meringue

Naomi Robinson

Strawberry Meringues

I’m a bit early for strawberry season, but we are only weeks away. With that, I flipped this raspberry meringue recipe to a strawberry meringue.

Of course if neither are in season for your area anytime soon, find one that is. For this recipe, you can short cut making homemade jam for store-bought, so you aren’t limited.

 

A few notes:

  • To get started. Click here for the recipe. 
  • To make this your own: (1) Flip this to any flavor you prefer by simply switching out the jam, or (2) try using Nutella, peanut butter, melted chocolate—want to take this over the top (3) infuse your jam with a little booze.
  • You can also place your meringue in a pastry bag fitted with a tip and shape them that way. For what you see here, I just dropped a spoonful on to a parchment-lined bakesheet.
  • If you want strong swirls like you see in the picture, avoid the pastry bag, as the jam tends to blend and ends up dyeing the meringue.

Michael Wurm, Jr.

Ghost Cupcakes

Whether I’m cooking or baking, I love being in the kitchen.. When it comes down to it, however, I’m really a baker at heart. Being a huge fan of sweets, I’ve always found comfort in baking. I also think that baked goodies remind me of celebrations – cakes for birthdays and cookies for Christmas and so on. So when Better Homes and Gardens newest cookbook, Baking arrived at my door, I couldn’t have been more delighted.

Shortly after receiving Baking, I sat down with a cup of coffee and leafed through its five hundred plus pages. It was pure delight. With over 350 recipes, it certainly covers everything under the baking umbrella. While I want to make every recipe in this book, given the upcoming holiday, I decided to try my hand at the Halloween-inspired Ghost Cake. To up the cuteness level, I went with cupcakes instead of a cake.

I started off with the Classic Chocolate for the cake. The resulting cupcakes are light, fluffy, and delicious.

As they baked, I worked on crafting some chocolate trees. This was another reason I was thrilled about this recipe. I couldn’t wait to try making these cute little trees. They were so fun to do. I really liked the idea of sprinkling on jimmies to give them a little texture. I even found some fall colored jimmies to look like leaves. When you’re making your trees, be sure the chocolate is thick enough. Otherwise, they will be very fragile. A few of my trees turned into bushes. No harm done, though.

Once the trees were set and the cupcakes cooled, I made the Meringue Frosting. Growing up, my mom always referred to this as Seven-Minute Frosting. This frosting is made on the stove with a double boiler. Seven minutes is typically how long it takes to make the frosting. Hence, the name.

With the frosting ready, I gave my cupcakes a quick base coat. Since I didn’t have a pastry bag, to pipe the ghosts on, I just used a plastic baggie with the corner snipped off. Two round sprinkles for the eyes, the tree tucked into place, and my Ghost Cupcakes were complete.

Are they not the most adorable things you ever seen?

These would be such a sweet, yet slightly spooky touch for a Halloween party or fall get together. Despite the fact that everything was made from scratch, I was also really surprised how quickly they came together..

Well, I’m off to figure out which recipe I want to whip up next. You can find the recipe for Ghost Cake here. If you are looking to add Baking to your own cookbook collection, you can pick up a copy here.

Happy Baking!


Delish Dish Editor

Spice Cake with Brown Sugar Meringue Frosting

Hi all, Jessica Christensen, senior editor with Better Homes and Gardens Special Interest Publications here. I recently had a craving for cake and through a series of misadventures in my kitchen I created what later became Spice Cake with Brown Sugar Meringue, a published recipe we put through the BHG Test Kitchen.

I started out the day with a couple of challenges—first, my 10-month-old son who thinks he should be involved in every project I undertake and second, my need for something sweet without overdoing it on the calories. So I started with an old favorite—Busy Day Cake. This is a one layer cake, so the calories wouldn’t be through the roof, and with only seven ingredients, it was sure to be quick so I could (maybe) get it done during my son’s naptime. Because I can’t leave any recipe alone, I decided to spruce it up with the classic Meringue Frosting (a fat-free recipe), and hey, why not add some pumpkin and nutmeg to the cake batter? So to make a long story short(er), I did exactly what bakers should never do—started baking before checking that I had all the ingredients. It wasn’t long before I discovered I had no granulated sugar AND I was missing a beater to my mixer.

 

No problem. I had brown sugar. So I continued on my mission replacing the granulated sugar with brown sugar in both the cake and the frosting. I added some freshly grated nutmeg (I always use freshly grated whole nutmeg instead of pre-ground because there’s just no comparison) and replaced a little bit of the fat with some pumpkin. I beat both the cake batter and the frosting with the one beater on my mixer and guess what—it worked fine! I used my handy Microplane to grate a big of nutmeg over the cake top for a super simple garnish.

 

 

I loved my  version of Busy Day Cake so much, I made some changes and put it through the test kitchen. The one we published—Spice Cake with Brown Sugar Meringue Frosting—didn’t have pumpkin (I didn’t want the recipe to be too seasonal since I would be unrolling it after the holidays), replaced some of the brown sugar with granulated, and added a touch of baking soda to help the cake’s texture. During photography (see top photo on this page), it somehow morphed into a two-layer cake and the food stylist hit the meringue with a food torch for some pretty browning on the top. If you’re looking to cut calories wherever possible for your after-holidays diet, you can simply cut the Spice Cake with Brown Sugar Meringue Frosting recipe in half so it’s just one layer (but you can still make a full batch of the Brown Sugar Meringue Frosting).

The moral of my story is that baking doesn’t always end up like you planned (especially when you fail to plan ahead), but with a little ingenuity and courage, the results can still be fabulous.

What baking or cooking issues have you overcome on the fly?