mini meringues


The latest Pastel Macaron products. 

Seasonal carrot cupcakes with fondant leaf detail, mini meringues with fun sprinkles, and some more elaborate Pastel creations: cupcakes with meringue detail and meringue nests (originally to be filled with cotton candy as in this photo, but I found that the cotton candy began to droop after a few minutes. I suppose that it is a garnish that needs to be eaten as soon as possible, so I decided instead to pipe a little rosette out of buttercream into the centre). 

Low Carb Crustless Lemon Meringue Mini-Pies

My great-grandparents owned a bakery, and so many recipes were passed down to me by my mother, who spent hours baking with her grandmother when she was a little girl. While I have still not figured out how to make some of my favorite pastries keto-friendly (someday, cream puffs; someday!), there is one dessert that I am quite fond of that can easily be translated into keto with a little tweaking and creativity: lemon meringue pie.

Instead of making a standard pie, I decided to make mini-pies in ramekins. 



  • 6 egg yokes
  • 1 packet unflavored gelatin (7g)
  • 1 cup water (284mL)
  • 1 cup sugar substitute (120g of Erythritol or 1 tsp/16 drops of EZ-Sweetz)
  • ½ cup heavy cream (119g/142mL)
  • 1 tbsp unsalted butter (14g)
  • 1/3 cup lemon juice (81g/95mL)
  • 1 tbsp lemon zest (6g)
  • ¼ tsp salt (1.5g)


  • 6 egg whites
  • 1 tsp cream of tartar (3.5g)
  • ¼ cup sugar substitute (30g Erythritol or 2-3 drops EZ-Sweetz)


Start by separating the 6 eggs. In a large sauce pan, use a wire whisk to blend together the filling ingredients listed above. Place on the stove over low heat, stirring constantly until the mixture becomes slightly thickened. Remove from heat and allow to cool. Pour into six ramekins and refrigerate for 1 hour until set.

Preheat oven to 400F. In a medium bowl, whip 6 egg whites until soft peaks form. Sprinkle in the teaspoon of cream of tartar and the Erythritol, and continue to whip until stiff peaks form. Top the ramekins with the meringue and bake until the tops begin to brown, about 5-10 minutes. It’s very important to watch the meringue while baking it so that you don’t burn it.

Makes 6 servings.

Per serving: 182kcal, 3g carbs, 0g fiber, 7g protein, 20g fat, 2g sugar. 3g net carbs.

Currently eating a box of mini meringue drops

so essentially just one (slightly fancier) step removed from just eating out of a bag of sugar


We have all been teased by this song for such a long time through videos like Mini Meringue Drops and Sushi Mosaic. Thank God that all the nagging we’ve done have paid off and Mike finally “released” the full song on SORTEDFood’s Soundcloud page while they debuted the EyeCandy: Chocolate Orange Brioche, hence, the title. If you would ask me though, I’m guessing that its real title is COLLAPSE. (Mike, correct me if I’m wrong!)


Talk is cheap, love is blind.

Spill the cliches from your mind.

Take your time.

If you let me lead you on,

I can make your colors run,

Colors run.

I can’t make up your mind,

But you’ll find that the longer you leave it,

you’ll be left behind.

‘Cause you can’t handle the truth,

'Cause it burns deep inside you.

You want it but you’ll never learn.

'Cause you’ll never find another point in time,

I am yours, you are mine, it’s right.

Collapse into these eyes.

You’ll never have if you’ll never grab what’s yours.

Take it all, smash down doors.

You can’t be ignored.


All video clips are not mine. They belong to their respective owners:

  • Homemade Iced Gems x Sorted Bloopers 7 x A Day at the Happy Eggs Farm x Valentine’s Day Heart Prank © SORTEDFood
  •  Mike playing the guitar on the couch © Ben’s Instagram
  • Halloween Make-Up featuring SORTEDFood © The Loopy Locks (a.k.a Hayley Jones, Barry’s girlfriend!)
  • Bruno Mars - Treasure Cover © The Fu
  • Lamb Biryani x Hasselback Potatoes © Taste Made

Red Velvet

A soulmate fic about zimbits and red velvet cake

If there was one thing Jack knew it was hockey but what he really knew well… was red velvet cake. He couldn’t make it worth a damn but he knew a good one when he tasted it. Moist texture with a smooth cream cheese frosting was what he always looked for. A deep rich color, almost more brown than red, instead of the bright artificial red he’d come across time and time again.

The up and coming hockey star glanced at the words scrawled across his ribs as he tugged on his shirt. The gently looping handwriting had first appeared when he was four. As a child they had confused him slightly but when he became older his passion for red velvet cake grew along with his determination to find his soulmate.

You don’t want that, have the red velvet instead.

More under the cut… it got really long (way longer than I expected)

Keep reading

good morning! it may be cold outside, but it’s warm in here ✨💗 on the menu today:
truffles👆🏼 (cotton candy, birthday cake, hazelnut praline, almond, s'mores, salted caramel)
macarons (salted caramel, coffee crisp, lemon curd, raspberry, birthday cake batter, cotton candy, oreo, postachio, blueberry french toast)
cupcakes (chocolate vanilla, chocolate nutella, peanut butter cup, salted caramel vanilla, cookies and cream, vanilla marshmallow, red velvet)
mini cheesecakes (peanut butter cup, salted caramel swirl, white chocolate berry)
cookie dough fudge brownie
cookie sandwiches (brownie cookie dough, earl grey sugar cookie, toffee salted caramel, brownie sprinkle)
mini meringue boxes (vanilla, piña colada, tropical punch, lemonade, watermelon)
#jennaraecakes #winnipegbakery open 12-5pm by jennaraecakes

Recipe of the Day: Mini Chocolate-Meringue Cupcakes        

These are the lightest, airiest cupcakes of all! Moist on the inside, crisp on the outside with a perfect chocolatey drizzle on top.        

When life gives you lemon,fuck lemonade and make yourself a cup of lemon ginger tea or blueberry-lemon iced tea, a mini lemon meringue,lemon ricotta pound cake or lemon cream cake or lemon moisturizer or lemon salt scrubs.

Yeah treat yourself real good

—  What Tamaki will probably say sometime in life

Individual Pavlova Desserts

I had a chance to try a traditional Pavlova recipe from New Zealand around 2 years ago and haven’t forgotten about it since! The difference of the texture inside and outside of the baked egg whites was amazing- a hard, dry shell with a soft marshmallow-like inside. 

The Pavlova is a meringue based dessert named after a Russian ballet dancer, Anna Pavlova. The dessert is related to honouring the dancer after her tours to Australia and New Zealand. 

This dessert is quite easy to make, although it does take some practice to make it to near perfection- which I haven’t been able to do. Most Pavlovas are very white on the crust- if you want a white crust, make sure you use white sugar (confectioner’s sugar) and not to use any vanilla extract. (My recipe here uses brown sugar and vanilla extract, hence the slightly browned crust).


  • 4 egg whites
  • 1 cup brown sugar (or confectioner’s sugar for a white crust)
  • 2 tsp cornstarch
  • 1 tsp white vinegar
  • 3 tsp vanilla extract
  • various fruits: strawberries, blueberries, grapefruit (you can use any fruits you’d like!)
  • whipping cream


1. In a large bowl, and using an electric mixer, whip room temperature egg whites until they form soft peaks. 

3. Combine sugar and the corn starch in a bowl.

4. Gradually, add in sugar and whip until the egg whites form stiff peaks. NOTE: Add the sugar in small amounts (divide the cup into 10 times), to make sure you’re dissolving the sugar well.

3. Add in vanilla extract and vinegar and combine thoroughly.

4. Spoon the prepared mixture onto a baking sheet - you can make the meringues as large or as small as you want. Make sure to make a large enough dent on the meringues so your fruits won’t fall off later. Try to make them as flat as you can (I didn’t and the fruits kept falling off). 

5. Bake in the oven at 160'C for an hour. If they start to burn or turn brown very fast then turn the heat down. 

6. Let them cool in the oven before taking them out after they bake (around 15 minutes.)

7. Assemble your variety of fruits and whipping cream on top of the baked meringue before serving!