Cupid’s Wings
On February 10, 2015 by sixtyacrebakerI find egg whites whipped, billowy and cloud-like, to be utterly satisfying. They are a testament to the notion that desserts don’t have to be fussy to be extraordinary. Their only real requirement is a clean bowl and strong wrist. On the ranch, eggs are readily available for a last minute fix. This valentine’s day, I will use the yolks for a decadent frozen custard, and the whites for these ethereal wings.
Meringue
3 large egg whites at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/2 tsp vanilla
pinch of salt
Make sure the beater and bowl are extremely clean and free of any oil or fats. Beat whites on low until foamy. Add salt and then kick up the speed to medium. Add cream of tartar. Begin to slowly add the sugar “raining” it into the egg whites. Continue to beat until soft peaks form, then add vanilla. Beat to stiff and firm peaks.
If you over-beat, you will see moisture starting to “weep” from the whites. If this happens, start over!
Homemade Conversation Hearts
On February 5, 2015 by sixtyacrebakerValentine’s day wouldn’t be complete without a conversation through candy hearts. I remember the days when hearts were carefully shared, making sure “i love you” didn’t get inadvertently passed, to a 4th grade crush. Also important: sharing only
the good flavors. Anyone would shudder to see the object of her affection, chewing up and spitting out her heart. Ten years old is too young to fully understand foreshadowing. I am confident any valentine would appreciate an “i love you” or three in flavors such as orancello, coconut, green tea, almond, anisette, coffee and vanilla bean. These are so much fun to make. I think a robin’s egg blue box full of “marry me” hearts would be a darling proposal. Or a love poem stamped out word by word, heart by heart, snaked down the dining room table, as a simple but thoughtful centerpiece. The possibilities are endless.
Just. Like. Love
Conversation Hearts
1/4 oz gelatin
1/2 cup water
2 tsp light corn syrup
2 lbs powdered sugar
cornstarch
flavorings
color
rubber stamp kit and/or food color pens
Place water in a bowl and sprinkle gelatin over. Let bloom. Add the corn syrup and gently cook in the microwave until the gelatin and corn syrup have melted. Do this in 20 second intervals. Mix the gelatin mixture into about 2/3rds of the powdered sugar. Knead with your hands, adding more powdered sugar as necessary until the dough is satiny and doesn’t stick to the counter. Divide the dough into 6-8 pieces, coloring and flavoring as desired. Keep tightly wrapped in plastic wrap, as this dough will dry out quickly. Keep some powdered sugar on hand, in case adding color and flavor makes the dough sticky.
Roll the dough out and cut with small heart cutter. Place on a cornstarch dusted sheet pan and let dry a minimum of 48 hours. When ready to decorate, use food color based pens, or brush food coloring directly onto a rubber stamp with the words spelled backwards. Press the heart onto the stamp and let dry about 15 minutes. You can also paint food coloring directly onto the heart as well.
{this is a post transcribed from my blog fudgeripple. the content exclusively belongs to me}