7 One Bite Recipes That Can Satisfy a Sweet Tooth with One Itty Bitty Bite ...

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With the holidays coming up in no time, I thought it might be fun to showcase a few of my favorite one bite recipes that I like to keep on hand when the season hits. These are not my own recipes, but are from my favorite chef ever: Martha Stewart! Whether you love Martha or not, no one can argue that the woman knows how to make great food! These one bite recipes will satisfy your sweet tooth with just one bite, theyโ€™re so incredibly satisfying. These recipes make the perfect party food, or for any event or get together. I even like to make up a few of these and take them to my neighbors as holiday gifts. Oh, and yes, they even make great recipes for when your sweet tooth hits and you need just a bite of some dessert to make for yourself!

1. Lemon Tartlets with Meringue Caps

Lemon Tartlets with Meringue Caps

Lemon meringue tarts are one of my favorite one bite recipes of all time. First, theyโ€™re different than the usual rich, chocolate recipes that most people love, myself included. They offer a refreshing twist to food that I love and that really satisfies your sweet tooth in a different way. These lemon tartlets are perfect to make when you want to make something unique and special. Just try not to eat all the batter by yourself. It smells incredible!

Serves: 20

Ingredients:

For the Lemon Curd:

6 large egg yolks

1 tablespoon finely grated lemon zest, plus 1/2 cup fresh lemon juice (about 3 lemons total)

3/4 cup granulated sugar

Pinch of salt

1/2 cup (1 stick) cold unsalted butter, cut into pieces

For the Meringue Caps:

3 large egg whites, room temperature

1/2 cup sugar

For the Filling:

1/4 cup (1/2 stick) unsalted butter, melted

2/3 cup confectioners' sugar, sifted

2 large egg whites, room temperature

1/2 cup sifted all-purpose flour

1/2 teaspoon pure vanilla extract

Directions:

Preheat oven to 325 degrees.

Make the shells: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in egg whites, one at a time. Mix in flour and vanilla.

Spoon 1 scant teaspoon batter onto a rimmed baking sheet lined with a nonstick baking mat. Using the back of a teaspoon, spread into a 3-inch circle. Repeat 4 times. Bake until golden, 10 to 12 minutes. Immediately transfer cookies, one at a time, to inverted small tartlet shells or brioche molds; gently press to shape. Let set, about 30 seconds. Repeat with remaining batter. If cookies become too cool to shape, return them to oven for 20 seconds. Shells can be stored in an airtight container up to 3 days.

Reduce oven temperature to 200 degrees. Make the meringue caps: Put egg whites and sugar into the bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved. Attach bowl to mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form and meringue is cool, about 10 minutes. Transfer to a pastry bag fitted with a 7/16-inch star tip (such as Ateco No. 825). Pipe 20 spirals, 1 1/4 inches round and 2 inches high, onto baking sheets lined with parchment, spacing about 1 inch apart. Bake 20 minutes. Reduce oven temperature to 150 degrees. Bake until dry but not brown, about 2 hours more. Transfer meringues to a wire rack; let cool completely. Meringues can be stored in an airtight container up to 3 days.

Make the curd: Whisk egg yolks, lemon zest and juice, and sugar in a heavy, medium saucepan. Cook, stirring constantly, over medium-low heat until mixture registers 160 degrees on a candy thermometer, 8 to 10 minutes. Remove from heat. Stir in salt. Add butter, 1 piece at a time, stirring after each addition until smooth. Pour curd through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto surface. Refrigerate until cold and set, at least 1 hour (up to 2 days).

To serve, spoon 2 teaspoons curd into each shell. Top each with a meringue cap.

Source: marthastewart.com

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