I just had to share the recipe for these meringue cookies we made today in pastry. (They are the cookie on the left in the picture, followed by hazelnut focus, and coconut macaroons) They were "Oh so yummy!" fresh out of the oven and cooled for only a few minutes. The outside was light and crispy and the inside was warm and chewy. The nuts gave additional texture to it and the chocolate was still melty. I'm sure my face is glowing right now with the memory of these cookies and I am glancing towards the oven since I had to whip up another batch when I got home because they were THAT GOOD! *And I had egg whites left over from making creme brulee yesterday so I'm not wasting eggs.*
Meringue Cookie-
Egg whites- 6
Salt- dash
Cream of Tartar- 1/4 tsp
granulated sugar- 1 1/2 cups
vanilla extract- 1 tsp
nuts, toasted- 1/3 cup
chopped chocolate- 4 oz. *The better quality chocolate you use, the better the cookie will be*
Make a meringue with the whites, sugar, and cream of tartar *whip egg whites till a soft peak forms and gradually add the cream of tartar and sugar*.
Fold in all the other ingredients.
Mound with a spoon or small scoop on paper lined sheet pan.
Bake at 250 degrees F until dry.
ENJOY!!!!!
No comments:
Post a Comment