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Butteryum food blog recipes

Vanilla Bean Meringue Kisses

Patricia @ ButterYum

The next time you find yourself with leftover egg whites, make a batch of Meringue Kisses.  They're completely addictive crispy sweet little pillows of air that melt in your mouth.  Don't say I didn't warn you!  

I love making anything that requires the use of a pastry bag. Here my pastry bag was fitted with a large round tip. Mmmm…. delicious bite-size mounds of vanilla love! If you want to switch things up a bit….

Just hold an open star tip over the round tip and continue piping bit-size dollops. Oooooooh.

Enjoy!

Items used to make this recipe:

(affiliate links)

Vanilla Bean Meringue Kisses

Printable Recipe

Ingredients

  • 6 egg whites, room temperature

  • 3/4 teaspoon vanilla bean paste

  • 1 teaspoon cream of tartar

  • a pinch of fine salt

  • 1 cup superfine sugar

Directions

  1. Preheat oven to 225F.

  2. In the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and a pinch of salt; use a whisk to mix the ingredients and break up the eggs until they're frothy.

  3. Place bowl on stand mixer and use whip attachment to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage.

  4. Place meringue in a large pastry bag fitted with a large round tip or large open star tip and pipe kisses on 2 silicone lined sheet pans.

  5. Bake meringue kisses at 225F oven for 90 minutes, then turn the oven off and allow meringues to cool completely without opening the door (I often leave them in there overnight). Store in an airtight container. Makes 100 meringue cookies.

Note

  • For best results, do not attempt to make meringues during high humidity weather.  

4 Comments
categories egg recipes, snack recipes, dessert recipes
tags christmas cookie recipes, meringue recipes, egg recipes

Scratch Strawberry Shortcake

Patricia @ ButterYum

Shortcake definition:  A small cake made of sweet biscuit dough that is typically served as a dessert with fruit and whipped cream.

Yes please!!

Follow the directions below to make the biscuit dough.

Roll the dough until it’s bout 1/2-inch thick, then use the straight side of a double-sided cutter to cut out round biscuit shapes.

This recipe will make 6 shortcakes (plus a bunch of yummy scraps - more about them later).

Give the shortcakes a quick brush with buttermilk before they go in the oven.

Rerolled scraps of dough almost never bake up as well as the first rolling, so here's what I do with them...

I cut them into random pieces and bake them separately - they make a tasty snack. 

Since the random pieces are smaller, they'll bake a lot faster so keep an eye on them.

And there you go - the perfect vehicle for juicy strawberry filling and luscious whipped cream.

Items used to make this recipe:

(affiliate links)

Scratch Strawberry Shortcakes

makes 6 servings

Printable Recipe

Ingredients

  • 2 cups chopped and hulled fresh strawberries

  • 1-2 tablespoons sugar

  • 4 cups all purpose flour

  • 1/3 cup granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 8 tablespoons unsalted butter, room temperature

  • 1 cup buttermilk (shake well)

  • 1 large egg, beaten

Directions

  1. Preheat oven to 375F.

  2. In a medium bowl, toss the strawberries and sugar together; chill until needed

  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  4. Add the softened butter; mix until no visible chunks of butter remain.

  5. Stir in the buttermilk and egg until a shaggy dough forms.

  6. Turn mixture out onto a floured surface and very gently press/knead the mixture together (don't overdo it - we want the shortcakes to remain tender).

  7. Roll dough to 1/2-inch thickness.

  8. Use 3-inch round cutter to cut out 6 shortcakes.

  9. Place shortcakes on a silicone lined sheet pan.

  10. Brush shortcake tops with buttermilk and bake for 40-45 minutes until they're golden brown (internal temp should be 205-210F).

  11. Cool completely.

Nothing will pair better with these amazing treats than real freshly whipped cream.  Once you try it, you'll never go back to the canned stuff (or worse, the frozen non-dairy stuff).  

Homemade Whipped Cream

makes 3-4 cups

Ingredients

Directions

  1. In a large bowl, whisk or beat cream, sugar, and vanilla until mixture doubles in volume and thickens considerably. Click here for photos.

  2. To serve, cut the cooled shortcakes in half and top with generous dollops of whipped cream and strawberries. Enjoy immediately. Recipe makes 6 servings.

5 Comments
categories fruit recipes, dessert recipes
tags fruit recipes, desesrt, biscuit recipes, strawberry recipes