Genie's Southern Kitchen

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From:

Shirley©1 (Original Message)

Sent: 7/20/2006 7:00 PM

Meringue Kisses
Servings: 5

Ingredients:
3 Egg whites
1 pn Salt
1 t Vanilla
1 c Sugar
3/4 c Chopped nuts or mini
Chocolate chips

Directions:
Boot oven to 250F. In small mixing bowl or food processor, place egg whites and salt. Beat or process on high 10 minutes. Add vanilla and mix again. Add sugar in small quantities, mixing thoroughly. Fold in nuts or chocolate chips. Drop batter from a teaspoon onto foil-covered cookie sheet. Bake for 45 minutes in center of oven. Let cool in dry place. Store in airtight container.

From:

Genie· (Original Message)

Sent: 3/8/2006 1:05 PM

Chocolate Meringue Cookies

2 Large egg whites
1/2 teaspoon vanilla
1 dash salt
1/2 cup sugar
1 cup chocolate chips
1 cup walnuts, chopped

Preheat oven to 350 degrees. Beat together the egg whites, vanilla,
and salt until frothy with an electric mixer. Slowly beat in the
sugar, 1 tabls. at a time, on medium. Continue beating meringue
until sugar dissolves and whites get glossy andform soft peaks.
Gently fold in the choc chips and nuts. Drop by teaspoonfuls on
well-greased cookie sheet. Place in the preheated oven.Close the
door and turn the oven off. Do not open the oven door for 4-5
hours (best to leave overnight). Makes 12-18-20, depending on the
size!

From:

BettyGa1 (Original Message)

Sent: 7/20/2006 9:20 AM

3 Meg Meringue Kisses

Ingredients:
3 Egg whites
1 pn Salt
1 t Vanilla
1 c Sugar
3/4 c Chopped nuts or mini
Chocolate chips

Directions:
Boot oven to 250F. In small mixing bowl or food processor, place egg whites and salt. Beat or process on high 10 minutes. Add vanilla and mix again. Add sugar in small quantities, mixing thoroughly. Fold in nuts or chocolate chips. Drop batter from a teaspoon onto foil-covered cookie sheet. Bake for 45 minutes in center of oven. Let cool in dry place. Store in airtight container.

From:

lindah© (Original Message)

Sent: 12/15/2006 8:46 PM

Meringue Cookies

2 egg whites at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup mini chocolate chips
1 finely chopped pecans
3 tablespoon crushed peppermint candy cane (optional)

Heat oven to 250 degrees F. Place egg whites in small bowl and beat at high speed until foamy. Add salt and cream of tartar, then beat until egg whites form soft peaks.
Add sugar gradually while beating. When meringue is stiff, fold in vanilla, mini chips, chopped pecans, and crushed candy.

Drop in small teaspoonfuls on lightly greased cookie sheets. Bake for 40 minutes.

Remove from sheets to cool. The kids will make them disappear. But only if you don't get to them first.

From:

Genie· (Original Message)

Sent: 1/23/2007 11:02 AM

Chocolate Filled Meringue Cookies

   2                     egg whites
      1/4      teaspoon cream of tartar
      1/2           cup sugar
   1                cup chopped pecans -- toasted
   1           teaspoon vanilla
   1         tablespoon powdered sugar
      1/2           cup butter
   1         tablespoon cocoa
   3        tablespoons half and half
   2 1/4           cups sifted powdered sugar

Preheat oven to 350ºF.
Beat egg white and cream of tartar at high speed until foamy.
Gradually add 1/2 cup sugar, one tablespoon at a time, beating until stiff
peaks form and sugar dissolves (2 to 4 minutes). Stir in pecans and
vanilla.
Drop mixture by teaspoonfuls onto cookie sheets lined with foil.
Dip finger in 1 tablespoon powdered sugar and make an indention in center of
each cookie.
Place in oven and immediately turn oven off. Do not open door for at least 8
hours.
Remove from oven and carefully peel cookies from foil.
Combine butter, cocoa and half and half in a small saucepan. Bring to a boil
over medium heat. Remove from heat and let cool to room temperature.
Gradually add 2 1/4 cups powdered sugar, beating well with mixer.
Just before serving pipe cocoa mixture (using a pastry bag lined with a star
tip) into indention of each cookie.

From:

stitcher1947 (Original Message)

Sent: 1/23/2006 8:12 PM

Hazelnut Meringues with Chocolate Glaze Makes about 40 cookies.

Ingredients

5 oz. hazelnuts
2-2/3 cups confectioner's sugar
4 teaspoons unbleached, all-purpose flour
4 large egg whites
3/4 cup granulated sugar
4 oz. bittersweet chocolate, coarsely chopped
1/3 cup heavy cream

Preheat oven to 350°F.
1. Spread the hazelnuts on a cookie sheet and bake for 15-20 minutes, until the skins have blistered.

2. Remove from oven and allow to cool about 3 minutes. Wrap the nuts in a towel and vigorously rub together to loosen and remove skins. Let cool completely.

3. Line 2 baking sheets with parchment paper.

4. Put the hazelnuts, confectioner's sugar and flour in the bowl of a food proccesor and pulse to grind coarsely.

5. In a large bowl with an electric mixer, whip the egg whites at high speed until firm peaks form.

6. Gradually add the granulated sugar and continue beating until the whites are glossy, about 3 more minutes.

7. With a rubber spatula, fold the hazelnut mixture into the egg whites until it is fully incorporated.

8. Transfer the meringue to a large pastry bag, fitted with 1/2-inch round tip and pipe 1-1/2-inch mounds onto the baking sheets.

9. Bake for about 15 minutes. Shift the pans from top to bottom and front to back about halfway through the cooking time. The cookies should be golden and crisp, but still abit soft inside. Allow the cookies to cool on the baking sheets.

10. While the cookies are baking, make the glaze: bring the cream to a boil. Remove and immediately pour over the chopped chocolate and let stand for 1 minute.

12. Stir until smooth.

13. Drizzle the glaze over the meringues and let stand until completely set.

Storage:

May be stored in an airtight container for up to one week.

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