Monday, May 23, 2011

as i promised...

here are the different types of meringues i was speaking of...some are german and some are not....because i have had many  of these meringues and they were made larger than cookie size, any of these could be the proper recipe, try them and see which one is the one you remember:

Soldiers Kisses
 
recipe image
Rated: rating
Submitted By: p.d.miles
Photo By: Elle
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 2 Hours
Servings: 24
"Super-simple little walnut meringue cookies are made with brown sugar. "
Ingredients:
2 egg whites
1 cup brown sugar
2 cups finely chopped walnuts
Directions:
1. Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
2. Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
3. Bake until dry to the touch, about 40 minutes. Cool thoroughly.      
Authentic French Meringues
 
recipe image
Rated: rating
Submitted By: RANDYVH
Photo By: mourningdove
Prep Time: 20 Minutes
Cook Time: 3 Hours
Ready In: 3 Hours 20 Minutes
Servings: 36
"Authentic French Meringues from a patisserie in France."
Ingredients:
4 egg whites
2 1/4 cups confectioners' sugar
Directions:
1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
 
 

Thursday, May 19, 2011

It's getting close

3 more days left of school....you will all have to forgive me for being a little neglective of my blog.  I have been so wiped out after dealing with volunteering, being sick after volunteering all day in class last week and then the pain after volunteering.  I will be volunteering tomorrow by watching the kids as they watch a designated movie all day long....all grade levels.  Should be interesting.  Keep it tuned right here tho, starting wednesday of next week, I will be posting some requested recipes, from my friends on a German foods newsletter put out by my dear friend Stephen (more on this newsletter later).  I also have some new product reviews...only wish I could get more businesses interested in sending me their products to test....The one company that is fantastic that I will be talking more about is a beauty supply company called House of Mikko...and they have some awesome products, which I will be sending reviews your way, I have already done reviews for them and sent it to them....I cant wait till they send me the next mystery package of goodies to try out and review!  I will have to wait another couple of months to get in the running for another coconut product from another company, and am looking around for other companies to step up and take me seriously about testing, reviewing and blogging about their company and products. 

So keep it tuned right here for lots of interesting things to come in the upcoming week....