Post by Arvilla on Nov 3, 2002 12:01:59 GMT -6
Cookies - Chocolate Custard-filled Meringues
CUSTARD
1 ½ cups light cream
1 1 1/2 inch piece vanilla bean, split in half lengthwise or
2 teaspoons vanilla extract
4 large egg yolk
2 tablespoons cornstarch
1/2 cup granulated sugar
6 ounces semisweet chocolate chips (about 1 cup)
MERINGUE
3 large egg yolk (should be white – see directions)
1/2 teaspoon cream of tartar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
Make the Chocolate Custard: In a medium saucepan, scald cream with vanilla
bean
In a small bowl, lightly beat egg yolks, with cornstarch until no lumps
remain. Add sugar, then slowly whisk in 1 cup of the hot cream. Pour
yolk-cream mixture back into the saucepan and cook over medium-low heat,
stirring constantly until mixture thickens enough to coat the back of a
spoon. Do not boil or the egg will curdle.
Transfer custard into a medium bowl and stir in chocolate chips until melted.
If you are using vanilla extract, stir it in with the chocolate chips.
MAKE THE MERINGUE: In a medium bowl with an electric mixer on high speed,
beat egg whites until foamy. Add cream of tarter and half of the sugar;
continue mixing until thickened - about 5 minutes. While still beating, add
the reamining sugar slowly until stiff peaks form. Finally, beat in the
vanilla. Do not overbeat or peaks may fall.
Transfer meringue to pastry bag with a large plain tip. Pipe 1 inch balls
onto lightly greased and foil-lined baking sheets (Too much butter on the
sheets will cause meringues to slide). If you don't have a pastry bag, drop
meringue by rounded teaspoons.
With your index finger coated in flour, poke holes in center of each
meringue, about 1/2 inch in diameter. This will hold the custard after the
meringues are baked.
Preheat oven to 225 °. Set meringues out to dry for 45 minutes. then bakd
for 35 to 45 minutes, just until meringue turns golden brown.
Cool meringues to room temperature. With pastry bag or spoon, fill meringues
with chocolate custard.
NARRAGANSETT MERINGUE COOKIES
3 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/4 tsp. peppermint extract
Dash salt
1 c. sugar
44 chocolate kisses
Green sugar crystals
Beat egg whites, vanilla, cream of tartar, peppermint extract and salt until soft peaks form. Slowly add sugar while continuing to beat. Place on lightly greased baking sheet by dropping from tablespoon. Push kisses into center and cover with batter. Sprinkle lightly with sugar crystals. Bake at 275 degrees for 1/2 hour.
LILLIAN'S MERINGUE CHOCOLATE NUT DROPS "FORGOTTEN COOKIES"
3 egg whites, beaten stiff
1 c. sugar
1 1/2 tsp. flavoring
Pinch of salt
1 c. chocolate chips
1 c. chopped nuts
Green or red food coloring optional
Preheat oven to 375 degrees. Beat egg whites until stiff, adding sugar gradually and flavoring with salt. Fold in chocolate bits and nuts. Drop on greased foil lined cookie sheets. Turn off oven, leave in for 20 minutes to 2 plus hours. Remove carefully.
CAN'T FAIL MERINGUE CANDIES AND COOKIES
2 egg whites only
2/3 c. sugar
6 oz. pkg. semi-sweet chocolate chips
1 c. Rice Krispies cereal
2 crushed candy canes for Christmas
look (optional)
Preheat oven to 350 degrees. Beat egg whites until stiff. Gradually add sugar and beat until stiff and glossy. Fold in chocolate chips and Rice Krispies and candy canes, if desired. Drop by spoonfuls onto greased cookie sheet very close together. Place in oven and turn oven off. Do not remove until oven is cool, 2-3 hours or overnight.
CUSTARD
1 ½ cups light cream
1 1 1/2 inch piece vanilla bean, split in half lengthwise or
2 teaspoons vanilla extract
4 large egg yolk
2 tablespoons cornstarch
1/2 cup granulated sugar
6 ounces semisweet chocolate chips (about 1 cup)
MERINGUE
3 large egg yolk (should be white – see directions)
1/2 teaspoon cream of tartar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
Make the Chocolate Custard: In a medium saucepan, scald cream with vanilla
bean
In a small bowl, lightly beat egg yolks, with cornstarch until no lumps
remain. Add sugar, then slowly whisk in 1 cup of the hot cream. Pour
yolk-cream mixture back into the saucepan and cook over medium-low heat,
stirring constantly until mixture thickens enough to coat the back of a
spoon. Do not boil or the egg will curdle.
Transfer custard into a medium bowl and stir in chocolate chips until melted.
If you are using vanilla extract, stir it in with the chocolate chips.
MAKE THE MERINGUE: In a medium bowl with an electric mixer on high speed,
beat egg whites until foamy. Add cream of tarter and half of the sugar;
continue mixing until thickened - about 5 minutes. While still beating, add
the reamining sugar slowly until stiff peaks form. Finally, beat in the
vanilla. Do not overbeat or peaks may fall.
Transfer meringue to pastry bag with a large plain tip. Pipe 1 inch balls
onto lightly greased and foil-lined baking sheets (Too much butter on the
sheets will cause meringues to slide). If you don't have a pastry bag, drop
meringue by rounded teaspoons.
With your index finger coated in flour, poke holes in center of each
meringue, about 1/2 inch in diameter. This will hold the custard after the
meringues are baked.
Preheat oven to 225 °. Set meringues out to dry for 45 minutes. then bakd
for 35 to 45 minutes, just until meringue turns golden brown.
Cool meringues to room temperature. With pastry bag or spoon, fill meringues
with chocolate custard.
NARRAGANSETT MERINGUE COOKIES
3 egg whites
1 tsp. vanilla
1/4 tsp. cream of tartar
1/4 tsp. peppermint extract
Dash salt
1 c. sugar
44 chocolate kisses
Green sugar crystals
Beat egg whites, vanilla, cream of tartar, peppermint extract and salt until soft peaks form. Slowly add sugar while continuing to beat. Place on lightly greased baking sheet by dropping from tablespoon. Push kisses into center and cover with batter. Sprinkle lightly with sugar crystals. Bake at 275 degrees for 1/2 hour.
LILLIAN'S MERINGUE CHOCOLATE NUT DROPS "FORGOTTEN COOKIES"
3 egg whites, beaten stiff
1 c. sugar
1 1/2 tsp. flavoring
Pinch of salt
1 c. chocolate chips
1 c. chopped nuts
Green or red food coloring optional
Preheat oven to 375 degrees. Beat egg whites until stiff, adding sugar gradually and flavoring with salt. Fold in chocolate bits and nuts. Drop on greased foil lined cookie sheets. Turn off oven, leave in for 20 minutes to 2 plus hours. Remove carefully.
CAN'T FAIL MERINGUE CANDIES AND COOKIES
2 egg whites only
2/3 c. sugar
6 oz. pkg. semi-sweet chocolate chips
1 c. Rice Krispies cereal
2 crushed candy canes for Christmas
look (optional)
Preheat oven to 350 degrees. Beat egg whites until stiff. Gradually add sugar and beat until stiff and glossy. Fold in chocolate chips and Rice Krispies and candy canes, if desired. Drop by spoonfuls onto greased cookie sheet very close together. Place in oven and turn oven off. Do not remove until oven is cool, 2-3 hours or overnight.