Baking Resolution
Sunday, January 9, 2011 at 7:45PM I've decided that 2011 will be a year of baking for me. It's something I've often mentioned, but the time for talk has passed; now is the time for action. To start, I'm making good meringue cookies. I dabbled with whipped egg whites last year, but my arm tired, and they often tasted eggy (which is a bad thing).
The first time I ever made meringue cookies was actually in my high school senior foods class, where we snuck Hershey's kisses in the middle of the cookie. I hate Hershey's kisses. Nothing against Milton, but I don't like milk chocolate.
Now, I'm using a recipe from my girlfriend's mom. Kind of. I'm just using the sugar to egg ratio and baking technique--which are the two most important parts of meringue--since it's too cold outside to get cocoa powder, and tend to shy away from chocolate cookies with chocolate chips. I feel that with a normal cookie laden with chocolate chips, each chip is a chocolatey oasis to look forward to; and that anticipation of contrast is lost otherwise.
To begin, beat two large egg whites to stiff peaks, and remember my keys to coagulation:
- Separate the eggs using the shell halves and not hands to reduce grease infection. Keep kids, especially teenagers, away too.
- While the eggs separate easier cold, they will coagulate better at room temperature.
- Use a stainless steel or copper bowl, as plastic ones harbor grease. Glass would be another bad choice.
- Always add sugar after peaks are achieved.
- Work in a dry environment. Humidity and moisture are just as disruptive as grease.
Next, add 1/2 C of sugar, one spoonful at a time to avoid sugar clumps. Add a dash of vanilla, then 1/2 C of cocoa nibs; or 1/2 C of chocolate chips and 3 TBL of cocoa powder if following the original recipe.
;)
Next, drop rounded spoonfuls of meringue an inch apart from each other on a baking sheet lined with parchment. This doesn't have to be too precise. I savor the character of homemade meringue cookies, and expect each to be as unique as a snowflake. Despite the low cost and quantity of ingredients, a second lined baking sheet will be needed for this high yield recipe.
;)
Unfortunately, the next step cannot be expedited. Bake for an hour in a preheated 250 Dg oven, then turn off the heat and leave the meringues in the oven to dry for another 2 hours. The cookies can now be consumed, and any remaining ones can be kept in an air tight container. Each sweet, airy bite will begin with a crunch then dissolve on impact, releasing a flood of vanilla and chocolate to the senses. They're the perfect way to kick off any baking resolution.
;)
Reader Comments (7)
Good to hear you are keeping your resolution! These look lovely. My kind of dessert.
You're BAKING now? Oh man this is gonna be fun.
Nibbbbbbs
I'm serious about this guys. I signed up for Daring Bakers too. BTW I got 32 cookies out of this. I think that comes out to 2 cents ea (discounting fixed costs).
PS I will try the original recipe soon.
PPS am also working on a maple meringue with bacon (bacon + eggs + maple = complete breakfast).
That first image looked like a really cool alien. At first I thought you baked it. But upon a closer look, I see that it's just the beater upside down. But now I know what I'm going to do with my kid for the next baking project! -- How's this sound?; Take a stack of shot glasses and place them upside down on the cookie sheet. And/Or use some wax based cupcake holders upside down. Follow your recipe above (because it sounds amazingly delicious), and then build some critters of all kinds ( a simple splat on top for a crazy body shape, and then drizzle down some legs to the edge of glass and on to the cookie sheet to make feet. Maybe add some food color to keep the species separated. And then have a special me time of "Monsters versus Aliens"! And then after play time, let the kid eat the crumbs leftover from the battle.
But seriously, this might be a crazy idea, but it just might work. I bet I could turn a regular cupcake pan upside down, and sell it as the "Big Top Meringue Cookie Creator". I'll sell it for 2 easy payments of just $19.95 on an infomercial late at night. And get filthy rich! yay me!
Jeff I think that could work pretty well. They pop off of wax paper really easily after the drying period. I'm not sure if you'd want to line the glasses or not. Teflon would work and be safe at 250 Dg. Not 100% sure about other plastic. Big fan of the creativity. You have to send me pics :D
Is there a technique or something to make them chewy?