I made some Crème Brûlée for Valentine’s Day and now I am stuck with a bunch of egg whites. So I made some Meringue Cookies with them! First time making these, sadly they didn’t turn out to be very pretty because the surface cracked.
- 4 egg whites
- 1 cup of sugar
- pinch of tartar
- 1 tsp of vanilla extract
- food coloring
- Line cookie sheet with parchment paper, preheat oven to 175 F.
- Place sugar, egg white, tartar, and vanilla in a large bowl.
- Slowly beat egg mixture. Gradually increase speed and continue to beat mixture until stiff peaks have almost formed.
- Mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
- Transfer mixture to a pastry bag fitted with a close or open star tip and pipe 1/2 inch to 3/4 inch wide cookies, making sure to set them one inch apart from one another.
- Bake at 175 F for one and a half hours, then turn off oven and leave the door slightly ajar for meringues to cool down with the oven. Store meringue cookies in an airtight container away from any heat or moisture.
Recipe Based On: http://www.thenovicechefblog.com/2011/03/my-first-meringue-kiss/
This is a recipe that I got from a friend of mine. It’s a simple ricotta cookie glazed with lemon glaze, and it’s super soft! This cookie taste more like cake than cookie. The recipe here will make about 30 cookies or so, so you need about two cookie sheets.
- 1 1/2 cup of cake flour (sifted)
- 1/2 cup of all-purpose flour (sifted)
- 1/2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 cup of unsalted butter
- 1 cup of granulated sugar
- 1 cold large egg
- 1 1/2 tsp of pure vanilla extract
- 212 g of cold full fat ricotta cheese, drain off excess liquid if necessary
- Preheat oven to 350 F. Oven rack in the middle.
- Line two cookie sheets with parchment paper.
- Sift cake flour, all-purpose flour, baking powder, and baking soda into a medium bowl. Set aside.
- Using a mixer, cream butter and sugar for about 2 minutes, no longer, then add the egg.
- In a medium bowl, combine the vanilla and ricotta.
- Alternate adding the ricotta and the flour mixture to the butter mixture, creating a thick somewhat lumpy batter, don’t over mix.
- Drop the batter by the tablespoon onto the prepared pans. About 15 cookies on each pan. Leave the remaining dough in the bowl until the first batch is out of the oven, keeping the dough cool.
- Bake for about 8 minutes or until the bottoms of the cookies are lightly golden. The tops will not brown.
- Repeat with the remaining batter. Cool completely on wire racks.
- 2 cups of confectioners’ sugar
- 1/2 tsp of pure vanilla extract
- 1/4 cup of heavy whipping cream
- juice from one lemon
- sprinkles (optional)
- Combine the confectioners’ sugar, whipping cream, vanilla, lemon juice, and beat until gloriously creamy and thick.
- Fill a small zip-lock bag with glaze and snip one corner. Use the zip-lock bag to drizzle on the cookies with glaze.
- (Optional) Add sprinkles on top of the cookies.
Notes: My friend actually half the glaze recipe because it makes so much glaze, but keep the full lemon. The glaze is more sour and balance out the icing sugar more.
Original Recipe: One Sweet Cookie by Tracey Zaar