One of the first things I updated on this website last month was a line in my bio. It was changed to include the very important words, “occasional indulgence.” For the most part, I am a pretty healthy eater and I love to try and give tips and recipes to help others do the same. However, in this season of my life I would be lying to myself and the world if I didn’t fess up to my love for indulgences. And today, I want to share one that is oh so worth the splurge:
Whiskey Praline Merengue Cake bites.
Let’s let that all this amazingness soak into the soul for just a minute shall we?
These pillowy bites of merengue cake topped with a praline flavored homemade whipped cream and toasted pecans will make you swoon. They are a cross somewhere in between the best angel food cake in the world and a cream puff that just melts in your mouth. The good news is this recipe makes a TON of mini cake bites. I actually threw away some of the batter the first time thinking it would be silly to put that many out on display. As I started popping them in my face like tic tacs, it dawned on me that saving the batter wouldve been the better decision. Lesson learned. Seriously guys, these things go so fast it will make your head spin. One awesome thing about this “indulgence” is it contains whole wheat flour so lets add up all the points we can get! The minor silver lining here is that while they are an indulgence, the portions are small enough that you can have a taste without feeling major guilt like you after sucking down a whole piece of cake. I say minor because no doubt at least 20 of them will go missing before you actually show them to another human…
With much love from my table to yours!
Whiskey Praline Merengue Cake Bites
- Merengue cakes
- 3/4 cup whole wheat pastry flour I used Bob's Red Mill
- 6 extra large egg whites or approx 1 cup
- 1/4 tsp salt
- 1 tsp cream of tartar
- 1 cup sugar divided
- 1 tsp vanilla extract
- 1 tbsp smooth whiskey I used Jameson
- 2/3 cup milk
- Whipped Cream
- 1 pint organic heavy cream I used Organic Valley
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup dark brown sugar
- 1 cup chopped pecans
Heat oven to 300 degrees
Sift together flour and 1/2 cup sugar 5 times and set aside.
Beat egg whites, salt, cream of tartar, whiskey and vanilla extract until stiff peaks form. Slowly incorporate the remaining 1/2 cup sugar into the egg white mixture 2 tbsp at a time.
Sift 1/2 flour mixture and 1/2 milk into egg mixture. Fold in with a large spoon until just incorporated.
Add remaining flour and milk into egg mixture and fold in again. Make sure not to overmix so the batter doesn't lose it's light airy consistency.
Divide mixture into ungreased mini cupcake pans.
Bake for 20 min or until golden brown on top.
When cakes are done, remove from oven and invert pan onto baking rack. Let cool completely (approx 20 min).
While cakes are cooling, make whipped cream - whip together heavy cream, extracts and sugar until stiff peaks form and no more liquid is at the bottom of bowl.
Heat small skillet on medium heat and add pecans. Toast for 1 to 2 min or until a deeper golden color and fragrant. Make sure not to burn.
When cooled, flip pan back up and use a serrated knife to trace around the edges of the cakes. They should pop right out of the pan after that.
Top with 1 tbsp whipped cream and toasted pecans.