EGG SEPARATOR RECIPES

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COCONUT MACAROONS WITH CANDIED ... - FOOD, COOKING REC…



Coconut Macaroons with Candied ... - Food, Cooking Rec… image

Looking for a tropical twist in dessert? Then check out these delicious coconut cookies topped with cherries.

Provided by Betty Crocker Kitchens

Total Time 2 hours 25 minutes

Prep Time 1 hours 55 minutes

Yield 42

Number Of Ingredients 7

3 large eggs
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 teaspoon almond extract
2 cups flaked coconut
9 candied cherries, each cut into halves, if desired

Steps:

  • About 30 minutes before making macaroons, place an egg separator over a small bowl. Crack each egg over the egg separator to separate the yolks from the whites. (Save egg yolks for another recipe.)
  • In a clean large bowl, place the egg whites, and let stand at room temperature up to 30 minutes.*
  • Heat the oven to 300°F. Line cookie sheets with a sheet of foil or cooking parchment paper.
  • Add the cream of tartar and salt to the egg whites. Beat with an electric mixer on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff and glossy--do not underbeat. Pour into a medium bowl.
  • Sprinkle the almond extract and coconut over egg white mixture. With a rubber spatula, cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning the batter over. Rotate the bowl a quarter turn, and repeat this down-across-up motion. Continue folding just until ingredients are blended.
  • For each cookie, scoop a teaspoonful of dough, using a tableware spoon, and push it onto a lined cookie sheet with another spoon or rubber spatula, placing cookies 1 inch apart. Place 1 cherry piece on each cookie.
  • Bake 20 to 25 minutes or just until edges are light brown. Cool on cookie sheets 10 minutes, then remove cookies from foil to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

Nutrition Facts : Calories 35 , CarbohydrateContent 5 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 20 mg, SugarContent 5 g, TransFatContent 0 g

TURKEY CRANBERRY WREATH - RECIPES | PAMPERED CHEF US SI…



Turkey Cranberry Wreath - Recipes | Pampered Chef US Si… image

Leftover Thanksgiving turkey? Create this impressive wreath featuring a warm cranberry-studded turkey filling. 

Provided by PAMPEREDCHEF.COM

Yield 10 servings

Number Of Ingredients 11

2 packages (8 ounces each) refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups (12 ounces) chopped cooked turkey
1/2 cup sliced celery
3 tablespoons snipped fresh parsley
1/2 cup sweetened dried cranberries
1 cup (4 ounces) shredded Swiss cheese
1/4 cup walnuts, coarsely chopped
1 egg

Steps:

  • Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller®. (Points will overlap in center; do not seal.) Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix ’N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle. Coarsely chop walnuts using Food Chopper; sprinkle over filling. Beginning in center, lift one dough triangle across filling mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®.

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