Рецепт Spice Cocoa Meringues-src
Welcome! Today is The Secret Recipe Club Reveal Day~
Secret Recipe Club
Group D
Reveal Day
Assigned Blog: Fearless Homemaker
Recipe made: Spice Cocoa Meringue Cookies
The blog I was assigned to this month was: Fearless Homemaker. Amy is a food and cocktail lover, entertaining enthusiast and crafty DIYer. Amy was born and raised in Boston but has spent the last 10 years in Nashville Tennessee, which she now calls home. Amy has her Bachelors degree in Spanish and Art History. Amy also has her Masters in Psychology. Amy tries to get the most enjoyment out of each and every day.....something we all should try to do:) Amy has several recipes that I would like to try......Salted Caramel Chocolate Cookies, Pumpkin Pie Baked Oatmeal and Asian Sesame Beef Skewers I decided on:
Spice Cocoa Meringue Cookies
2 dozen
These tasty little meringue cookies are delicious! I mean really delicious! My daughter loves meringue cookies so this month she was my "taste" tester. Mindy absolutely loved these cookies. They not only have a wonderful spicy flavor, they also melt in your mouth. Thanks for the great recipe Amy, a recipe I'm sure I will be making again and again. Now all I need to do is work on my pastry bag technique!
Ingredients:
- 1/2 cup powdered sugar
- 1 1/2 T unsweetened cocoa powder
- 1/2 t pumpkin pie spice
- 1/4 t ground cinnamon
- pinch of chipotle chili powder (optional)
- 3 egg whites, at room temperature for 30 minutes
- 1/4 t cream of tartar
- 5 1/2 T sugar
Directions:
Preheat oven to 200 F
Line 2 heavy large baking sheets with foil
Sift first 4 ingredients, (+ the optional chipotle powder) into a medium bowl
In a large bowl, combine the egg whites and cream of tartar;
Using an electric mixer, beat until soft peaks form
Add 2 T sugar and beat whites until firm and glossy
Beat in remaining sugar, 1 T at a time
Beating well after each addition
Continue beating until whites are very thick and stiff peaks form, about 3 minutes
Fold in the spice mixture in 2 additions
Working in batches
Transfer meringue to a pastry bag fitted with a large star tip
Squeeze 1 inch wide x 1 inch tall stars onto baking sheets
Bake for about 2 hours
Until dry and crisp but not brown
Reversing baking sheets halfway through cooking
Remove baking sheets from oven
Transfer foil with meringues to wire racks
Cool
Peel foil from meringues
Cool
Layer meringues between sheets of waved paper in an airtight container
Store at room temperature
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