Open top menu
Wednesday, July 23, 2014
BRB: TAKNG A BREAK

Gramkin Paper Studio is taking a break!

We will be taking a much needed vacay!
We are also in the process of finalizing some changes that have been in the works for awhile that we are very excited about.When we return on August 1st, you will see brand new focus and brand new posts!
In the interim, don't forget to take a look at our past posts.

SEE YA SOON!
Blogger-Signature
Read more
Friday, July 11, 2014
Kool-Aid Meringues


I came across this recipe for Kool-Aid Meringues via Smart School House when ironically, I was looking for Macroons. I love a meringue and this pretty pastel one is no exception.

INGREDIENTS

  • 4 egg whites
  • 1/2 tsp of Cream of Tartar
  • 1 cup of sugar
  • Kool-Aid packets in your flavors of choice

    INSTRUCTIONS

  • Using an electric mixer, whip the egg whites until they become frothy then add your sugar in small amounts. Finally, mix in the cream of tartar. Continue to whip the mixture until it gets stiff (meaning that it holds a shape when stopped).
    Depending on how many Kool-Aid flavors you wish to use, separate your mixture into even parts using small bowls . Add the Kool-Aid powder 1/2 tsp at a time until the desired color is reached.
    Because the Kool-Aid powder is potent, so a little goes a long way!
    Prepare your baking sheet with a layer of foil covered with non-stick spray
    Create an easy meringue cookie shape using either, Wilton’s Cake Decorating set, ziplock baggies, or using rounded spoonfuls.
    Place the Kool Aid Meringues into the oven pre-heated to 225 degrees. Bake them at this low temperature for about 45 minutes or until the tops become a little brown. Once they are completely cooled, they will harden and be ready to east.
    Some will be sour, some will be sweet.
    Full recipe and photos via Smart School House

    Blogger-Signature
    Read more