Chocolate Meringue Christmas Cookiescarrie Sheridan Food

FESTIVE MERINGUE CHRISTMAS TREES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 200°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes. Tint with green food coloring and mix thoroughly., Cut a small hole in the tip of a pastry bag; insert a large #828 open star tip. Transfer meringue to bag. Pipe 2-in.-diameter tree shapes 2 in. apart onto parchment-lined baking sheets; top with sprinkles and a star nonpareil. , Bake until firm to the touch, about 3 hours. Turn off oven and open door all the way; leave meringues in oven until cool. Remove meringues from parchment. If desired, sprinkle lightly with confectioners' sugar. Store in an airtight container at room temperature.

HOLIDAY MERINGUES

Steps:

• Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
• Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
• Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.

CHOCOLATE MERINGUES

Steps:

• Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.

CHRISTMAS MERINGUE COOKIES

Steps:

• Whip egg whites until frothy.
• Add cream of tarter and salt; whip until stiff and dry.
• Add sugar, beating constantly until very stiff.
• Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
• Drop by spoonfuls onto heavy brown paper.
• Bake at 300 degrees until the meringue sets.
• Cool.
• Remove from brown paper.

CHOCOLATE MERINGUE CHRISTMAS COOKIES/CARRIE SHERIDAN

Steps:

• Preheat oven to 350.
• Melt chocolate in a pan or bowl set over hot water on the stove.
• Let cool.
• Beat egg white and salt until stiff, but not dry.
• Gradually beat in sugar until the mixture is very stiff and satiny.
• Fold in the almonds, vanilla and melted chocolate.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake for 15 minutes.
• it's best to take these off with a spatula while still warm].
• if you want to cheat, these can also be baked on brown paper or parchment paper.

CHOCOLATE MERINGUE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
• Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
• Drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

THE VERY BEST WHIPPED CHOCOLATE FROSTING/CARRIE SHERIDAN

Steps:

• Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
• Stir constantly until chips and butter are fully melted.
• Add light cream and stir until fully mixed and very warm.
• Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
• Refrigerate until thoroughly chilled.
• Note that - at this point - you could make this into a fudge -.
• Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
• Frost any cake.
• This is very good on Crazy Lazy Cake.

HERSHEYS COOL WHIP/CHOCOLATE MOUSSE PIE CARRIE SHERIDAN

Steps:

• bake single pie crust and cool.
• thaw cool whip and add in slivered almonds to taste [i add a LOT to give this SOME nutritional value - and the crunch is nice].
• melt hersheys chocolate bar in a bowl placed over very hot, simmering water in a pan.
• let the melted chocolate cool slightly and then fold it into the cool whip. ?Fold in also 1/4 cup of the slivered almonds [these add a complementary crunch AND more nutrition].
• spatula the filling into the pie crust.
• top with remaining 1/4 cup slivered almonds along the rim of the pie crust and or you can also add whole almonds for decoration.
• refrigerate a few hours or overnight.
• this is VERY rich - a small piece goes a long way -- .

LEMON THYME SHORTBREAD COOKIES -- CARRIE SHERIDAN

Steps:

• Cream butter and powdered sugar. Add salt, zest, lemon juice and thyme. Mix well.
• Add flour and mix well.
• Wrap dought tightly in plastic wrap and chill for 1-2 hours until firm.
• Roll dough on a floured surface to 1/4 inch thickness.
• Use cookie cutters or a knife to cut shapes.
• Place on a baking sheet and bake at 350 for 8-10 minutes.
• Let cool before eating.

CHOCOLATE MERINGUES

Steps:

• In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. , Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds., Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

VERY CHOCOLATE CAKE KIDS CAN MAKE IN 1 PAN CARRIE SHERIDAN

Steps:

• sift together dry ingredients [pressing through a fine sieve is fine] into a 9 inch square pan. Blend.
• Make 3 holes with a spoon and add oil into 1st, the vinegar in the 2nd and vanilla in the 3rd.
• Pour 1 cup cold water over all and whisk vigorously.
• Bake at 350° for 30 minutes. [325° for a glass pan].
• Let cool and frost.
• Vanilla Frosting: Heat 2-3 TBS of cream and let cool; blend with with softened butter and powdered sugar to taste. Add a splash of vanilla.
• Easy Chocolate Frosting: melt butter and semisweet chocolate morsels [in a bowl over a pan of hot water. Remove, add powdered sugar and vanilla. Refrigerate. Whip with a mixer to add air and lighten - then frost cake.