The White Stuff
Nov. 1st, 2007 10:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchI'm detecting a pattern here. A few days ago I made German Chocolate Cake for a co-worker's birthday. This left me with 4 egg whites. Guess what happened...
Coffee Meringue Kisses
4 egg whites
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
2 teaspoons instant espresso powder
2 teaspoons vanilla
Let egg whites stand at room temperature for 30 minutes.
Preheat oven to 325ºF.
Line 2 cookie sheets with parchment paper.
Stir together the sugar and espresso powder.
Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar-espresso powder mixture, 1 tablespoon at a time, beating on high speed just till stiff peaks form (tips stand straight) and sugar is almost dissolved. Add vanilla.
Drop mixture by slightly rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 15 to 20 minutes, or till lightly browned. Remove cookies and cool on wire racks.
Coffee Meringue Kisses
4 egg whites
1/4 teaspoon cream of tartar
1 1/2 cups granulated sugar
2 teaspoons instant espresso powder
2 teaspoons vanilla
Let egg whites stand at room temperature for 30 minutes.
Preheat oven to 325ºF.
Line 2 cookie sheets with parchment paper.
Stir together the sugar and espresso powder.
Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the sugar-espresso powder mixture, 1 tablespoon at a time, beating on high speed just till stiff peaks form (tips stand straight) and sugar is almost dissolved. Add vanilla.
Drop mixture by slightly rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 15 to 20 minutes, or till lightly browned. Remove cookies and cool on wire racks.