Every time I bake, I am amazed by the beauty of the process. Personally, I am trying to improve my presentation of baked goods. I feel as if I have the taste part down, but the presentation needs help.
I don't know why, but I find glass mixing bowls absolutely beautiful
Through trying and failing many times to make the adorable bakery purchased cookies, I’ve finally discovered a few tips. Meringue Powder, a frosting decorating set and simplicity.
My first successful beauty-baking : Valentine's Day Hearts. Simple, but sweet.
My original intent was to create an edible version of conversation hearts. Since I love the thrill of picking a heart with a witty saying, but despise the nasty taste of children’s Motrin in the grape colored candy, I thought sugar cookies would make the perfect vessel. However, through the process of baking and icing, I discovered the cookies looked much prettier without text.
For my Valentine’s Day cookies, I turned to my signature recipe that puts a small twist on Alton Brown’s Sugar Cookies.
Valentine’s Day Sugar Cookies with Meringue Frosting:
3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 Tbs half and half 1/2 tsp vanilla Powdered sugar, for rolling out dough and icing
In a large bowl beat butter (room temperature) and sugar together until fluffy (about a minute). Whisk egg, half and half and vanilla together in a small bowl or mug, bled into butter mixture. Set aside
Sifting flour, salt and baking powder into the mixture
Alton Brown’s recipe says to “sift” baking powder, salt, and flour together. If you do not have a sifter, gently combine with a wooden spoon — everything turns out just fine. If you are very worried about the sifting aspect, you can briefly use a food processor to blend the ingredients, emphasis on briefly though as it refines the flour.
About 3/4 a cup at a time, begin to blend in the dry mixture into the large bowl of wet ingredients. Separate into two rolls and refrigerate for about 2 hours, roll out on powder sugar surface (or flour) and cookie-cut your heart out.
When I am in a hurry, I roll the dough into three smaller balls and place in the freezer for about 20 minutes.
Bake for about 8 minutes at 350 degrees. Let cool completely before frosting.
For the Frosting:
1/2 + 2Tbs of Meringue Powder 2 lbs powder sugar (1 bag) 1 C Water
Mix on low speed for 7 minutes.
Color frosting using conventional food dye or gel dye. Place in frosting tubes, use the frosting head that is a small circle (often used for writing) and trace an outline around the shape of the cookie. Then fill in by drawing back-and-forth lines with the frosting tube. There is no need to use a knife. Let the frosting relax and fill in the remainder of the cookie. Let dry over night.
The final product, Valentine's Day Cookies
Questions about Meringue Powder? Me too!
What does it do? Acts as a bind for frosting and some types of cakes Where is it used? Royal Frosting, meringues, and angel food cake How much does it cost? About 5 dollars for 1 cup
You can find Meringue powder in cake decorating sections. I purchased mine at Michael’s. Essentially meringue powder was created as a solution to using raw egg in frosting. As I noticed during my gingerbread party last Christmas, the frosting included 6 raw egg whites, which would send many parents squealing for the doors. Meringue powder provides a safe way to make royal frosting without the egg whites. In a pinch, you can substitute an egg with meringue powder and a little bit of water.
