Friday, February 21, 2014

Not a Tough Cookie

The first couple of posts on this blog have been healthy, so this week I wanted to go another direction.  Mostly in the direction of dipping cookies into chocolate.  Because who doesn't love delicious bites of happiness covered in chocolate.
Im kind of a dessert fanatic.  I love most forms of sugar and am willing to try them.  However my husband, the big guy, doesnt like very many desserts.  Occasionally hell enjoy peanut butter cookies or lemon meringue pie.  So when trying to find a dessert recipe I attempt to try one that hell enjoy too.
When I first looked at meringue cookies, they looked terribly complicated, the little flaky sweet clouds of goodness that melt on the tip of your tongue.  I looked up the ingredients and it became much simpler than expected.  I hope you enjoy making them as much as I did.

Chocolate Dipped Meringues
For 2 dozen cookes.
20 minutes prep
60 minutes cooking

·      2 Egg Whites
·      ½ teaspoon of vinegar
·      ½ cup of powdered sugar
·      2/3 cup of bakers chocolate

Preheat your oven to 350 degrees. Cover a cookie sheet with a piece of parchment paper. 

Begin beating your egg whites and the vinegar with a whisk in a bowl.  As the egg whites become white and frothy, slowly add the sugar a little at a time.  Continue to beat the egg whites until they form stiff white peaks.

After the mix is prepped, pull out a bag to fill.  It can be a professional pastry bag or in my case because I had nothing better on hand, a sandwich bag with the corner snipped off, very classy. 

On the cookie sheet, make little dollops of egg white mixture.  Bake cookies in the oven for 40 minutes.  Theyll gently brown, but it just adds to the flavor.  When theyre finished you can start to melt the chocolate. Yum. (The Meringues cool pretty quickly, just be careful when handling them. They won't be hot, but they do crack easily.)

On the stove heat a pot with about two inches of water in it.  Place a bowl on top thats wide enough to be held by the pot and not touch the boiling water.  Add cup of bakers chocolate to the bowl and slowly mix with a spoon as it melts. When chocolate is completely melted, move bowl onto a hot pad near wherever youve placed the finished meringues.  

Carefully loosen each meringue (They can easily crack) off the parchment paper and dip the cookie into the melted chocolate to coat the bottom.  Place back on the parchment paper to dry.  Finish the 2-dozen cookies and place in the refrigerator to cool.  Allow the chocolate to harden in the fridge for about 20 minutes. And Voila! Delicious happiness. 

I brought these to work at the Times Herald and they were gone before the end of my shift.

Stay tuned for next week's post!!

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