In the first Seasonal Table class of the year and spring semester, we made several citrus curds. Curds are old fashion pudding type spreads, made with juice and zest of lemon, tangerine or orange, and several egg yolks as well butter. (I will post that recipe soon) This meant a big jar with a dozen leftover egg whites. Although the heavy rain was great for the crops, it wasn't ideal weather for making meringue. I was asked to bring a chocolate treat to an art reception so I forged ahead despite the humidity, and made Chocolate Pistachio Meringue Kisses. They came out perfectly and I only increased the bake time by about ½ hour to compensate for the rain. They are also non-fat which makes them a sweet guilt free treat. The local pistachios are from Ornadi Farms and added a touch of color and crunch. Make a batch to share with your Valentine !
Chocolate Meringue Cookies
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons pure vanilla extract
1/4 cup unsweetened chocolate cocoa
1 ¼ cup granulated sugar
1 Tbsp finely chopped pistachios
Preheat oven to 225 degrees F.
Line cookie sheets with parchment paper
In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
In a large bowl using your electric mixer, beat egg whites until foamy/frothy
While beating to the frothy stage, add salt, cream of tartar, and vanilla extract. After reaching the frothy stage, add the cocoa/sugar mixture (1 tablespoons at a time) while continuing beating until the egg whites are stiff and glossy.
Drop batter by teaspoonfuls onto prepared baking sheets (1-inch apart).
Sprinkle the chopped nuts over the non-baked cookies.
Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven.
Remove from oven and store in a tightly covered (airtight) container.
Yields 50 cookies.
Those cookies look perfect! yum!
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