Rose Meringue

INGREDIENTS - 3 eggs whites [room temperature] - 3/4 cups super fine sugar - Food colouring [optional]

DIRECTIONS
1) Preheat the oven to 150°C or 300°F
2) Separate the egg whites from the egg yolks; make sure that the egg whites are room temperature or else they will not have the same volume or the best results
3) Beat the egg whites at a high speed until soft peaks form

4) Slowly beat in the sugar a teaspoon at a time while continuing to beat the egg whites at a high speed
5) Continue to beat until stiff peaks form

6) Line a baking sheet with parchment paper and pipe the mixture (Sorry about my poor piping technique... it was harder to take a picture and pipe at the same time)

7) Place the baking sheet in the oven for 1 hour and 30 minutes (turning the baking sheet around at the 45 minute mark)

8) Take the tray out of the oven and let cool
9) Enjoy! :)

PIPING
1) Depending on the number of colours you want, separate your egg whites into separate bowls accordingly
2) Fold in the food colouring until smooth (make sure to not over fold the mixture or else it will be too liquidy)

3) Mentally split the piping bag into sections (in my case 3) and place the mixtures into each section of the piping bag
4) Pipe!

ADDITIONAL NOTES - Serving size: 25 with a 3" diameter - Eggs are easier to separate when they are cold, BUT will not form fully unless they are room temperature - Make sure that all of the tools used to bake are squeeky clean; any sort of oil will affect how the egg whites stiffen - Do not open the oven at any time during the baking process; just turn on the oven light to make sure that the meringue doesn't start to brown or burn

Crème brûlée

INGREDIENTS - 4 eggs yolks - 4 tbs white sugar - 1/3 tspn vanilla extract - 2 cups heavy cream - 2 tbs brown sugar

DIRECTIONS
1) Preheat the oven to 190°C or 375°F
2) Beat the egg yolks, sugar, and vanilla until creamy & set aside

3) Pour the cream into a pot and bring to a boil

4) Whisk a little bit of the hot cream slowly into the egg yolk mixture
5) Pour the remaining cream into the mixture and whisk briskly until smooth

6) Take a spoon and skim the foam from the top of the mixture and throw away

7) Place ramekins into a baking dish and pour the mixture into the dishes

8) Pour hot water until the baking dish half way to the sides the ramekin(making sure no water gets into the ramekins)

9) Bake in the oven for 30 minutes or until the center of the brûlée is slightly jiggly

10) Remove from the oven and let cool, while still in the water bath, and place into the fridge to chill


When you are ready to serve:
1)Preheat the oven to BROIL at 190°C or 375°F
2)Sprinkle liberal doses of the brown sugar onto the brûlée; remember to be generous!
3)Place the dishes onto the top tray of the oven for 5 - 10 minutes or until the brown sugar caramelizes
4) Remove the dishes and let cool
5) Enjoy!

ADDITIONAL NOTES - Serving size: 6 - Only put the brown sugar when you are about to serve the brûlée or else the brown sugar will dissolve and turn into liquid - I didn't have a torch so I used the oven instead and the results were the same, just takes more time