Desserts
Julie’s Vegan Meringue Topping
Here’s my vegan version, which is almost a marriage of marshmallow and meringue. This makes a perfect topping for pies and tarts. You can even brown the top with a mini kitchen torch.
This recipe was an all-time favorite at our bakery. We used to bake these by the hundreds. Although the pastry flour will produce a softer cookie, if you can’t find it you can substitute all-purpose flour. For softer cookies, be careful not to over-bake them, and store the cooled cookies in an airtight container with a slice of bread. The bread will help to keep the cookies soft. These cookies freeze very well.
Here’s my vegan version, which is almost a marriage of marshmallow and meringue. This makes a perfect topping for pies and tarts. You can even brown the top with a mini kitchen torch.
I make this skillet pie year-round, not only because it absolutely delicious, but also because it’s so easy to make. For beautiful (and well-priced) frozen berries, look at warehouse stores like Costco.
Lemon curd makes a fabulous filling for cakes, cookies, cupcakes and tarts. Personally, I love to eat it straight out of the bowl with a spoon.
This is my famous macaroon recipe, gone vegan! They’re awesome and super easy to make. They have a nice and toasty coconut exterior with a soft and chewy middle. The perfect macaroon!
If you’ve been craving key lime pie or a rich creamy cheesecake, look no further. This pie combines the best of both desserts, into one luscious pie.
This cake has become one of my all-time personal favorites (and its fan base is growing daily). It’s the perfect dessert for almost any occasion. Not only is it easy to make, it’s also rich and chocolaty both with and without the frosting. If you decide to forgo the frosting, give the cake a light dusting of sifted powdered sugar just before serving.
Say so long to store bought pudding. This baby goes together in minutes, and is just the thing for pudding cravings.
