dear sweet dw:
today we celebrate 1,095 days of married life.
we don’t count days to boast,
but to be held accountable for
the Love Story we are writing together.
you know i was a shitty student
unless something was captivating to me,
and you, kind sir, are a being
i am most interested in.
i want to learn everything about you,
as you grow and evolve.
i remain ever curious about you,
and in our life together.
i commit to being your bestest student.
you are the gift that i never expected,
and i accept you with all my heart.
happy anniversary, sweet love,
let’s always have cake.
*note: it was a dreary/wet day when this dessert was made, which made the meringue sticky. still very delicious.
humidity cannot be fought.
4 large egg whites, at room temp
1 coconut sugar
1 tsp vanilla extract
1 tsp distilled vinegar
1 tsp cornstarch
1 cup chocolate bar, whatever your preference, shaved
1/2 cup crushed roasted peanuts
1/2 tsp kosher salt
2 TBL coconut sugar
So Delicious’ Coco Whip (alternative if you can’t get this product, skim the fat off of 3 cans of FULL FAT coconut milk and whip with 2 TBL powdered sugar until fluffy)
preheat oven to 325F. prepare a 13X9 rimmed cookie sheet with parchment paper.
in a stand mixer & whisk attachment, add your egg whites and whisk until frothy. add the sugar by the tablespoon-ful. you’re aiming for stiff, glossy peaks. add in the vanilla extract, vinegar and cornstarch and whisk until blended.
spread mixture on the parchment paper and with an off-set spatula spread it out until level.
bake for 30 minutes, a crust will form, but the meringue will be cooked. remove from oven and let cool in pan.
flip the meringue onto a fresh piece of parchment paper, and gently peel the lining paper.
spread however much of the coco whip you want on the meringue, it’s your party, you do what you want. i would say i used about a cup, and leave a small border around the edge. sprinkle with the shaved chocolate and salty-sweet peanuts.
from the long edge, and using the parchment paper to help, roll the meringue into a log. transfer to serving plate. chill in fridge for 30 minutes.
top the meringue roulade with even more coco whip and sprinkle with yes, even MORE chocolate shavings and salty-sweet peanuts. slice and serve.
3 years ago: diy wedding envelopes
2 years ago: chocolate tahini cake + rosemary infused buttercream
1 year ago: 6″ chocolate cake