Smooth and Creamy Chocolate Mousse

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I found these colorful and beautiful milk glass dessert cups at a little antique store called “Unique Finds”, in Lewes, Delaware. I absolutely love scouring for food photography props, and when I came across these beautiful treasures, my mind immediately started to envision all the mouthwatering confections I would be preparing…bread pudding, rice pudding, chocolate pudding (you get the idea). Then I thought a delectible chocolate mousse would not only look beautiful nestled in these colorful cups, but I knew it was going to taste delicious too!!

Although this recipe is easy (and yummy), it does take some time to make. Most of the time is the 2 hours of refrigeration it takes to cool, but trust me, it is soooo worth it!

Ingredients:

  • 4 large egg yolks
  • 1/4 cup granulated sugar (50 grams)
  • 8 oz. Guiradelli chocolate, chopped (227 grams)
  • 2 1/2 cups heavy whipping cream (590 grams)

Instructions:

  1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
  2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
  3. Beat 1 1/2 cups of whipping cream in a chilled mixing bowl on high speed until stiff.  Fold whipped cream into chocolate mixture. Pipe (or spoon) mixture into serving bowls. Refrigerate until serving.  Top with whipped cream and chocolate curls (optional). Enjoy!!

Suggested tips:

  • Stirring half of the hot cream into the egg yolk mixture then returning it all to the saucepan to finish cooking prevents the yolks from being scrambled in the hot liquid. Also, the yolks act as a thickener for the sauce.
  • The folding motion for incorporating the whipped cream is easiest using a rubber spatula. Spoon a large dollop of the cream into the center of the chilled chocolate (which will be thick and slightly firm). Dip the spatula down into the cream and pull it down and around into the chocolate mixture. The key is not to stir vigorously, but in a deliberate cutting down and pulling around motion until all the cream is mixed in without knocking out the air that was beaten into it.
  • It is easiest to whip cream when it’s very cold, so it’s imperative that you not only use cold cream, but that you whip it in a chilled bowl with chilled beaters. I like to put the cream in the bowl that I’m going to whip it in, then I place it (along with the beaters) in the refrigerator while the chocolate mixture is chilling.

I hope that you make this delicious and decadent treat, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Hot Chocolate Bombs

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These treats have been all over the internet for a while now, and I knew I wanted to make a “how to” video with my son David.  We have made a few videos in the past, and we always have so much fun being together in the kitchen.

My kids always tease me because when they were little and would come into the kitchen and ask to help, I would tell them they could help me by staying out of the kitchen…ouch!!  Wow!! This actually makes me pretty sad.  Don’t get me wrong, we used bake and decorate cookies (Christmas, Easter, Halloween).  I used to make cakes as a side business, and I feel like I was always in the kitchen baking and decorating cakes all hours of the night.

Being a grandmother (Mimi, as I’m known by my precious grandchildren) is truly a wonderful chapter in my life. Don’t get me wrong, I have always loved being a Mom to my amazing children.  I always loved playing with them, riding bikes, small day or weekend trips to Lancaster, Pa., attending after school activities and plays and activities in school.  But, it’s definitely different being a Mimi.  All my grandchildren loved being in the kitchen with me when they were little, but as they get bigger, they have other interests when they come over.  My granddaughter Evangeline (she is also my youngest) loves to be in the kitchen with me ALL the time, and I couldn’t be happier.  She loves to bake and cook everything from cookies to making homemade guacamole.  We are trying to perfect Auntie Missy’s recipe (or Missy Missy, as Evie Calls her).  So, long story short, I love having my adult children in the kitchen with me too, and when my son and I hang out in the kitchen making these fun “how to” videos, I enjoy every single second:)!!

This is all you need to make these scrumptious treats:

Silicone mold

Chocolate melts

Hot Chocolate Mix

Marshmallows

Sprinkles

I used my kitchen torch to heat the back of a small baking sheet to smoothe the half sphere.  If you don’t have a torch, you should totally get one because they are super cool and fun to use:) hahaha!!  But seriously, you can still do this by warming a small plate in the microwave.  It’s not as much fun, but it gets the job done (wink, wink!!).

You can fill your chocolate bomb with whatever you like (David shows us how we can add candy too….yum!!).  Get creative!!

Now, go check out our amusing (and informative)you tube video!

I hope you make these enjoyable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

 

 

 

Eggnog Frosted Snickerdoodles

 

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I have been waiting to share this recipe to celebrate the New Year!  I don’t need to tell you that 2020 has been a strange and difficult year (to say the least!!!!).

I also wanted to share that I have been working very hard on creating a cookbook.  It will be filled with some of my favorite recipes.  Recipes that my husband, children, grandchildren, family and friends love, and I know you will love them too!  It will also have tricks and tips that have worked for me over the years.

Many of you know I love being in my kitchen!  I love to bake and cook for my family and friends.  It is my love language:).

These cookies were inspired by Tieghan Gerard @halfbakedharvest.  My daughter Melissa loves snickerdoodles.  These are not your every day, run of the mill snickerdoodles.  They are sliced and baked, and then frosted with a luscious eggnog frosting, then sprinkled with more cinnamon sugar.  Do I have your attention?!!

If you are not a fan of eggnog (or you just don’t have any on hand),  you can use heavy cream and pure vanilla extract.  Vanilla bean extract would taste amazing too!!

Let’s do this and bring in the New Year on a “sweeter” note!!

Ingredients for cookies:

  • 1 1/2 cups unsalted butter, room temperature (340 grams)
  • 1 1/4 cups granulated sugar (252 grams)
  • 1 tablespoon pure vanilla extract
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour (628 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 3/4 teaspoon ground cinnamon

Cinnamon for coating cookies:

  • 1/2 cup granulated sugar (100 grams)
  • 1 tablespoon ground cinnamon

Frosting for cookies:

  • 1/2 cup unsalted butter, room temperature (113 grams)
  • 2 cups confectoners’ sugar, sifted (240 grams)
  • 2-4 tablespoons of your favorite eggnog, room temperature

Instructions for making the rolled cookies:

  1. Cream together the butter and sugar for 3-5 minutes until smoothe and creamy.  Beat in the eggs one at a time, mixing well after each addition.  Scrape the sides of mixing bowl and paddle as needed.  Add the vanilla* and mix until incorporated.IMG_3751
  2. In a large bowl, whisk together the flour, baking soda, salt and cinnamon.  Add all at once to the butter mixture.  Gently turn the mixer on low.  Start to incorporate the flour mixture and increase the speed just until the flour is mixed in and forms a large ball of dough.  Divide the dough into two equal balls.  Place each ball on a piece of parchment and form into a 10″ log.
  3. Mix the granulated sugar and cinnamon together.  Sprinkle over the logs and roll them back and forth over the sugar until they are completely covered.  Put any extra cinnamon sugar back in the bowl and save for later.
  4. Wrap each log tightly in the wax paper and then a piece of plastic.  Place in the refrigerator for at least an hour or up to three days.
  5. Preheat oven to 350° F.  Line baking sheets with parchment paper or silicone pads.
  6. Unwrap the dough and slice log crosswise into 1/4″ cookies (you will get between 20-24 cookies per log).  Place the cut rounds on prepared baking sheets at least 2 inches apart.  Bake for 8-10 minutes until the cookies are set on the edges.
  7. Let the cookies cool in the baking sheet for 5 minutes before transferring to a wire cooling rack.
  8. Make the eggnog frosting while the cookies are cooling.  Beat the butter until creamy (about 2 minutes).  Slowly add the confectioners’ sugar and mix until combined.  Add the eggnog 1 tablespoon at a time.  Mix until desired icing consistency.IMG_0592
  9. Frost each cookie with a small offset spatula, and sprinkle with remaining cinnamon sugar.  Enjoy!!

*Vanilla feeds Tomorrow

I saw this story on Hoda & Jenna about a young man (William Cabaniss), who started making his own vanilla to help raise money for a food bank.  Please take the time to click on the link and read about this incredible 9th grader from Knoxville, Tennessee!

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).

Chocolate Crinkle Cookies

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If you are a fan of brownies, you are going to love these cookies!  They are so soft and fudgy, and they’re covered in sugar….umm yes, please!!!! 

Although you usually see these cookies on the internet around the holidays, these gems can certainly be eaten any time of the year:).  Even though they weren’t the first cookies I made in my holiday baking this year, they are definitely one of my favorites!!  Oh, who am I kidding, they’re all my favorite….wink, wink!

Ingredients:

  • 1 cup (120 grams) all purpose flour
  • 1/2 cup (60 grams) unsweetened cocoa powder
  • 1 cup (200 grams) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine kosher salt
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (60 grams) confectioners’ sugar (for coating)

Instructions:

In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, and salt.

Add the oil, eggs, and vanilla extract to the dry ingredients and mix (using a stand or handheld mixer) just until the dough comes together (the dough will be thick).  Roll dough into balls using a tablespoon sized scoop.  This recipe will make about 20 small cookies.  Cover rolled cookie dough and refrigerate for at least 3 hours or overnight.

When ready to bake, preheat oven to 350° F.  Remove rolled cookies from the refrigerator.

Add the confectioners’ sugar to a small bowl.  Generously and evenly coat each ball of dough in confectioners’ sugar and place onto prepared cookie sheets (at least two inches apart). Bake for 10 minutes. The cookies will be soft when removed from the oven and will firm up as they cool. Please, do not over bake your cookies or they will not have the delicious fudgy texture you want.

Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool.  Enjoy!!!

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I hope you make these fudgy powdered bites of heaven, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Italian Christmas Cookies Zuccarini

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My first teaching position was at a private preschool in a nearby resort town.  One year, one of the moms brought these amazing Italian cookies in to share with us.  Oh my goodness, they were about one of the best cookies I had ever eaten.  I asked if she would share the recipe with me, and she did!

I love the taste of anise, and these cookies are loaded with anise flavor!  They are so light and buttery.  They are one of my hubby’s favorites:).  From the buttery cookie to the sprinkles on top (please don’t forget the sprinkles), these are sure to please!!   

Ingredients:

  • 4 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • ½ cup unsalted butter, room temperature (113 grams)
  • 2 teaspoons vanilla bean extract (or pure vanilla extract)
  • 3½ cups all-purpose flour (489 grams)
  • 4 teaspoons baking powder
  • pinch of fine kosher salt

Icing:

  • 2 cup sifted confectioners’ sugar
  • 1 tsp. vanilla (or anise)
  • 2-3 tablespoons milk
  • sprinkles

Instructions:

In a bowl sift together the flour, baking powder and salt.  Set  aside.

In a large mixing bowl, cream together the butter and sugar for 2 minutes.  Scrape sides of mixing bowl and paddle.

Add the eggs, one at a time, mixing well after each addition.  Stir in the vanilla.  Add the flour mixture and mix until just combined.  Refrigerate for one hour.

Scoop or cut off a small amount of dough and roll on floured surface into 6 inch strips.

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Roll into shape and place on greased cookie sheets.

Bake at 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light).

Remove cookies to wire rack and cool completely before glazing.

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Add the icing ingredients to a bowl and whisk until smooth.  You want it more thick than thin, but still runny.

Dip the tops of the cooled cookies into the glaze, allowing it to drip down the sides of the cookie.  Top with sprinkles while the icing is still wet.

Transfer the cookies to a wire rack to set (about an hour).  Enjoy with your hot beverage of choice (mine is a nice cup of hot black coffee…yum!).

I hope you make these, and if you do, I am sure they will be one of your favorites.  Maybe they already are your favorite and you misplaced your recipe (it could happen).  Either way, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Meringue Kisses (and Trees)

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These little meringues are the perfect treat!  You can add them to cookie trays, charcuterie boards, or dessert tables.  The possibilites are endless:).  With just a few simple steps (and ingredients), you will have a dainty delicacy that will please everyone!!

Ingredients:

  • 4 large egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar (superfine if possible) (200 grams)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon mint extract 

Instructions:

Line baking sheets with nonstick parchment (set aside).

Preheat oven to 220 degrees F.

Beat the egg whites on low until slightly frothy.  Increase mixer speed to medium and add the cream of tartar.  Beat until soft peaks form.  With mixer on high speed, begin adding sugar one tablespoon at a time.  Don’t rush this process.  It’s should take between 8-10 minutes. 

After mixing in all the sugar, rub a small amount between your fingers to make sure the sugar has fully desolved.  Add extracts and beat until stiff peaks have formed.

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Using a small brush and red gel food coloring, stripe a piping bag fitted with a large star tip.  Fill the bag with meringue and with gentle pressure, squeeze the bag and pull up.  Continue until the bag is empty.

You can divide the meringue and use half to make trees.  Simply add the meringue (colored with green food gel) to a piping bag fitted with a large circle.  Squeeze with pressure and decrease as you get closer to the top of the tree.

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Add sprinkles!

Bake in 220 degree F oven for 90 minutes.  After the meringues have baked, turn the oven off and leave them in the oven with the door propped open (I use a wooden spoon).

Remove from oven and cool completely.

I like to dip the bottom of the trees in melted chocolate (optional).  Enjoy!!

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I hope you make these cute and tasty delights.  If you do, please tag me on Instagram @goodeatsbmimi.  I would like to hear from you and see your photos!

Cranberry Pistachio Biscotti

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Okay, this post goes out to all my dunkers out there (you know who you are).  I think it’s safe to say this is one of the best biscotti recipes around.  I love the combination of cranberries and pistachios.  I also love my coffee black, and when I dip this delicious cookie down in my hot cup of java….YUMMMM!!!!  Come on, you know what I’m talking about!  

Well, let’s stop talking about it, and make these delicious gems…pronto!!  You are going to be very happy you did!

Ingredients:

  • 2 cups all-purpose flour (279 grams)
  • 1 1/2 teaspoons baking powder
  • 3/4 cup sugar (150 grams)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • zest of one orange
  • 1 teaspoon vanilla bean extract
  • 1/4 teaspoon fine kosher salt
  • 2 large eggs, room temperature
  • 3/4 cup pistachios, coarsely chopped (92 grams)
  • 2/3 cup dried cranberries (106 grams)

    Instructions:

    1. Preheat the oven to 350 degrees F.
    2. Line a large baking sheet with parchment paper.
    3. Whisk the flour and baking powder in a medium bowl to blend. IMG_0258-2
    4. Using an electric mixer, beat the sugar, butter, orange zest, vanilla bean extract, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

       

    5. Form the dough into a 13″ long X 3″ wide log on the prepared baking sheet. Bake until light golden, about 25-30 minutes. Cool for 15 minutes.

       

    6. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices (I like to cut the ends off to have a little treat right away).  Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 10-15 minutes. Transfer the biscotti to a rack and cool completely.
    7. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip bottom of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on a baking sheet lined with parchment until the chocolate is set.IMG_0288-2IMG_0296-2The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in plastic wrap and freeze in resealable plastic bags up to 3 weeks.  Of course, I like to eat mine immedieately:)!IMG_0361-2Go ahead…put your feet up, pour yourself a nice hot beverage, and dunk that biscotti.  You have my full permission!!

I hope you make these delicious treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Linzer Cookies

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I have been in full on Christmas baking mode all week.  Holiday baking has always been my favorite!  I make at least one new cookie recipe every year. Some make the cut, and some don’t.  I started making linzer cookies many years ago and they are on my cookie list every year:)!  Shortbread cookies with jam in middle…yum!

I make my own Jammie Dodgers too (FYI they are waaaay better than store bought…just saying wink wink).  Check out my Jammie Dodgers post!

Now let’s get started on these melt in your mouth cookies!!

Ingredients:

  • 1 cup butter, softened (226g)
  • 1 cup powdered sugar, sifted (120g)
  • 2 large egg yolks, room temperature
  • 1/4 teaspoon teaspoon  salt
  • 1/2 teaspoon cinnamon
  • 1 vanilla bean extract
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 2 ½ cups all-purpose flour (349g)
  • 1 cup almond flour (110g)
  • ½ cup raspberry jam (or one of your choice)

Instructions:

  • Line baking sheets with parchment paper. Set aside.
  • In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy (about 2 minutes). Scrape sides of bowl and paddle.  Add sugar and mix to combine. Add egg yolks and mix until combined. Mix in lemon juice, zest and extract.  Whisk flours, cinnamon and salt together.  Add to wet ingredients and mix just until incorporated.
  • Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour (or up to 2 days).
  • Preheat oven to 350 degrees F. On a lightly floured surface (or between two sheets of parchment) roll out dough into 1/4 inch thickness.  Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets allowing at least a one inch space between each cookie.  You should end up with about 48 cookies (24 cookies after they are put together).  Chill the dough in the freezer for 8-10 minutes after cutting and before baking.  The dough will get a little soft while you’re  rolling and cutting the cookies.  Chilling the dough will help the cookies hold their shape:).
  • Bake cookies for 8-10 minutes or until they are golden brown around the edges. Cool cookies on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely. 
  • Fill cooled cookies by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to a month. Enjoy!

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I hope you make these delicacies, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Sugar Coated Cranberries

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Cranberries covered in sugar are not only pleasant to look at, they taste good too!  Soaking them in simple syrup removes a bit of the tartness, and paired with sugar, it is the perfect combination of sweet and sour….win, win!

These beauties can be used as an elegant garnish on cakes, pies, or tarts.  They look enticing on a dessert table or placed on a charcuterie board.  The possibilities are only as limited as your imagination:).

They are so easy to make too!  Just a few simple ingredients!

Ingredients:

  • 1 cup granulated sugar (200 grams)
  • 1 cup water (236 grams)
  • 2 cups fresh cranberries (224 grams)
  • 1/2 cup decorating sugar Wilton Decorators Sugar (100 grams)*

Instructions:

In a small saucepan, add the granulated sugar and water.  Stir until combined.  Cook over medium heat just until sugar dissolves.  Do not boil the sugar water.  If the water is too hot, it will cause the cranberries to pop and split.

Remove the pan from the heat and add the cranberries.  At this point, I like to refrigerate the berries overnight or for at least eight hours.  This removes some of the tangy taste.  The cranberries are naturally going to float, so I place a small plate on top to help them sink into the syrup.  Cover with plastic wrap and place in the refrigerator until ready to dip in sugar.

**Strain the cranberries and place on a piece of parchment or wire rack to set for an hour.

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Add the cranberries to the decorating sugar in small batches.  Gently remove the covered berries from the sugar and place on a rack for another hour before using.

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*You can use granulated sugar too.  I just like the look of the sugar crystals.

**Save reserved simple syrup for drinks or to brush on cakes.

At this point, these dazzling sugar coated cranberries are ready to eat, garnish or give as a gift.

Coated cranberries can be stored for up to two days in an airtight container in the refrigerator.  Any longer than that and the berries will start to sweat and won’t be very pretty.

I hope you make these tasty treats, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Cranberry Meringue Tart

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This tangy tart is delicious and is going to be a wonderful new addition to your Thanksgiving dessert table.  It not only tastes good, it is visually appealing too…win, win!!

Although there are several components to this scrumptious dessert, trust me, it is worth every step!

Traditionally, curd is made by cooking citrus juice with sugar, eggs and butter until it becomes glossy and thick (lemon is the classic curd flavor).

When curd is being used as a filling, cornstarch is added as a thickening agent to ensure a firm texture.  However, because of it’s pectin rich skin and flesh, cranberry curd is made using the whole fruit.  They are so loaded with pectin (which forms a gel in the presence of sugar and acid) that the curd practically thickens itself!  This cranberry curd only needs 3 large egg yolks and 2 teaspoons of cornstarch to set up into a sliceable tart!!

Cranberry Curd Filling Ingredients:

  • 4 cups fresh cranberries
  • 1 1/4 cups granulated sugar (250 grams)
  • 1/2 cup orange juice (120 grams)
  • zest of one orange
  • 1/8 teaspoon fine kosher salt
  • 3 large egg yolks, room temperature (save egg whites for meringue)
  • 2 teaspoons cornstarch
  • 4 tablespoons softened unsalted butter, cubed (57 grams)

Instructions for Curd Filling:

Bring cranberries, sugar, water, zest and salt to boil in a medium saucepan over medium/high heat, stirring occasionally.  Adjust heat and maintain a gentle simmer.  Cover and cook until the cranberries burst and start to shrivel.  This takes about 10 minutes.

While the cranberries are cooking, whisk the egg yolks and cornstarch together in a small bowl until smooth.  Place the ramekin (or small bowl) in a slightly larger bowl filled with warm water.  This helps to slightly warm (not cook) the yolks so they don’t curdle when you put them in the hot cranberry mixture.

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Transfer the hot cranberry mixture and egg yolk mixture to a food processor until smooth (about 1 minute).  Scrape down sides as needed.

Add softened butter and process for another 30 seconds. Strain curd through a fine sieve (this will make the curd so silky smooth!).  Set aside while you make the crust.

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Let’s get started with the nutty, buttery almond crust.

Ingredients for crust:

  • 1 cup almond flour (112 grams)
  • 1/2 cup cornstarch (64 grams)
  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon fine kosher salt
  • 6 tablespoons unsalted butter, melted and cooled (85 grams)
  • 3/4 teaspoon almond extract

Instructions for crust:

Heat oven to 350 degrees Fahrenheit.

Whisk the flour, cornstarch, sugar and salt in a bowl until combined.  Add the cooled melted butter and almond extract and stir until uniform dough forms.

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Press dough evenly over the bottom and up the sides of an 8″ or 9″ tart pan.  Refrigerate for 20 minutes.

Place pan with chilled dough on a baking sheet and bake for 20 minutes until crust is golden brown, rotating half way through baking process.

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Remove crust from the oven.

While crust is cooling, make meringue topping:).

Meringue ingredients:

3 large egg whites

1/4 teaspoon cream of tartar

1/4 cup fine granulated sugar (50 grams)

Instructions for Meringue:

Make sure mixing bowl and whisk beater are clean and free from any grease.

Whip the egg whites until they are foamy.  Add the cream of tartar and continue to mix on medium speed.  Add sugar, 1 tablespoon at a time until smooth and glossy.  Increase speed and mix until stiff peaks form.  Don’t overmix or your meringue will be dry.

Place strained cranberry curd in slightly cooled crust and top with meringue.

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Place in 350 degree oven for 15 minutes.

Remove from oven and cool completely before serving.  Enjoy!!

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I hope you make this delicious “Queen of Tarts”, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your beautiful creations!!