Sweet Treats: Chocolate Chip Meringues Recipe

pink vanilla meringues with sprinkles fine art photo print~ maria kallin

I tried to make meringues a few years ago and they did not turn out well at all. But, over the past year, I have been seeing them everywhere. I'm starting to rethink my meringue fluke could be improved upon, because really, don't they look so sweet?

Holly of In the Fun Lane has a Chocolate Chip Recipe she shared that I think I will try, I've already heard rave reviews on it. The step by step pictures help a girl out a lot as well. Here is her extremely thorough recipe (and photos):

The ingredients you will need are:
4 eggs
sugar
vanilla
chocolate chips

To start take your eggs and separate the whites from the yolks. Let the whites sit out until they are room temperature (you won't need the yolks). While they are warming up I take some sugar (1/4 cup for every egg white so in this case 1 cup) and put it in the food processor. I like the meringue to be like silk so this really makes the fine grains even finer.

Once the whites are room temp I blend them with the whipping attachment on medium until the whites look foamy. Then you slowly start adding the sugar.

Some recipes add other stuff to get the texture really thick, but with the Kitchenaide mixer I have no problems getting them fluffy and stiff. Once the mixture can hold a peak add just a touch of vanilla extract. (One commenter wrote, not to add any extracts that are too oily, like peppermint, otherwise they won't whip correctly).

This is where the recipe goes from average to amazing! I take a half cup of chocolate chips and put them in the food processor as well so that they are little crumbs.

I mix it all together for just a second then spoon (or use a baggie with the tip cut off) to swirl them onto a Silpat sheet. You can use aluminum foil as well, but parchment paper really doesn't keep them from sticking.

Place the sheet into a preheated 250 degree oven for about an hour and 40 minutes. I like to let them sit in the oven once I shut it off to let them get a smidge crunchier, but at the same time have a bit of a gooey center (I don't like solid, rock hard meringues).

Sweet Treats: A Fanciful Twist Vanilla Buttermilk Cupcake Recipe

So many interior design posts lately. Love them, and have plenty more to come, but I believe a cupcake post is in order. Really, if the whole world could just sit together and eat cupcakes merilly, wouldn't it be such a lovely place, as friendship and the desire to serve and help each other magically took place?

Vanessa, of A Fanciful Twist never ceases to ignite my imagination. Her lovely storytelling is simply wonderful as well as her lushious photography, full of magic and sparkles. Her famous Mad Hatter Tea party, full of whimsical details is on the horizon, (here, you can see 2008 and 2009* and some blogger parties here), and read the delightful little introduction to this year's party here (in which I plan on atteneding this year).

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Do you not just love the shape of her cupcake? Her secret? Using extra tall cupcake liners! I've never seen them in stores, have you? Here is the recipe she uses, and her special notes on making the cupcake and icing:

the cupcake and the bee postcard set for sale in her shop

"I used this Vanilla Buttermilk Cupcake recipe right here. Two important notes are that, I increased the buttermilk to 1 scant cup (instead of 2/3 cup) after reading the reviews about dryness - And I only cooked mine for 16 minutes. Perfection!"

♥ Ingredients ♥

6 tablespoons unsalted butter, at room temperature

1 cup sugar, plus

2 tablespoons sugar

2 large eggs

1 teaspoon vanilla

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup buttermilk

1. Beat butter and all the sugar on medium speed until well blended. Add eggs and vanilla and beat on high speed until well blended.

2. Sift together flour, baking powder, and salt.

3. With mixer on low speed, add one third of the flour mixture, followed by a third of the buttermilk – repeat, alternating in thirds. When all the flour is incorporated beat mixture on medium speed just until well blended.

4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).

5. Bake in a 350° oven until tops spring back when lightly touched in the center, 16-20 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.

6. Decorate with your favorite frosting.

♥Frosting♥

"My frosting invention is rather fluffy cheesecake like, but much more mild -

I took one stick of room temperature softened salted butter, 1 cup of sour cream, and 1/4 Tsp. of Vanilla and mixed them together with my hand mixer. I had 1 cup of powdered sugar waiting, that I added little by little to the already mixed sour-cream, butter and vanilla mixture.

I didn't use all the sugar for my mixture. But, you should add it little by little, tasting it until the frosting is to your likeness. I don't like mine very sweet. Note also that this cupcake recipe is very sweet on its own."

peace offering cupcake for the mad hatter

Cherries, sprinkles, fairy dust and whimsical dress-up costumes are optional.