Sometimes an image crosses my path that stops me dead in my tracks and often times it involves dessert. I have a weakness and this meringue is totally catering to it. As party of our Valentine’s Day Party Extravaganza, we cooked up some gorgeous treats infused with blush tones and perfect for nibbling or gifting. Looking for even more Valentine’s sweets? Click here.
Erin LepperdOmbré Meringue
1 Hour/s 10 Minute/s
- 1 1/2 cups superfine sugar
- 5 egg whites
- food coloring
- Line a rimmed baking sheet with parchment paper, pour in sugar and bake for about 5 minutes at 400 degrees F until the edges just begin to melt.
- Meanwhile, pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment. Whisk on low allowing bubbles to form, increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
- Remove the sugar from the oven and begin whisking again at high speed. Add one big spoonful at a time, ensuring that the whities come back to stiff peaks after each addition. Once all the sugar is added, continue to whisk for 5 - 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.
- Decrease oven temperature to 200 degrees F. Line baking sheet with parchment paper. Place a dab of meringue on four corners of pan and press paper on top to hold it down flat.
- To acheive the "kiss" - use a large circle pastry tip. Hold vertically above your parchment paper. Using a good amount of pressure, squeeze your pastry bag to create your base, then gradually release pressure as you pull directly upward.
- To achieve the ombre - Start with white kisses. Once you've piped about 12, add in 2-3 drops of food coloring. You can always add more but you can't take away, so start slowly. You can also add a single yellow drop if you want a peachier hue. Pipe another 12. Then add in more food coloring, repeating this process until you have 4 gradual but distinctly different colors.
- Bake at 200 degrees for 30-40 minutes until the kisses can easily be lifted off the parchment paper with bases in tact. Let cool completely. Meringues stored in an airtight container will keep for up to two weeks
And for a few more reasons to save your seat on the ombré bandwagon, check out this collection of inspiring goodies in various shades of pink and maybe a few other colors too.
21 Reasons Why Ombre is Still CoolView Slideshow
Photography: White Loft Studio | Design And Styling: Style Me Pretty Living | Recipe: Bakerella
With Valentine’s Day falling on a Sunday this year, the huz and I have decided to trade in a night out for a Sunday brunch. And this sweet bit of inspiration from Beijos Events and Megan Welker is just the ticket. Complete with a sparkly bottle of One Hope, strawberry pancakes, paper pretties by Laura Hooper Calligraphy and a tableful of blooms by MV Florals, it’s breakfast for the win.
From Beijos Events… Valentines Day is one of our favorite holidays, why wouldn’t it be?! It celebrates love!! Although it’s nice to go out on Valentines Day, we prefer the idea of staying in with our special someone! This year Valentine’s Day falls on a Sunday, so why not have a brunch for two at home and stay away from all of the hustle and bustle? That way you can focus on the most important thing, the two of you! To create this special celebration we turned to one of our favorite sources for home goods, The Little Market. They have the prettiest new china collection that we were dying to play with.
This isn’t your typical Valentine’s Day scene with red and pink, we spiced it up a bit with some purples and teals. We also love their little heart bowls which add the perfect Valentine touch! For florals we asked our girl Meagan of MV Florals who came through with the most gorgeous arrangement, and it’s always fun to play with some extra blooms here and there.
Laura Hooper Calligraphy has the most amazing shop with pieces for any holiday, and her Valentine’s Day selection is just the best! We loved playing with her coasters, stir sticks and even used some as pancake toppers. She also created a few custom pieces for us, little love notes if you will!
The gorgeous pink macrame hangings were done by Elsie Goodwin of Reform Fibers, we love the pop of pink on the walls, and the pretty pink napkins are from Boho Pillow, our go to for anything fabric wise. Lastly, every cozy date night needs some champs and some cuddling… One Hope Wine has the sparkliest and yummiest bottle to pop, and Gunn & Swain had the perfect Mexican Blanket for the couple to cuddle in. Of course this was all captured perfectly but the talented Megan Welker!
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Photography: Megan Welker | Florals: MV Florals | Blanket: Gunn & Swain | Calligraphy/Paper Goods: LH Calligraphy | Champagne: One Hope Wine | Macrame Hangings: Reform Fibers | Napkins/Pillows: Boho Pillow | Styling/Design: Beijos Events | Tabletop: The Little Market
This post and I were meant to be. I am chocoholic at heart, and today, I’ve met my newest chocolate obsession. You might’ve drooled over it earlier this week in our sweet Valentine’s party? Well, we’ve got the recipe today, plus a round up of treats that are sure to put you in a chocolate coma!
Melissa BaranChocolate Tarts with Salted Caramel Sauce
- For the crust:
- 6 tbsp. unsalted butter, cubed
- 3 tbsp. water
- 1 tbsp. canola oil
- 1 tbsp. sugar
- 1/8 tsp. kosher salt
- 1 cup flour
- For the ganache:
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy cream
- For the salted caramel sauce:
- 1 cup sugar
- 6 Tbs salted butter
- 1/2 cup heavy cream
- 1 tsp vanilla
- 1 teaspoon sea salt
- Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a heatproof bowl; bake until butter is bubbling and lightly brown at edges, about 20 minutes. Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of 4″ tart pans. Using a fork, prick dough all over. Bake until cooked through, 10–12 minutes; let cool.
- Make the salted caramel sauce: Melt sugar in a saucepan over medium heat, stirring constantly. Sugar will naturally change consistency and begin to brown and liquify. Add your butter and continue stirring until completely combined. Add in your heavy cream, stirring constantly. Add in your vanilla as you continue to stir. Don't fret if the mixture bubbles. Bring to a boil, then remove from the heat and stir in your salt.
- Make the ganache: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
- Allow the ganache to cool slightly before pouring into cooled tart crusts.
- Once filled tarts are cooled, top with salted caramel sauce.
26 Treats That Will Put You in a Chocolate ComaView Slideshow