The secret to succeed in baking Meringues!

Meringues are delicious sweet treats with a crunchy texture outside and a soft heart inside. They melt in your mouth but are pretty tricky to make... The secret to succeed is to beat the egg whites for a loooooooooooooonnng time. Yes, a VERY long time. You know, like in the old times, when they did it with a wooden spoon while looking outside the window. Take your time and you'll make delicious Meringues.

Serves 4
Preparation time: 20-30 minutes
Baking time: 1:30 hours

Difficulty: **

Ingredients:
- 2 egg whites (get your eggs out of the fridge about 15 minutes before starting baking)
- 1 pinch of salt
- 125 g (1 1/4 cup) caster sugar

1. In a large bowl, add the egg whites and the pinch of salt.
2. Beat the egg whites with an electric mixer at medium speed until they hold soft peaks. Add the sugar, little by little, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
3. Keep on beating the egg whites, for at least 10 minutes.
4. Using a pastry bag or 2 spoons, place small amounts of the preparation on baking sheet covered with greased parchment paper.
5. Preheat your oven at 248°F/120°C. Bake the meringues for about 1 hour and let them dry for at least 2 hours in your oven. Let them stand in there all night if you can.

Very easy recipe for Chocolate-Blueberry Muffins

This recipe is my own combination of 2 other recipes: Chocolate muffins and Blueberry muffins :) Muffins are easy to make and are great with afternoon tea. The cooking time is not too long so your kids won't wait too long before tasting your chocolate-blueberry muffins! You can also use raspberries in this recipe.

For about 12 muffins
Preparation time: 15 minutes
Baking time: 25 minutes
Difficulty: *

Ingredients:
- 2 1/4 cups (270g) flour
- 1/2 cup (60g) semi-sweet cocoa powder
- 5/8 cups (110g) softened butter - at room temperature
- 3/4 cup (150g) sugar
- 2/3 cup (160g) milk
- 3 eggs- 2 rounded teaspoons baking powder
- 1 cup (100g) fresh or frozen blueberries (you can use any other berries, like raspberries for instance)

Preheat your oven at 180°C / 350°F and place 1 paper cup inside each mold. If you are using silicone molds, butter them and sprinkle some flour in each mold.

In a medium bowl, sift together the flour, the cocoa powder, the baking powder and a pinch of salt.

In a big bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, one by one, stirring well before adding the next egg.

Slowly add the dry ingredients, alternating with milk. We all the ingredients are mixed together, add the blueberries and incorporate them carefully.

Pour the batter into the molds and bake for 25 minutes. To test if the muffins are done, insert a metal skewer or sharp knife into the centre of a muffin. It should come out dry.

Chocolate Vanilla Marble Cake

Great for kids and adults as well, the Chocolate Vanilla Marble Cake is an easy recipe. This cake can be eaten for breakfast, brunch, tea time or anytime during the day! You can even make it with you children since the steps are not very complex.

Serves 6
Preparation time: 15 minutes
Baking time: 45-60 minutes
Difficulty: *

Ingredients:
- 150g butter (about 1 1/4 stick)
- 250g granulated sugar (1 1/4 cup)
- 8 tablespoons milk
- 300g all-purpose flour (3 cups)
- 4 eggs, whites and yolks separated
- 2 teaspoons of baking powder
- 1 teaspoon vanilla extract
- 30g unsweetened cacao powder (5 tablespoons)

Add the butter and the sugar in a large bowl. Warm quickly in the microwave to soften.

Whisk vigorously until the preparation becomes light and creamy.

Add the egg yolks, the milk, the flour and the baking powder. Mix well all the ingredients.

Add a pinch of salt to the egg whites and beat until stiff. Slowly add to the preparation above. Tip: it's better to use a metal spoon than a wooden spoon!

Divide this preparation into two bowls: add the vanilla extract to one and add the cacao powder to the other one.

Preheat your oven at 180°C / 350°C.
Grease a cake mould with a bit of butter and sprinkle flour all over the interior of the mould.

Pour half of the vanilla batter in the mould first, then half of the cacao batter and then the rest of the two batters. Alternate so that the white batter and the cacao batter are intertwined.

Bake for 45 minutes and check use a skewer to check if the cake is ready. If not, continue baking for about 5 to 15 minutes.

Caramelized Pineapple Upside Down Individual Cakes

My grand-father used to bake this cake for family gatherings. I love this dessert, it is so sweet and soft. This time, I baked individual cakes for my husband and me: de-li-cious and well-portioned.
This recipe can also be made with apples in winter time when no fresh and ripe pineapple can be found.

Serves 2
Preparation time: 10 minutes
Baking time: 20 minutes
Difficulty: **

Ingredients:
For the caramel:
- 7 big teaspoons of powdered sugar
- 1 big tablespoon water
For the cake
- 2 slices of fresh pineapple + 1 slice to garnish
- 2 tablespoons / 33 grams melted butter
- 33 grams powdered sugar
- 33 grams white whole wheat flour (or all-purpose flour)
- 1 small egg
- 1/2 teaspoon baking powder

Get two ramekins ready for your two individual cakes.

Start with the caramel: Add the sugar and the water in a pan, and increase the heat to high. When the caramel is light brown, pour half the caramel in one ramekin. Make sure you coat the bottom and a bit of the side of the ramekin: act fast and don't get burnt since the ramekin will get hot very quickly!
Do the same with the second ramekin.

Cut the 2 pineapple slices in pieces and cover the bottom and the sides of the ramekins.

In a large bowl, whisk the melted butter with the sugar. Then add the egg. Continue whisking.
Then add the flour and the baking powder.

Pour the preparation in the two ramekins over the caramel and pineapple pieces. Do not fill them completely since the cakes will grow in volume.

Bake for 20 minutes at 410F° / 210C°. Let cool a little before returning the cakes upside down into small serving plates.