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Vegan Pistachio Meringue Cookies - No Egg Whites Needed!

One of my favorite parts of visiting the French bakery by my house is being able to see the giant meringue cookies sitting in their baskets in the pastry display case. There's chocolate meringues, lemon meringues, coconut meringues, but I think that pistachio meringues add a bit more exotic flavor to the standard meringue recipe. (Cover these with coarsely ground pistachio for an extra touch. Or if this is a St. Patty's recipe for you, you can even add a couple drops of green food coloring to achieve a luxurious-looking pale green!)

Vegan Pistachio Meringue Cookies

(Makes approximately 30 cookies)
INGREDIENTS:
3/4 cup water

1/4 cup wheat starch
1 teaspoon xanthan gum
2 tablespoons soy protein isolate
1/4 teaspoon cream of tartar
1 cup sugar
3/4 teaspoon vanilla extract
1/3 cup toasted pistachios chopped into 1/4 inch pieces (chopped in half)

DIRECTIONS:
1) Toast the pistachios. Preheat your oven to 200F. Line two baking sheets with parchment paper.Learn more about how to toast nuts.

2) Beat the structure building ingredientsIn a medium mixing bowl add the water, wheat starch, xanthan gum and beat for 1 minute. Add the soy protein isolate and beat for 2 more minutes. Add the cream of tartar and beat for 4 more minutes.
3) Beat in the flavor building ingredientsCarefully sprinkle half the sugar into the mixture and continue to beat until incorporated which should take about 30 seconds. Add the vanilla extract and caramel sauce. Reduce the speed to the lowest setting on your mixer and slowly add the remaining sugar. Mix until just incorporated. Now fold in the pistachios.
4) Pipe the vegan meringue onto the baking sheet then bake to perfectionI recommend piping them into 1 1/2 inch rounds on a baking sheet using the biggest star tip you can find. If you're unable to pipe then use two spoons to arrange about 3 tablespoons of meringue on the baking sheet about 1 inch apart. Bake for 3 hours and 30 minutes. Store the cooled in an open container at room temperature for up to three weeks. The meringues will dry out and become more crisp, losing their chewy centers the longer they sit around.

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I totally thought meringue was all egg white! You're a magician!
My great aunt was famous for her meringues! This makes me want to try!
@galinda That's what I aim for! ;)
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Red Velvet Goes Naked
You can call this a Valentine wedding cake or simply the best vision of red velvet gone naked that you will ever see! Photographed by Cape Town and destination wedding photographer, Jilda G, you can see just how visionary this cake really is! You've got the hot naked cake trend happening, plus the bliss of all that rich decadent red velvet cake that's been iced with just-as-epic cream cheese frosting! OH MY!!!!! Keep scrolling to see Alton Brown's FIVE STAR recipe via Food Network! Ingredients 13 1/2 ounces powdered sugar 12 ounces cream cheese, room temperature 3 ounces unsalted butter, room temperature 1 1/2 teaspoons vanilla extract Pinch kosher salt Directions Using a stand mixer, combine the cream cheese and butter on medium speed, just until blended. Add the vanilla and salt and continue beating. On low speed, add the powdered sugar in four batches, beating until smooth. Refrigerate for 5 to 10 minutes before using. Recipe courtesy of Alton Brown, 2011, via Food Network Not feeling cake for your wedding (or for Valentine's Day)? Then make something just as magical: Red Velvet Cheesecake Cookies! This comes from a fellow Vingler, @popcoco98. Click here to be directed to the recipe automatically! For all my beauty queens out there, I'd like you to take a break from the makeup (for just a second) and get hyped for these babies. Tagging you because there is a STRONG correlation between loving makeup and loving red velvet treats. LOL @jordanhamilton @kaminisingh @TessStevens @mikayla @ChelseaHeyes @QueenYuki @KyotieWolf @Donnas @ImUrBestFriend @galinda @Bekka @RaquelArredondo @jazziejazz @rmayra1 @prgurl4u2envy @DemiP @alannasofia
Gorgeous Valentines Day Baked Apple Roses!
Beautiful? Check. Easy to make? Check. Healthy? Hey, they're better for you than a box of chocolates. For a sweet homemade Valentines Day dessert, try something new – these surprisingly simple baked apple roses! To make 6 roses, you'll need: A muffin tin 4 apples, cored and sliced in half (leave the skin on) Juice of half a lemon 3 Tbsp fruit preserves (apricot, apple, strawberry – choose your fave!) 2 Tbsp water (plus more, for soaking apples) 1 sheet of store-bought puff pastry Cinnamon, to taste To see how to make them, check out the video below, or just follow these simple written instructions! Instructions adapted from Tip Hero! How to Make Apple Roses These delicious baked apple roses are a perfect way to impress your Valentine. Or woo them any day of the year! 1. Preheat the oven to 375 degrees F. 2. Take halved, cored, unpeeled apples and carefully slice very thin (see how in the video above). Put slices in a microwave safe bowl and cover with water. Add the juice of half a lemon. Microwave for 3 minutes to soften the slices and make them more pliable for rolling up. 3. In another bowl, mix together 2 tablespoons of fruit preserves and 3 tablespoons of water. 4. Roll out puff pastry and slice into rectangular strips about 2 inches (or a little less) wide. (Again, the video has better details on this part.) 5. For each strip, spoon a little of the fruit preserve mixture onto the dough and spread. Place apple slices overlapping along the length of the dough. Sprinkle with a little cinnamon and fold pastry dough up over apples. Finally, starting from one end, roll the entire thing up and place dough side down in a greased muffin tin. 6. Bake for 35-45 minutes. Remove from oven and let cool 5 minutes before removing from tin. Awesome! You've just learned how to make apple roses! Who's going to use these to make it the best (tastiest) Valentines Day ever? :D