Breaking baking news

23 Jun

We interrupt your regularly scheduled blog post for this special report.

I successfully made meringue.

If you remember, a year ago I tried to make French macarons, which are basically meringue, and everything that could go wrong, did. I could not beat egg whites for the life of me. Now I realized it is much easier when you actually have a mixer. I made some peppermint meringue cookies and they turned out wonderfully, no runny half-burnt, half-undercooked messiness.


(They may not look as professional as I had hoped, but they taste amazing!)

If you’re curious, this is the recipe I used.


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