"Spring has sprung, the grass is riz...I wonder where the birdies iz? You may have to be a little older to remember Curly and his ode to spring on The Three Stooges, but you're NEVER too old to enjoy dessert!
More and More people old and young are turning to gluten-free diets, whether its because of medical conditions or health reasons. This has sparked an incredible development of baking products that support the gluten-free lifestyle without sacrificing flavor!
1. Preheat oven to 225 degrees. Line a large baking sheet with parchment paper.
Combine the egg whites and sugar into a medium saucepan. Whisk constantly until the mixture reaches 160 degrees. Run the mixture through a strainer and transfer to the bowl of a stand mixer fitted with the whisk attachment. Mix on high speed for about 2 minutes, stop the mixer, then add the cream of tartar and continue to mix on high speed for 5-7 minutes, until very stiff peaks form.
2. Add the vanilla and stir on low/medium speed until combined. Remove the meringue from the mixer and transfer to a pastry bag fitted with on open star tip. Pipe 3" circles onto the prepared baking sheet, leaving room in the center for the filling. Place in the oven and bake at 225 degrees for 60 minutes. After 60 minutes, turn off the oven, but leave the meringues in the oven until the oven is completely cooled (several hours or overnight).
3. Spoon the fresh fruit into the center of the meringues. Refrigerate until ready to serve.
Gluten-Free Cake Donuts with Breakfast Cereal Topping
1 gluten-free yellow cake mix, prepared to package instructions
1/2 cup cream cheese, softened
2 cups powdered sugar
3 tbsp. milk
3 cups various gluten-free breakfast cereals
Preheat oven and prepare the cake batter according to package instructions. Spray or butter a donut baking pan.
Pipe the cake batter into the donut pan, filling each one only 1/2 way full. Bake at the indicated temperature for about 12-15 minutes until golden. Remove from the oven and allow them to cool in the pan before removing.
Combine the cream cheese, powdered sugar and milk. Mix until smooth and creamy. Dip the top of each of the donuts in the glaze and sprinkle with the breakfast cereal.
Candy Melt Tulip Cups with Lemon Curd Whipped Cream
In a large, chilled mixing bowl, combine the heavy whipping cream and powdered sugar. Mix on high speed with electric mixer for 2-3 minutes, until stiff peaks form. Stir in the lemon curd and mix just until combined. Place in the refrigerator until ready to use.
Blow up the balloons to about 3 inches in diameter and tie them off. Rinse well and dry off.
In separate mixing bowls, add the colored candy melts. Heat in the microwave for about 30 seconds. Remove, stir and heat for another 30 seconds. Stir until the candies are all melted and the mixture is cooled but still liquid.
Spread the colored candy melts onto a large baking sheet lined with parchment paper and and stir slightly to swirl the colors. Place a balloon in the center of the chocolate and gently rock the balloon back and forth in the chocolate 1/3 of the way up the balloon, creating the tulip petals. When the balloon is coated, place it on a separate parchment paper coated baking sheet.
Place the balloons in the freezer for 5-10 minutes until the chocolate is set. Remove from the freezer and slowly poke a hole in the balloon at the top, near the knot. This will allow the air to SLOWLY escape the balloon and allow the balloon to break away from the chocolate. Use your fingers to gently pull the balloon up from the center of the tulips.
Spoon the lemon curd whipped cream into the center of the tulip cups. Dust with sanding sugar and top with a Peep!