Pecan Puffs Meringue Cookies Food

APPLE PUFFS WITH MERINGUE

Steps:

• For the apple puffs: Place the apples in a medium pot with 1/2 cup water, the honey, butter, lemon juice and cinnamon. Stir and cook over medium heat until the apples soften, 10 to 15 minutes. Remove from the heat and stir in the walnuts. Set aside.
• Preheat the oven to 350 degrees F and place a rack close to the center of the oven.
• On a lightly floured surface, roll the puff pastry to about 1/8-inch thick and cut the pastry into 3-by-3-inch squares. Press the squares into the wells of a mini muffin tin and poke the bottoms with a fork to dock. Place a heaping tablespoon of the apple mixture in the center. Repeat for the remaining pieces of pastry and apple filling.
• Bake until the pastries are puffed and golden, 25 to 30 minutes. Transfer the apple puffs to a wire rack to cool while you make the meringue.
• For the meringue: In the bowl of a standing mixer fitted with a whisk attachment, beat the sugar, lemon juice and egg whites on medium speed until the meringue is glossy, smooth and holds a stiff peak.
• Dollop a tablespoon of the meringue on top of each puff and use a kitchen torch to brown the outside. Alternatively, place the puffs on a baking sheet and broil until the meringue is lightly browned, 2 to 3 minutes. Serve at room temperature.

PECAN PUFFS

Steps:

• In a bowl, beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating until stiff peaks form, 5-8 minutes. Fold in vanilla and pecans. Drop by well-rounded teaspoonfuls onto greased baking sheets. Bake at 225° for 50-55 minutes or until firm to the touch. Store in airtight container.

VANILLA MERINGUE COOKIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. 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., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

PECAN FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
• Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

PANCETTA, PEAR & PECAN PUFFS

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold pastry dough. Using a 1-3/4-in. round cookie cutter, cut dough into 24 circles. Transfer to parchment-lined baking sheets. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack. , Meanwhile, beat cream cheese, honey, salt and pepper until well blended. Fold in goat cheese, pancetta, pear and pecans., Halve each cooled pastry. Spoon cream cheese mixture over bottom pastry halves; cover with top halves. Serve at room temperature.

MERINGUE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
• Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
• Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

PECAN PUFFS II

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a medium bowl, cream together butter and sugar until smooth. Beat in the vanilla. Grind pecans in a food processor or blender; toss with cake flour. Stir the pecan mixture into the creamed mixture until well blended. Roll the dough into tablespoon balls, then place them 1 inch apart onto the prepared cookie sheets.
• Bake for 25 to 20 minutes in the preheated oven, or until lightly browned. Roll warm cookies in confectioners' sugar. When they are cooled, roll them again.

PECAN PUFFS

Steps:

• Preheat oven to 300°.
• Put on some Christmas music.
• Chop pecan in a food processor or by knife.
• Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
• Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
• Bake at 300° 15-20 minutes.
• (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner's sugar. When cool, roll in confectioner's sugar again.

MELT IN YOUR MOUTH PECAN PUFFS

Steps:

• Heat oven to 300 degrees F.
• Cream butter and sugar; add vanilla.
• Stir in flour and nuts.
• Roll into small (1 inch) balls.
• Bake for 27 minutes.
• Remove from oven, roll in powdered sugar while hot.
• Cool.

FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

MERINGUE PUFFS

Steps:

• Beat 2 egg whites until soft peaks form.
• Add sugar, cream of tartar, and salt; beat until stiff.
• Fold in chocolate chips and pecans.
• Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
• Bake at 300 degrees for 20 minutes.