Russian Meringue Cookies Food

MERINGUE SHELL COOKIES (RAKUSHKI)

Steps:

• !Prep: Preheat Oven to 350˚F. Line a 3/4 baking sheet with parchment (or 2 regular half sheets)
• In the bowl of a stand mixer fitted with paddle attachment, add: 16 Tbsp butter, 3 egg yolks, 1/2 cup sour cream and mix medium/low speed just until combined. It won't be smooth.
• Add 2 cups flour and add the last 1/2 cup slowly just until dough is no longer sticking to clean fingertips. When dough is ready, turn it out onto floured work surface then wash and dry your mixing bowl and make your meringue:
• In the bowl of your stand mixer, beat 3 room temperature egg whites on high speed 1 minute until thick and foamy. With the mixer on, slowly and gradually add 3/4 cup sugar. Once sugar is all in, continue beating on high for 5 min or until the meringue forms stiff peaks.
• While meringue is mixing, divide cookie dough into 4 pieces and roll each into a log. Cut each log into 15 equal pieces and roll them into balls between your hands. Roll each ball with a rolling pin into a 2" diameter circle.
• Dollop a teaspoon of meringue into the center of each round then fold the cookie n half and in half again and lay it on it's side on the lined baking sheet. Space cookies at least 1/2" apart.
• Stuff 3 walnut pieces into the meringue of each cookie then bake at 350˚F for 25 to 30 minutes or until edges are golden brown. Transfer to wire rack to cool to room temp before dusting with powdered sugar.

VANILLA MERINGUE COOKIES

Steps:

• Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
• Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
• Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

MERINGUE COOKIES ("FORGOTTEN KISSES")

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
• In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

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.

RUSSIAN TORTE

Steps:

• To make pastry: Sift flour, add butter and mix like pie dough.
• Add egg yolks and then warmed milk/yeast mixture. Mix until dough pulls away from the bowl.
• Divide into 3 equal portions (eyeball it or if you are a perfectionist like me the balls will be about 12 oz. each!) Preheat oven to 350.
• Roll out one portion of dough (between sheets of parchment paper or greased/floured wax paper) into a rectangle to fit a 15x10x1-inch jellyroll pan. Remove dough from paper and press into the lightly greased pan.
• Combine nut filling ingredients. Reserve 1/4 cup for the topping. Sprinkle remaining nut filling onto the dough.
• Using the same method, roll out the 2nd portion of dough.
• Spread both cans of fruit over the 2nd layer of dough.
• Roll out 3rd portion of dough and place over the apricot filling. Bake at 350°F for 25 minutes. Meanwhile, make meringue by beating the 4 egg whites until stiff. Add sugar, beating until dissolved. When torte has baked 25 min, pull out and spread meringue over baked torte. Sprinkle with reserved nuts. Return to the oven for 10-20 minutes until lightly browned.
• Cut into diamond or square shapes when cooled. You can use other fruit fillings in place of the apricot.

EASY AND DELICIOUS MERINGUE COOKIES

Steps:

• Preheat oven to 225f.
• Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
• Continue to beat, and add sugar one tsp at a time.
• Beat untill it forms stiff peaks.
• Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
• On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
• bake for one hour, or untill tops are golden brown.