Meringue kisses in the garden
MAKES 45
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 cup plus 1 teaspoon caster sugar
1/2 teaspoon vanilla extract (optional) Gel food colouring (optional)
1 Preheat oven to 110°C. Line two baking sheets with baking paper.
2 In a stand mixer fitted with a whites on medium speed until foamy, about 3 minutes. While mixer is still running, add cream of tartar and sugar, 1 tablespoon at a time.
3 Once meringue forms soft 3 vanilla and/or food colouring, if using. Continue to whisk until mer gue holds stiff peaks, about 8-10 minutes.
4 Transfer meringue to a piping Ibag fitted with a large star tip. Press tip to a prepared baking sheet and hold for a second as meringue forms upward, then stop applying pressure and lift quickly to create a slightly curved tip. Repeat with remaining meringue.
5 Bake for 90 minutes or 5 to the touch. Turn off oven and leave meringues in closed oven another 1 hour. They are done when they pull off baking paper very easily. Store at room temperature in a closed container for up to 5 days.
First bloom mini muffins with blue buttercream frosting
MAKES 24
1/4 cup unsalted butter, softened
1/2 cup sugar
2 large eggs
1/3 cup full-fat milk
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups plain flour, sifted
BUTTERCREAM FROSTING
4 cups icing sugar
1 cup unsalted butter, softened
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