I tried to get creative. I tried to be original. Unfortunately, my brain only half works so any creativity and originality I have is countered by the inability to process things correctly. I wanted to use of some strawberries and thought Strawberry Meringue Cookies would be great. Everything came together seamlessly and I was so proud of how pretty the cookies looked in the oven. Then I completely missed the part about letting the cookies sit in the oven after they are done baking. So instead of nice, crunchy cookies, I got semi-crunchy, mostly marshmallowy cookies. The cookies were delicious though. That was their saving grace. You could taste the strawberry and, in some cookies, actually see the strawberry. Next time, I need to pay more attention to the recipe!
Strawberry Meringue
Adapted from All Recipes (here)
3 egg whites
1/8 tsp salt
1/8 tsp cream of tarter
1 1/2 tsp vanilla
1/2 cup sugar
3/4 cup strawberry sauce
Place egg whites in a large mixing bowl; let stand for 30 minutes. Add vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts.
Drop by rounded teaspoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 250 degrees F for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Strawberry Sauce
Source: All Recipes (here)
1 quart fresh strawberries, quartered
2 teaspoons vanilla extract
1/4 cup white sugar
1/4 cup water
combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
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