VAMPIRE KUPCAKES for RADIOHOLE, featured in "T Magazine" (NY Times)
       
     
GOP Recipes
       
     
Swan Meringue for "Le Monde" Magazine (Paris)
       
     
KW Confections Etsy Shop
       
     
   DAY ONE: AMARETTI     16 oz. almond paste    1 cup gluten-free AP flour    4 large egg whites    1 cup granulated sugar    1 cup confectioners sugar    1 teaspoon pure almond extract    1 cup sliced almonds       Preheat oven 350 degrees.  Line cookie sheets with parchment paper.    In the bowl of a standing mixer fitted with paddle attachement, place almond paste, flour, and sugars. Mix until sandy texture. Add egg whites and almond extract, and mix on high for ~5 minutes.     Fill pastry bag fitted with medium star or round tip with batter, and pipe small 1.5 inch mounds. Sprinkle generously with sliced almonds. Bake 15-20 minutes till golden. Cool for 10 min. before removing to a wire rack and cool completely. Store in airtight container.    Makes ~35 cookies. ENJOY! On this 1st day of #13daysofXmasCookies
       
     
       
     
       
     
       
     
The Recipe - Baking with Kristin Worrall *TRAILER*
VAMPIRE KUPCAKES for RADIOHOLE, featured in "T Magazine" (NY Times)
       
     
VAMPIRE KUPCAKES for RADIOHOLE, featured in "T Magazine" (NY Times)

See story: 

http://tmagazine.blogs.nytimes.com/2015/07/22/kristin-worrall-vampire-kupcakes-recipe/?_r=0

GOP Recipes
       
     
GOP Recipes

http://goprecipes.tumblr.com/

Swan Meringue for "Le Monde" Magazine (Paris)
       
     
Swan Meringue for "Le Monde" Magazine (Paris)

Special order meringue swan for "Le Monde" Magazine, Spring 2015

KW Confections Etsy Shop
       
     
KW Confections Etsy Shop

https://www.etsy.com/shop/kristinworrall

   DAY ONE: AMARETTI     16 oz. almond paste    1 cup gluten-free AP flour    4 large egg whites    1 cup granulated sugar    1 cup confectioners sugar    1 teaspoon pure almond extract    1 cup sliced almonds       Preheat oven 350 degrees.  Line cookie sheets with parchment paper.    In the bowl of a standing mixer fitted with paddle attachement, place almond paste, flour, and sugars. Mix until sandy texture. Add egg whites and almond extract, and mix on high for ~5 minutes.     Fill pastry bag fitted with medium star or round tip with batter, and pipe small 1.5 inch mounds. Sprinkle generously with sliced almonds. Bake 15-20 minutes till golden. Cool for 10 min. before removing to a wire rack and cool completely. Store in airtight container.    Makes ~35 cookies. ENJOY! On this 1st day of #13daysofXmasCookies
       
     

DAY ONE: AMARETTI

16 oz. almond paste

1 cup gluten-free AP flour

4 large egg whites

1 cup granulated sugar

1 cup confectioners sugar

1 teaspoon pure almond extract

1 cup sliced almonds

 

Preheat oven 350 degrees.  Line cookie sheets with parchment paper.

In the bowl of a standing mixer fitted with paddle attachement, place almond paste, flour, and sugars. Mix until sandy texture. Add egg whites and almond extract, and mix on high for ~5 minutes. 

Fill pastry bag fitted with medium star or round tip with batter, and pipe small 1.5 inch mounds. Sprinkle generously with sliced almonds. Bake 15-20 minutes till golden. Cool for 10 min. before removing to a wire rack and cool completely. Store in airtight container.    Makes ~35 cookies. ENJOY! On this 1st day of #13daysofXmasCookies

       
     
Cooking With Kristin - Episode 1 - Tiramisu

World peace can't be done, but you can make a good tiramisu.