Cookie Contest Winner!Jaime
Well, after a lot of thought and deliberation, the cookie contest winner has been chosen. In the end, it came down to the decision of my children and an internet randomizer, which were both in agreement.
Our winner will receive the gift pictured on the next page, sponsored by the wonderful Icebox Bakery, along with a sample of their all-natural cookie dough.
A huge thanks to Icebox Bakery for sponsoring this, and thank you to everyone who submitted their recipes and photographs!
Would you like to know who the winner is??
The winner is Barbara with her Chocolate Pavlovas!
Thank you for entering, Barbara! These are amazing! Please email your address so that I can let Icebox Bakery know where to send the prize!
Chocolate Meringue (for the chocolate Pavlova)
The recipe is adapted from a recipe from the book Chocolate Epiphany by Francois Payard.
3 large egg whites
½ cup plus 1 tbsp (110 grams) white granulated sugar
¼ cup (30 grams) confectioner’s (icing) sugar
1/3 cup (30 grams) cocoa powder
Place a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.
Put the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. (The whites should be firm but moist.)
Sift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. (This looks like it will not happen. Fold gently and it will eventually come together.)
Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. (I used a macaron template to make bite sized pavlovas.)
Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days. (I baked my bite sized meringues 1 hour.)
You can read the rest of Barbara’s recipe right here.