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Summer says Gingham!

Summer says Gingham!
And Gingham is reproduced in this sugar flower tutorial by Jacque Benson. Happy Summer!


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Monday, April 26, 2010

Mocha Chip Meringues



These are Amazing!!

Makes 48..



3/4 cup sugar
1 tablespoon cornstarch
3 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon instant espresso powder
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips



Directions:

Preheat oven to 300 degrees, with racks in upper and lower thirds.

Line two large baking sheets with parchment paper; set aside.

In a small bowl, whisk together sugar and cornstarch; set aside.

In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy.

Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through).

Add espresso powder and cocoa; beat until well blended.

With a rubber spatula, fold in chocolate chips.

Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart.

Bake until crisp, about 40 minutes, rotating sheets halfway through.

Cool completely on sheets, about 20 minutes.




Martha Stewart Recipe..
Photography by Diane Marks. 2010. All rights reserved.

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This Tutorial was generously contributed by

Jacque Benson
JellyMuffin.com graphics & Images

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Snow White in Sugar by Yoogin Lee

Snow White in Sugar by Yoogin Lee
Fabulous Sugar Artistry by Yoogin Lee from South Korea. Yoojin is one of our Sugar Teacher Members. Click on the photo to see more of Yoogin's brilliant work.

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
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