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You are here: Home / Archives for marshmallow meringue

marshmallow meringue

Hot Chocolate Cupcakes with Marshmallow Meringue Frosting

S’mores Brownies

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Hi, I’m Mike!

I’m the photographer and recipe developer behind Mike Bakes NYC. To learn more about me, click here!

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i’ve put the recipe for these small batch chocolate chunk cookie bars on the blog this morning, for the likeminded individuals who enjoy friday night baking as opposed to socializing with their peers ☺️
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https://mikebakesnyc.com/small-batch-chocolate-chunk-cookie-bars

i’ll be doing a Q&A on IG live tomorrow (2/15) at 12pm EST! so come with all your burning questions about baking, photography, working with brands, life, etc (or drop them in the question box on my stories if you can’t make it!) 🙃 in the meantime... i’ll be snacking on these red velvet macs & watching netflix
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https://mikebakesnyc.com/red-velvet-macarons

#ad red velvet treats are great year-round, but they shine even brighter on valentine’s day, which is why i partnered with @lactaid to bring you guys these red velvet cake truffles! the cake and the frosting it gets mixed with are both made with LACTAID Whole Milk, which is 100% real milk (just without the lactose), which means i don't have to worry about any discomfort after indulging in a handful of cake truffles 😋 head to my stories to grab the recipe! #cookingwithcomfort
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https://mikebakesnyc.com/red-velvet-cake-truffles

just wondering when myfitnesspal will let me log the exercise ‘rolled a bunch of really cold pie dough’ because i feel like i’ve earned one whole pizza at a bare minimum making this vanilla chai apple pie 🙃 check out the step-by-step in my stories for something soothing to watch 🤗
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https://www.mikebakesnyc.com/vanilla-chai-apple-pie

no caption, just freshly baked copycat levain bakery chocolate chip cookies 😍
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https://mikebakesnyc.com/copycat-levain-chocolate-chip-cookies/

on IG today: these macarons; on the blog today: a complete guide to the gear, tools, & resources i use to run my blog! i’m talking cameras, lenses, tripods, artificial lighting, web hosting, editing programs, backdrops, props, online courses, bookkeeping software, & more! check it out & let me know what you think 🤗
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https://mikebakesnyc.com/blogging-tools

girl scout cookie season is upon us 😬 i’ll be snacking on these samoas brownies from my cookbook until my cookies arrive tho 😋 #evenbetterbrownies

avoiding the snow & snacking on these cinnamon sugar pretzels; talk about a win-win
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https://mikebakesnyc.com/mini-cinnamon-sugar-pretzels

pb&j shortbread bars from my cookbook made using @fishernutsbrand almond flour 😍 fisher nuts has been working with nuts for 100 years & are helping others build confidence in baking with easy-to-use alternative flours. grab the recipe for these bad boys below and head to my stories to see how they’re made! use code 20ALMFLOUR for 20% off on amazon. #fishernutsflour #ad
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PB&J Shortbread Bars (from Even Better Brownies)
Prep: 15min Total Time: 60min Yield: 16 bars

Ingredients:
1 cup (230 g) unsalted butter, softened
½ cup (100 g) granulated sugar
1 tsp almond extract
½ tsp kosher salt
1½ cups (180 g) all-purpose flour
1½ cups (145 g) @fishernutsbrand almond flour
½ cup (40 g) old-fashioned oats
¾ cup (240 g) of your favorite jam
6 tbsp (100 g) creamy peanut butter

Instructions:
Preheat the oven to 350°F (180°C). Grease an 8x8–inch pan and line with parchment paper, leaving an overhang on all sides.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until fluffy. Add the almond extract and salt and mix briefly. Add the all-purpose flour and Fisher Almond Flour and mix until the dough is crumbly.

Take half of the dough and press it into the prepared pan in an even layer using your fingertips. Mix the old-fashioned oats into the dough still in the mixing bowl, then place it in the refrigerator.

Bake the shortbread dough for 25 minutes, then remove the pan from the oven. Spread the jam evenly over the top of the partially baked shortbread, then add the peanut butter by spooning on dollops. Swirl the two lightly with a spatula. Sprinkle the reserved shortbread oat crumble over the top. Bake for an additional 20 to 25 minutes, until the bars are lightly browned on top. Let the bars cool completely, then cut into squares.

working on a small batch version of my ultimate fudge brownies because like... look at them 😍
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https://mikebakesnyc.com/ultimate-fudge-brownies

just daydreaming about these brûléed meyer lemon bars (pg. 116) from my cookbook 🤤 #evenbetterbrownies

before you think you need to sell a kidney on the black market to some shady guy to afford an excessive camera and become a food photographer - this was taken on my $300 backup kit, not my $2,500 primary kit... which is really just my way of saying that you don’t need super fancy equipment to take mouthwatering photos 🙃 also, i’m *finally* working on a blog post that will detail all of the tools, gear, & software that i use for my business so keep an eye out for that! 🤗
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https://mikebakesnyc.com/butterfinger-cookie-dough-bites

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