Coco Meringue Puffs 1968 Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

Steps:

• In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
• Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
• Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
• In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
• Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

Steps:

• Line two baking sheets with parchment paper.
• Place the sliced almonds onto a baking sheet and toast in a 325 degree oven for 7 minutes, and cool.
• Place the toasted almonds with the two tablespoons of sugar into a food processor and grind to a fine meal.
• In the bowl of an electric mixer and with the ballon whisk, beat the egg whites until frothy.
• Add in the cream of tartar and continue beating until soft peaks form.
• Gradually add in the superfine white sugar beating until stiff and glossy.
• Beat in the almond extract.
• Sift the powdered sugar over the glossy whites and using a hand held whisk fold into the beaten stiff whites.
• Now fold in the cooled ground almonds.
• Drop by tablespoon or using a plastic tip cut bag, pipe 1 3/4 inch high mounds onto your baking parchment sheets. Dont overcrowd on sheet. Should be able to get 15 on each sheet.
• Now -- let sit for 15 minutes out at room temperature.
• Now -- dip your index finger into some powdered sugar and make a depression into the centre of each cookie about 1/2 inch wide.
• Now -- let sit for a drying time of one hour on the counter.
• Preheat oven to 200 degrees F.
• Bake after the drying time for one hour.
• Turn off oven and now leave in closed oven for one hour more.
• Remove from oven to a wire rack and cool completely.
• Place chopped chocolate in a bowl, with the butter.
• Heat the cream in a saucepot and add to the chocolate stirring until all melted and smooth. Cover with plastic and cool until thickened, usually about 15 minutes or so.
• Now pipe the chocolate into the depressions of each meringue.
• Store chocolate filled cookies in an air tight container at room temperature for up to 7 days.

Steps:

• Beat 2 egg whites until soft peaks form.
• Add sugar, cream of tartar, and salt; beat until stiff.
• Fold in chocolate chips and pecans.
• Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
• Bake at 300 degrees for 20 minutes.