Lavender White Chocolate Meringues

by | Mar 18, 2018 | COOKIES | 0 comments


Lavender White Chocolate Meringues
Print Recipe
    Servings Prep Time
    6-7 dozen 60 minutes
    Cook Time Passive Time
    3 hours 24 hours
    Servings Prep Time
    6-7 dozen 60 minutes
    Cook Time Passive Time
    3 hours 24 hours
    Lavender White Chocolate Meringues
    Print Recipe
      Servings Prep Time
      6-7 dozen 60 minutes
      Cook Time Passive Time
      3 hours 24 hours
      Servings Prep Time
      6-7 dozen 60 minutes
      Cook Time Passive Time
      3 hours 24 hours
      Ingredients
      Servings: dozen
      Instructions
      1. Combine sugar and lavender in a small bowl. Rub lavender buds and sugar together with your fingers to help infuse the lavender flavour into the sugar. Cover tightly and allow to sit at room temperature, preferably overnight. Sift sugar to remove lavender before using.
      2. Preheat oven to 200℉. Arrange 2 oven racks with one in the middle and the second above it. Whip egg whites and cream of tartar until frothy and starting to thicken. Gradually add sugar with mixer running. Once all sugar has been added, continue to beat until stiff peak stage and meringue is glossy, about 8-10 minutes. Add desired food colouring and flavouring and whip just to combine.
      3. Line 2 large baking trays with parchment. Fill a large piping bag fitted with a 446P (10 cm round) tip with meringue and pipe into 1"-1 1/2" kisses, spacing 1" apart on baking tray. To pipe kisses, hold tip vertically 1/2"- 3/4" above tray and squeeze until filling has created a 1"-1 1/2" circle. Stop squeezing and lift up, creating the tail.
      4. Once all meringue has been piped, place trays in oven and bake for 2 1/2-3 hours, checking meringue for doneness at the 2 1/2 hour mark. Once meringues are dry and light with a hollow sound and feeling, turn off oven and allow meringues to remain in oven until completely cooled.
      5. Melt white chocolate in a double boiler or microwave on 30 second intervals until smooth. Dip or decorate meringues in chocolate then decorate with sprinkles if desired.
      Recipe Notes

      Alternatively, you can use lavender flavouring instead of the infused sugar which will eliminate that step.

      Meringues can be piped into any desired shape using other tips if desired.

      I found it difficult to dip the bottom of the meringues into the chocolate without breaking off their tips. I therefore spread an arc of white chocolate onto the side of the meringue and dipped in sprinkles.

      Maple Date and Nut Snack Bites

      by | Jun 26, 2017 | SNACKS | 0 comments


      Maple Date and Nut Snack Bites
      Print Recipe
        Servings Prep Time
        36 bites 30 minutes
        Passive Time
        20 minutes
        Servings Prep Time
        36 bites 30 minutes
        Passive Time
        20 minutes
        Maple Date and Nut Snack Bites
        Print Recipe
          Servings Prep Time
          36 bites 30 minutes
          Passive Time
          20 minutes
          Servings Prep Time
          36 bites 30 minutes
          Passive Time
          20 minutes
          Ingredients
          Servings: bites
          Instructions
          1. Combine all ingredients except white chocolate in a food processor bowl. Pulse until combined to a fine meal. Form mixture into approximate 1 ounce balls and place onto a large parchment lined tray.
          2. Melt white chocolate over a double boiler or microwave at 30 second intervals and stir until smooth. Drizzle chocolate over snack bites. Chill until firm, about 20 minutes.
          Recipe Notes

          Will keep refrigerated for several days in a sealed container or can be frozen in an airtight container for up to 3 months. I usually opt to freeze and remove snack bites as needed.

          Pink Peppercorn Cherry Biscotti

          by | Sep 23, 2016 | COOKIES | 0 comments

          Pink Peppercorn Cherry Biscotti are sweet and crunchy with a hint of pepper.
          Pink Peppercorn Cherry Biscotti
          Print Recipe
          Pink Peppercorn Cherry Biscotti is sweet and crunchy with a hint of pepper.
            Servings Prep Time
            28 cookies 30
            Cook Time
            50
            Servings Prep Time
            28 cookies 30
            Cook Time
            50
            Pink Peppercorn Cherry Biscotti are sweet and crunchy with a hint of pepper.
            Pink Peppercorn Cherry Biscotti
            Print Recipe
            Pink Peppercorn Cherry Biscotti is sweet and crunchy with a hint of pepper.
              Servings Prep Time
              28 cookies 30
              Cook Time
              50
              Servings Prep Time
              28 cookies 30
              Cook Time
              50
              Ingredients
              Servings: cookies
              Instructions
              1. Preheat oven to 350℉. Cream together butter and sugar until light and fluffy. Add eggs one at a time, incorporating before adding the next. Beat in vanilla.
              2. In a small bowl combine flour, baking powder, salt and peppercorns. Add to butter and egg mixture, beating until combined. Stir in dried cherries.
              3. Line a large baking sheet with parchment paper. Divided dough into two. Shape each portion into a long flat log approximately 2 1/2"x 9 1/2"x1" high. Whisk egg white with a tbsp of water and brush over each log. Bake for 30 minutes, remove from oven and allow to cool for 10-15 minutes. Reduce oven temperature to 300℉. Cut each log into 3/4" slices and lay each piece flat on the baking sheet. Bake for 10 minutes, turn over each piece and bake for an additional 10 minutes.
              4. Remove from oven and allow to cool. Melt white chocolate and drizzle over each piece.