A simple, delicate, showstopper. They can be any flavour and colour combination you like. You can dip the bottoms in melted chocolate or decorate them with sprinkles before baking. Easy to make these melt in your mouth cookies are a favourite of many.
I piped these with a piping bag and notched tip but you can use any type of ziplock bag with the corner cut off or even just a tablespoon to spoon the meringue out. They look great free formed and hold whatever shape you make them. I do recommend baking them on parchment paper or silpat mats.
It is a fantastic addition to your cookie collection.
Add almond flavouring, colouring (if using), cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
Continue beating until stiff glossy peaks form.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip. Transfer meringue to bag.
Pipe cookies 2 in. apart onto parchment paper-lined baking sheets.
Bake 40-45 minutes at 250 degrees until firm to the touch.
Turn off oven leave meringues in oven 1 hour.
Remove from oven; cool completely on baking sheets.
Remove meringues from paper; store in an airtight container at room temperature.
I like to double up my cookie sheets to insulate the bottoms of the meringues from getting to dark, especially when making white meringue cookies.
You can serve them just as they are or dress them up with filling. I decided to sandwich these with a luscious ruby red grapefruit curd.
I love oats. Eating them takes me back instantly to my childhood. Sitting around my cousins table, surrounded by people I have so many fantastic memories with.
We would eat it with fresh cream that came from the cows milked earlier that morning. Truly a flavour of my childhood, simple yet transformative. It is amazing how one taste can transport you back to a moment in time as if were yesterday! And a flavour memory I refer back to often.
Looking to do some baking this morning I had oats on my mind. I have an amazing maple bread recipe that I love and have to share soon, but with a bunch of fresh berries in the fridge I thought muffins would be perfect.
Looking for something a bit different for treats this Christmas I have turned to marshmallows. If you haven’t made marshmallows at home you really must give them a try. They are soft and fluffy and melt in your mouth. You can make them any flavour you want and you can even dip them in chocolate! Yes, that’s a thing!
I have some fabulous raspberry syrup that I was inspired by, raspberries are my favorite berry. The flavour takes me back to the hot summer days out on the farm. The spectacular burst of flavour eating sun warmed berries right off the bushes. It is quite amazing how a taste of something as simple as a berry can instantly transport you back in time. Really is there anything better!
You can use any flavouring you like, from cooked down jams with the seeds removed, to espresso powder mixed with a little water to bottled flavourings like vanilla, maple or almond extract. And peppermint is a great seasonal flavouring for Christmas. Don’t forget to add a few drops of food coloring to bump up the eye appeal!
If you like things a bot more tropical be sure to pop over and check out the Toasted Tropical Marshmallows I made a few years ago. They are the next level of marshmallow love.
I am sure you have seen it everywhere. It seems every season more and more people are making it. With good reason. It is sweet, buttery, crunchy and just spectacular! You may have seen it made with saltines, and it is fantastic. That little hit of salt and the flakiness of the crackers is perfect.
But there is just something about graham wafers that I can’t resist. The flavour is one that takes me back to my childhood and one that I still love today.
Graham Wafer Toffee is quick, very easy and fairly inexpensive. You can substitute saltines for the graham wafers and change out the type of nut used on top to one your family enjoys!
Gingerbread, a flavour close to my heart. If you look up at the top of the page you will see a section titled Gingerbread Houses, after you’re done here jump over and take a look! There you will find the collection of my gingerbread builds that have raised $1000’s of dollars for charity. Thanks for checking them out, I cherish the fact that with sugar and flour I can make such substantial donations during the Christmas season.
Now about these Gingerbread Whoopie Pies. They looks amazing yes?! I thought so too. I was inspired from all the Whoopie Pies showing up in my Instagramstream a couple of weeks ago from some of the amazing Canadian food bloggers I follow. They were served during a coffee break on the final day of #FBC2016 in Toronto. Due to business obligations I could not attend the conference this year but eagerly watched my social media feeds to capture as much of the action as I could. For days after the conference I was distracted by thoughts of those whoopee pies and knew I had to recreate them at home.
They turned out amazing! Soft and tender, full of traditional gingerbread flavour and a creamy buttery filling, perfection really!
I invite you to give them a try and let me know what you think! Perfect for holiday cookie trays, the quintessential side to a steamy hot cup of coffee or a mug tea, definitely a must try!
As always, thanks for stopping by. Have a fantastic rest of your day!