hello kitty pavlova

My new book, The Hello Kitty Baking Book, came out this week! Hooray! It's been over a year since I first embarked on this project, and I can't believe it's finally being released!

In honor of my new book, I wanted to show you something you can make with the book's recipe for Hello Kitty meringue cookies - you could also use the same recipe to make Hello Kitty pavlovas! Just pipe a large Hello Kitty, and once it's baked you can add freshly whipped cream and fresh fruit! The combination of delicately crumbly meringue with fluffy whipped cream is out of this world! Trust me!

To pipe my large Hello Kitty meringue, I used a disposable piping bag fitted with a large tip. I piped the outline of Hello Kitty, filled it in, and then added another outline on top to act as the border for the whipped cream. Then just for fun, I piped a bow for hello Kitty, to be placed on top at the end. Then I baked it at 225F for about an hour.

Once baked, your meringue should feel light and airy, and will be delicately crumbly.

Then I just topped it with freshly whipped cream, some fresh raspberries, and a sprinkling of powdered sugar. And of course the bow on top!

Or to change it up, you could even make it an espresso flavored meringue. I used espresso powder dissolved with a bit of water, and whipped it with the meringue after it was already whipped to stiff peaks. SO GOOD!

This time I decided to pipe my border with a large star tip, just to make it look more pretty.

Once baked, I again topped it with freshly whipped cream (this time I added a bit of mascarpone and Kahlua, to amp up the coffee meringue).

Then I added fresh raspberries. (You wouldn't think that raspberries and coffee go together, but it is actually really good!)

This time instead of a bow, I added coffee meringue stars that I had piped with my large star tip!

 

And again to finish it off, I dusted it lightly with powdered sugar. So pretty!

With the rest of the coffee meringue stars, I sandwiched them together with the Kahlua mascarpone whipped cream.

SO GOOD!

Make these today! You won't regret it! :)

hello kitty baked alaska ice cream bombe

For my birthday, the past few years I've made myself a Hello Kitty cake of some sort (see here and here). So this year, I decided to make a baked alaska / ice cream bombe, but in the shape of Hello Kitty, of course! I knew that there would be many components to make the cake (two different flavors of homemade ice cream, chocolate cake, and meringue frosting), so I started making the ice creams a week in advance. (By the way, while this cake itself is not in my new book, "The Hello Kitty Baking Book", the recipes for most of the components are in it - minus the almond ice cream. And instead of coffee oreo ice cream, the book does have a recipe for cookies-n-cream ice cream).

Anyway, things got so busy that I wasn't able to make the rest of the components in time for my actual birthday! Which was fine, since we didn't celebrate with my family until a week later, as my brother was out of town.

I wanted to create a take on the flavors of my favorite childhood ice cream flavor, mocha almond fudge!, So for the outside layer, I made a coffee oreo ice cream, which I churned and then froze in an 8-inch metal bowl (with another bowl on top to make the shape for the next ice cream layer). And for the inside layer, I made an almond-scented ice cream (made with imitation almond extract, because my daughter is allergic to all nuts), which I churned the next day and then poured into the hollow of the coffee oreo ice cream. (Note - to replace the crunch you would normally get from the almonds in mocha almond fudge, I used oreo cookie crumbs in my coffee ice cream layer).

For the cake layer, I made an 8-inch chocolate cake (the cake recipe itself is in my new book), which I also froze after wrapping it tightly in two layers of saran wrap and a large ziplock freezer bag. And when it was time to assemble, I unwrapped everything and placed the ice cream layers upside down onto my cake layer.

Next came the meringue (recipe also in my book!), which basically is a meringue made from gently-cooked egg whites and sugar,whipped up to form a frothy marshmallow-like frosting (this can be used as a frosting, or as the basis for meringue cookies baked at low heat in the oven).

I used an offset spatula to frost the meringue all over the cake, and then used a piping bag fitted with a small tip to pipe Hello Kitty's details on top. Then I let it set in the freezer until it was time to serve!

Right before serving, I used a kitchen blow torch (the same kind that you use for creme brulee) to brown the meringue all over. (Note, if you don't have a kitchen blow torch, you can also brown the meringue in your oven, on broiler setting, for a few minutes).

I made especially sure to brown Hello Kitty's details so that they would stand out against the rest of the white meringue.

When I had envisioned this cake in my head, I wasn't so sure how it would turn out looking. But I LOVED it. It looked like a giant Hello Kitty toasted marshmallow. :) Wheeee!

And the inside! I absolutely loved the combination of the coffee oreo ice cream and the almond ice cream! And even better with the moist chocolate cake and fluffy marshmallow-y frosting!

This is such an elegant and delicious make-ahead dessert, and you could even use store-bought ice cream to make things easier. I think it would be great at any dinner party, definitely a crowd pleaser!

Happy belated birthday to all those April babies out there!

hello kitty meringue cookies

After making the mini s'mores cupcakes for my first wedding dessert table, I had a ton of Swiss meringue left over.  As I don't like to let things go to waste, I decided to make meringue cookies with it!  After all, meringue cookies are simply made with meringue, and then baked at a low temperature until the meringue hardens.  So re-whipped my Swiss meringue, and filled a piping bag fitted with a large Wilton 2D tip.  Then I piped rows of pretty stars on a baking sheet lined with a silpat.

But while I was piping my stars, I realized that I could actually make any shape I wanted ... and what I wanted was Hello Kitty meringue cookies!  So I switched to a  large round tip to pipe my Hello Kitty faces, and a Wilton leaf tip to pipe my Hello Kitty ears (similar to how I've piped Hello Kitty onto cupcakes using frosting, or this cake using Swiss meringue buttercream).

For the Hello Kitty bows, I used heart-shaped sprinkles, just like with my Hello Kitty macarons.  And then they were ready for the oven!

I ended up baking them at 250F, for about an hour with the Hello Kitty meringues (and a little longer for the large star meringues).

After they were baked, I thought I could draw Hello Kitty's eyes, nose, and whiskers with edible Foodwriter pens (as I did with my Hello Kitty macarons), but alas the edible pen would not write well on the surface of the meringue!  But no matter, I still thought that the Hello Kitty meringues came out adorable even without faces!

Even the star meringues came out quite cute as well!  Hooray for using up leftovers!

*** Update:
You can now find my recipe for Hello Kitty Meringue Cookies in my new book, "The Hello Kitty Baking Book"! Enjoy!