marshmallow hearts

To be honest, Valentine’s Day doesn’t mean a lot to me. Surely, I like being surprised by a bouquet of flowers, some chocolate or (even more) a cake mould. But it doesn’t have to be on Valentine’s Day. So even though we don’t celebrate this day, I couldn’t resist to make this fluffy and soft marshmallow hearts for my beloved.

Makes about 20 – 30 marshmallow hearts or cubes (Adapted by David Lebovitz)

  • 8 sheets gelatin
  • 140 g corn starch
  • 140 g confectioners sugar
  • 0.8 dl cold water
  • 200 g sugar
  • 100 g corn syrup
  • 4 egg whites at room temperature
  • pinch of salt
  • 2 vanilla pods
  • food colouring

In a bowl, mix the corn stark and the confectioners sugar.

With a sifter, dust a baking tin, about 23cm – 30cm or a square tin about 20cm evenly and completely with a generous layer of the corn stark/confectioners sugar mixture and make sure there are absolutely no bare spots. Set the rest of the mixture aside until using.

In a bowl, soak the gelatin leaves in cold water.

In a small saucepan, fitted with a candy thermometer, mix the sugar, the corn syrup and the water. Place over medium-to-high heat.

In the bowl of an electric mixer, pour in the egg whites and beat on low-speed until frothy. Add the pinch of salt.

When the syrup reaches about 100º C, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches about 118º C, while the mixer is running on high-speed, slowly pour the hot syrup into the whites.

Scrape the gelatin and 2 tablespoon water into the pan that you used for the syrup and swirl it to dissolve.

Pour the liquified gelatin slowly into the egg whites as they are whipping.

Halve the vanilla pods lengthwise and use the tip of a sharp knife to scrape the seeds out of one half. Add the vanilla seeds and the food colouring and continue to whip for 5 minutes, until the mixture is feels cool when you touch the outside of the bowl.

Use a spatula to spread the mixture in a layer on the pan. Allow to dry for overnight, uncovered and in a cool place, but not a refrigerator.

Dust the top of the marshmallows with some of the corn starch/confectioners sugar mixture. Use a pizza cutter or scissors (dusted as well with the corn stark/confectioners sugar mixture) to cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the remaining corn stark/confectioners sugar mixture. Remove the excess powder with a brush.

Enjoy! and Happy Valentine’s Day ♥


coconut macaroons

These coconut macaroons are the perfect way to not let egg whites go to waste! They have a nice sweet coconut flavor, crunchy on the outside with a soft and chewy texture and dipped in dark chocolate the taste heavenly.

Preparation for about 30 macaroons

Preheat the oven to 120° C

  • 2 egg whites
  • 100 g confectioners sugar
  • 1/2 teaspoon vanilla extract
  • dash of salt
  • 125 g dried coconut
  • 100 bittersweet chocolate

Whisk the egg whites and salt in a bowl until frothy.

Add the confectioners sugar bit by bit and whisk until the sugar is incorporated.

Whisk in the vanilla extract and gently fold in the dried coconut.

Put the mixture into a piping bag  and pipe tall mounds onto a baking tray, or form mounds with a teaspoon onto the baking tray, lined with parchment paper.

Bake the macaroons for about 30 minutes or until the bottom edges turn golden and the tips of the coconut shreds start to brown.

Remove the baking tray from the oven and cool the macaroons on a wire rack.

Put the chocolate in a heatproof pan over simmering water and let the chocolate melt, stirring occasionally.

Dip the cooled macaroons into the melted chocolate and place the dipped macaroons back on the parchment-lined baking sheet.

Let the chocolate set completely. The macaroons can be stored in an airtight container for up to 3 days.

Happy baking!

meringue mushrooms

These adorable meringue mushrooms are great to decorate cakes and desserts or as a beautiful addition for your dinner table. They are really not difficult to make and can be stored in an airtight container for several days.

Preparation for about 16 mushrooms

Preheat the oven to 80°C, line 2 baking sheets with parchment papers

  • 2 egg whites, at room temperature
  • 160 g sugar
  • cocoa powder

Place the egg whites and the sugar into a heatproof bowl over a pan of boiling water and whisk until the sugar has dissolved.

When the mixture reaches about 50°C, take if off the heat and continue mixing for about 5 minutes, until the meringue cool down. The whipped egg white will be very stiff and glossy.

Put the mixture into a piping bag.

To make the mushroom bases, pipe pear or cone shape meringues onto one baking sheet. Bake the bases for about 15 minutes on the lowest part of the oven.

On the second baking sheet, pipe rounds to make the mushroom caps. Dust the caps with some cocoa powder and blow gently to distribute the remaining cocoa powder. Bake the caps for about 10 minutes on the lowest part of the oven.

With a small sharp knife, make a small hole in the middle of the underside of each mushroom cap and gently press the top of the base into the hole.

Place the mushrooms, caps down on the baking sheet and return it to the oven for about 1 hour.

Happy baking!

meringue mashrooms

macarons au café

Enjoy these soft and bittersweet Macarons, filled with dark chocolate and coffee, like a delicious cup of coffee. 


Makes about 40 Macarons

For the shells:

  • 200 g ground almonds
  • 200 g confectioners sugar
  • 50 ml water
  • 200 g sugar
  • 2 x 75 g egg white (about 5 eggs)
  • 1 teaspoon chocolate powder

Sift the ground almonds the confectioners sugar and the chocolate powder together through a fine sieve or put it in the bowl of a food processor. Process for about 1 minute until the mixture finely ground, almost like a powder.

Pour 75 g of the egg white into the almond-confectioners sugar-chocolate mixture and set aside.

Place the another 75 g of the egg white into a mixing bowl and whip the egg white to the soft peak.

Put the water and sugar in a heavy-base saucepan over medium-high heat.

When the syrup reaches 117°C, take if off the heat and slowly pour the sugar syrup down the side of the bowl with the whipped egg white.

Continue mixing for about 10 minutes, until the meringue cool down. The whipped egg white will be very stiff and glossy.

Mix a third of the whipped egg white into the almond mixture and combine them well. Fold the rest of whipped egg white into the mixture and mix gently, until the batter is smooth and thick.

Put the mixture into a piping bag fitted with 0,8-cm plain tip. Pipe the staggering rows of rounds of the size of a walnut onto baking trays, lined with parchment papers or baking sheets. Tap the underside of the baking sheet to remove air bubbles.

Let the piped shells stand at room temperature for 30 – 60 minutes to let the crust forms. When the piped shells are dry to touch without it sticking to your finger, they are good to go into the oven.

Preheat the oven to 170°C and bake the Macarons for about 10 – 12 minutes on the lowest part of the oven.

Remove the tray from the oven and put the Macarons (still on the baking paper) onto a cool bench top. This shocks them and makes them easier to remove from the paper.

For the filling:

  • 300 g dark chocolate, finely chopped
  • 2 dl cream
  • 20 g instant coffee
  • 60 g sugar

Stir the cream, the sugar and the instant coffee in a pan over low heat.

Remove the mixture from the heat and pour it over the chocolate.

Let the chocolate begin to melt, and then stir it gently with a spatula. Set it aside and let it cool completely in the refrigerator, for about 2 hours.

Give the filling on one shell and place the other shell on, slightly twist as you push down so the filling evenly spreads between the two halves.

Store the Macarons in an airtight container in the refrigerator for least 12 hours. Macarons will taste better after they are chilled overnight as the filling flavour will blend in and shells will be less dry.

Happy baking!