Christmas Poinsettia Meringues

Meringues(about 25- 30 medium size flowers)

4 large egg whites

3/4 cup granulated sugar

pinch of salt

1 1/2tsp extract(use, vanilla, mint, orange, lemon..etc)

red, green and yellow gel food coloring

rainbow luster dust(optional)

small brush(optional, use to apply disco dust)

flower petals -tip Wilton #70

green leafs - tip Wilton #352

yellow dost- tip Wilton #3

flower nail (if you don't have a flower nail, you can easily use your KitchenAid Cook's Series Stainless Steel Meat Thermometer

wrap it in the plastic wrap to protect the surface and then continue as if you were using a flower nail, I find this to be really useful and have used it numerous times as I keep loosing flower nails)

3"x3"parchment squares 

Meringue

Wipe your mixing bowl and tools with a paper tower dipped in vinegar, wipe dry. 

Using a whisk combine egg whites, pinch of salt, sugar in a heat proof bowl, best tempered glass or your stainless steel mixer bowl. Set the bowl over the pan with simmering water. Whisking constantly, until sugar dissolves and mixture is hot to the touch, about 5 minutes or so.

Transfer the bowl to your electric mixers, using wire attachment, beat the mixture gradually from low to high, until stiff peaks are formed.About 8-10 minutes. Add the flavoring and mix for a minute or so  to incorporate extract.

Coloring  Meringue for Poinsettia

Take one cup of white meringue and color it green

Take 1/4 cup of white meringue and color it yellow

Color remaining meringue with  red 

Fit your piping bags with your tips and fill them with meringue.

  

Preheat oven to 180F-200 F.(my oven is no cooperating  so that is why I have to use this low setting, but you will be fine at 200F as well)

Line baking sheets with parchment paper. 

Place a dot of meringue onto the flower nail and place a piece of parchment square on top to secure it.

1. Pipe the first row of  5 petals s using red meringue

2. Pipe the second row of 5 petals, slightly shorter and offset to the first row

3. Add green leaves

4. Add yellow dots

5. Dip small dry brush into a disco dust and shake of the excess over freshly piped meringues(optional)

6. Bake for 3 hours, turn the oven off and let the meringues cool in the oven. Store in the airtight container.

http://hanielas.blogspot.com/2011/11/christmas-poinsettia-meringues.html

Halfway Cookies

Chewy cookie on the bottom, marshmallow-like meringue on top, and a rich layer of chocolate sandwiched in between - these halfway cookies have got to be one of the best inventions ever! The recipe has been around for decades and we often find it in old church and community cookbooks. The only problem is that some of the instructions are unclear or have gotten scrambled over the years, and that makes it rather hard to follow along. An updated version is definitely in order! 

Ingredients  

2 cups flour

1 teaspoon salt

1/4 teaspoon baking soda

1 teaspoon baking powder

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 1/2 cup brown sugar, separated

2 eggs, separated

1 tablespoon water

1 teaspoon vanilla

12 ounces semi-sweet chocolate chips or chunks 

Equipment 

9x13 baking dish

aluminum foil

parchment or wax paper 

Instructions 

1. Preheat the Oven and Prepare the Pan: Preheat the oven to 350°. Cut two pieces of aluminum foil and fold them to match the width of the pan. Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan, like this. This makes it easy to lift the bars out of the pan once they're cooled. Spray the foil with nonstick coating. 

2. Make the Cookie Dough: Whisk together the flour, salt, baking soda, and baking powder in a small bowl and set aside. Using a standing mixer, a hand mixer, or by hand, cream together the butter, the granulated sugar and just 1/2 cup of the brown sugar until this looks like smooth frosting.  

Separate the eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in the water and vanilla. With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly. 

3. Add the Cookie Layer: Press the cookie dough gently into the pan with your hands, making sure the surface is even.

4. Add the Chocolate Layer: Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough. This will help keep them from moving when you add the meringue. 

5. Make the Meringue: Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites. Gradually increase your speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. It should look like glossy, soft-serve ice cream. 

6. Spread the Meringue on Top: Scoop the meringue down the middle of the pan. It will be very sticky! Use a spatula to gently spread the meringue from the middle to the edges. We found it helpful to skim meringue from the top and gradually push it outward. 

7. Bake the Bars: Lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). Bake for 20 minutes, then remove the parchment. Continue baking for an additional 5-10 minutes, until the edges look toasted and are pulling away from the sides of the pan. 

8. Allow to Cool: Wait until the pan is completely cook before lifting out the bars and cutting them into pieces.

Additional Notes:

• To make a crunchier meringue layer, use granulated white sugar instead of brown sugar and beat the meringue until it forms firm peaks. 

• You can also reduce the amount of sugar in the meringue down to 1/2 cup (minimum) if desired. 

• Other ingredients can be used in place of or in addition to the chocolate chip layer! Consider things like butterscotch chips, nuts, toffee bits, dried fruit, and fruit preserves. 

http://www.thekitchn.com/how-to-make-halfway-cookies-117438

Dreamy Lemon Meringue Pie Bars

Crust

2 cups shortbread cookie crumbs (I used lemon sandwich cookies)

3 tablespoons unsalted butter, melted

Filling

3 large egg yolks

1 cup granulated sugar

1 cup water

3/4 cup lemon juice

1/3 cup cornstarch

2 teaspoons finely grated lemon zest

1/8 teaspoon salt

1 1/2 tablespoons unsalted butter

1/2 teaspoon vanilla extract

Meringue

3 large egg whites

1/8 teaspoon cream of tartar

3/4 cup marshmallow cream

Heat oven to 350 degrees F. Line a 13x9-inch baking dish with foil; coat foil with cooking spray. 

In a medium mixing bowl, stir together cookie crumbs and melted butter until combined; evenly press into bottom of baking dish. Bake 10 minutes or until light golden brown. 

To make the filling, whisk egg yolks together in a medium mixing bowl. In a medium saucepan over medium heat, whisk together sugar, water, lemon juice, cornstarch, lemon zest and salt until well combined. Bring mixture to a boil, whisking constantly; whisk half of hot mixture into yolks until combined. Whisk yolk mixture back into saucepan and cook for about another minute, whisking constantly, until thickened and coats the back of a spoon. Strain filling into a medium mixing bowl; whisk in butter and vanilla until combined. Evenly spread lemon filling on top of crust. 

Heat oven to 400 degrees F. 

To make the meringue, beat egg whites and cream of tartar together, in a large mixing bowl using a mixer on high speed, until stiff peaks form. Beat in marshmallow cream until just combined. Spread meringue over lemon filling. Bake 8-10 minutes or until golden brown. Cool on a wire rack for 1 hour before transferring to refrigerator to cool completely. Lift out foil and slice into bars.

Makes 15 bars

Recipe Source: http://www.visionsofsugarplum.com/2010/08/dreamy-lemon-meringue-pie-bars.html

Pudding Bars

Pudding Bars

 Double batch of short bread crust dough (Recipe follows)

 1/2 batch of dark chocolate pudding (Recipe follows)

 1 batch of meringue pie topping (Recipe follows)

Preheat oven to 425. 

Give a 9×13 baking dish a quick spritz with baking spray and spread the shortbread dough out. Place the dish in the freezer for 15 minutes.  

Cook the crust for 13-15 minutes or until golden. Let cool. 

Spread the cooled pudding out on top of the crust, and freeze for 15 more minutes.  

Then spread the meringue topping out on the pudding. 

Bake at 325 for 15 minutes, or until meringue is golden on top. 

Be careful if you’re using glass. Pyrex should transfer from the freezer to the oven without cracking, but some cheaper brands or other glassware might crack with the temperature change.

 Shortbread Crust 

 1 cup all-purpose flour

 1/4 – 1/3 cup powdered sugar

 1/8 tsp salt

 1 stick (1/2 cup) cold unsalted butter, diced

 1 tsp vanilla

Put the flour, sugar, and salt in your food processor and pulse to mix. Then add the butter chunks a bit at a time and pulse until it starts to come together. Add the vanilla and pulse until you have a dough. 

Spread in a pie plate and prick the bottom with a fork. Place in the freezer for 15 minutes. 

Cook in preheated 425 degree oven for 13-15 minutes or until golden. 

A double recipe of this will work for a 9×13 pan of cookie bars.  

Be careful if you’re using glass. Pyrex should transfer from the freezer to the oven without cracking, but some cheaper brands or other glassware might crack with the temperature change.

 Dark Chocolate Pudding  

3 large egg yolks, beaten lightly

 3 cups non-fat milk

 2/3 cup granulated white sugar

 1/4 cup cornstarch

 3 Tbsp. unsweetened dark cocoa (such as Hershey’s Special Dark Cocoa)

 1/8 tsp. salt

 1/2 tsp. pure vanilla extract

 2 oz. dark chocolate chips (such as Ghirardelli 60% cacao dark chocolate chips)- I used more like 4-5 ounces.

Separate the eggs and put the yolks in a bowl together. Save the whites separately if you want to make some yummy meringue. 

In a pot, heat the milk on medium-high until it is 180 degrees. I have a thermometer, but the original recipe says that when bubbles start to form around the edges it should be about right. Remove from heat. Add sugar, cornstarch, cocoa powder, and salt. Boil over medium heat, stirring constantly, until it thickens.

Take about a cup of the hot mixture and whisk it into the eggs. This will temper the eggs and keep them from having a temper tantrum (aka- cooking) 

Pour the egg mixture into the pot with the rest of the pudding and bring back to a boil on medium heat. 

When it is thick like pudding, remove from heat and stir in the chocolate chips and the vanilla. 

The original recipe suggests serving immediately, or placing in a glass bowl and covering with plastic wrap actually touching the pudding. This should keep that nasty school-cafeteria skin from forming. I’ve never had pudding last long enough to cover, I eat it. But if you do decide to wait, make sure you refrigerate it!

Meringue Pie Topping 

3 egg whites

 6 tablespoons sugar

 1/2 tsp vanilla

Beat the egg whites until they are frothy. Add the sugar a little at a time and keep beating until it forms stiff peaks. Then add the vanilla. 

Spread on top of the pie and bake at 325 for 15 minutes or until it is browning on top. 

I actually turned off my oven just as the first little peak turned golden- I was hoping that it would make the meringue more crunchy, but, alas, it did not.

Recipe Source: http://redbeansandwhippedcream.wordpress.com/2009/07/24/pudding-bars/

Coconut Almond Meringue Bars

  Yield  16 - 24 bars 

Background  Shortbread bars are a family favorite especially with a delectable topping. We start with a crust made with our almond paste to give it richness and a subtle almond flavor. Then a layer of flavorful apricot jam mounded with a fluffy, crunchy and chewy meringue topping.  

High quality jam or preserves that are not too sweet make the best complement to the meringue topping. There is a tartness to apricot or raspberry jam that works perfectly in these bars although we suspect that fresh blueberries tossed in some sugar might work well too. If you can find it, use large flake coconut for more crunch in the topping and scatter some sliced almond on top for decorative effect.  

 Ingredients : 

2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup almond paste

1/2 cup light brown sugar

2 sticks (8 ounces) unsalted butter

3 egg yolks 

For the topping: 

3/4 cup quality apricot jam or seedless raspberry preserves

3/4 cup granulated sugar

3 egg whites

1/3 cup large flake coconut 

1/2 cup sliced almonds

 How to Prepare:  

1. Preheat the oven to 325ºF. Line a 9 x 13-inch baking sheet with parchment paper and grease the paper. 

2. Stir together the flour, baking powder and salt in a small bowl.  Set aside. 

3. Beat together the Love'n Bake Almond Paste, and sugar in the bowl of a mixer fitted with the paddle until it is uniformly crumbly, about 2 to 3 minutes.  Add the butter and cream until well blended. 

4. Scrape the bowl then beat in the egg yolks.  Stir in the flour mixture. 

5. Pat the dough evenly on the bottom and up the sides of the prepared pan. (If chilled, the dough can be flattened with a floured rolling pin on a floured surface to fit the pan.) 

6. Bake the crust for 18 to 20 minutes until evenly browned. 

7. Spread the apricot preserves evenly over the crust. 

8. Beat the egg whites in a clean mixer bowl fitted with the wire whip until they hold soft peaks.  Gradually add the sugar and beat until the meringue has the texture of fluffy marshmallow.  Fold in the coconut and all but a tablespoon of the sliced almonds. 

9. Spread the jam-covered crust with the meringue then scatter the reserved almonds on top.  Bake until the topping is lightly browned and set, about 20 minutes. 

10. Cool on a rack before cutting into bars.  They will keep covered at room temperature for several days.

Recipe Source: http://lovenbake.wordpress.com/tag/meringue/

Lemon Meringue Cookies

INGREDIENTS 

2 sticks butter, softened

1 3/4 cup powdered sugar–divided**

2 teaspoons vanilla extract

2 1/2 cup flour

About 1/2 cup lemon curd

In the bowl of a mixer, beat butter, vanilla, and **3/4 cup powdered sugar until smooth and combined. Add flour and beat until dough forms. If too crumbly, add a teaspoon of water or so. Refrigerate for about 30 minutes. 

Preheat oven to 350. Roll the dough into roughly 1 1/2 inch balls (about the size that a cookie scoop makes) and place on an ungreased cookie sheet about an inch apart. Press your thumb in the center of each and fill with a very small spoonful of lemon curd. Bake for about 10 minutes, or until bottoms are golden brown. Allow to cool for 5 minutes, then coat with remaining powdered sugar.

For meringue: 

5 egg whites

1 1/2 cup sugar 

In a metal mixing bowl over simmering water, whisk 5 egg whites and 1 1/2 cup sugar until all the sugar granules have completely dissolved. Place bowl on stand mixer and beat on low with whisk attachment for 5 minutes. Increase speed to high and beat 5 minutes more. Pipe (using a small open-star tip) or spoon meringue on cookies and brown with a kitchen torch (preferably) or your broiler.

Recipe Source: http://www.confessionsofacookbookqueen.com/2011/07/lemon-meringue-pie-cookie-recipe/

 

Candy Corn Meringues

You’ll need 3 piping bags fitted with a 1M tip and orange and yellow gel food color

INGREDIENTS 

4 egg whites (it’s easiest to separate the eggs while they are cold…but let egg whites warm up to room temperature for best volume) 

1/4 teaspoon salt 

1/4 teaspoon cream of tartar 

1 1/3 cup sugar

Preheat oven to 225.  Line large baking sheet with foil.  Make sure your mixing bowl and whisk attachment to mixer are clean and grease-free. 

In the bowl of your mixer, beat egg whites on high until foamy.  Add salt and cream of tartar and beat until soft peaks form.  Add sugar slowly over an 8 minute time period.  Once 8 minutes are over, your meringue should hold  stiff peaks. 

Set aside 1/4 of the meringue.  Split what is left into two clean bowls and color one with orange and one with yellow coloring.  Fold coloring into meringue gently (do not stir) and stop folding as soon as it’s just barely mixed. 

Put each color meringue in separate piping bags.  Pipe yellow rosette swirls with your meringue.  Top with a smaller orange swirl, then top with a white meringue star.  Bake for 1 1/2 hours at 225.  Turn oven off, open oven door about an inch, and let cool for another hour.

Recipe Source: http://www.confessionsofacookbookqueen.com/2011/09/candy-corn-meringue-cookie-recipe/

Butterscotch Bars with Brown Sugar Meringue

*2 cups pecan pieces (toast these at 350* for 5 minutes)

*1  1/2 cups flour

*1  1/2 teaspoons baking powder

*1/8 teaspoon salt

*1 cup brown sugar

*1/2 cup butter, diced

*2 egg yolks

*1 teaspoon vanilla

For Topping 

*4 egg whites  (The recipe calls for 2 egg whites but I wanted the meringue to be HIGH…maybe 3 egg whites would have been better!)

*2 cups brown sugar   (Again adjust this if you’d prefer to go by the recipe! ) 

***My meringue didn’t get all that crispy because I used so very much of it, the original recipe said the meringue should be a bit crispy, so use *2 egg whites and *1 cup brown sugar if you’d like it a bit crispy!)

Put oven rack in the center of oven. Preheat oven to 350*. Line the bottom and sides of a 9×13″ pan with foil. Shiny side up. Spray cooking spray over foil. 

Combine flour, baking powder, salt and brown sugar in the bowl of a food processor. (Use metal blade) Add butter. Process until butter is the size of small peas. Add egg yolks and vanilla and pulse several times until the mixture has the consistency of sandy clumps. 

Pat mixture into pan and level of by pressing with a small offset spatula. Press pecans into mixture. 

To make topping: put egg whites in mixing bowl and mix with the whisk attachment. Beat until whites hold a peak when the whisk is lifted. Add brown sugar and beat at highest speed for 4 minutes. Spread meringue over pecan layer.  

Bake 25 minutes or until a toothpick inserted comes out clean. The meringue will crack slightly. Let cool completely and cut into squares. (You can lift foil out of pan for easier cutting.)

Recipe Source: http://www.allthingsheartandhome.com/2009/12/01/christmas-joy-a-craft-and-butterscotch-bars-with-brown-sugar-meringue/ 

Pear Macaroon Slice

If pear is not in season where you are, any other seasonal fruit (berries, apples, quinces, even plums) will be just perfect. 

4 ripe pears, peeled and cut into wedges

1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon natural vanilla extract

100g extra-virgin coconut oil (not liquid)

1 cup sugar

2 large eggs, separated

1 cup whole spelt flour

1 teaspoon baking powder 

1. Start by making the filling. Place the pears, spices and vanilla in a saucepan and bring to boil. Add one tablespoon of water if necessary, but be sure that as the pears soften, a lot of liquid will come out. Simmer the pears for 10-15 minutes or until they are completely soft. Drain and mash into a chunky purée using a fork. Use the left-over liquid to make a spicy warm drink, if you like. 

2. Preheat the oven to 180C. Grease a baking tin (18cm x 28cm) and line it with baking paper.

3. Place the coconut oil and half of the sugar into a mixing bowl. Beat the mixture until light and fluffy. Add the egg yolks one by one, beating well after each yolk. Mix the baking powder into the flour and sift the mixture into the dough. Using your hands, knead the dough - very lightly - together. Place the dough in the refrigerator for 10 minutes.

4. Place the egg whites into a clean bowl and beat into a soft peak. Add the rest of the sugar little by little and beat until the mixture is glossy and thick.  

5. Using your fingers, press the chilled dough evenly onto the base of the tin. Top the base with the pear filling and spread the meringue on top. Bake for 20-25 minutes or until the top is lightly brown. Leave to cool before cutting into squares.

Recipe Source: http://scandifoodie.blogspot.com/2011/06/pear-macaroon-slice-its-celebration.html

Lemon-Meringue Sandwich Cookies

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by Abigail Johnson Dodge

Lemon meringue pie is the inspiration for these cookies: crisp meringue buttons are sprinkled with gingersnap crumbs (the crust) and sandwiched around a vibrant lemon curd.

Yields 40 sandwich cookies

For the meringues:
1/4 cup granulated sugar
2-5/8 oz. (2/3 cup) confectioners’ sugar
Pinch table salt
2 large egg whites, at room temperature
1/4 tsp. cream of tartar
1/4 tsp. pure vanilla extract
1/4 tsp. pure lemon extract
1 oz. (1/4 cup) finely crushed gingersnap cookies

For the lemon curd:
3 oz. (6 Tbs.) unsalted butter
1/2 cup granulated sugar
1/3 cup fresh lemon juice (from 1-1/2 large lemons)
2 Tbs. finely grated lemon zest (from 1 large lemon)
Pinch of table salt
6 large egg yolks

Make the meringues:

Position racks in the top and bottom thirds of the oven and heat the oven to 175°F. Line 2 large heavy-duty baking sheets with parchment.

In a food processor, process the sugar until very fine, about 45 seconds. Add the confectioners’ sugar and salt and pulse until well blended, about 15 seconds.

In a stand mixer fitted with the whisk attachment, combine the egg whites and cream of tartar. Begin mixing on medium-low speed until frothy. Increase the speed to medium high and beat until the whites form soft peaks, about 2 minutes. Continue beating while gradually sprinkling in the sugar mixture. When all the sugar is added, increase the speed to high and whip until firm, glossy peaks form, about 10 minutes. Add the vanilla and lemon extracts and beat just until blended, about 10 seconds.

Spoon the meringue into a large pastry bag fitted with a plain 3/32-inch tip (Ateco #3). Holding the pastry bag perpendicular to a lined baking sheet, pipe small flat disks about 1-1/4 inches in diameter and no higher than 1/4 inch, spaced about 1/2 inch apart. As you pipe, keep the tip down into the meringue and let it spread out rather than lifting the tip

up. If necessary, you can help the meringue spread by circling the tip in the meringue as you pipe. Sprinkle the crushed cookies evenly over the tops of the meringues. Don’t worry if the extra crumbs fall off. Using a fingertip, lightly press down on the crumbs to flatten any meringue peaks.

Bake the meringues until dried and crisp but not browned, about 2-1/2 hours. Turn off the oven and leave the door shut; let the meringues sit in the oven until cool, about 2 hours. Remove from the oven and gently lift the meringues off the parchment. (At this point, you can assemble the cookies or store the meringues in an airtight container for up to 1 month.)

Make the lemon curd:

Melt the butter in a 4-quart saucepan over medium heat. Remove the pan from the heat and whisk in the sugar, lemon juice, zest, and salt. Whisk in the yolks until well blended. Cook over medium-low heat, whisking constantly, until the mixture is thick enough to coat a spatula and hold a line drawn through it with a finger, 4 to 6 minutes. Don’t let the mixture boil.

Strain the curd into a clean bowl and cover with plastic wrap, pressing the plastic onto the surface to keep a skin from forming. Let cool at room temperature; then refrigerate until chilled. (The curd will keep for up to 3 weeks.)

Assemble the cookies:

Arrange half of the meringues bottom side up on a work surface. Put the chilled curd in a piping bag fitted with a plain 3/8-inch tip (Ateco #7) and pipe about 1 tsp. of curd onto each meringue. Gently press the remaining meringues bottom side down onto the curd.

The filled cookies can be prepared and kept at room temperature up to 1 hour before serving. The longer they sit, the softer the meringues become.

Recipe Source: http://www.finecooking.com/recipes/lemon-gingersnap-mini-meringues.aspx

Zimtsterne German Cinnamon Stars



Cinnamon stars are popular classic German Christmas cookies. They are rolled and cut into star the shape of star. Light and crisp, they have a fabulous balance of nuts and cinnamon. So, don't miss the chance to relish these cookies and try baking it yourself. I wish you a warm and happy Holiday!
 

• 3 Egg whites, medium
• 250 g Confectioners' sugar plus more for rolling
• 1 package / 8 g Vanilla sugar
• 380 g Almonds, finely ground
• 1 tsp Cinnamon, ground
• 3 drop Almond extract

1.  Line a large baking sheet with parchment paper. Sift the confectioners' sugar. Blend together the ground hazelnuts and cinnamon. Whip the egg whites in a large bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the confectioners' sugar while whipping, until the whites are stiff and glossy. Reserve 3 tablespoons of this meringue for topping the cookies. Fold the nut mixture into the remaining meringue to make a stiff dough. Cover the dough and let it rest in the fridge for about an hour.
2. Lay a sheet of parchment paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, and then top with a piece of cling film. Roll the dough until it is about 1/4 inch thick. Remove the cling film.
3. Using a star form cookie cutter, cut out stars in the dough. To avoid the dough sticking to the form run the cookie cutter under cold water and then shake off any excess water. Transfer the cinnamon stars to the prepared tray using a metal spatula. Frost each cookie with the reserved meringue. If desired, decorate the cookies with almonds. Leave the cookies to dry out overnight.
4. When ready to bake, preheat oven to 150C/300F and bake for about 10 minutes. Try to remove the cookies before the icing turns brown, although a little brown tint can look nice. Store in an airtight container at room temperature for up to 3 weeks

 Recipe Source: http://angiesrecipes.blogspot.com/2008/12/zimtsterne-german-cinnamon-stars.html

Zimtsterne, Cinnamon Stars with Rum Glaze

Bake well in advance to improve its flavor, as it will keep for many weeks. Store in an air tight container and keep in a cool place.


200g ( 7 oz ) finely ground Hazelnuts or Almonds
110g  ( 4 oz ) plain ( all-purpose ) flour, sifted
150g ( 5 1/2 oz )  caster sugar
150g ( 5 1/2 oz )  unsalted butter, cold, cut into cubes
1 teaspoon of baking powder
1 egg, lightly beaten
2 tablespoons of cinnamon, sifted
1 tablespoon of dark rum
The grated rind of 1 lemon, unwaxed or organic

Sift the flour, ground Hazelnuts or ground Almonds, cinnamon and baking powder together.
Add the sugar, egg, lemon peel, rum and cubed butter.
Mix the ingredients very quickly into a smooth dough.
Place into a bowl, cover with cling film and refrigerate overnight.
Roll out on a floured board and cut into star shapes.
Place on greased baking tray. 
Bake 10-12 minutes at 180C ( 350F/ Gas 4 ).
Leave to cool on wire rack. 
When the stars have cooled brush with Rum Glaze.

Rum glaze:

200g ( 7 oz )  icing sugar, sifted
1 tablespoon of rum
2 tablespoons of hot water

Mix the ingredients into a thick and smooth paste and apply with a brush or knife. 

Recipe Source: http://www.myhouseandgarden.com/recipes/Zimtsterne.htm

White Chip Meringue Dessert Bars

Ingredients:

CRUST

2 cups all-purpose flour
1/2 cup powdered sugar
1 cup (2 sticks) butter, softened

TOPPING:

2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 1/4 cups coarsely chopped nuts, divided
3 large egg whites
1 cup packed brown sugar

Directions:

PREHEAT oven to 375° F.

FOR CRUST:

COMBINE flour and powdered sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Press evenly onto the bottom of ungreased 13 x 9-inch baking pan.

BAKE for 10 to 12 minutes or until set. 

FOR TOPPING:

SPRINKLE morsels and 1 cup chopped nuts over hot crust.

BEAT egg whites in medium mixer bowl until frothy. Gradually add brown sugar. Beat until stiff peaks form. Carefully spread meringue over morsels and nuts. Sprinkle with remaining nuts.

BAKE For 15 to 20 minutes or until golden brown. Serve warm or cool completely.

Yield: 2 dozen bars.

Recipe Source: http://www.verybestbaking.com/recipes/8723/White-Chip-Meringue-Dessert-Bars/detail.aspx

Ricciarelli - Italian Almond Cookies



16 cookies

6 ounces blanched ground almonds
2 large egg whites
1 tablespoon flour
1/2 teaspoon baking powder
1 cup powdered sugar
3 drops almond extract
Extra powdered sugar for rolling in
Preheat oven to 400 degrees

Grind the almonds. Add the powdered sugar. Combine the baking powder with the flour and fold in. Beat the egg whites until stiff and mix into the almond mixture. Add the almond extract and blend until you have a soft paste.

Place some powdered sugar on a clean, dry surface. Form one tablespoon of dough into a small ball, roll in the sugar, and then form the traditional diamond shape, flattening the cookie with the palm of your hand.

Place the cookies on a baking sheet covered with baking paper. Bake for 10-12 minutes until lightly golden.

 

Recipe Source: http://www.squidoo.com/italian-cookies

Italian Pistachio Cookies

• 90 grams (6T)  PLUS 100 grams (7T) Pistachios (raw, shelled)
• 100 grams (7T) almond meal
• 120 grams (1/2 c) caster sugar
• 50 grams (1/4 c) egg whites (from around 1 to 2 eggs)
• Green food coloring (optional)

1. Lightly toast the pistachios for around 10 minutes in a preheated oven at 160c. (325 degrees F.). Chop the first 90 grams of pistachio finely (you can use a food processor for this) and the other 100 grams of pistachios roughly.
2. In a bowl place the finely chopped 90 grams (6T) of pistachios, almond meal, sugar and egg whites. Mix well (you can add a few drops of food coloring now if you wish) until you form a paste.
3. Scoop the cookie batter and form into little balls, (at this point, if you find the batter too sticky add a little bit more almond meal to the paste) then roll them in the remaining 100 grams (7T) of pistachios.
4. Place then in a baking sheet, around 2 cm (1”) apart and bake for around 13 minutes at 170c (325 degrees F).
5. Update on recipe: Dust with icing sugar when cool

Recipe Source: http://trissalicious.com/2010/11/24/quite-possibly-the-worlds-best-trissalicious-pistachio-cookies/

Chocolate Dipped Peppermint Meringues

To make superfine sugar, take regular granulated sugar for a spin in a clean coffee grinder or food processor fitted with the steel blade.

When you add the peppermint extract, the minty fragrance and flavor may seem a bit overpowering, but it will be tempered by adding the remaining sugar mixture, and some of its minty power will bake off during the long baking time, too.

Gel food coloring is available at any good baking supply store and many craft stores. It's much thicker and much more intense in color than the liquid food coloring sold in supermarkets. You can forgo the jazzy striping altogether and just beat in a touch of festive food coloring with the extracts if you prefer.

Makes about 4-5 dozen, depending on size

4 large egg whites (about 4 ounces), at room temperature
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup superfine sugar (see note)
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1 cup confectioners' sugar
1 tablespoon all-purpose flour
Red gel food coloring
8 ounces bittersweet chocolate chips (I like Ghiradelli)

Position the oven rack to the upper and lower thirds of the oven and preheat it to 250 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Sift together 2 tablespoons of the superfine sugar, the confectioners' sugar, and the flour into a medium bowl. Set aside.

In the bowl of an electric mixer fitter with the whip attachment, combine the egg whites, cream of tartar and salt. Whip first on medium speed, gradually increasing the speed to high, until the egg whites reach soft peaks. Gradually rain in the remaining superfine sugar. Continue to whip until the meringue is glossy and holds a very stiff peak. Beat in the vanilla and peppermint extracts.

Remove the bowl from the mixer. With a large spatula, gently and carefully fold in the remaining sugar mixture by hand in three additions, taking care not to deflate the egg whites.

On the inside of a piping bag fitted with a large star tip, use a long, thin paint brush to paint four or five long stripes of food coloring up the sides of the bag. Carefully transfer the meringue to the piping bag, aiming for the center of the bag as much as possible to avoid smudging the stripes. Pipe out the meringue into cookies about 1 1/2 inches in diameter onto the prepared baking sheets.

Place both sheets into the oven at once, and immediately turn the oven temperature down to 200 degrees. Bake until the cookies are completely firm and dry, about 1 hour and 45 minutes. Remove from the oven and allow the cookies to cool completely.

Melt the chocolate chips on a double boiler or in the microwave on high power in 30 second intervals until smooth, stirring after each interval. Dip the bottoms of the cookies in the melted chocolate and place them on parchment-lined baking sheets. when the chocolate has cooled and set (the refrigerator can speed up this process considerably), remove the cookies from the sheets and store in airtight containers at cool room temperature for up to 2 weeks.

Recipe Source: http://pieceofcakeblog.blogspot.com/2010/12/chocolate-dipped-peppermint-meringues.html

Divinity Recipes

Traditional Divinity Candy: (Recipe #1)

Ingredients:

• 3 cups granulated sugar
• 1/2 cup light corn syrup
• 2/3 cup warm water
• 2 egg whites
• 1 tsp vanilla extract (or other flavor of your choice)
• 1 cup chopped nuts of your choice (optional)

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.

Santas Divinity Candy Dream, EASY:

Ingredients:

• 1 jar marshmallow cream
• 1/2 cup water
• 2 cups sugar
• 1/2 teaspoon vanilla
• 1 cup pecans
• 1/2 cup peppermint pieces

How to make it:

• Boil the sugar and water to the soft ball stage. Remove from heat and stir in marshmallow cream and vanilla. Add pecans, if desired. Let cool 5-10 minutes. Drop from spoon onto wax paper to cool. If the pieces run and are smooth, let cool for a couple more minutes before dropping any more onto paper. The pieces should be fluffy when dropped, not runny. Place peppermint on top of each piece if desired, as dropped. Let cool 30 minutes and enjoy

Holiday Divinity

2 egg whites
1 - 3 oz package fruit flavored gelatin
3 cups sugar
3/4 cup light corn syrup
3/4 cup water

Beat egg whites until light. Add gelatin and beat till stiff. Cook remaining ingredients. Stir until mixture reaches hard ball stage, 250 on a candy thermometer. Beat in the egg whites and pour into a 8 inch buttered pan. Cool and cut into squares.

Divinity Fudge

Boil 2 cups of light brown sugar and 1/2 cup cold water until mixture forms a firm ball when tried in cold water. Beat 1 egg white until stiff, add syrup slowly, beating until creamy.

Add one 1/2 cup chopped nut meats and 1 teaspoon of any desired flavor. Drop onto wax paper in lumps. Candied fruit or coconut may be substituted for nut meats.

Strawberry Divinity
Makes 2 1/4 pounds

3 cups sugar
1/4 cup light corn syrup
3/4 cup water
2 egg whites
1 pkg strawberry flavored gelatin
1/2 cup flaked coconut
1 cup chopped pecans

Combine sugar, corn syrup, and water in a 2 quart saucepan and heat to boiling, stirring constantly. Continue cooking, stirring occasionally, until a small amout of the mixture forms a hard ball when tested in cold water (252 on a candy thermometer) Beat egg whites until foamy, add gelatin, beating until mixture forms peaks. Slowly pour hot syrup into beaten egg whites. Beating constantly on high speed of electric mixer. Beat until candy begins to hold shape. Fold in coconut and nuts. Place in a greased 9 inch square pan. Cool and cut into squares.

Variations: Follow recipe with the following changes.

Black Bottom Divinity: Dip the bottoms of the finished divinity into melted chocolate chips and then place back on clean wax paper until the chocolate has set.

Christmas Divinity: Add 1 cup chopped red and green candied cherries with the vanilla.

Halloween Divinity: Spoon the divinity out as directed and immediately dust each mound with orange and black sugar or sprinkles. Or add 5 drops orange food coloring with the vanilla.

New England Divinity: Add 1 cup coarsely chopped walnuts and d-cup whole dried cranberries with the vanilla.

Pink Mint Divinity: Substitute 1 tsp. mint extract and 2 drops red food coloring for the vanilla. You can also add 1 cup crushed peppermint candies with the mint extract.

 

How to Store Divinity:

1. Cover the bottom of an airtight container with waxed paper. Lay teaspoon-sized pieces of the divinity fudge onto the waxed paper. Situate the candies at least ¼ of an inch apart.

 2. Lay another piece of waxed paper on top of the divinity fudge. Lay a second layer of the candies in the same manner as above onto this piece of waxed paper. Continue the process of stacking the candies on layers of waxed paper until the container is full.

3. Secure the lid on the container. Store divinity fudge unrefrigerated for up to two weeks.

Recipe Source: http://whenthedinnerbellrings.blogspot.com/2010/12/candy-of-angels-homemade-divinity.html

Divinity Candy: (Recipe #2)

My friend Megan asked me if I could try out a family recipe of hers. She said that it was giving her a hard time and if I could see what I could do with it. I love a challenge, so of course I said that it would be no problem. Yeah. I was wrong. On the fourth try I got it right. Not just right, but perfect. It is exactly what I was after. Slightly crunchy on the outside and soft and chewy on the inside, full of pecans and vanilla. The texture is like the inside of a Three Muskateers bar. I understand why this candy is named what it is named. It is truly divine.

Divinity Candy is a southern Christmas staple. Grandmothers all over the south are making this confection come December. Candy making is a dying art if you ask me, and I think that making candy from scratch is incredibly satisfying. I love working with sugar, but you need to pay careful attention to it and it is truly scientific. I tried Megan’s recipe the first time and her recipe was lacking a few details. I did a little research and played around with the proportions and made some notes to fill in the blanks. My kitchen journal came in very handy for sure.

Divinity is extremely temperamental. This is not a rainy day project. If there is a lot of humidity, this recipe will not turn out the way that you want it to. You need a candy thermometer for this recipe, you need to reach specific temperatures. Also, you need to have everything ready to go before you start. You can either put the divinity in a pan and cut into pieces after it has cooled and hardened as I have done or you can drop it by the spoonful and leave it free form.

4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites
pinch of salt
2 teaspoons vanilla
2 cups chopped pecans

In a medium to large saucepan, stir together the sugar, corn syrup and water. You can stir it together before you put it on the heat, but not while it is on the heat. You are going to cook this mixture over high heat until it reaches 266 degrees on a candy thermometer. This is called the hard ball stage.

Meanwhile. in the bowl of a mixer with the whip attachment, beat the egg whites and the salt until stiff peaks form.

If you are going to put the Divinity on a cookie sheet or a pan, make sure that it is covered with parchment and coated with cooking spray. Do not forget this step. I did and I had to make it all over again.

With the mixer running slowly pour the sugar into the egg whites. Make sure it is a thin stream and that you are really careful not to splatter the sugar. The sugar is 266 degrees and will burn you badly.

You are going to beat the mixture for about 5 minutes. It will lose its gloss and it will be straining the mixer when it is getting close.

Add in the vanilla and the nuts.

Pour the mixture into the prepared pan. If you are dropping them onto the paper, use two spoons. If it starts to harden whip in a little hot water.

Spray an offset spatula with cooking spray and spread it evenly in the pan. Let it cool and harden.

The easiest packaging yet. I found this cute little felt bucket in the dollar bin at Target. I put the Divinity in a clear bag tied it with a ribbon and put it inside the bucket. I thought that the white candy would look so cute with the snowman. And I think that I was right.

Recipe Source: http://eclecticrecipes.com/divinity