Sekarang ni tengah mabuk melty cheese cake...ha..ha..resipi yang saya gunakan memerlukan 4 biji telur dan 2 biji kuning telur.so adalah 2biji putih telur yang tak tahu hendak dibuat apa dan sayang hendak dibuang jadi...saya cuba membuat meringue ini. Meringue cookies ini berperisa mint dan berintikan chocolate chips.Sedap ranggup dan terasa mint dan chocolate chipsnya...so anda jika mempunyai banyak putih telur cuba resipi ini..agak lama membakarnya dalam oven tetapi..hasilnya cuba menyenangkan hati.
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2 large egg white
pinch of cream of tartar
1/2 cup sugar
1/2 cup chocolate chips cookies
peppermint extract
green coloring
Preheat oven to 175°F.
Put egg whites into a standup mixer, add a pinch of cream of tartar. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2-3 minutes. Egg white bubbles should be small and uniform.
Increase the speed to medium high and slowly add the sugar, a little (1-2 teaspoons) at a time.
Continue to whip egg whites and sugar for a few minutes
then add the peppermint extract and coloring.. Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes
Line 2 large cookie sheets with parchment paper or Silpat. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef's trick, thank you, Shuna). Either use a spoon to drop teaspoonfuls of the meringue mixture onto the cookie sheets (spaced an inch apart) or use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 1/2 inches wide) onto the lined cookie sheet.
Place the chocolate cookies on the baking sheet and pipe the meringue on top of the chocolate chips
Bake for 1 hour 40 minutes. Off the oven and leave the oven door open. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven. When done, the meringues will be lightly crisp on the outside and light and airy on the inside. If they are still a little chewy after 3 hours, just let them dry out for a few more hours.
2 large egg white
pinch of cream of tartar
1/2 cup sugar
1/2 cup chocolate chips cookies
peppermint extract
green coloring
Preheat oven to 175°F.
Put egg whites into a standup mixer, add a pinch of cream of tartar. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2-3 minutes. Egg white bubbles should be small and uniform.
Increase the speed to medium high and slowly add the sugar, a little (1-2 teaspoons) at a time.
Continue to whip egg whites and sugar for a few minutes
then add the peppermint extract and coloring.. Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes
Line 2 large cookie sheets with parchment paper or Silpat. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef's trick, thank you, Shuna). Either use a spoon to drop teaspoonfuls of the meringue mixture onto the cookie sheets (spaced an inch apart) or use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 1/2 inches wide) onto the lined cookie sheet.
Place the chocolate cookies on the baking sheet and pipe the meringue on top of the chocolate chips
Bake for 1 hour 40 minutes. Off the oven and leave the oven door open. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven. When done, the meringues will be lightly crisp on the outside and light and airy on the inside. If they are still a little chewy after 3 hours, just let them dry out for a few more hours.
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