Meringue Wreaths (with video link)

#16 in the 2024 Christmas Countdown! 

 

Got some leftover egg whites to use up? Want a light and airy treat? Here's your recipe! These are like the meringues that you can get at French pastry shops, only a much smaller version (thus you will not feel you've gone on a sugar bender eating one lol). The resulting texture will depend a lot on the level of humidity in your kitchen; no matter what, they are far from heavy. If you feel they need a little something extra, you can dip them in melted chocolate or garnish as you like (I have seen M&M's and all sorts of bits mixed in the ones of the bakeries in France). You could also change up the flavor by using a different extract instead of vanilla.

For the video, I changed these up to make Christmas wreaths, for which you will just need to add some coloring for green wreaths and shape them accordingly.

Link to my YouTube "making of the recipe" video: https://youtu.be/qQerxHG2LzY

 

 

Original recipe credit: https://stressbaking.com/french-meringue-cookies/

Recipe below contains my modifications.

 

Ingredients:

4 egg whites

1/2 tsp. cream of tartar

pinch of kosher salt

1 c. sugar

1 tsp. vanilla extract

food coloring (if desired)

Directions:

1. Heat oven to 200°F. Line 2 large baking sheets with parchment paper.

2. Add the egg whites, cream of tartar, and kosher salt to the bowl of a stand mixer fitted with the whisk attachment. Mix ingredients on medium-high speed until frothy and soft peaks form (around 30-60 seconds).

3. Leave mixer running and begin adding sugar 1 teaspoon at a time, letting mix in after each addition (yes, this takes time, but it's necessary!).

4. After all sugar has been mixed in, keep mixer going and add the vanilla extract (and food coloring, if using). Continue mixing until glossy with stiff peaks (takes around 10 minutes total, be patient :))

5. Transfer mixture to a piping bag fitted with a large round or star tip. Pipe mixture into desired shapes on prepared baking sheets (I made small "mounds" that were about 2" in diameter). These won't spread at all, so you won't need them to be far apart from each other (mine were maybe 1/2" apart). **Pic is after they baked and 2 had been sampled lol**

6. Bake both sheets at same time (I put two racks fairly close to each other in middle of oven) for 1 hour.

7. When time is up, do NOT open the oven. Turn it OFF and let the meringues rest in oven to finish with the residual heat for at least 1 additional hour.

8. Remove from oven and transfer to an airtight container. Enjoy!

Creamy Mushroom Shrimp Pasta

This makes more than expected, is super delicious and filling -- 10/10! Made this mom and thought we needed to do 1.5 times the original...we ended up with leftovers (not complaining!) Thus, I am listing the original recipe amounts below (instead of what we used). 

Original recipe credit: https://www.eatwell101.com/tuscan-shrimp-pasta-recipe

Recipe below contains my modifications.

Ingredients;

8 oz. dry spaghetti

2 T. olive oil

1 lb. jumbo shrimp

2 c. baby spinach (rinsed and drained)

7 garlic cloves, minced

1/2 tsp. salt

4 oz. sun-dried tomatoes (not packed in oil), chopped

3/4 c. heavy cream

1/2 c. chicken stock

1 c. shredded mozzarella cheese

1 T. Italian seasoning

1/4 tsp. crushed red pepper flakes

1/8 tsp. paprika

grated parmesan & fresh chopped parsley, for serving/garnish

Directions:

1. Cook spaghetti according to package directions. When draining, reserve at least 1 c. of the pasta cooking water.

2. In a large skillet, heat olive oil over medium-high heat. Add shrimp and half of the minced garlic to pan. Season with the salt while it cooks. Flip shrimp and cook for 1 minute on other side (both sides should be slightly golden and pink). Transfer shrimp to a plate and set aside, leaving oil and garlic in pan.

3. Add the sun-dried tomatoes to the skillet, plus the remaining half of the garlic. Cook for 1-2 minutes, stirring often.

4. Stir in the heavy cream and chicken stock. Bring mixture to a simmer. Reduce heat to medium.

5. Stir in the mozzarella until melted completely and combined in sauce. If sauce is too thick (ours was), stir in a bit of the pasta cooking water.

6. Stir the spinach until wilted in the sauce.

7. Add the Italian seasoning, red pepper flakes, and paprika.

8. Stir in pasta cooking water until desired thickness is reached. 

9. Return shrimp to the pan and stir into the sauce. Let cook for a minute or two.

10. Add the pasta to the pan and stir to coat in the sauce. Serve topped with parmesan and parsley. Enjoy!

Caprese Stuffed Portabella Mushrooms

Delicious and easy! Made with mom, my first YouTube video (short) at her place :D

Link to the YouTube short of preparation: https://youtube.com/shorts/sQ6GKHLsju0?si=bIebZbIeggkKDyR-

Original recipe credit: https://www.eatingwell.com/recipe/265847/caprese-stuffed-portobello-mushrooms/

Ingredients:

3 T. olive oil, divided

1 clove garlic, minced (**I accidentally left this out when making in the video**)

1/2 tsp. salt, divided

1/2 tsp. pepper, divided

4 portabella mushrooms, stems and gills removed

1 c. halved cherry tomatoes

1/2 c. fresh mozzarella pearls, drained (pat dry if in water; if in oil, no need to pat dry)

1/2 c. chopped fresh basil

2 tsp. balsamic vinegar

Directions:

1. Heat oven to 375°F.

2. In a small bowl, combine 2 T. of the olive oil, garlic, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Stir to combine.

3. Use a silicone brush, coat mushrooms all over with the oil mixture. Place mushrooms on a large, rimmed baking sheet (I went stem side down) and bake for 10 min.

4. Meanwhile, in a medium bowl, stir together tomatoes, mozzarella, basil, remaining 1/4 tsp. of the salt, remaining 1/4 tsp. of the pepper, and remaining 1 T. of olive oil. 

5. Once the mushrooms have finished baking for 10 min, remove from oven, flip to gill side up, and top with the tomato mixture, dividing as evenly as you can. Note: if your mushrooms are a bit flat (no "edges"), the mozzarella will likely melt off the sides. You may want to make a "cup" with foil around them, or just enjoy the spillage as is (we really liked it, actually)!)

6. Transfer the topped mushrooms back to the oven and bake for additional 12-15 min (we went just over 13). Once they have come out of oven, transfer to plates to serve and drizzle each mushroom with 1/2 tsp. of the balsamic vinegar. Enjoy!