Merengue Crazy Blog

5 Responses

1. Nuthouse 4456

   2010 Feb 25 1

   Go to allrecipes.com and type in what you are looking for. They have tons of great recipes.
   References :

2. The Official *Ms. Pinky*

   2010 Feb 25 2

   Pecan Puffs (Meringue cookie):

   1¼ hours 15 min prep
   36 puffs

   3 egg whites
   1 pinch salt
   1 cup packed brown sugar
   1/2 teaspoon vanilla extract
   1 cup chopped pecans

   1. In a mixing bowl beat egg whites until soft peaks form.
   2. Gradually add sugar, beating until stiff peaks form (5-8 minutes).
   3. Fold in vanilla and pecans.
   4. Drop by well-rounded teaspoonfuls onto greased cookie sheets.
   5. Bake at 200 degrees for 50-55 minutes or until firm to the touch.
   6. Store in airtight container.
   References :
   http://www.recipezaar.com/

3. Sarina D

   2010 Feb 26 3

   2 egg whites
   1/8 tsp. salt
   1/8 tsp. cream of tartar
   3/4 c. sugar
   6 oz. pkg. chocolate chips
   1 tsp. vanilla

   1. Heat oven to 325 degrees.
   2. Beat egg whites with salt and cream of tartar until stiff.

   3. Add sugar 1 tablespoon at a time, beating well after each addition.

   4. Add chocolate chips and vanilla.

   5. Put 2 layers of paper towels on a cookie sheet.

   6. Drop meringue by tablespoonfuls onto the paper towels.

   7. Bake 15 minutes.
   References :
   myself

4. Laura T

   2010 Feb 26 4

   2 large egg whites, at room temperature
   1/2 teaspoon cream of tartar
   2/3 cup superfine granulated sugar
   1 teaspoon vanilla extract
   1 cup semisweet chocolate chips or finely chopped semisweet chocolate
   1 cup finely chopped walnuts

   Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.

   In the bowl of an electric mixer, beat egg whites until foamy.

   Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies.

   Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
   References :

5. Heather D

   2010 Feb 26 5

   Peanut Butter Meringue Cookies
   INGREDIENTS:

   * 2/3 cup sifted confectioners’ sugar
   * 1/2 cup peanut butter
   * 2 egg whites, room temperature
   * salted peanuts, chopped

   PREPARATION:
   Beat egg whites until stiff peaks form; set aside.
   In a mixing bowl, gradually add sifted confectioners’ sugar to peanut butter, mixing well. Fold in beaten egg whites. Cover cookie sheets with brown paper, parchment paper, or silicone mats.Drop batter by teaspoonfuls onto paper. Sprinkle each cookie with a chopped peanuts. Bake for 10 minutes at 375°; cool in pan then remove from paper.
   Makes 2 dozen meringue cookies.
   References :
   http://southernfood.about.com/od/cookierecipes/r/bl30519x.htm