Delicate and light meringue kisses infused with fresh blackberries and raspberries, with a hint of lemon zest. A delight for the eyes as well as the taste buds!

Ingredients: 4 large egg whites. 1 cup granulated sugar. 1/2 teaspoon cream of tartar. 1/2 teaspoon vanilla extract. 1/2 cup fresh blackberries. 1/2 cup fresh raspberries. 1 teaspoon lemon zest. 1/2 teaspoon cornstarch. Pinch of salt.

Instructions: Warm the oven up to 200F 93C and put parchment paper on a baking sheet. Beat the egg whites on medium speed in a clean, dry bowl until they get foamy. Keep beating after adding the cream of tartar until soft peaks form. As you beat at high speed, add the granulated sugar a tablespoon at a time. Keep beating until glossy, stiff peaks form. The vanilla extract, lemon zest, and cornstarch should be added slowly and carefully. Carefully add the fresh blackberries and raspberries, being careful not to mix them in too much. Put the meringue mixture into a piping bag with a star-shaped tip. Place small kisses on the baking sheet that has been prepared. It should take about 1.5 to 2 hours in a hot oven for the meringue kisses to dry out and be easy to remove from the parchment paper. After they're done, turn off the oven and let the meringue kisses cool all the way down inside. Once they are cool, carefully take the meringue kisses off the baking sheet. Feel free to share the Blackberry Raspberry Meringue Kisses and enjoy!

Prep Time: 20 minutes

Cook Time: 120 minutes

Enjoy the rich flavors of dark chocolate that have been infused with delicate hints of rose and nutty tahini. These rich brownies are a delicious new take on an old favorite.

Ingredients: 200g dark chocolate. 200g unsalted butter. 250g granulated sugar. 3 large eggs. 1 tsp vanilla extract. 100g all-purpose flour. 25g cocoa powder. 2 tbsp tahini. 1-2 tsp rosewater. A pinch of salt.

Instructions: Warm the oven up to 350F 182C. Line and grease a square baking pan. Melt the dark chocolate and butter in a bowl that can handle heat over a pan of simmering water. Stir the mixture until it is smooth. Take it off the heat and let it cool down a bit. Whisk the sugar, eggs, and vanilla extract together well in a different bowl. The chocolate mixture should be poured into the egg mixture and mixed until it is smooth. Add the cocoa powder, salt, and flour all at once. Fold gently until everything is just mixed. Spread the batter out evenly in the baking pan that has been prepared. Add rosewater to a small bowl and mix tahini with it until it's smooth. Put spoonfuls of the tahini mix on top of the brownie batter. Stir it into the batter with a knife or skewer. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out with a few moist crumbs on it. Before cutting the brownies into squares, let them cool all the way in the pan.

Prep Time: 20 minutes

Cook Time: 25 minutes