SWISS MERINGUE SHELLS RECIPE: HOW TO MAKE IT
Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crispy outside and chewy inside, this Swiss meringue recipe from the American Egg Board makes an elegant ending to a company dinner.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. If desired, fill shells with whipped cream. Top with berries. Top with confectioners' sugar as desired.
Nutrition Facts : Calories 80 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 21mg sodium, CarbohydrateContent 19g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
SNICKERDOODLES RECIPE - NYT COOKING
These classic, tender cookies taste of sweet butter, cinnamon — and not much else. Since ground cinnamon plays such an important role, be sure to check that it's still fresh and spicy before making these treats. The cookies' secret ingredient, cream of tartar, is an acidic salt and a byproduct of wine making. Often used to help stabilize egg whites for meringues or as the acidic component of baking powder, it helps these cookies stay soft and chewy.
Provided by Samantha Seneviratne
Total Time 35 minutes
Yield About 1 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
- In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
- In a small bowl, combine the remaining 2 tablespoons sugar and the cinnamon. Roll the dough into golf-ball-size balls, then roll each one in the cinnamon-sugar mixture.
- Transfer the dough to parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Transfer each sheet to a rack to cool for a few minutes, then transfer the cookies to racks to cool completely.
Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 2 grams, CarbohydrateContent 18 grams, FatContent 7 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 4 grams, SodiumContent 73 milligrams, SugarContent 10 grams, TransFatContent 0 grams
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