I love baking and I love a theme. So of course I’m going to do a baking post for Valentine’s Day. I was looking through pinterest and trying to come up with different ideas of what to bake and then I came across some beautiful pink meringues and heart shaped linzer cookies and knew I needed to make them.
Then I enlisted the help of two of my close friends who live in the city and are expert bakers (you can check them out here) and we got to work. These aren’t tough recipes to make and they’re both delicious so enjoy! Happy Baking!
(Side note: these recipes are both from the Bobbette and Belle baking book.)
- 7 large egg whites
- 1/4 cups granulated sugar
- Food colouring
- Powdered sugar (we added it for a bit of a lighter consistency)
- Flavouring (we add vanilla)
- Preheat the oven to 250F. Line 2 baking sheets with parchment paper.
- In a mixer fitted with a whisk attachment, whisk together the egg whites and sugar. Whisk on medium speed until the meringue is tripled in volume and holds stiff peaks (the recipe says 8 to 10 minutes but we kept it going for better peaks). Part of the way through add the flavour, colouring and icing sugar. Then keep whisking.
- Fit a piping bag with a star tip (you can decide on the size yourself). Pipe the kisses 1/2-inch apart onto the lined baking sheets.
- Bake for 2 to 3 hours until the meringues are firm to the touch but still have a soft centre. Allow the meringues to cool completely on the baking sheets on a wire rack.
Heart-shaped linzer cookies
- 1 1/2 cups all-purpose flour
- 1 1/2 cups ground almonds
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 tablespoon cold water
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- icing sugar (for dusting)
- 1/2 cup raspberry jam (up to your discretion)
- Line 2 baking sheets with parchment paper
- In a small bowl whisk together the flour, almonds, cinnamon and salt. Using another small bowl lightly beat the egg and water with a fork.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg mixture to the creamed butter mixture and beat on medium speed for 1 minute, stopping to scrape down the sides of the bowl at least once.
- With the mixer on low speed, slowly add the flour mixture to the creamed butter mixture mixing until just combined and a few dry clumps remain. Do not overwork the dough or it will become tough. Turn the dough out onto a clean, dry work surface and continue bringing it together by hand until it forms a ball.
- Lightly flour your work surface and roll out dough (my friend did this by placing parchment paper over it so that the pin doesn’t stick to the dough). Cut the dough using your desired shape (I used a heart). Cut out an even number of hearts, then cut a heart two sizes smaller out of the centre of half of hearts. Place the cookies in the fridge to chill for 20 minutes.
- Put oven racks in the upper and lower thirds of your oven and preheat the oven to 350F.
- Bake the cookies for 11 to 13 minutes or until they are lightly golden and firm to the touch.
- Take the cookies with the hole cut out of them and dust the icing sugar over the top. Then take the other cookies and cover them in jam. Place the cookie with the icing sugar on it on top. And you’re done!
Okay so I will in fact be away next week, BUT have no fear there will still be blog posts. And yes this may be the last day of my promised week of Valentine’s posts BUT I actually have something up my sleeve and you have two more posts coming your way on Monday and Tuesday that fit the theme. Hopefully you like them as much as I liked putting them together!