Post by Arvilla on Nov 3, 2002 12:00:52 GMT -6
Lemon Meringue Cookies
3 egg whites, room temp.
1/4 tsp. cream of tartar
6 tbsp. sugar
1 tbsp. grated lemon zest
In large mixing bowl beat egg whites until foamy. Add cream of tartar; beat on high speed until soft peaks form. Gently fold lemon rind into beaten egg whites. Drop mix by tablespoon on 2 buttered and floured baking pans. Bake in preheated 250 degree oven for 1 hour. Turn oven off, do not open oven door, leave in oven 1 hour. Then transfer cookies to wire racks to cool. Creighton
Crunchy Hazelnut Meringue Cookies
3 egg whites
1 dash salt
1 2/3 cups firmly packed light brown sugar -- sifted
1/2 teaspoon vanilla
1 cup roasted and chopped oregon hazelnuts about 4 ounces)
2 cups corn flakes
Beat egg whites and salt together until soft peaks form. Gradually add
brown sugar, about 3 tablespoons at a time, beating well after each
addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping
teaspoonful onto greased baking sheets. Bake in a 325ยบ oven for 20 minutes,
or until lightly browned.
Chocolate Chip Meringues
2 egg whites (at room temperature)
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup sugar
1 package semisweet chocolate chips -- (6 ounce)
1/4 cup chopped pecans
Beat egg whites, salt, cream of tartar, and vanilla until soft peaks form.
Add sugar gradually, and beat until the mixture is stiff (stands up when you
lift beaters).
Fold in the chocolate chips and the pecans (preferably using a spatula).
Cover cookie sheets with heavy brown paper, Drop meringue mixture by
teaspoonfuls into small mounds.
Bake at 300 degrees for about 25 minutes, reducing heat to 250 degrees if
cookies begin to show signs of browning.
Meringues should be creamy white and crisp-dry when done.
Let the meringues cool and store in sealed container in refrigerator. For
best results, make these on a bright clear day.
YIELD: About 6 dozen one-inch cookies.
Apricot Almond Meringue Cookies
4 large egg whites -- at room temperature
1 pinch salt -- or cream of tartar
3/4 cup sugar -- superfine
1 teaspoon vanilla extract
4 ounces dried apricots -- finely diced
1/4 cup slivered almonds -- lightly toasted
Preheat the oven to 225 degrees. Lightly grease two cookie sheets or,
if you prefer, grease parchment or waxed paper spread on cookie
sheets.
In a large bowl, beat the egg whites with the salt or cream of tartar
until the whites make soft peaks. To make a tender meringue,
gradually add all but 2 tablespoons of the sugar as you continue to
beat. Check to see if the sugar has dissolved by pinching the
meringue. When you can no longer feel the crystals, fold in the
remaining sugar, then the vanilla extract, and finally the apricots
and almonds.
Drop neat spoonfuls of the meringue batter onto the cookie sheets;
give them attractive peaks, as they will not spread or change their
shape. Bake for 1hour without opening the door. Turn off the oven
and keep them in the unopened oven for at least another hour or as
long as overnight. Remove the cookies with a spatula. Store them in
airtight tins or, closed tightly in a plastic bag, in the freezer,
where they will keep indefinitely.
NOTES : These light, tender meringue cookies are a good way to use up
extra egg whites.
Air or Meringue Cookies
3 Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa
1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.
3 egg whites, room temp.
1/4 tsp. cream of tartar
6 tbsp. sugar
1 tbsp. grated lemon zest
In large mixing bowl beat egg whites until foamy. Add cream of tartar; beat on high speed until soft peaks form. Gently fold lemon rind into beaten egg whites. Drop mix by tablespoon on 2 buttered and floured baking pans. Bake in preheated 250 degree oven for 1 hour. Turn oven off, do not open oven door, leave in oven 1 hour. Then transfer cookies to wire racks to cool. Creighton
Crunchy Hazelnut Meringue Cookies
3 egg whites
1 dash salt
1 2/3 cups firmly packed light brown sugar -- sifted
1/2 teaspoon vanilla
1 cup roasted and chopped oregon hazelnuts about 4 ounces)
2 cups corn flakes
Beat egg whites and salt together until soft peaks form. Gradually add
brown sugar, about 3 tablespoons at a time, beating well after each
addition. Fold in vanilla, hazelnuts and corn flakes. Drop by heaping
teaspoonful onto greased baking sheets. Bake in a 325ยบ oven for 20 minutes,
or until lightly browned.
Chocolate Chip Meringues
2 egg whites (at room temperature)
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup sugar
1 package semisweet chocolate chips -- (6 ounce)
1/4 cup chopped pecans
Beat egg whites, salt, cream of tartar, and vanilla until soft peaks form.
Add sugar gradually, and beat until the mixture is stiff (stands up when you
lift beaters).
Fold in the chocolate chips and the pecans (preferably using a spatula).
Cover cookie sheets with heavy brown paper, Drop meringue mixture by
teaspoonfuls into small mounds.
Bake at 300 degrees for about 25 minutes, reducing heat to 250 degrees if
cookies begin to show signs of browning.
Meringues should be creamy white and crisp-dry when done.
Let the meringues cool and store in sealed container in refrigerator. For
best results, make these on a bright clear day.
YIELD: About 6 dozen one-inch cookies.
Apricot Almond Meringue Cookies
4 large egg whites -- at room temperature
1 pinch salt -- or cream of tartar
3/4 cup sugar -- superfine
1 teaspoon vanilla extract
4 ounces dried apricots -- finely diced
1/4 cup slivered almonds -- lightly toasted
Preheat the oven to 225 degrees. Lightly grease two cookie sheets or,
if you prefer, grease parchment or waxed paper spread on cookie
sheets.
In a large bowl, beat the egg whites with the salt or cream of tartar
until the whites make soft peaks. To make a tender meringue,
gradually add all but 2 tablespoons of the sugar as you continue to
beat. Check to see if the sugar has dissolved by pinching the
meringue. When you can no longer feel the crystals, fold in the
remaining sugar, then the vanilla extract, and finally the apricots
and almonds.
Drop neat spoonfuls of the meringue batter onto the cookie sheets;
give them attractive peaks, as they will not spread or change their
shape. Bake for 1hour without opening the door. Turn off the oven
and keep them in the unopened oven for at least another hour or as
long as overnight. Remove the cookies with a spatula. Store them in
airtight tins or, closed tightly in a plastic bag, in the freezer,
where they will keep indefinitely.
NOTES : These light, tender meringue cookies are a good way to use up
extra egg whites.
Air or Meringue Cookies
3 Egg whites
1/4 teaspoon Cream of tartar
3/4 cup Sugar
3 tablespoons Cocoa
1. Beat egg whites with cream of tartar in large mixing bowl until foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing bowl until thoroughly combined. Drop cocoa flavored meringue by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets. Make small indentation in center of each with top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into each indentation. Bake at 275 degrees for 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour. Remove from oven. Cool completely. Makes about 3 dozen cookies.
