This morning the Craft Your Life team was surprised to find a plate of delectable Valentine Day meringues made by our resident confectionist/baker/alchemist, Beth Sweet. (appropriate name? yes.) I must confess, until now I have not been a fan of meringues, but Beth’s twist on these sugary pillows of goodness has given me a new perspective. Ms. Sweet based her meringue cookies off a Martha Stewart recipe for Mini Peppermint-Meringue Cups with Ganache. But her Valentines version shifted a bit. Instead of Christmas-y cups with ganache, she made pink almond meringues with mousse filling. Her version is a creative recipe that makes a perfect Valentine. Beth’s substitutions to Martha’s recipe are as follows:
-Substitute a 1/2 teaspoon of almond extract for the peppermint
-Tint the meringue a light pink (with food coloring) instead of lining the pastry bag with red gel stripes
-Bake the meringues about 2 hours instead of the 1.5 mentioned in Martha’s recipe
-Don’t feel like making ganache? Use chocolate mousse mix. (She chose an organic mix she just happened to have in the pantry).