CAPPUCCINO COOKIE RECIPES

Steps:

• Pour cold milk into a metal steaming pitcher, about a third full
• Release steam from the steaming wand for two seconds to eliminate any residual water
• Dip the tip of the steaming wand into milk and start frothing. As the foam rises and the volume of milk increases, lower the pitcher, always keeping the tip submerged and tilted to create a vortex. Do not mix unnecessarily (i.e. let the natural circulating action do the work)
• Continue steaming until the milk reaches 65 degrees (check via probe-style kitchen thermometer) and its volume doubles
• Tap the base of the pitcher firmly on the countertop to compress the foam
• Prepare an espresso in a large cup (ideally, a cappuccino cup)
• Pour the foamed milk directly into the cup, first aiming for the center, then continuing in a circular motion out toward the rim
• Operate the steam one more time to eliminate any remaining milk residue

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until soft peaks form. Gradually add sugar and cornstarch, beating until stiff and glossy. Beat in vinegar and vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.) , Spread meringue on a foil or parchment-lined 12-in. pizza pan (or form in any shape desired). Bake at 275° for 50-60 minutes; turn off heat and allow to stand in oven for at least 1 hour. , Make cream layer by whipping cream, sugar and vanilla until stiff. Spread over top of cooled meringue. Arrange fruit in attractive patter over top of cream layer. Set aside. Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.