Cookie Dough Brownies

Ahh, I’m so in love with my new camera lens! I bought a 50mm lens recently and wow – I just can’t stop taking pictures. I had been saving up for it for a while so I’m happy it turned out to be such a fantastic purchase. Today I have Chocolate Chip Cookie Dough Brownies for you – they were very kind to pose for me ūüėČ

I got the idea to make these from Deb’s Bakery & Kitchen, a Dutch food blog. They are just so decadent! Also, I hear cookie dough is all the rage right now with cookie dough bars popping up everywhere (YUM). I still have to visit one but I bet it’s utterly delicious. Well, for now, I’ll satisfy myself with these cookie dough brownies!

Cookie Dough Brownies Recipe 

Tools: 20x20cm baking tin



100    grams dark chocolate
90      grams unsalted butter
160    grams caster sugar
70      grams plain flour
2        eggs
icing sugar (optional)


Cookie Dough (source: Deb’s Bakery & Kitchen)

115 grams unsalted butter
45 grams icing sugar
50 grams brown sugar
30 ml water
1 teaspoon vanilla extract
75 grams plain flour
1/4 teaspoon salt
100 grams chopped chocolate or chocolate chips (milk or dark chocolate)

  1. For the brownies, preheat the oven to 170C/325F and butter and line the baking tray.
  2.  Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water. Make sure the base of the bowl does not touch the water.
  3. Remove bowl from the heat. Add the sugar and stir until incorporated. Then add the flour and again stir until well incorporated. Add the eggs and mix until smooth.
  4. Spoon the mixture into the baking tray and bake in the oven for 25-30 minutes. The result should be a flaky crust but a soft center. Leave to cool completely.
  5. When the brownie has cooled, make the cookie dough batter. Mix the butter and sugars until the sugar has been completely absorbed by the butter (this might take a while).
  6. Add the water a little at a time (don’t worry if it looks a bit curdled).
  7. Add the vanilla extract and mix well.
  8. Lastly, add the flour, salt and half of the chocolate. Stir well.
  9. Spread the cookie dough batter over the brownie and smoothen the top with a spatula. Sprinkle on the rest of the chocolate. Place in the fridge for at least an hour to firm up.
  10. Lift the whole cookie dough brownie out of the pan and slice into squares of your desired size. Enjoy!

Strawberry Choux Buns


Strawberry Choux Buns | Koekbook¬†Summer is about over, but while I can still get strawberries for a reasonable price, I’ll chomp ’em down without shame. Strawberries are best with a bit of whipped cream so I combined them both in a lovely fluffy choux bun.


Strawberry Choux Buns | Koekbook


These buns are perfect to make for afternoon tea, they’re delicate and delicious. Best served with some proper tea! I’ve recently gotten into green tea, I never like the flavor but something apparently clicked where I love it now. Matcha is still too grassy for me though. I found this amazing shop in Coevorden (the Netherlands) where they sold art-related tea, so I am now the proud owner of “Mona Lisa’s Smile” tea and “Vermeer’s Street” tea. Both are equally yummy and I’m sad because the end is in sight for both of ’em. What’s your favorite tea and would you serve it with these buns?





Recipe Strawberry Choux Buns 

First published in DUTCH the Magazine; yields 6 choux buns

1/3 cup water

1.4 oz. butter
1/3 cup plain flour
2 eggs

1 ¬Ĺ cup whipping cream
1 ¬Ĺ tablespoon caster sugar
¬Ĺ teaspoon vanilla extract
heaped cup of chopped strawberries
3 small strawberries, halved

  1. Preheat the oven to 390 F/200 C.
  2. In a saucepan over medium heat, bring water and butter to a boil. Lower the heat and add the flour all at once. Stir with a wooden spoon for 1-2 minutes. Set aside to cool for 5 minutes. When cooled, add one egg at once and beat furiously with a wooden spoon until incorporated. Break another egg into a bowl and beat with a fork. Add a little to the mixture at a time while beating. The mixture is done when it just falls off the spoon (you might not need the whole second egg).
  3. Fill a piping bag fit with a large round nozzle with the batter. Pipe 6 even-sized heaps of the batter onto a baking tray lined with baking parchment. Bake in the oven for 25 minutes, then turn the oven off. Prick a hole in the bottom of each bun with a knife to let the steam out, then return to the oven for 15 minutes. Leave to cool completely.
  4. Whip the cream with the sugar and vanilla extract. Fill a piping bag fit with a star nozzle with the cream. Slice the bottom off each bun. Pipe cream onto the bottom half and into the top half of each bun. Top the bottom half with the chopped strawberries, then sandwich the top on. Pipe a rosette on top of each bun and top with a half strawberry. Serve on the same day.

Vegan Aquafaba Marshmallows

Vegan Aquafaba Marshmallows | Koekbook

I became a vegetarian many years ago, when I was 11. When I was a kid, I saw the horrible images after the animal diseases¬†had raged through Europe. I won’t go into graphic detail, but the images were imprinted on my brain and I started asking questions of where my food actually came from. This eventually prompted me to give up meat and “dead animals” altogether. I am not someone who is very activistic when it comes to my vegetarianism, but I do think we could do with a little less animal in our diets.Vegan Aquafaba Marshmallows | Koekbook

Later on, I found out gelatin was an animal by-product as well and started scrapping that out of my diet as well. Unfortunately, that meant marshmallows were out of the question. Luckily, many candies have been made vegetarian-friendly over here now, but marshmallows without gelatin are still very hard to find. So when I found a recipe online that people raved about I was over the moon!

I am very glad I found it, even though xanthan or guar gum might be difficult to find. It is definitely worth it if you’re craving one of these fluffy lovelies. All credit to Seitan is My Motor for sharing this awesome recipe.


Vegan Aquafaba Marshmallows

Source: Seitan is My Motor


120+60 ml water
2 teaspoons agar powder
200 grams sugar
100 grams light sugar syrup (don’t use agave or other substitutes!!)
120 ml chickpea brine from a can
1/2 teaspoon xanthan or guar gum
1/2 teaspoon lemon juice
2 teaspoons vanilla extract
100 grams icing sugar
120 grams corn starch
  1. Mix the ingredients for the dusting. Prepare a 20×20 cm or 18×28 cm tin by oiling it and dusting it royally with the icing sugar and corn starch.
  2. Measure out 120 ml water + agar powder in a saucepan. Set aside. Measure out 200 grams sugar + syrup + 60 ml water in another saucepan. Fit this pan with a sugar thermometer.
  3. Measure out chickpea brine, xanthan gum and lemon juice in a clean, metal or glass bowl. Whisk for 2 minutes, then add vanilla extract and whisk another 2 minutes until stiff.
  4. While whisking the chickpea mixture, bring sugar and syrup mixture to a boil. Boil until the sugar thermometer reads 120C. Carefully pour the syrup into the stiff chickpea mixture while whisking. Whisk for 2 minutes.
  5. Bring agar mixture to a boil. Pour this into the stiff mixture while whisking once syrup has been incorporated. Whisk for another 6 minutes.
  6. Pour the mixture into the prepared pan and dust with more icing sugar/cornstarch mixture. Leave to set for 2 hours.
  7. Cover with more of the starch mixture and cut into cubes or your preferred shape. Roll into more of the starch mixture. Leave to dry for 24 hours on a baking sheet lined with parchment paper.
  8. Store in an airtight container (optionally add more of the starch mixture).

Blueberry Cheesecake Brownies

Blueberry Cheesecake Brownies | Koekbook

One of my favorite British bakers, Paul Hollywood, has a new show on Food Network UK called “City Bakes”. He gets to travel all over the world to visit bakeries – I’m so darn jealous! Anyway, he visited a cheesecake place in New York in the first episode and after he tried like a 1000 cheesecakes (and even Paul Hollywood can feel full, I have discovered) he made cheesecake brownies in the bakery.Blueberry Cheesecake Brownies | Koekbook

My mouth started salivating at even the thought of the brownies so I decided to give them a go with a small addition: blueberries. I love fruit in cheesecakes and together with chocolate so nothing could go wrong there ūüėČ Hope you’ll enjoy the recipe as much as I did!Blueberry Cheesecake Brownies | Koekbook

Blueberry Cheesecake Brownies Recipe

Adapted from: City Bakes by Paul Hollywood

Tools: 33×23¬†cake pan


Brownie mix

225 grams dark chocolate
225 grams unsalted butter
3 large eggs
225 grams caster sugar
75 grams self raising flour
1/2 teaspoon salt
175 grams chocolate chips
1 teaspoon vanilla extract

Cheesecake mix

200 grams full-fat cream cheese
1 1/2 tsp cornstarch
15 grams caster sugar
1 medium egg
1/2 tsp vanilla extract
175 grams blueberries
  1. Line the cake pan with baking parchment. Preheat the oven to 170C/340F.
  2. Break the chocolate up and place in a heatproof bowl with the butter. Heat au-bain-marie until everything has melted, set aside to cool.
  3. Whisk the eggs and sugar until fluffy and pale. Add the chocolate/butter mixture and whisk until incorporated. Fold in the rest of the brownie mix ingredients. Pour into the tin and smooth over.
  4. Beat all the cheesecake mixture ingredients together until thoroughly combined.
  5. Drop spoonfuls of cheesecake mixture into the brownie batter. Use a spatula to create swirls. Bake for 25-30 minutes. A bit of mixture should stick to a skewer when inserted into the brownie.
  6. Leave to cool completely on a wire rack before cutting.

Vegan Chocolate and Liquorice Truffles

Vegan Chocolate and Liquorice Truffles | A Dutchie Baking

Chocolate and liquorice: it’s a bit of a contested flavor combination! But trust me, it works. I was quite skeptical at first, but when I had my first bite out of a chocolate and liquorice bar, I was sold. It’s actually a pretty common combination in Scandinavia, where I recently visited a liquorice store. Yes that’s right, a liquorice store. They know what’s up. I also bough a liquorice cookbook which contains recipes with shrimp to sugar. I know, the shrimp thing sounds pretty gross. I’m quite glad I’m a vegetarian..


Vegan Chocolate and Liquorice Truffles | A Dutchie Baking

Anyway, with these truffles, you can try out this daring combination. It’s not too overpowering at all and you can easily share these with friends. I’m sure it would be a hot topic if you’d bring them to work, school or a party. Oh and you won’t break your diet too heavily with these either, as they’re made with dark chocolate, cashews and dates instead of sugar! They’re vegan too, which is always a nice bonus.

Do you dare?

Vegan Chocolate and Liquorice Truffles | A Dutchie Baking


Vegan Chocolate and Liquorice Truffles

Source: Lakrits – Elisabeth Johansson

Makes about 20 truffles (mini cupcake liner size)

Tools: food processor with blade attachment


12       soft pitted dates
200    grams cashew nuts
3         tablespoons unsweetened cocoa powder
1         tablespoon soft coconut oil (you could also use a type of butter if preferred)
1 ¬† ¬† ¬† ¬† teaspoon raw liquorice granulate or salty liquorice powder (I used this brand, you can also grind up raw ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† liquorice/”laurier” yourself)

50      grams + 150 grams (vegan) dark chocolate (56-70%)
2        teaspoons raw liquorice granulate

mini cupcake liners

1. Leave the dates to soak for 10 minutes in cold water, then drain and dry.

2. Process the cashew nuts until they are very fine, then add the dates and process again until very fine. Lastly, add the cocoa powder, 1 teaspoon liquorice granulate and coconut oil and mix until you have a sticky mass. Cover with cling film and chill for 30 minutes.

3. Roll mixture into 15 grams balls.

4. Chop 50 grams of chocolate very finely and mix with 2 teaspoons liquorice granulate on a plate. Chop up the rest of the chocolate and melt au bain marie. Roll balls through molten chocolate first, then through chopped chocolate mixture. Place in liners and leave to set before serving.

These truffles can be kept in a closed container in the fridge for several weeks.

Chewy Gooey Pecan Brownies

Chewy Gooey Pecan Brownies | A Dutchie Baking

Happy new year to everyone! I have been sort of AWOL,¬†which has a few reasons. I haven’t been feeling too well, the sun sets pretty early these days and what I have baked has failed a couple times (probably bec√°use I wasn’t feeling to well). But I’m back, and my new year’s treat for you is my favorite pecan brownies! I haven’t posted these before because each time I’ve baked these, they were gone before I could photograph them. They are that dang delicious!


Chewy Gooey Pecan Brownies | A Dutchie Baking


So what you need to know for these brownies: roast the pecans before chopping them up! Roasting nuts enhances their flavor, which you’ll need to challenge the strong chocolatey flavor. I just put them in the oven at 170c for 5-10 minutes, your kitchen will smell uh-ma-zing. These brownies are gooey, chewy and dense, just perfect! You’ll want to take a second, for sure!

Chewy Gooey Pecan Brownies | A Dutchie Baking

Pecan Brownies Recipe

Tools: 20x20cm baking tray lined with greaseproof paper

Ingredients for 16 small brownies:

100    grams dark chocolate
90      grams unsalted butter
160    grams caster sugar
70      grams plain flour
2        eggs
75      grams pecan nuts, roasted and chopped
icing sugar (optional)

1. Preheat the oven to 170C/325F. 

2. Melt the chocolate and butter together in a heatproof bowl over a pan with simmering water. Make sure the base of the bowl does not touch the water.

3. Remove bowl from the heat. Add the sugar and stir until incorporated. Then add the flour and again stir until well incorporated. Add the eggs and mix until smooth. Lastly, fold the pecan nuts into the mixture.

4. Spoon the mixture into the baking tray and bake in the oven for 25-30 minutes. The result should be a flaky crust but a soft centre. Leave to cool completely before serving. Decorate with icing sugar if preferred.

Banketletter or Banketstaaf (Puff Pastry filled with Almond Paste)

This recipe is the result of a freezer cleanup. You know when freezers get overstuffed with dough, fillings, buttercreams and in my particular case: veggies? You use half of a certain dough recipe and freeze the rest for a rainy day. Or you use half a bag of veggies and don’t look at the remainder again until you dig into the back of your freezer drawer.. I really needed to make room in my freezer and I found some puff pastry leftover from my birthday and almond paste which I had made for my previous recipe for filled speculaas. 1+1=2 and puff pastry+almond paste=banketletter! Absolutely delicious and perfect to bake on that rainy day ūüėČ


This is another Dutch Sinterklaas treat… I know, I already have so many on the blog! But I can’t get enough. Sinterklaas bakes are just perfect. In my mind, the period around Sinterklaas is inherently “gezellig” (cosy) and any food related to it just releases those relaxing hormones (or something..).
This is a fairly easy recipe; I made my own “base ingredients”, but you can use shopbought if you don’t feel like folding your own pastry or whizzing up your own paste. I would recommend adding some lemon or orange zest to the paste in any case, for that extra bit of flavor! You can also use this recipe to make a “christmas wreath” or two “banketstaven” (directions underneath the recipe), but I always get a lot of fun out of shaping it into a letter. Okay, an E or an F might be difficult, but you could always go for the S of Sinterklaas, as many professional bakers do. I hope you’ll enjoy this buttery, flaky treat!¬†
Banketletter Recipe
Tools: pastry brush
300    gr puff pastry 
300    gr almond paste
1       egg, beaten
1. Preheat the oven to 225C/440F.
2. On a lightly floured working surface, roll the puff pastry out to a rectangle a little bigger than 40 x 10 cm. Trim the sides to make it an exact 40 x 10cm. If you’re using separate sheets of pastry, pile them onto eachother and proceed to roll it out. ¬†
3. Roll the almond paste out into a 37 cm long strand. Place it into the centre of the dough. Brush edges of the dough with a little water and roll the whole thing up. Seal the roll by pinching the seam and the ends.
4. Lightly spray a baking sheet with some water and place the banketletter onto the sheet, shaping it into the desired letter as you go. Brush letter with eggwash.
5. Bake in the oven for 25 minutes or until it is a good golden brown.
6. Once baked, leave on the sheet for about 10-15 minutes, then place on a wire rack to cool completely (or eat it warm!). 
Banketstaaf: Cut the longer roll into two pieces, seal the ends and bake as above.
Christmas wreath: Shape roll into a circle, seal the ends together. Decorate with glacé cherries, flaked almonds and candied peel. Bake as above. Brush with a little heated apricot jam once baked and cooled slightly.

Filled Speculaas (Gevulde Speculaas)

If you know me personally, or if you have been following me for a while, then you might know I enjoy autumn and winter a lot more than spring and summer. The latter two are synonomous to sticky sunscreened skin and sweaty nights while the colder months mean curling up with hot chocolate, playing in the snow and of course, a lot of baking. We Dutchies have Sinterklaas in november and december (I wrote about this holiday before in my pepernoten post), for which we have created many special baked treats. This filled speculaas is one of those special treats!

So when the first storm warnings (apparently, there is one coming up tomorrow) are coming in, I am heating up my oven faster than you can say BAKE! And since speculaas (or speculoos) bakes are hot and happening all over the world right now (I found a couple in my international baking magazines and in blogs which I follow) I thought I might as well share the recipe for this lovely, spiced “koek”. It isn’t too difficult!

Filled speculaas is soft speculaas dough, layered with almond paste. I make my own, but you can use storebought if necessary. You don’t want to eat a piece which is too large, as it is quite “heavy”. But a bit of heaviness is nice when you’ve cycled through the traditional seasonal pouring rain. And let’s be honest, you’ve already burnt the calories by then ūüėČ
Do you enjoy the colder months as much as I do? And what do you enjoy to bake when the temperatures drop?

Filled Speculaas (Gevulde Speculaas) Recipe

Tools: 20cm square baking tin, pastry brush



200     gr plain flour
150     gr dark brown sugar
150     gr cold butter, diced
pinch of salt
1        tablespoon speculaas spice blend
2        teaspoon baking powder


250     gr almond paste
1/4     beaten egg (save the rest for the glaze)
1        teaspoon milk 


16      almonds, blanched

1. To make the dough in a food processor: add all the dough ingredients to the food processor bowl and pulse with the blade attachment until you have a fine, sand-like texture. Transfer to a regular bowl and knead to a dough. If the dough is too dry and won’t come together, add a tablespoon of milk.

To make the dough without a food processor: add all the dough ingredients except for the butter to a bowl and mix until everything is evenly dispersed. Add the cold butter, and using two knives, cut through the mixture until you have a sand-like texture. If necessary, add a tablespoon of milk.

Wrap in clingfilm and leave to rest in the fridge for 1-2 hours. 

2. Preheat the oven to 160C. Grease the baking tin.

3. Divide the dough into two pieces, one about 300 grams, the other 200 grams. Rewrap the 200 gram piece in the film and leave in the fridge until you are going to use it. Roll the 300 gram piece out to a 25 cm square and place in the tin. You will have 2,5 cm edges, make sure they are all even. 

4. To make the filling, mix the ingredients until you have a spreadable mass. Pipe or spread the filling onto the dough. Fold the edges inwards onto the filling. Roll the remaining piece of dough out to a 20cm square and place in the tin. Carefully seal with your fingers.

5. Brush top with beaten egg, then decorate with almonds (you can be as creative as you want, I went with a simple single almond for each piece) – push them slightly into the dough.

6. Bake in the oven for 35-40 minutes.

7. Leave to cool in the tin for 30 minutes before turning out onto a wire rack. Once cool, cut into 16 pieces and serve. Enjoy!

GBBO Challenge Final Week: Chetna’s Masala Chai Baklava

Well, I’m having a “crackin'” day today: I was featured with no less than three recipes/pictures on the ELLE Food Netherlands website!! I can tell you, when I saw traffic coming from that site, my heart skipped a beat. To me, this is a pretty big deal! I danced around the room a bit, hypered, highfived my mom and took a screenshot before it will eventually come down from the FRONTPAGE! Simply over the moon. The recipes featured are Gevulde Koeken, Southern Dutch Apple Pie and Broccoli and Gouda Cheese Tart. Alright, forgive this slight happy-rant, but I couldn’t help but share this with you. Now on to what this post should actually be about: the crispy, sugary, sticky yumminess that is baklava.

For my last Bake Off Challenge post, I decided I’d pay hommage to Chetna. The “Queen of Flavors” exited in the semi-final, which I thought was ridiculous, seeing as she had baked such beautiful things before. I’m not saying Nancy isn’t great, but looking at the whole series, I think Chetna might have been better.¬†

Josh Widdicombe might be right in that “Chetna is a genious”. The flavors of this baklava are amazing! Cashew, almond and cardamom filling and a chai tea flavored syrup: what more do you want? And I want to say that Mary was wrong (there I said it) that it didn’t have those traditional baklava layers. Biting into one of these was a feast of layers of filo pastry and crispy nut filling, with a nice sticky finish. The syrup was amazing I thought, although when I let my mom taste it, she said “oh! you made cough syrup!” – ehm no I didn’t mom! But thanks anyway..¬†
I have now developed a firm disliking for storebought filo pastry though. It was just way too dry and came out of the package torn. I had to make some patches (which you’ll see in the pictures) to stop the filling from burning. I think it might actually have been better to make my own, but I understand that that’s not really appealing to everyone. I’d suggest you buy good quality filo pastry, from the fridge instead of the freezer if that’s available where you are. It’s just so fiddly to work with! Get a good dose of patience before you start, is all I’m saying ūüėČ I used a couple of substitutions as ingredients go, I’ve noted those after the ingredients Chetna used.
As for predictions on tonight’s GBBO winner: it must and should be Richard. You can not win star baker 5 (!) times and NOT win! That would be just ridiculous right? Should he not win, my second favorite is Lu√≠s. He has delivered consistently beautiful bakes, and he’s so precise and organized. I thought Nancy would have been better in the semi final as its theme was patisserie, but she let me down a little. Anyway: we’ll see tonight, I’m very excited to see what this talented bunch will bake!¬†

Recipe Chetna’s Masala Chai Baklava

Source: BBC

Tools: pastry brush, food processor or blender



100   gr toasted flaked almonds
100   gr cashew nuts
¬Ĺ ¬† ¬† ¬†teaspoon cardamom seeds, ground¬†


300   gr granulated sugar
100   gr clear honey
3      breakfast tea bags (I used Earl Grey)
¬ľ ¬† ¬† tsp cardamom seeds (I used ground cardamom)
2¬Ĺcm fresh root ginger, finely chopped

For the filo:

12     sheets ready-made filo pastry (keep the sheets under a damp tea towel until use)

75     gr unsalted butter, melted 

1. For the filling, combine the almonds, cashews and cardamom in a food processor with blade attachment or blender and pulse until finely chopped. Set aside.

2. To make the syrup, combine the sugar, honey, tea bags, cardamom and ginger with 200ml/7fl oz water in a medium saucepan and heat until the sugar is dissolved. Lower the heat and simmer for 15-20 minutes then set aside to cool.

3. When the syrup has reached a safe temperature, sieve the syrup and leave to cool completely in the freezer.

4. Preheat the oven to 180C/350F/Gas 4 and grease a baking tray with butter or line it with baking parchment.

5.¬†Brush a sheet of pastry with butter then fold it over. Spread about a tablespoon of the filling mixture over it, leaving a 5mm/¬ľin border on all sides.

6. Starting at one of the long edges, roll up the filo into a long cylinder shape. Brush generously with butter and roll the cylinder into a tight spiral. Brush with butter again and place on the prepared baking tray. Repeat the process with the remaining sheets of filo and place them next to each other in the baking tray.

7. Bake for 50 minutes, or until golden-brown.

8. When cooked, spoon half the syrup all over the baklavas. Leave for five minutes and then spoon over the remaining syrup. Let the baklava cool a little, then serve.

Rose Meringue Kisses with White Chocolate Raspberry Ganache

dsc_0162¬†As the Dutch version of the Bake Off has started up again (I know, it’s Bake Off season, can’t talk about anything else it seems!), some businesses are seeing ways to promote their (often awesome) bakeware with giveaways and contests. I’m not complaining, if there’s cool stuff to win I’m in! These meringues are my entry for a cookery store contest, where you can win their weekly prize (some fancy whisks this week) and if you participate each week, an Ankarsrum kneading assistent.¬†

These meringues are superchic and somewhat special because of their rose flavor. Rose is a difficult flavor to use because you could end up with something which tastes like soap. Dosed properly, however, it is very lovely and floral. It always makes me think of those English gardens, full of roses – but then sweeter and in my mouth. Some might shy away from it but I love a bit of garden flavor. Rose Meringue Kisses make a great addition to a high tea or a fancy get-together!

Recipe Rose Meringue Kisses

Yields: +- 30 assembled kisses

Tools: piping bag fitted with star nozzle, baking tray lined with parchment paper, whisk



2         egg whites

pinch of cream of tartar (optional)
110     gr fine sugar
1/2      teaspoon rose water
pink food coloring (gel)

Raspberry Ganache:

100      gr white chocolate, good quality

70        gr whipping cream (35% fat content or more)
60        gr raspberries

1. Pre-heat the oven to 100C/212F.

2. Line a baking tray with baking parchment and, using a pencil, draw on 3 cm circles. Make sure that before baking, the side of the parchment you’ve drawn on is at the bottom (you wouldn’t want pencil on your meringues).

3. Make sure all of your equipment is super clean. You might want to rinse your bowl even though it looks very clean. Any fat in or on your equipment will prevent the egg whites from gaining much volume. Using a metal or glass bowl is best. Whisk the egg whites with a pinch of cream of tartar until it is very fluffy and stands up in stiff peaks when the whisk is lifted out of the mixture. Once you reach this stage, start adding the sugar, a tablespoon at a time, while whisking. Mix for about 5 seconds before adding the next tablespoon. The finished mixture should be very glossy and thick. Then whisk in the rosewater and pink food coloring until evenly dispersed.

4. Fill the piping bag with the meringue mixture and pipe rosettes within the circles on the baking parchment. Bake in the oven for 60-75 minutes, or until they have completely dried out. 

5. To make the ganache, bring cream to a boil, take off the heat and stir in the chocolate until all of it has melted. Puree the raspberries and add to the cream/chocolate mixture. Place ganache in the fridge to firmen up.

6. To assemble, sandwich two meringues together with some of the (firm!) ganache. 

Source: Sweet Dreams Magazine vol. 2 2014