Saturday, September 12, 2009

DONT KNOW WHAT TO DO WITH YOUR WHITE EGGS-VARIOUS MERINGUES

Chocolate Chip Candy Cane Meringue Cookies

INGREDIENTS (Nutrition)

  • 2 egg whites, room temperature
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons crushed candy canes
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts

DIRECTIONS

  1. Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
  3. Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.
source:allrecipes.com






2 egg whites
1/2 teaspoon vanilla extract
1/3 cup Splenda Brown Sugar Blend or 3/4 cup brown sugar
2 ounces hazelnuts — toasted and coarsely chopped (about 1 cup)
1/3 cup semisweet chocolate chips

Preheat oven to 350. Line cookie sheets with parchment or Silpat.

In a medium bowl, beat egg whites until stiff peaks form. Beat in vanilla and brown sugar blend or brown sugar. Fold in nuts and chips.

Line a cookie sheet with parchment paper. Drop dough on paper with a rounded teaspoon. Bake for about 15 minutes or until golden. Remove from oven and let cookies cool on baking sheet. If you’d prefer a crispier cookie, turn off heat in oven and let cookies sit in closed oven for a while. These freeze very well.

Makes 18 Cookies


Butterfinger Meringues

butterfinger meringues

Butterfinger Meringues

1/3 cup powdered sugar
1 teaspoon cornstarch
2 large egg whites
¼ cup granulated sugar
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon vinegar
2 full size Butterfinger candy bars, crushed in their wrappers

Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper

Sift together the powdered sugar and cornstarch. Set aside.

In bowl of stand mixer (should be metal), whisk together the egg whites and the granulated sugar. Set this bowl over a pot of simmering water and whisk until mixture is very warm and sugar dissolves. Be careful not to cook the whites. If you aren’t using a stand mixer, you can do this over a double boiler.

Remove from heat and stir in cream of tartar and salt. Set bowl under whisk attachment and whip until stiff peaks form. Add vanilla and vinegar while whites are whipping.

Remove bowl from stand and fold in the powdered sugar mixture and Butterfinger.

Drop by generously rounded tablespoonfuls onto parchment lined cookie sheet. Bake for 30 minutes at 300 degrees F. Cool on cookie sheets for about 5 minutes, then carefully transfer to a rack to cool completely. Butterfinger will loose stickiness as it cools.

Makes 12 cookies


Double Chocolate Meringues

Chocolate Meringues

Double Chocolate Meringues

½ cup powdered sugar
1 teaspoon cornstarch
1 1/2 tablespoons unsweetened cocoa powder
2 large egg whites
1/4 cup granulated sugar
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 teaspoon vanilla extract
1/2 teaspoon vinegar
½ cup semi-sweet chocolate chips (use more if desired)
OPTIONAL — 3/4 to 1 cup Cocoa Puffs cereal, use only serving cookies the same day.

Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper

Sift together the powdered sugar, cornstarch and cocoa. Set aside.

In a metal mixing bowl (bowl of stand mixer), whisk together the egg whites and the granulated sugar. Set this bowl over a pot of simmering water and whisk until mixture is very warm and sugar dissolves. Be careful not to cook the whites. This may also be done over a double boiler.

Remove from heat and stir in cream of tartar and salt. Set bowl under whisk attachment and whip until stiff peaks form. Add vanilla and vinegar while whites are whipping.

Remove bowl from stand and fold in the confectioners’ sugar mixture and chocolate chips and Cocoa Puffs (if using).

Drop by generously rounded tablespoonfuls onto parchment lined cookie sheet. Cookies won’t spread. Bake for 30 minutes at 300 degrees F.

Makes 12

Note: If you use the Cocoa Puffs, make sure you eat ALL 12 (good thing it’s a small recipe) the same day. I experimented so you don’t have to. The CP version was awesome on day one, but after being closed up in a container for a few days, the CP’s lost their crunch. The cookie part was still good, though. Just use Coca Puffs judiciously in this case.


source : cookiemadness.net

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