I stumbled across ermine frosting recently and realized it’s pretty much perfect for me. As much as a love a good Swiss meringue buttercream, it’s not as easy to adapt for vegan recipes. But American buttercream is, to me, way too sweet. Enter ermine frosting — it’s light like whipped cream, not too sweet, and actually pretty easy to put together. Doing some brief research … Continue reading Quick Tip: Ermine Frosting (Vegan and non-vegan)
Wanna get right to it? Skip to the recipe. I promised beer brownies and I am a woman of my word. Except they’re also vegan, so everyone wins! I was browsing through Serious Eats (which I highly recommend) and came across this espresso cashew brownie recipe by Yvonne Ruperti. I had been wanting to make vegan beer brownies specifically and realized this recipe would be … Continue reading Vegan Stout Brownies
Wanna get right to it? Skip to the recipe. Alright folks. It’s summer in the northern hemisphere and depending on how you feel about hot weather you might be elated or ready to hide in your house with the shades drawn and the AC cranked up. I tend to fall into the second category. I mean, I grew up in Arizona. I’m pretty certain I’ve … Continue reading Blueberry Lemon Cake
Swiss Meringue Buttercream is a standard in pastry shops and it’s also pretty much just tasty as hell. It’s far less sweet than American buttercream which makes it perfect for those of us who don’t like overly sugary desserts. It’s also super flexible — you can easily add different flavors to it, making it versatile for a variety of cakes, cupcakes, and other treats with piped … Continue reading Swiss Meringue Buttercream
Hey folks! No new recipes today, but just wanted to give a quick update on what I’m currently working on. I have a lot of unrelated projects I’m working on: I have freelance writing work I do, I’m currently starting my first draft of a SciFi novel, I’m in the planning stages of a screenplay, working on this blog, and since I work from home … Continue reading Coming Up Next!
I’ve been interested in trying out vegan meringue for awhile. Eggs are a staple in baking (and of course meringue!) so finding ways to replace them without sacrificing taste or texture seems like a fun experiment.
Vegan meringue is also a great jumping off point for other desserts — if you can replace egg whites in meringue of all things, it should be possible in other recipes. The most obvious examples are things like macarons, lemon meringue pie (god yes), angel food cake, etc. And meringue cookies on their own are pretty damn good.Continue reading “Vegan Meringue Cookies”
For Christmas this past year, I made (and ate) an irresponsible amount of macarons. I might have gone a little overboard in trying out different flavor combinations and trying to get consistently perfect batches. But really, don’t you need vanilla, chocolate, coffee, and earl grey macarons for Christmas?
Okay, maybe not. But despite how finicky and frustrating they can be, I had a blast learning to make them over the holidays. It can be a versatile little cookie since it allows you to play around with colors and flavor combinations, and I learned a lot from my experiments. Even if your macarons are cracked, or hollow, or don’t get the cute little feet, they will still probably taste delicious, so it’s worth a try! So, without further ado, here’s my guide to macarons.