Monday, May 10, 2010

Day 11: Brownie Meringues

I forgot to get a picture of yesterday's recipe. Oops! Oh well. We went to the Osborne's neighbor today. It's a family of 3 that live there. We didn't get to meet the husband but the wife and daughter were there. The mom said she's recovering from a car accident, she had to have surgery in her neck from whiplash. She was raised on this street and has moved away and come back a couple times. Today we had Meringue cookies. I chose this one for today mainly because I was tired and didn't feel like putting much effort into it..especially after all the baking yesterday. But I don't think i've ever had them before.. I don't really care for them though. They looked really good but when I ate it, it just didn't have the substance of a regular cookie and left me unsatisfied. But if you're into them or haven't tried them, here's a recipe. (I didn't drizzle the chocolate on top..I was lazy).

Brownie Meringues

2 egg whites
1 c. semisweet chocolate pieces (6 oz.) melted and cooled
1/2 t. vinegar
3/4 c. chopped walnuts
1/2 t. vanilla
1/2 c. sugar
Dash salt
1 t. shortening
1/2 c. semisweet chocolate pieces

Grease cookie sheets; set aside. For meringue, place egg whites in a large mixing bowl; let stand at room temperature for 30 min. Add the vinegar, vanilla and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add the sugar, 1 T at a time, beating on high speed about 4 min. or until stiff peaks form (tips stand straight) and the sugar is almost dissolved. Fold in the melted chocolate and nuts.
Drop mixture from teaspoons onto prepared cookie sheets. Bake at 350 for 10-12 min. or until edges are firm. Transfer cookies to wire racks; let cool. In a small saucepan heat the 1/2 c. semisweet chocolate pieces and the shortening until melted. Drizzle over cookies. Makes 24 cookies.

* Letting the egg whites stand at room temp. allows them to gain greater volume when beaten with sugar than if they were cold.
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