Glossary
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Acid - Acids are chemicals that give food a sour flavor. Acids are naturally found in many …
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A
Acid - Acids are chemicals that give food a sour flavor. Acids are naturally found in many foods, including vinegar and citrus fruit.
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Yeast - See "Yeast"Yeast
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Baguette - A baguette is a long, thin French bread known for its flaky, crunchy crust.
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Seasoned Breadcrumbs - Also called italian breadcrumbs, these are white bread crumbs seasoned with basil, oregano, salt, pepper, garlic, and onion powder.
Superfine Sugar - Very finely ground sugar, easily differentiated from confectioner's sugar by its granulated texture. Superfine sugar can be made my pulsing regular granulated sugar in a food processor until fine.
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Tartlet - An individually portioned tart. Tartlets can be freely formed or shaped in a baking dish like a tart
Chocolate Chip Meringue Cookies
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... Preheat the oven to 350
In an electric mixer fitted with the whip attachment, beat the egg wh…
...
Preheat the oven to 350
In an electric mixer fitted with the whip attachment, beat the egg whites until just foamy. Add the cream of tartar, and continue whisking until the eggs are somewhat stiff and fluffy. Gradually add the sugar 1/3 cup at a time, until the meringue is shiny and thick, about the consistency of marshmallow fluff. Beat in the vanilla extract, then fold in the chocolate chips.
Chocolate Chip Meringue Cookies
edited
Chocolate Chip Meringue Cookies
Meringue cookies are easy and quick to prepare, and a tasty use f…
Chocolate Chip Meringue Cookies
Meringue cookies are easy and quick to prepare, and a tasty use for extra egg whites. Their crispy, airy texture makes these cookies a great simple dessert, or a sweet snack. Meringue will burn easily, so it is important to let the cookies dry in the oven rather than cooking them with hot air. It's better to wait to prepare these cookies instead of trying to rush through the cooking and ending up with burned or uncooked meringues.
Yield: 3-4 Dozen Cookies
2 egg whites
1/2 tsp cream of tartar
2/3 cup superfine sugar
1 tsp vanilla extract
1 cup miniature chocolate chips
Preheat the oven to 350
In an electric mixer fitted with the whip attachment, beat the egg whites until just foamy. Add the cream of tartar, and continue whisking until the eggs are somewhat stiff and fluffy. Gradually add the sugar 1/3 cup at a time, until the meringue is shiny and thick, about the consistency of marshmallow fluff. Beat in the vanilla extract, then fold in the chocolate chips.
Line 2 baking sheets with parchment paper. Using two spoons, drop tablespoon-sized free form globs of meringue onto the cookie sheet, spaced 1" apart from one another. Place baking sheets in the oven, and immediately turn off the heat. Leave meringues in oven undisturbed for about 2 hours, or until the cookies are dry and crispy.
