Sunday, July 12, 2009

Follower Sunday: “Thank You Readership!” Guest-Chef Amy Campbell of Joslin, Delivers Goodies

By Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://www.fromadietitiansperspective.blogspot.com

 

As one of the 2009 Egg Ambassadors, Amy was invited to share a recipe from the American Egg Board.  She has grown-up making these meringue cookies.  They’re light an airy, and not high in fat.

These are called:  the Forgotten Cookies (or Meringue Kisses.)

These delicate clouds of meringue are drop cookies, the easiest type of cookie you can make. Once you’ve beaten egg whites with sugar and folded in ground nuts, simply drop the batter from a spoon or push it through a pastry bag or a food-storage bag onto cookie sheets. Then, bake the Meringue Kisses in a very low oven, turn off the heat and “forget” the cookies while they finish drying in the cooling oven. If possible, make Forgotten Cookies on a dry day so they don’t absorb moisture from the air, flatten out and lose their crispness. For this versatile cookie, you can use any ground nut you like, from pistachio to macadamia, or no nuts at all, as in some of the variations.

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©  Forgotten Cookies (or Meringue Kisses)

Recipe reprinted with permission by Amy P. Campbell

Ingredients
  • 4 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 3/4 cups confectioners’ sugar OR 1 cup granulated sugar
  • 2 cups (8 oz.) ground almonds
Preparation

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks. (If using granulated sugar, rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Gently fold in almonds.

Drop by tablespoonfuls' or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown or parchment paper) baking sheets.

Bake in preheated 225° F oven until firm, about 1 hour. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.

Store in tightly sealed container with waxed paper between layers. (If stored cookies lose crispness, bake in preheated 200° F oven about 15 to 20 minutes.)

Variations:

Use amounts listed for 1 batch of cookies. To make 2 variations at a time, divide meringue mixture equally between 2 bowls. Beat or fold 1/2 the ingredient amounts listed for each variation into 1 of the bowls. For all variations, omit ground almonds.

Brandy Alexander – Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla and 1/2 teaspoon brandy extract.

Cherry/Almond – Fold in 1 cup chopped, drained maraschino cherries and 1 cup chopped almonds.

Chocolate – Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.

Citrus – Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract and a few drops yellow food coloring.

Mint/Chocolate Chip – Beat in 1/2 teaspoon mint extract and a few drops green food coloring. Fold in 1 cup semi-sweet chocolate morsels.

Rocky RoadBeat in 2 teaspoons vanilla.  Fold in 1 cup semi-sweet chocolate morsels and 1 cup chopped nuts.

Thank you,

Amy Campbell

Amy P. Campbell, MS, RD, LDN, CDE

Manager, Clinical Education Programs

Healthcare Services

Joslin Diabetes Center

One Joslin Place

Boston, MA 02215

Phone: 617-226-5824

Fax: 617-226-5805

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