Margarita Meringues
Meringue Bit
3 large egg whites
2/3 cup sugar
1 packet True Lime
1 Tablespoon Tequila
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup powdered sugar
4 packets True Lime
4 packets True Orange
Salt or Sugar to sprinkle on top
Preheat oven to 300
Lightly grease a heavy baking sheet
In medium size bowl wisk together all the dry ingredients bits and set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the True Lime and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Sprinkle with either salt or sugar.
Bake for 40 minutes turning front to back every 10 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
Pina Colada Meringues
Meringue Bit
3 egg whites
1/2 cup frozen concentrated pineapple juice, thawed
2 Tablespoons sugar
1 packet True Lemon (or 3/8 teaspoon cream of tartar)
1/4 teaspoon coconut extract
Dry Ingredient Bit
1/4 cup cornstarch
1/4 cup powdered sugar
1/4 cup dessicated coconut
1/4 teaspoon vanilla powder (can substitute 1/2 teaspoon real vanilla extract but add it into the meringue bit with the coconut extract)
pinch salt
Preheat oven to 300
Lightly grease a heavy baking sheet
In medium size bowl wisk together all the dry ingredients bits and set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar a tablesppon at a time until all of it is incorporated. Turn mixer to high and beat.
Meanwhile in a small saucepan heat the pineapple juice concentrate until it just boils. With the mixer running, carefully pour the hot juice over the egg whites. Beat until stiff peaks form. Stir in the extract.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes turning fron to back every 10 minutes until outer meringue is lightly browned. These do not have the crisp exterior of more traditional meringues.
Tuesday, August 24, 2010
Sunday, July 25, 2010
Do the Meringue!
Double Chocolate Meringue Cookies
Meringue Bit
3 large egg whites
1/2 cup granulated sugar
1 teaspoon lemon juice or 1/4 tsp cream of tartar
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup powdered sugar
3 Tablespoons semi-sweet chocolate chips
dash of salt
Preheat oven to 325
Lightly grease a heavy baking sheet
In a blender or food processor combine all of the dry ingredients bits and pulse until chocolate chips are roughly but finely chopped. Set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
True Lemon Meringues
Meringue Bit
3 large egg whites
2/3 cup sugar
1 packet True Lemon*
1 teaspoon real vanilla
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup powdered sugar
7 packets True Lemon*
Preheat oven to 325
Lightly grease a heavy baking sheet
In medium size bowl wisk together all the dry ingredients bits and set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
*True Lemon is basically freeze dried lemon juice. It is usually in the baking section of the grocery store near the artificial sweetener. I have also seen it by the spices and with powdered drink mixes. I'd probably ask someone if you can't find it right off the bat. Also Rural King carries it.
I'm a bit mad for meringues right now. My next attempt is going to be a Margerita Meringue using True Lime, True Orange, a drop of tequila and sea salt sprinkled on top. I also want to make a toasted coconut one. I'll l et you know how they work out.
Meringue Bit
3 large egg whites
1/2 cup granulated sugar
1 teaspoon lemon juice or 1/4 tsp cream of tartar
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/4 cup powdered sugar
3 Tablespoons semi-sweet chocolate chips
dash of salt
Preheat oven to 325
Lightly grease a heavy baking sheet
In a blender or food processor combine all of the dry ingredients bits and pulse until chocolate chips are roughly but finely chopped. Set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
True Lemon Meringues
Meringue Bit
3 large egg whites
2/3 cup sugar
1 packet True Lemon*
1 teaspoon real vanilla
Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup powdered sugar
7 packets True Lemon*
Preheat oven to 325
Lightly grease a heavy baking sheet
In medium size bowl wisk together all the dry ingredients bits and set aside
In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.
Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.
Bake for 30 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.
*True Lemon is basically freeze dried lemon juice. It is usually in the baking section of the grocery store near the artificial sweetener. I have also seen it by the spices and with powdered drink mixes. I'd probably ask someone if you can't find it right off the bat. Also Rural King carries it.
I'm a bit mad for meringues right now. My next attempt is going to be a Margerita Meringue using True Lime, True Orange, a drop of tequila and sea salt sprinkled on top. I also want to make a toasted coconut one. I'll l et you know how they work out.
Tuesday, June 08, 2010
Tonight for dinner (Yes, it's Tuesday)
We are having roast turkey breast seasoned with garden herbs, stewed green beans with potatoes and corn on the cob.
For dessert I am making a variation of my Aunt Gert's Strawberry Delicious Thing.
Rhubarb Deluxe
Rhubarb Filling
1 16 oz package frozen rhubarb
3/4 cup sugar
Zest and Juice of one lemon
1 teaspoon cornstarch dissolved in a small amount of water
1 Tablespoon butter
1 teaspoon vanilla
In a medium saucepan combine rhubarb, sugar, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer until rhubarb begins to soften and break apart. Stir in the cornstarch slurry and cook, stirring constatnly 2 minutes. Remove from heat stir in the butter and vanilla. Allow to cool completely.
Crust
1 stick (1/2 cup) salted butter (don't use maragarine) softened
1 1/2 cups all purpose flour
1/2 cup walnuts roughly chopped
Preheat oven to 350. Mix together all ingredients together and press into an 8x8 baking dish. Bake for 15-20 until pale golden brown. Set aside to cool.
Cream Cheese Mixture
4 oz cream cheese softened
1/2 cup powdered sugar
Mix together thoroughly.
Spread cream cheese mixture over cooled crust. Spread cooled rhubarb mixture over top of the cream cheese and refrigerate.
At this point you can either top with your favorite non dairy whipped topping or do as I'm planning and give it a hefty squirt of spray cream. (Spray cream and real whipped cream don't hold up well so if you top with these do each slice individually.
Yum.
For dessert I am making a variation of my Aunt Gert's Strawberry Delicious Thing.
Rhubarb Deluxe
Rhubarb Filling
1 16 oz package frozen rhubarb
3/4 cup sugar
Zest and Juice of one lemon
1 teaspoon cornstarch dissolved in a small amount of water
1 Tablespoon butter
1 teaspoon vanilla
In a medium saucepan combine rhubarb, sugar, lemon zest and lemon juice. Bring to a boil, reduce heat and simmer until rhubarb begins to soften and break apart. Stir in the cornstarch slurry and cook, stirring constatnly 2 minutes. Remove from heat stir in the butter and vanilla. Allow to cool completely.
Crust
1 stick (1/2 cup) salted butter (don't use maragarine) softened
1 1/2 cups all purpose flour
1/2 cup walnuts roughly chopped
Preheat oven to 350. Mix together all ingredients together and press into an 8x8 baking dish. Bake for 15-20 until pale golden brown. Set aside to cool.
Cream Cheese Mixture
4 oz cream cheese softened
1/2 cup powdered sugar
Mix together thoroughly.
Spread cream cheese mixture over cooled crust. Spread cooled rhubarb mixture over top of the cream cheese and refrigerate.
At this point you can either top with your favorite non dairy whipped topping or do as I'm planning and give it a hefty squirt of spray cream. (Spray cream and real whipped cream don't hold up well so if you top with these do each slice individually.
Yum.
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