I love every single little thing the lovely Jacquelyn Clark of Lark & Linen whips up, but these nutella meringues are kind of next level. I mean, in my mind, nutella = happiness. Am I right? She recommends sharing them with guests, but I think if I made this delicious treats, I would probably keep them all for myself. Can you really blame me?
From Lark & Linen…Justin and I love to entertain, but with schedules that seems to get more jam-packed by the minute, I find that we’re constantly on the hunt for quick and easy recipes that look significantly more involved than they are. Enter: this recipe for chocolate meringues (with nutella whipped cream!). They’re light as air, oddly beautiful in an imperfect-kind-of-way, and ridiculously delicious. Top with fresh berries, slivered almonds, chocolate shavings, or a combination of all the above, they make for the perfect thing to serve guests after a heavy meal.
Abby CapalboNutella MeringuesA no fuss, super simple, beyond delicious dessert
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- 3 egg whites
- 3/4 cup superfine sugar
- 1/2 tsp. real vanilla extract
- 1/4 tsp. white wine vinegar
- 4 oz. dark chocolate, melted
- 3/4 cup whipping cream
- 2 tbsp nutella
- Preheat your oven to 250°F. In the stand of your mixer, whisk the egg whites until frothy. Once frothy, slowly add in the sugar, vanilla and white wine vinegar.
- Mix on high until stiff peaks form and hold their shape. Drizzle the melted chocolate on top and gently fold the mixture (be careful not to mix or overfold!)
- Spoon heaping spoonfuls onto a parchment lined baking sheet. Drizzle with remaining chocolate and place in oven, on the lowest rack.
- Turn your oven down to 210°F and bake for 60-80 minutes. The meringues are ready when they easily lift from the parchment paper. At that point, turn off your oven and let meringues sit for another 10-20 minutes. Then, cool completely on wire racks.
- In the meantime, whip together the nutella and whipping cream until soft peaks form.
- To assemble, place a meringue on a plate, top with nutellla whipped cream, slivered almond, berries, and/or chocolate shavings.
Photography: Lark & Linen | Recipe & Styling: Lark & Linen
Are any of you hosting a Valentine’s fete tonight or tomorrow? I’m loving that this heart-filled holiday falls on a weekend. There’s time for a Galentine’s soiree with your besties and Sunday brunch with your love. And if there are sweets involved (there should be), we’ve got this chic last-minute DIY for you to try. Why buy a cake topper when you can craft one as cute as this? Super simple how-to below!
Thin, sturdy cardboard
Hot glue gun
Scissors and/or x-acto knife
Cut a heart shape out of your cardboard using scissors, and then cut the inner portion of your heart out with an x-acto knife.
Glue your cardboard heart cutout to a wooden skewer.
Put hot glue all over your cardboard heart cutout and skewer (leaving room at the end bare to stick in your cake) and then cover your hot glued areas with gold confetti.
Photography: White Loft Studio | DIY + Styling: SMP Living
My husband and I always talk a big game when making Valentine’s plans; fancy restaurant, cozy cabin trip, etc, etc. But often times we find ourselves snuggled up on the sofa with dinner and a movie and endless supplies of champagne. It’s heaven and this raspberry & rose champagne cocktail whipped up by T Bakes and designed + photographed by Brancoprata will fit right in with our Feb. 14 snuggle sesh.
From Tânia and Diogo at T Bakes… Owning a company together means that we spend a good part of our days working and it’s not always easy to come home and turn off the business talk. Sometimes in the bustle of everyday life it can be easy to just go through the motions and not always have quality time with each other. Instead of the traditional valentine’s sweethearts gift exchange, this year we decided to give each other the gift of time. So, for one evening, time slowed down as we shared in mundane but meaningful tasks like making a cocktail or setting the table, in preparation for a soirée of celebrating love and life as newlyweds.
Taking the time to be present and sharing in every step made this extra special. We kicked off the celebration with a delicious and delicate raspberry and rose champagne cocktail. The rose syrup makes it fragrant while the raspberry liqueur gives it a punch of flavor, all gracefully balanced by Moët & Chandon’s softness. Diogo prepared a lovely meal, as he does most days – so much so that he has been named our very own household chef! But no celebration would be complete without cake and so Tânia made her famous champagne chiffon cake with raspberry coulis and belgian white chocolate cream, truly befitting of Valentine’s Day.
We believe happiness is found in small acts of love, taking the time to share in everyday’s life and celebrate each milestone together is important. This valentine’s we are toasting to the future, looking forward with hope and excitement and promising to always make time for each other!
Erin LepperdRaspberry & Rose Champagne Cocktail
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- 1 tablespoon Raspberry Liqueur
- ½ teaspoon Rose Syrup
- (1 part sugar to 1 part water with a couple drops of rose water)
- Mix the raspberry liqueur and the rose syrup and pour into your chosen glass.
- Top with champagne, mixing as you pour.
- Add fresh raspberries and rose petals to garnish and enjoy!
Photography: André Teixeira, Brancoprata | Make Up: Marlene Vinha, Pretty Exquisite | Cake & Creative Direction: T Bakes | Fashion Styling: Diana Vinha, Pretty Exquisite | Flowers & Styling: Sofia Ferreira, Brancoprata | Hair Designer: Alexandre Ribeiro, Diff Hair Designers