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3/24/07 5:35 P

SNOWFLAKE MACAROONS (Yield: 3 dozen cookies)

2 2/3 cups Baker's Angel Flake Coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Preheat oven to 325F. Lightly grease & flour cookie sheets. Mix coconut, sugar, flour & salt in bowl. Stir in egg whites & almond extract until well blended. Drop by teaspoonfuls onto cookie sheets. Bake 20 mins or until edges of cookies are golden brown. Immediately remove from cookie sheets. Cool on wire racks. Chocolate Macaroons: Stir in 2 squares melted semi-sweet chocolate before baking. Per cookie: Calories 47; Total Fat 2g

3/24/07 5:32 P


5 large egg white(s)
1/4 cup(s) unsweetened cocoa
2 Tbsp sugar
1 1/2 tsp vanilla extract
1/8 tsp table salt
1/2 cup(s) sugar
1 tsp unsweetened cocoa
1/8 tsp ground cinnamon

(1) Preheat oven to 225F. Cover 2 cookie sheets with parchment paper; set aside.
(2) Combine 1 egg white, 1/4 cup of cocoa, 2 tablespoons of sugar & extract in large bowl.
(3) Beat remaining 4 egg whites & salt with an electric mixer just until soft peaks form; add
remaining 1/2 cup of sugar, 1 tablespoon at a time, while beating, until egg whites are stiff & glossy. Fold egg whites into chocolate mixture in three batches.
(4) Fill a pastry bag with the mixture & pipe out cookies onto the cookie sheets. Each cookie should be about 1-in. wide.(Note: To make your own pastry bag, use a gallon plastic bag & cut a hole in the corner.) Bake 1 hr & 15 mins until a dried texture.
(5) Mix remaining 1 teaspoon of cocoa & cinnamon in a small bowl. Sprinkle over the hot cookies with a sieve or sifter. Let cool completely on wire racks before removing from parchment paper.

Smile, people will wonder what your up too!
Rita Michelle

3/24/07 5:28 P


4 egg whites
1 tsp vanilla
4 cups sifted powdered sugar
1/4 tsp cream of tartar
2 cups chopped cashews or mixed nuts
12 vanilla caramels, unwrapped
2 tsp milk

In large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease a cookie sheet; set aside. Add vanilla & cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the powdered sugar, about 1/4 cup at a time, beating on medium speed just until combined. Beat for 1 to 2 minutes more or until soft peaks form. (Do not continue beating to stiff peaks.) Using a spoon, gently fold in the cashews or mixed nuts. Drop egg white mixture by rounded teaspoon about 2 inches apart onto prepared cookie sheet. Bake cookies in a 325 degree F oven about 15 minutes
or until edges are very lightly browned. Transfer cookies to a wire rack; cool. In a small saucepan
combine the caramels and milk. Heat and stir over low heat until the caramels are melted. Place cookies on a wire rack over waxed paper. Drizzle caramel mixture over cookies. If desired, sprinkle
with additional chopped cashews or mixed nuts. Let stand until caramel mixture is set. Make Ahead Tip: Prepare meringues but do not drizzle with caramel. Place in airtight storage container with waxed paper between layers. Seal, label, and store up to 3 days. Drizzle with caramel mixture before serving.

Nutritional facts per serving calories 61; total fat 2g; sodium 9mg; fiber 0g

Have a good day!
Rita Michelle

Edited by: RITAMICHELLE_46 at: 3/24/2007 (17:29)
3/24/07 5:25 P

BROWN SUGAR MERINGUES (makes 36 meringues)
Cals 25; Fat 0g; Saturated Fat 0g; Protein 0g; Fiber 0g; Carbs 6g; Sodium 9mg

1/2 cup egg whites (about 4 large eggs)
pinch a of salt
1 cup brown sugar
Cook: 45 minutes

Preheat oven 300F. Line 2 cookie sheets with parchment or wax paper. With an electric mixer,
beat egg whites & salt on high speed until soft peaks form. Continue mixing on high speed while
adding 1/2 cup sugar. Add remaining sugar by Tbsp. Beat another 1-2 mins until mixture is stiff &
shiny. Drop by spoonful, on cookie sheets. Flatten each cookie slightly with back of spoon. Bake
until golden brown, about 30 mins. Let cool.

Rita Michelle

Edited by: RITAMICHELLE_46 at: 3/24/2007 (17:26)
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