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No macarons today, instead I’ve got (admittedly loosely related) delightful espresso chocolate meringue swirls. I’ve been wanting to make these cuties ever since I first saw them on the beautiful Bakers Royale blog a while ago. The recipe is just a fairly straight forward meringue, which I chose to flavor with espresso powder in addition to vanilla, swirled with some melted chocolate and then baked. Surprisingly easy to make and I’d say also quite nice to look at. Enjoy!
- 3 large eggs whites
- ¾ cup granulated sugar
- 2 tablespoon powdered sugar
- 1 teaspoon instant espresso powder
- ½ teaspoon vanilla extract
- ½ teaspoon distilled white vinegar
- 8 ounces chocolate, melted and cooled*
- Hop on over to Bakers Royale for instructions and just add the espresso powder after the vanilla.
Food Photography and Styling: I liked all the nice curves in these cookies and arranged them on the saucer such that they directed the viewer’s eye around and around and that way kept it securely inside of the frame. I used my strobe to light the set from the side and shot at a wide aperture to give the set a pleasantly soft look. The background is a napkin that I hung onto the modified clothes rack I showed you in the last post. I kept the white balance very warm, almost creamy, which is perhaps not a very realistic look but one that I liked here. :)
Nikon D600, 105mm, f/4, 1/125 sec., ISO 50. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.