thought of turning on your oven in the summer heat, you can set the crust in the fridge or freezer before adding the jam and ganache. However it might be a little less cohesive and slightly more crumbly when you cut into it.

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Let’s Stop Confusing Macaroons & Macarons

I’m just going to get straight to the point: coconut macaroons (two o’s) and French macarons (one o) are not the same cookie. Sure, they’re both meringue-based, gluten-free, and sweet as a candy store, but that’s about where the similarities end. To st…

I’m just going to get straight to the point: coconut macaroons (two o’s) and French macarons (one o) are not the same cookie. Sure, they’re both meringue-based, gluten-free, and sweet as a candy store, but that’s about where the similarities end. To start, we need to talk basics: French macarons (pronounced MACK-uh-rons) are essentially the chicest sandwich cookies in the schoolyard. Two thin meringue cookies no wider than an inch or two are layered with a ganache, buttercream, or jam filling. Macaroons (pronounced mack-uh-REWNS), on the other hand, are made with flaked coconut, whipped egg whites, sugar, and vanilla extract.

According to The Atlantic, French macarons aren’t exactly who they say they are. “The cookies were born in Italy, but made their way to France in the 1530s—by way of, some scholars believe, Catherine de’ Medici,” wrote staff writer Megan Garber in 2014. “They wouldn't become widespread outside of court, however, until 1792, when two Benedictine nuns, seeking asylum during the French Revolution, supported themselves by baking and selling treats made of ground almonds, egg whites, and sugar. The ad hoc pastry chefs came to be known as ‘the macaron sisters.’”

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5 Best Meringue Powder Substitutes (Glossy Icing, Guaranteed)

Royal icing is the glaze that makes sugar cookies look beautiful for holidays. They’re what allows you to transform basic sugar cookies into iced pumpkins, snowflakes, Easter eggs, and Christmas trees. Making royal icing is simple and calls for only a …

Royal icing is the glaze that makes sugar cookies look beautiful for holidays. They’re what allows you to transform basic sugar cookies into iced pumpkins, snowflakes, Easter eggs, and Christmas trees. Making royal icing is simple and calls for only a few ingredients, but one of those ingredients is a bit unusual, especially if you’re not a regular home baker—it’s meringue powder! Meringue powder can easily be found in craft stores, big box retailers, and many grocery stores, but if you decide to bake a batch of sugar cookies on a whim in the middle of a blizzard, you may peer in your pantry and find that you’re out of meringue powder (or maybe you never had it in the first place). There are several ways to go about replacing meringue powder, all without having to put your snow boots on. Here are our go-to meringue powder substitutes.

But First, What Is Meringue Powder?

Real quick: meringue powder is made up of a combination of cornstarch, egg whites, and sugar. There are some gums, preservatives, and artificial flavors added to most store-bought versions, but at its core, that’s all meringue powder is.

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How to Whip Egg Whites for Lovely, Luscious Peaks

A French macaron without whipped egg whites would be a flat, paper-thin cookie with a gooey ganache filling. Swiss meringue frosting without the meringue would just be a regular, overly sweet buttercream. And a lemon meringue pie without the meringue w…

A French macaron without whipped egg whites would be a flat, paper-thin cookie with a gooey ganache filling. Swiss meringue frosting without the meringue would just be a regular, overly sweet buttercream. And a lemon meringue pie without the meringue would just be, well, lemon pie. Good, but not great.

Whipped egg whites are the secret to cloudlike meringues, beautiful baked goods, and sweet and savory soufflés. Soft peaks keep things light and airy, while stiff peaks bring body to meringue or frosting. But it’s easy to overwhip egg whites, resulting in a too-stiff, curd-like mess that no one wants. So what’s the trick to whipped eggs that are just right for your recipe? Ahead, we break down how much to whip the eggs based on the stiffness of the desired peaks...and a few tricks to ensure that they hold their shape.

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Whole Meyer Lemon Meringue Bars

I’ve been working hard the last few weeks on finishing up projects, finishing book edits (my cookie book comes out October 2020!), working on posts for Breadin5, and helping my kids with distance learning (which seems like another full-time job)….

whole meyer lemon meringue bars

I’ve been working hard the last few weeks on finishing up projects, finishing book edits (my cookie book comes out October 2020!), working on posts for Breadin5, and helping my kids with distance learning (which seems like another full-time job). I haven’t had much time to bake from some of the beautiful cookbooks I received the last few months, but I finally was able to sneak in some time and made these beautiful bars from Susan Spungen’s new cookbook Open Kitchen. Susan’s book is about the “concept of ‘get-ahead cooking.’ Once you discover the joy of getting ahead, you will be come a planner even if you never were before…[c]ooking is how you learn to be a good cook. Just like everything else, cooking is a practice, so as you keep cooking you’ll find yourself getting more and more comfortable and better and better at it.”  **** A few things:  *My friends over at Pure & Clear are now offering delivery for not only their unique ice and crystal clear ice, but also from other local Minneapolis businesses. Such as! Patisserie 46 macarons, Baker’s Field flours, and MilkJam Ice Cream, along with other great local brands. They also ship nationwide.  […]

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Pecan Meringue Cookies

These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for Christmas or for a Passover or Easter treat! Start them the night before and let them cool slowly in the oven until morning….

These light and sweet meringue cookies are made with just three ingredients: egg whites, sugar, and pecans. Great for Christmas or for a Passover or Easter treat! Start them the night before and let them cool slowly in the oven until morning.

Continue reading "Pecan Meringue Cookies" »

Salzburger Nockerl

When I saw the cover of Alpine Cooking, before it came out, it quickly rose to the top of the list of books I needed to get my hands on. I was fortunate to get a preview when I was asked to write a quote for the book jacket, and was thrilled to find the inside of the book was even more compelling than the…

When I saw the cover of Alpine Cooking, before it came out, it quickly rose to the top of the list of books I needed to get my hands on. I was fortunate to get a preview when I was asked to write a quote for the book jacket, and was thrilled to find the inside of the book was even more compelling than the cover. While it’s hard to compete with the Matterhorn, pictures of locals contemplating a melted cheese sandwich, or a wooden châlet terrace with place settings soon to be heaped with hearty mountain fare, brought the alps right to me.

Covering Italy, Austria, Switzerland, and France, author Meredith Erickson, takes us through cheese caves, ski slopes, restaurants, fondue pots, snow-caked ski boots, and villages, that are all part of the European alps. As Meredith noted in the book, in the winter, if you’re cooking in the alps, there isn’t a lot of fresh produce available in the winter. In fact, there may not be any at all. (Those who live in winter climates, who shop their local farmers market can relate to five months of squash, potatoes, and onions.) So jam fills in.

Continue Reading Salzburger Nockerl...

Sweet Potato Cupcakes with Toasted Meringue Frosting

With Thanksgiving coming up, we need some easy desserts in our lives!! I must admit that pie is not top of my list when it comes to baked goods (except for pecan pie, that is) and I know some people are averse to pie-making so these cupcakes are a perfect alternative! The batter is made using sweet potato puree (so if you actually have any leftover from thanksgiving you could also use it to make these) with pecans and chocolate chunks folded in. A cooked meringue frosting is swirled on top and torched for that gorgeous toasty look. You could even leave the torching until it’s time to serve them for a dramatic effect (although I’d be careful with that blowtorch!! Don’t want it to be dramatic for the wrong reasons). These are delicious warm from the oven (gooey, melty chocolate hello!) or at room temperature. You can even re-warm them in a low oven for about 10 minutes which will melt that chocolate again AND make the meringue on top all crispyyyyy. So good!! NOTE: this recipe was created as part of a paid instagram collaboration for Le Creuset UK. I was under no obligation to post the recipe […]

The post Sweet Potato Cupcakes with Toasted Meringue Frosting appeared first on Izy Hossack – Top With Cinnamon.

Sweet potato cupcakes with meringue frosting on a marble background

With Thanksgiving coming up, we need some easy desserts in our lives!! I must admit that pie is not top of my list when it comes to baked goods (except for pecan pie, that is) and I know some people are averse to pie-making so these cupcakes are a perfect alternative!

Sweet potato cupcakes with meringue frosting in a muffin tin

The batter is made using sweet potato puree (so if you actually have any leftover from thanksgiving you could also use it to make these) with pecans and chocolate chunks folded in. A cooked meringue frosting is swirled on top and torched for that gorgeous toasty look. You could even leave the torching until it’s time to serve them for a dramatic effect (although I’d be careful with that blowtorch!! Don’t want it to be dramatic for the wrong reasons).

Sweet potato cupcakes with meringue frosting in a muffin tin on a marble background

These are delicious warm from the oven (gooey, melty chocolate hello!) or at room temperature. You can even re-warm them in a low oven for about 10 minutes which will melt that chocolate again AND make the meringue on top all crispyyyyy. So good!!

Sweet Potato Cupcakes with Toasted Meringue Frosting

Sweet Potato Cupcakes with Toasted Meringue Frosting

Yield: 12-14 cupcakes

Ingredients

Sweet potato puree:

  • 400g sweet potato, peeled

Cupcake batter:

  • 160g (3/4 cup) unsalted butter, melted
  • 120ml (1/2 cup) natural yoghurt (plain yogurt)
  • 2 medium eggs
  • 150g (3/4 cup) granulated sugar
  • 2 tsp ground cinnamon
  • 280g (2 1/3 cups) plain white flour (all purpose flour)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine table salt
  • 100g (3.5 ounces) dark chocolate (70% cocoa solids), roughly chopped
  • 100g (3.5 ounces) pecans, roughly chopped

Meringue:

  • 2 medium egg whites
  • 120g (1/2 cup plus 1 tbsp) granulated sugar

Instructions

Make the sweet potato puree:

    1. Fill a medium saucepan with a 2cm depth of water. Cut the sweet potato into roughly 5cm chunks and add them to the saucepan then place over a medium heat on the hob. Once the water begins to boil, place a lid onto the saucepan and turn the heat down to low. Allow to steam for 15-20 minutes or until the sweet potato is tender and easily pierced with a fork. Drain the steamed sweet potato and blend in a food processor or blender into a smooth puree. Set aside.

Make the cupcakes:

    1. Preheat the oven to 200°C/180°C fan/Gas mark 4. Grease each cup of a 12 Cup Le Creuset Muffin Tray with a bit of vegetable oil using a pastry brush.
    2. In a medium bowl, mix the melted butter, yoghurt, eggs, sugar and cinnamon. Mix until smooth then weigh out 300g of the sweet potato puree and stir in. Next, add the flour, baking powder, bicarbonate of soda and salt. Stir gently until just combined. Finally fold in the chopped dark chocolate and pecans.
    3. Divide the batter evenly between the cups of the muffin tray (the batter should come close to the top of the cups). Bake for 20-25 minutes until well-risen and a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool for 10 minutes in the tin before removing to a wire rack to cool completely.

    Make the meringue:

    1. Fill a medium saucepan with a 5cm depth of water and place over a medium-low heat on the hob. Set a large, heatproof bowl over the saucepan. Add the egg whites and sugar to the large bowl and stir constantly until the sugar has dissolved (the mixture shouldn’t feel gritty when stirred) and registers 70°C on a thermometer.
    2. Remove the bowl from the pan and use electric beaters to whisk the mixture until cool, very fluffy and thickened - you should be able to lift up the beaters and form stiff peaks in the mixture which do not sink back into the meringue.

    Assemble:

    1. Use a palette knife to cover the top of each cooled cupcake with a swirl of the meringue. If you have a kitchen blowtorch, use it to gently toast the meringue. Keep in an airtight container for up to 3 days.

Notes

- You can also use pumpkin puree (same volume/weight) instead of making a sweet potato puree.

- Allergens: milk, wheat, gluten, eggs

NOTE: this recipe was created as part of a paid instagram collaboration for Le Creuset UK. I was under no obligation to post the recipe on my blog but I thought it would be a shame not to!

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sweet Potato Cupcakes with Toasted Meringue Frosting appeared first on Izy Hossack - Top With Cinnamon.

s’mores ice cream cake

This recipe first appeared on my site in 2016. It’s from my book, The Vanilla Bean Baking Book. I love it so much, I’m sharing again. ************************************ First of all, I want to say thank you, oh my goodness thank you, from…

This recipe first appeared on my site in 2016. It’s from my book, The Vanilla Bean Baking Book. I love it so much, I’m sharing again. ************************************ First of all, I want to say thank you, oh my goodness thank you, from the bottom of my heart. I had so many kind emails and comments and tweets yesterday;  your support of my upcoming book is overwhelming. I wouldn’t have this book without that support, and I am forever grateful to you, dear readers. Thank you for following along here, and for being so wonderful. And, here’s a recipe from the book! Today happens to be my birthday, one that I am slightly freaking out about, as I seem to be getting close to large numbers I didn’t think were possible. I will be celebrating today, however, with this S’mores Ice Cream Cake. It’s fairly simple to put together (especially if you go the store bought ice cream route), with a layer of toasted graham cracker crumbs, vanilla ice cream, more graham crackers, chocolate ice cream, and then a pile of meringue that is lightly toasted. An indulgent way to enjoy the fading of a near perfect summer vacation. S’mores Ice […]

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