Jun
08

YUMmy Baby Shower Treats. Congratulations, Sea!

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img_3549xToday I’m posting a couple recipes perfect for a gluten-free baby shower. When I read that Cheryl at Gluten Free Goodness was hosting a virtual baby shower for Sea at Book of Yum, I immediately signed up. What a fun idea to celebrate the impending birth of Baby Yum! Sea and her website have not only been providing hundreds of gluten-free and vegetarian recipes to others trying to live a happy and healthy gluten-free life, but have also inspired and encouraged others to do the same.

So, keeping this in mind, what recipes could I possibly offer her for this special event? She already has such a library of wonderful recipes. And, I have no doubt she will create many new ones suitable for Baby Yum. So I decided to create something new and fun that you might offer at a baby shower.

First, I made Raspberry Divinity Tarts. They aren’t made with the traditional divinity candy, but these are truly divine.  The tart shell is a simple meringue to which I added a little almond flavor. I love working with meringue for so many reasons: it’s quick and easy to make, fun to work with, yummy to eat, and naturally gluten-free (vegetarian, soy-free, and dairy-free, too!). With berries being in season, I thought it seemed like the perfect thing to pair with with the meringue. Even better, raspberries sitting in a pool of chocolate ganache on top of clouds of meringue. YUM-y!

img_3523xRaspberry Divinity Tarts

Ingredients:

2 egg whites
1/4 tsp cream of tartar
1/4 tsp almond extract (optional)
1/2 Cup superfine white sugar
2 oz. semi-sweet chocolate, either chips or cut up into small chunks
1/4 Cup heavy cream
1 pint raspberries

Directions:

  1. Preheat the oven to 200 degrees F. Line two cookie sheets with parchment paper.
  2. In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar and almond extract. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy and stiff peaks form.
  3. To make the individual tart-like shells, use a piping bag with tip. (I used Wilton disposable decorating bag and open star tip #32.) Or, if you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue. Fill the bag with the meringue and make the tart shapes directly onto the parchment paper. To make the base, start in the middle and start swirling the meringue in a circle and then build up the sides. I tried this two different ways: just continuing in the circular motion to build the sides; and making stars around the sides by holding the bag and tip vertically. Both turned out nice.
  4. Place the meringue tarts in the oven and bake for 2 hours. Take them out and let them cool while you prepare the chocolate ganache.
  5. To make the ganache: Place the chocolate in a small glass mixing bowl.  Heat the heavy cream in a small sauce pan over medium heat. When it begins to boil, immediately pour it over the chocolate. Let it sit for a minute, then stir until it is creamy smooth.
  6. Place about 1/2 tsp of chocolate ganache in the middle of each meringue tart.
  7. img_3527xPlace one or two raspberries on top of the ganache on each tart. If desired, drizzle extra chocolate over the raspberries.

Additional Notes:

  • The meringue tart shells can be made in advance and stored in an airtight container for at least a week. However, once the chocolate and raspberry have been added to the tarts, you should either serve within a few hours or refrigerate.
  • If the ganache is difficult to drizzle, heat it up in the microwave for ten seconds to thin it out.

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img_3550x

Rubber Duckie Meringue Cookies

After I made the tarts, I decided to make another batch of meringue and play with it a little. I added some yellow food coloring and tried making rubber duckies. It took several attempts, but I think I managed to create cute little ducks that would be a great addition to a Little Duck Baby Shower.

Ingredients:

2 large egg whites (at room temperature)
1/4 tsp cream of tartar
1/4 tsp almond extract
yellow food coloring
1/2 Cup superfine sugar
handful of mini chocolate chips (or other small round candy)
orange candy for beaks (I used Wilton Confetti Jumbo Sprinkles.)

Directions:

  1. Preheat the oven to 200 degrees F. Line two cookie sheets with parchment paper.
  2. In a medium glass or metal bowl, beat the egg whites until they become foamy little bubbles. Add the cream of tartar, almond extract, and yellow food coloring. Continue beating at medium speed until soft peaks form. Gradually add in the sugar while beating until smooth and glossy and stiff peaks form.
  3. To make the ducks, I used a piping bag with round tip. (I used Wilton disposable decorating bag and round tip #12.) If you don’t have these, you can simply use a zip-style plastic bag and cut the tip off a corner to squeeze out the meringue. Fill the bag with the meringue and make the body of the duck by building up the body from the front to the back and up to create the tail. Then, go back to the front to make a round head. As I made the head, I pulled the tip to the front where the beak would be and ended there.
  4. Next add candy to create eyes and beak.
  5. Place ducks in the oven and bake for 2 hours.
  6. Let them cool on the cookie sheets.
  7. Place them on a plate to serve, or store in an airtight container.

Additional Notes:

  • Try to work quickly to get the ducks formed and into the oven. I found that the longer they sat in a warm kitchen, the more likely they would slowly spread and lose shape.
  • If you have trouble removing the ducks from the parchment paper, carefully slide a flat knife under them to lift from the paper.

Don’t Miss These Holiday Meringue Cookies, too!

Ghost Meringue Cookies

Ghost Meringue Cookies

Christmas Tree Meringues

Christmas Tree Meringues

snowman

Snowman Meringues

19 Comments

1

Those duckies are out of this world cute!

2

oh my gosh those are cute! If you send me a jpg, I’d be deligted to add to the round up. Come to think, I’ll check my spam folder first…

3

[...] of Celiac Family is bringing Raspberry Divinity Tarts that look totally delish. AND her rubber ducky meringues [...]

4

[...] go with turkey and a Roasted Tomato and Carmelized Onion Soup. She’s also planning to try my Raspberry Divinity Tarts. I’m anxious to hear how the recipe works for [...]

5

[...] Rubber Ducky Meringue cookies to use as cupcake toppers or fun little [...]

6

[...] haven’t gotten to adopt a GF blogger lately, but as soon as I saw Heather’s Raspberry Divinity Tarts, because I thought they were just about the cutest thing ever, my DH loves raspberries and I have a [...]

7

made them, they were awesome!!!

8

[...] I am breaking with tradition and actually getting my menu plan up in a timely fashion. It’s amazing all of the things I decide to do when I know I’m supposed to be filing insurance claims. I’ve already cleaned the kitchen and have hazelnut meringues in the oven as I type, which are essentially using Heather’s yummy recipe… [...]

9

[...] Raspberry Divinity Tarts [...]

10

[...] This week’s Gluten-Free Menu Swap is being hosted at Asparagus Thin. Manda chose the theme of Red Carpet Specials. I can only assume that she was thinking of meals and dishes appropriate for a celebration of the Academy Awards. Well, since I have small kids who were in bed before the ceremony even started, I’m thinking more about after-dinner cocktails and desserts. So, I offer recipes for Chocolate Martinis and Raspberry Meringue Tarts. [...]

11

[...] more Easter treats, take a look at Celiac Family’s Meringue Duckies and Carrot Cake with Cream Cheese Frosting. Categories : Desserts, Holidays, Kid-friendly, [...]

12

[...] Raspberry Divinity Tarts and Rubber Duckie Meringue Treats (egg whites) [...]

13

[...] goods: I am trying to make meringue peeps based on Heather’s inspirational recipe, but they keep falling when I add in the veggie dye food coloring. They don’t look anywhere as [...]

14

[...] last but not least, peeps!  Actually, peep-ish meringues.  The inspiration was  Heather’s duckies.  The birthday girl had inquired if it was possible to make natural peeps, and I had to think [...]

15

[...] Meringue Cookies: Besides being yummy, the best reason to make meringue cookies is that they are naturally gluten free. They are also very versatile. You can add mini chocolate chips for a light and crispy, chocolaty, chewy treat. For a holiday twist, try adding crushed peppermint candy. Or, load the meringue into a decorator’s bag and try piping it into holiday shapes before baking. Wouldn’t meringue snowmen be fun? If you’re wanting something a little more elegant, try my Raspberry Divinity Tarts. [...]

16

[...] Meringue Cookies were an instant hit at my house. I used my recipe for meringue tarts and simply used a piping bag with an open tip to create some free-form ghosts. The Enjoy Life [...]

17

[...] already shared the rubber duckies and ghosts I’ve made in the past. Now, I’m sharing some that are more appropriate for [...]

18

[…] Gluten-Free Baby Shower Recipes October 29th, 2013 at 12:59 […]

19

[…] Mini-Muffins, Cinnamon Rolls, King Cake, etc. For other treats, I like to use egg whites to make Meringue Tarts and  Cookies and egg yolks to make Chocolate Creme […]

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