Baked Sunday Mornings

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Final Roundup: The Baked Brownie

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Well, here it is. We started this group in November 2010, with Baked Elements, and we’ve baked our way through four books and 272 recipes.

It’s only fitting that our last recipe is The Baked Brownie, the one that Oprah declared one of her favorite things way back in 2009.

Also fitting that we had a rogue baker on our last post as well. A hallmark of the loosey-goosey quality of this group, rogue baking was always encouraged as long as it was a Baked recipe. Thank you Dafna – great choice, too!

We can’t wrap up the group without a huge thanks to Matt and Nato for their support, and to their publisher, who allowed us to post every single recipe!

These are some stunning brownies, made by equally stunning bakers. Leave comments here – did you have a favorite Baked recipe out of the 272? What were your favorite Baked Sunday Mornings moments, experiences?

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In the Oven: Peppermint Chocolate Chip Meringues

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This is it for Baked Occasions — we’ve reached the end of the schedule! We’re finishing up with Peppermint Chocolate Chip Meringues. Posting date is September 10.

Peppermint Chocolate Chip Meringues
Author: Matt Lewis & Renato Poliafito
Ingredients
  • 4 large egg whites, at room temperature
  • 1⁄4 teaspoon cream of tartar
  • 1 cup (200 g) granulated sugar
  • 1⁄4 teaspoon peppermint extract
  • Red food dye or gel
  • 4 ounces (115 g) mini chocolate chips, or regular chocolate chips, roughly chopped (about 3⁄4 cup)
Instructions
  1. Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
  2. In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on medium speed for 1 minute. Sprinkle the egg whites with cream of tartar and beat on medium-high speed until soft peaks form.
  3. Turn the mixer to medium speed and add the sugar, 2 tablespoons at a time. After all of the sugar has been added, increase the mixer speed to high and beat just until stiff peaks form; the whites should still be shiny, not dry.
  4. Remove the bowl from the mixer and use a rubber spatula to fold in the peppermint extract, food dye (a few drops at a time until the desired color is reached), and chocolate chips until combined.
  5. Drop the mixture by heaping teaspoons onto the prepared baking sheets 1 inch (2.5 cm) apart. (Alternatively, you can pipe the meringues into a Hershey’s Kiss–like shape using a pastry bag fitted with the largest round tip so that the chocolate chips can pass through.) Bake just until the meringues color and are not wet at all, 55 to 60 minutes, then turn off the oven, crack the oven door, and allow the meringues to cool completely in the oven.
Notes
[i]How to Store[/i]: The meringues will keep, tightly covered, at room temperature for up to 4 days.