ISO: ISO: Recipe for merigue cookies?
- Thread starter dawn_mo
- Start date
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vicki-in-tucson
Well-known member
Meringue Kisses
Dawn, I make these every Christmas and they're really good. The recipe calls for cocoa, but I usually skip that.
Variations:
Substitute peppermint extract for vanilla
Add mini-chocolate chips
Meringue Kisses
Yield: 3 1/2 dozen
Preheat oven to 250 degrees.
Ingredients
3 egg whites
1/4 tsp cream of tartar
salt (1 pinch)
3/4 cup sugar
1 tsp cocoa
1/4 tsp vanilla
Directions
1. Line baking sheet with foil or parchment paper.
2. Using a hand mixer, beat egg whites with cream of tartar and salt on medium speed until whites hold soft peaks. Beat in sugar gradually and continue beating until whites hold soft peaks. (This seems repetitive but it does work.) Add cocoa and extract; beat on high until very stiff.
3. Drop onto sheets by heaping tablespoons, about 2" apart. Gently swirl tops to make peaks. Back until firm to the touch, aobut 30-40 minutes. They'll be soft inside. Cool on sheets about 30 seconds to 1 minute before removing to cooling racks.
Dawn, I make these every Christmas and they're really good. The recipe calls for cocoa, but I usually skip that.
Variations:
Substitute peppermint extract for vanilla
Add mini-chocolate chips
Meringue Kisses
Yield: 3 1/2 dozen
Preheat oven to 250 degrees.
Ingredients
3 egg whites
1/4 tsp cream of tartar
salt (1 pinch)
3/4 cup sugar
1 tsp cocoa
1/4 tsp vanilla
Directions
1. Line baking sheet with foil or parchment paper.
2. Using a hand mixer, beat egg whites with cream of tartar and salt on medium speed until whites hold soft peaks. Beat in sugar gradually and continue beating until whites hold soft peaks. (This seems repetitive but it does work.) Add cocoa and extract; beat on high until very stiff.
3. Drop onto sheets by heaping tablespoons, about 2" apart. Gently swirl tops to make peaks. Back until firm to the touch, aobut 30-40 minutes. They'll be soft inside. Cool on sheets about 30 seconds to 1 minute before removing to cooling racks.
REC: Forgotten Cookies
2 egg whites
1/4 teaspoons salt
3/4 cup sugar
1/2 cup chocolate chips (I like Barb's idea of mini ones!)
Preheat oven to 375 F. Beat egg whites and salt until stiff, slowly add sugar, fold in chips. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. May add food coloring for festive appearance.
2 egg whites
1/4 teaspoons salt
3/4 cup sugar
1/2 cup chocolate chips (I like Barb's idea of mini ones!)
Preheat oven to 375 F. Beat egg whites and salt until stiff, slowly add sugar, fold in chips. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. May add food coloring for festive appearance.
dawn_mo
Well-known member
Okay, I have learned you cannot substitute alum for cream of tartar.
I will try again. I also came across a recipe for clam meringues, an appetizer. I am so curious, but I am not getting a lot of support for this appetizer. If anyone tries this, please let me know how it is. I love clams.
* Exported from MasterCook *
Clam Meringues Recipe #249548
Recipe By :by LoversDream
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 can minced clams -- (7 1/2 ounce)
1 lemon -- rind of, grated
1 teaspoon lemon juice
1/3 cup stiff mayonnaise
salt
paprika
8 slices white bread (thin slices)
3 egg whites
Combine well-drained clams, lemon rind, juice, mayonnaise, salt to taste and a dash of paprika. Set in refrigerator while preparing bread rounds.
With a 2 inch cookie cutter, cut 3 rounds from each slice of bread.
Arrange the 24 rounds on a cookie sheet. Put it under a hot broiler - Leave broiler door open and watch carefully until rounds are toasted, less than 1 minute.
Take rounds out with a pancake turner as they brown, Toast only one side.
Beat egg whites stiff, fold them into the clam mixture and mound it high on the untoasted sides of the rounds.
Put them back on the cookie sheet and sprinkle lightly with paprika.
Put them back under the broiler - Again leave broiler door open and stand by with the.
pancake turner.
The meringues will puff and brown in 1/2 minute.
Serve at once.
Poster's note: Yes..it sounds a bit strange! It's a delicious and unique appetizer to start a nice Italian seafood based meal. Not really suited to take to a party as these needs to be served straight out of the oven.
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I will try again. I also came across a recipe for clam meringues, an appetizer. I am so curious, but I am not getting a lot of support for this appetizer. If anyone tries this, please let me know how it is. I love clams.
* Exported from MasterCook *
Clam Meringues Recipe #249548
Recipe By :by LoversDream
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 can minced clams -- (7 1/2 ounce)
1 lemon -- rind of, grated
1 teaspoon lemon juice
1/3 cup stiff mayonnaise
salt
paprika
8 slices white bread (thin slices)
3 egg whites
Combine well-drained clams, lemon rind, juice, mayonnaise, salt to taste and a dash of paprika. Set in refrigerator while preparing bread rounds.
With a 2 inch cookie cutter, cut 3 rounds from each slice of bread.
Arrange the 24 rounds on a cookie sheet. Put it under a hot broiler - Leave broiler door open and watch carefully until rounds are toasted, less than 1 minute.
Take rounds out with a pancake turner as they brown, Toast only one side.
Beat egg whites stiff, fold them into the clam mixture and mound it high on the untoasted sides of the rounds.
Put them back on the cookie sheet and sprinkle lightly with paprika.
Put them back under the broiler - Again leave broiler door open and stand by with the.
pancake turner.
The meringues will puff and brown in 1/2 minute.
Serve at once.
Poster's note: Yes..it sounds a bit strange! It's a delicious and unique appetizer to start a nice Italian seafood based meal. Not really suited to take to a party as these needs to be served straight out of the oven.
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Dawn, do you have a copper bowl? If you beat your egg whites in it you don't need cream of tartar.
Also, the egg whites should be at room temperature to whip well. You can put the bowl with the egg whites in warm water to bring them up to temperature.
I hope maybe that helps.
I think this appetiser sounds great for the right occasion. I'll let you know if I try it.
Also, the egg whites should be at room temperature to whip well. You can put the bowl with the egg whites in warm water to bring them up to temperature.
I hope maybe that helps.
I think this appetiser sounds great for the right occasion. I'll let you know if I try it.
vicki-in-tucson
Well-known member
You're welcome!