Slow Cooker Chicken & Gravy

This Slow Cooker Chicken & Gravy recipe is incredibly easy to prepare and results in tender, flavorful chicken smothered in a rich gravy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet dry chicken gravy mix
• 1 can 10
• 5 oz cream of chicken soup
• 1 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

Instructions:

Season chicken breasts with garlic powder, onion powder, salt, and pepper

In a bowl, mix together the dry chicken gravy mix, cream of chicken soup, and chicken broth

Place seasoned chicken breasts in the slow cooker

Pour the gravy mixture over the chicken

Cover and cook on low for 6-8 hours or high for 3-4 hours, or until chicken is cooked through and tender

Serve the chicken with the gravy spooned over the top

Gluten-Free Cranberry, Apple, and Pear Crisp

Enjoy the tasty flavors of cranberries, apples, and pears in this gluten-free crisp recipe. The crunchy oat and almond topping goes well with the sweet and sour fruit filling, making it a comforting dessert for any event.

Ingredients:

• 4 cups sliced apples
• 2 cups sliced pears
• 1 cup fresh cranberries
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup chopped nuts e
• g
• , pecans or walnuts
• 1/4 cup melted coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

Start by heating the oven to 350F 175C

Put the sliced apples, pears, fresh cranberries, sugar, cornstarch, ground cinnamon, and ground nutmeg in a large bowl and mix them together

Mix it all together until the fruit is covered all over

Add the chopped nuts, melted coconut oil, maple syrup, vanilla extract, and a pinch of salt to a different bowl

Then mix the gluten-free rolled oats with these ingredients

Mix the ingredients together until they are crumbly and well mixed

Butter a 9x9-inch 23x23-cm baking dish or another oven-safe dish that is about the same size

Spread the fruit mixture out evenly in the baking dish that has been prepared

Spread the oat and nut mix out over the fruit in an even layer

The topping should be golden brown and crispy after 35 to 40 minutes in a hot oven

The fruit should be bubbling

Take it out of the oven and let it cool down a bit before you serve it

If you want, you can serve it warm with a scoop of your favorite dairy-free or gluten-free vanilla ice cream

Have fun with your gluten-free Cranberry, Apple, and Pear Crisp

Engagement Proposal Cupcakes

These Engagement Proposal Cupcakes are not only tasty, but also a great way to ask your partner to marry you. You could surprise them with an engagement ring hidden in one of these cupcakes. It would make the moment even more special.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup unsweetened cocoa powder
• Red food coloring optional
• Heart-shaped sprinkles for decoration
• Edible glitter optional

Instructions:

Preheat your oven to 350F 175C and line a cupcake tin with cupcake liners

In a medium-sized bowl, whisk together the flour, baking powder, and salt

Set aside

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy

Add the eggs, one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients

Mix until just combined

If desired, divide the batter in half

In one half, sift in the cocoa powder and add red food coloring to create a red velvet batter

Mix until well combined

Scoop the cupcake batter into the prepared cupcake liners, filling each about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean

Remove the cupcakes from the oven and allow them to cool completely on a wire rack

Once cooled, you can decorate your engagement proposal cupcakes with heart-shaped sprinkles and edible glitter for an extra romantic touch

Present these cupcakes to your loved one with the engagement ring hidden inside one of them for a sweet surprise proposal

Whopper-Style Burger

Make your own version of the famous Whopper burger from Burger King and enjoy it. This recipe makes a juicy beef patty with all the usual burger toppings, plus a special sauce, for a tasty and satisfying meal.

Ingredients:

• 1 lb ground beef
• Salt and pepper to taste
• 4 sesame seed burger buns
• 4 slices American cheese
• 1 cup shredded lettuce
• 1 tomato, sliced
• 1/2 onion, thinly sliced
• 8-12 dill pickle slices
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard

Instructions:

Preheat your grill or stovetop griddle to medium-high heat

Divide the ground beef into 4 equal portions and shape them into patties

Season each patty with salt and pepper

Place the burger patties on the grill or griddle and cook for about 4-5 minutes per side, or until they reach your desired level of doneness

During the last minute of cooking, add a slice of American cheese on each patty to melt

While the patties are cooking, split the burger buns and toast them on the grill until theyre lightly browned

In a small bowl, mix together the mayonnaise, ketchup, and yellow mustard to create the sauce

To assemble the burgers, spread a generous amount of the sauce on the bottom half of each bun

Place a cooked cheeseburger patty on top of the sauce, followed by a few slices of tomato, onion, shredded lettuce, and dill pickle slices

Finally, top the burger with the other half of the bun and serve immediately

Vegan Mango Cheesecake

This vegan mango cheesecake is rich and creamy, with a crust made of nuts and layers of cashew cream and mango puree. Its a tropical treat thats great for any event

Ingredients:

• 2 cups cashews, soaked overnight
• 1 cup dates, pitted
• 1 cup almonds
• 1/2 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup lemon juice
• 2 ripe mangoes, peeled and chopped
• 1/2 cup coconut cream
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

In a food processor, blend dates and almonds until they form a sticky crust

Press the crust mixture into the bottom of a lined cake tin and refrigerate

In a blender, combine soaked cashews, coconut oil, maple syrup, lemon juice, vanilla extract, and salt

Blend until smooth

Pour half of the mixture onto the crust and spread evenly

Freeze for 30 minutes

Blend chopped mangoes and coconut cream until smooth

Pour the mango mixture over the set cashew layer and spread evenly

Pour the remaining cashew mixture over the mango layer and freeze for 4-6 hours until firm

Before serving, let the cheesecake thaw for 10-15 minutes

Garnish with fresh mango slices if desired

Roasted Asparagus and Crab Quiche Tart

Turkey Charcuterie Platter

This Turkey Charcuterie Platter is a delicious mix of cheeses, charcuterie made with turkey, and other foods. Its great for having people over or giving yourself a special treat. The savory turkey, smoky sausage, creamy cheese, and sweet toppings work well together to make a flavor profile that will impress your taste buds.

Ingredients:

• 1 pound of sliced turkey breast
• 8 ounces of prosciutto
• 6 ounces of smoked turkey sausage
• 4 ounces of turkey pate
• 4 ounces of sharp cheddar cheese
• 4 ounces of brie cheese
• 1/2 cup of mixed olives
• 1/2 cup of cherry tomatoes
• 1/2 cup of sliced cucumber
• 1/4 cup of honey
• 1/4 cup of whole grain mustard
• 1/4 cup of fig jam
• Assorted crackers and breadsticks

Instructions:

Arrange the sliced turkey breast, prosciutto, smoked turkey sausage, and turkey pate on a large serving platter

Cut the sharp cheddar cheese and brie cheese into bite-sized pieces and add them to the platter

Place the mixed olives, cherry tomatoes, and sliced cucumber in small bowls and position them on the platter

In separate small bowls, serve honey, whole grain mustard, and fig jam as dipping sauces or spreads

Add a variety of assorted crackers and breadsticks to complete the platter

Serve the turkey charcuterie platter as a delicious and visually appealing appetizer for your guests to enjoy

Paleo Almond Flour Bread

A delicious and gluten-free Paleo bread made with almond flour and coconut flour. This bread is perfect for those following a Paleo or gluten-free diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 large eggs
• 1/4 cup coconut oil melted
• 1/4 cup honey or maple syrup
• 1 tsp apple cider vinegar
• 1/2 cup unsweetened almond milk

Instructions:

Preheat your oven to 350F 175C and grease a loaf pan

In a large mixing bowl, combine almond flour, coconut flour, flaxseed meal, baking soda, and salt

In another bowl, whisk together eggs, melted coconut oil, honey or maple syrup, apple cider vinegar, and almond milk

Pour the wet ingredients into the dry ingredients and stir until well combined

Pour the batter into the greased loaf pan and smooth the top with a spatula

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely

Slice and enjoy your Paleo Almond Flour Bread

Beef and Broccoli Stir Fry

A quick and flavorful stir-fry dish featuring tender beef slices and fresh broccoli coated in a savory sauce, perfect for a weeknight dinner.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 1 head broccoli, cut into florets
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 teaspoons cornstarch
• 1/4 cup water
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• Cooked rice, for serving

Instructions:

Sesame oil, cornstarch, water, sugar, and black pepper should all be mixed together in a small bowl

Put away

Put vegetable oil in a big pan or wok and heat it over medium-high heat

Stir-fry the beef slices for about two to three minutes, until they turn brown

Take the beef out of the pan and set it aside

Put garlic and ginger in the same pan

Stir-fry for 30 seconds or until the food smells good

Stir-fry the broccoli florets for three to four minutes, until they are soft but still crisp

Put the beef back in the pan and pour the sauce mixture over it along with the broccoli

After you stir the sauce well, cook for another two to three minutes or until it gets thicker and covers the beef and broccoli evenly

Serve hot on top of rice that has been cooked

Have fun

Exquisite Dragon Rolls

Indulge in the exquisite flavors of these Dragon Rolls, featuring fresh salmon, tuna, avocado, and cucumber wrapped in nori and rice. Perfect for sushi lovers

Ingredients:

• 2 cups sushi rice
• 4 nori seaweed sheets
• 8 oz fresh sushi-grade salmon
• 8 oz fresh sushi-grade tuna
• 1 avocado, sliced
• 1 cucumber, julienned
• Soy sauce, for dipping
• Wasabi and pickled ginger, for serving

Instructions:

Follow the directions on the package to cook the sushi rice, then let it cool

Make a 1-inch border around a sheet of nori that you put on a bamboo sushi mat

Then, spread a thin layer of rice over it

At one end of the nori, put a strip of salmon, tuna, avocado, and cucumber

Use the bamboo mat to roll the nori up tightly, and use a little water to seal the edge

Cut the roll into six to eight pieces

Do it again with the rest of the ingredients

Put the slices on a plate and serve with pickled ginger, soy sauce, and wasabi

Peach Yogurt Muffins

There is a lot of peach flavor in these muffins, and they are moist. With the yogurt added, they taste great and are tangy, and the peach glaze on top makes them extra sweet. This is a great snack or breakfast food.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup peach yogurt
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup diced peaches fresh or canned
• 1/4 cup chopped walnuts optional
• 1/4 cup peach preserves for glaze

Instructions:

Start by heating the oven to 350F 175C

You can line a muffin tin with paper liners

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl

Mix the egg, vanilla extract, vegetable oil, and peach yogurt together in a different bowl until everything is well mixed

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Do not mix too much

Add the diced peaches and chopped walnuts if using slowly

Fill up about two thirds of the way to the top of each muffin cup with batter

After the oven is hot, bake the muffins for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean

Warm the peach preserves in a small saucepan until they melt while the muffins are baking

Take the muffins out of the oven when theyre done and use the warm peach preserves to make a glaze on top

For a few minutes, let the muffins cool in the pan

Then, move them to a wire rack to cool completely

Have fun with your tasty peach yogurt muffins

Chewy Lemon Cookies with Pistachios and Poppy Seeds - 10th Kitchen

Delight your taste buds with these chewy lemon cookies that feature the wonderful combination of pistachios and poppy seeds. The tangy lemon flavor perfectly complements the nutty and crunchy elements in the cookie.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped pistachios
• 2 tablespoons poppy seeds
• 1/4 cup powdered sugar for dusting

Instructions:

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy

Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the chopped pistachios and poppy seeds, ensuring even distribution throughout the dough

Cover the dough and refrigerate for at least 1 hour to firm up

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

Scoop tablespoon-sized portions of dough and roll them into balls

Place them on the prepared baking sheet, leaving some space between each cookie

Gently flatten each dough ball with the back of a fork or the palm of your hand

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the cookies are completely cooled, dust them with powdered sugar for an extra touch of sweetness

Enjoy these chewy lemon cookies with a delightful crunch from the pistachios and a hint of poppy seed flavor

Slow Cooker Chicken Burrito Bowls

This recipe for a chicken burrito bowl made in a slow cooker is tasty and easy to make. In the slow cooker, chicken, rice, beans, and vegetables cook together until the chicken is tender. This makes a tasty one-pot meal. With the creamy avocado sauce on top, its a filling and healthy meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup salsa
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 bell pepper, diced
• 1 onion, diced
• 1 cup uncooked white rice
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 avocado
• 1/4 cup Greek yogurt
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

In a slow cooker, combine diced chicken, salsa, black beans, corn, bell pepper, onion, rice, chicken broth, cumin, chili powder, garlic powder, salt, and pepper

Cover and cook on low for 4-6 hours or until chicken is cooked through and rice is tender

Meanwhile, prepare the avocado cream sauce by blending avocado, Greek yogurt, lime juice, cilantro, salt, and pepper until smooth

Serve the chicken burrito bowls with a dollop of avocado cream sauce on top

Slow Cooker Pulled Pork Loin

This recipe for Slow Cooker Pulled Pork Loin is simple to make and makes pork that is tender and full of flavor. Its great for tacos, salads, and sandwiches. Apple cider vinegar, honey, and spices are mixed together to make a tasty sauce that gives the pork sweet and sour flavors.

Ingredients:

• 3 lbs pork loin
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup honey
• 1/4 cup tomato paste
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

In the bottom of the slow cooker, put garlic and onions that have been sliced

Mix tomato paste, Worcestershire sauce, smoked paprika, salt, and black pepper with a whisk in a small bowl

Add the chicken broth and mix it in

In the slow cooker, put the pork loin on top of the garlic and onions

Cover the pork loin with the sauce mix

If you cook on low for 6 to 8 hours or high for 3 to 4 hours, the pork should be soft enough to shred with a fork

Take the pork out of the slow cooker when its done cooking and shred it with two forks

Put the pork shreds back into the slow cooker and mix them with the cooking juices

Add another 30 minutes of low heat and let it cook

If you want, serve hot

Pecan Praline Cookies Recipe

With these delectable cookies, you can indulge in the rich flavors of pecan pralines. Chopped pecans add a satisfying crunch to each bite, and the combination of brown and granulated sugars creates the ideal sweetness balance.

Ingredients:

• 1 cup chopped pecans
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

In a separate bowl, whisk together the flour, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Fold in the chopped pecans

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart

Gently flatten each dough portion with the back of a spoon

Bake in the preheated oven for 10-12 minutes or until the cookies are golden brown around the edges

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Enjoy these delicious Pecan Praline Cookies with a glass of milk or your favorite beverage

Chocolate Hazelnut Toffee

Try this recipe from Certified Pastry Aficionado and savor the rich chocolate, buttery toffee, and toasted hazelnuts. Ideal for giving or sating your sweet tooth.

Ingredients:

• 1 cup of unsalted butter
• 1 cup of granulated sugar
• 1/4 cup of water
• 1/4 cup of light corn syrup
• 1/2 cup of chopped hazelnuts
• 1 cup of semisweet chocolate chips
• 1/2 cup of toasted hazelnuts, chopped
• 1/2 teaspoon of vanilla extract
• 1/4 teaspoon of salt

Instructions:

Put parchment paper on one baking sheet and set it aside

Melt the butter in a heavy-bottomed saucepan over a medium heat

Stir the granulated sugar, water, and corn syrup in the saucepan until the mixture reaches a candy thermometer reading of 300F 150C

This ought to take ten to fifteen minutes

After taking the saucepan off of the burner, add the salt, vanilla extract, and chopped hazelnuts

Using a spatula to spread it evenly, pour the toffee mixture onto the baking sheet that has been prepared

Evenly distribute the semisweet chocolate chips on top of the warm toffee

Allow them to soften for a few minutes, and then use a spatula to spread the melted chocolate over the toffee

Over the melted chocolate, scatter the chopped toasted hazelnuts

Give the toffee at least two hours to cool and solidify

Break the toffee into bite-sized pieces after it has fully solidified

Enjoy the Chocolate Hazelnut Toffee after storing it in an airtight container

Superfood Chocolate Energy Bites

These nutritious and filling Superfood Chocolate Energy Bites are ideal as a lunchbox snack. They contain a ton of healthy ingredients, such as flaxseed meal, chia seeds, and oats. In addition, they are free of gluten and easily converted to veganism by replacing maple syrup with honey. These energy bites are a tasty way to feed your sweet tooth and give your body the nutrition it needs.

Ingredients:

• 1 cup rolled oats gluten-free if needed
• 1/2 cup almond butter or any nut/seed butter of your choice
• 1/3 cup honey or maple syrup for vegan option, use maple syrup
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons chia seeds
• 2 tablespoons flaxseed meal
• 1/2 cup dark chocolate chips vegan if needed
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions:

Rolling oats, almond butter, honey or maple syrup, and cocoa powder should all be combined in a mixing bowl

Stir in the dark chocolate chips, flaxseed meal, chia seeds, vanilla extract, and a small amount of salt

Blend until thoroughly blended

To make the mixture easier to handle, let it cool in the refrigerator for about half an hour

After the mixture cools, use your hands to roll it into tiny, bite-sized balls

To set, place the chocolate energy bites on a tray lined with parchment paper and refrigerate for an additional half hour

For a quick and healthful snack option, store in the refrigerator in an airtight container

Raw Cauliflower Detox Salad

This raw cauliflower detox salad is packed with nutrient-rich ingredients that will leave you feeling refreshed and energized. Cauliflower provides a crunchy base, while kale, carrots, and cabbage add color and vitamins. The dressing, featuring lemon juice and spices, adds a zesty flavor to tie everything together.

Ingredients:

• 1 small head cauliflower, finely chopped
• 1 cup shredded kale
• 1 cup shredded carrots
• 1/2 cup finely chopped red cabbage
• 1/4 cup chopped fresh parsley
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste

Instructions:

Put red cabbage, cauliflower, kale, parsley, sunflower seeds, pumpkin seeds, and dried cranberries in a large bowl

Add the maple syrup, cumin, turmeric, salt, and pepper to a small bowl and mix them with a whisk

This will make the dressing

Add the salad to the dressing and toss until everything is well covered

Put it in the fridge with the lid on for at least 30 minutes before serving so the flavors can mix

Enjoy

Grilled Cheese with Roasted Tomato & Egg

This grilled cheese sandwich with egg, roasted tomato, and basil is a great new take on an old favorite. Its easy to feel full any time of the day when you put gooey melted cheese, savory roasted tomatoes, and a perfectly cooked egg between two pieces of crispy bread.

Ingredients:

• 4 slices of bread
• 4 slices of cheddar cheese
• 2 large tomatoes, sliced
• 4 eggs
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

Preheat oven to 400F 200C

Place tomato slices on a baking sheet, drizzle with olive oil, and season with salt and pepper

Roast for 15-20 minutes until softened and slightly caramelized

Heat a skillet over medium heat

Assemble sandwiches by placing a slice of cheddar cheese on each slice of bread

Top two slices of bread with roasted tomato slices

Crack an egg onto each of the remaining two slices of bread

Carefully place the egg-topped bread slices into the skillet, cooking until the egg is set and the bread is golden brown on the bottom, about 3-4 minutes

Using a spatula, carefully flip the egg-topped bread slices and cook for an additional 2-3 minutes until the bread is golden brown and the cheese is melted

Remove from heat and place the egg-topped bread slices on top of the tomato-topped slices to form sandwiches

Slice each sandwich in half and serve immediately

Rainbow Rippled Meringues

The swirls of color in these Rainbow Rippled Meringues are not only visually stunning, but they also have a delicate crispness that melts in your mouth. A delicious treat for any occasion

Ingredients:

• 4 large egg whites
• 250g caster sugar
• 1 tsp cornflour
• 1 tsp white vinegar
• 1 tsp vanilla extract
• Food coloring assorted colors

Instructions:

Preheat the oven to 120C 100C fan and line a baking tray with parchment paper

In a clean, dry bowl, whisk the egg whites until stiff peaks form

Gradually add in the caster sugar, one spoonful at a time, while continuing to whisk until the mixture is glossy and the sugar has dissolved

Gently fold in the cornflour, white vinegar, and vanilla extract

Divide the meringue mixture into separate bowls for each color you want to use

Add a few drops of food coloring to each bowl and gently fold to create colorful swirls

Dont overmix; you want a marbled effect

Spoon the colored meringue mixture onto the prepared baking tray, creating small mounds with ripples of different colors

Place the tray in the preheated oven and bake for about 1

5 to 2 hours, or until the meringues are crisp on the outside and easily lift off the parchment paper

Once baked, turn off the oven and leave the meringues inside to cool completely

Once cooled, carefully peel the meringues off the parchment paper and store in an airtight container