Coco Meringue Puffs 1968 Recipes

CHERRY MERINGUE PUFFS

Steps:

• In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
• Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
• Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
• In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
• Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

FAVORITE COCONUT MERINGUE PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

MERINGUE TEASERS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
• Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
• Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.

CHOCOLATE FILLED ALMOND PUFFS 1968 (BELGIUM)

Steps:

• Line two baking sheets with parchment paper.
• Place the sliced almonds onto a baking sheet and toast in a 325 degree oven for 7 minutes, and cool.
• Place the toasted almonds with the two tablespoons of sugar into a food processor and grind to a fine meal.
• In the bowl of an electric mixer and with the ballon whisk, beat the egg whites until frothy.
• Add in the cream of tartar and continue beating until soft peaks form.
• Gradually add in the superfine white sugar beating until stiff and glossy.
• Beat in the almond extract.
• Sift the powdered sugar over the glossy whites and using a hand held whisk fold into the beaten stiff whites.
• Now fold in the cooled ground almonds.
• Drop by tablespoon or using a plastic tip cut bag, pipe 1 3/4 inch high mounds onto your baking parchment sheets. Dont overcrowd on sheet. Should be able to get 15 on each sheet.
• Now -- let sit for 15 minutes out at room temperature.
• Now -- dip your index finger into some powdered sugar and make a depression into the centre of each cookie about 1/2 inch wide.
• Now -- let sit for a drying time of one hour on the counter.
• Preheat oven to 200 degrees F.
• Bake after the drying time for one hour.
• Turn off oven and now leave in closed oven for one hour more.
• Remove from oven to a wire rack and cool completely.
• Place chopped chocolate in a bowl, with the butter.
• Heat the cream in a saucepot and add to the chocolate stirring until all melted and smooth. Cover with plastic and cool until thickened, usually about 15 minutes or so.
• Now pipe the chocolate into the depressions of each meringue.
• Store chocolate filled cookies in an air tight container at room temperature for up to 7 days.

CHOCOLATE-ALMOND MERINGUE PUFFS

Steps:

• 1) Preheat oven to 250°F. Combine granulated sugar, sugar substitute and cocoa powder in small bowl. Beat egg whites in small bowl on high speed of electric mixer until foamy. Add vanilla, cream of tartar, almond extract and salt; beat until soft peaks form. Add sugar mixture, 1 Tbsp. at a time, beat till stiff peak forms.
• 2) Line baking sheet with foil. Spoon 15 equal mounds of egg white mixture onto foil. Sprinkle with almonds.
• 3) Bake 1 hour. Turn oven off but do not open oven door. Leave puffs in oven 2 hours longer or until dry. Remove from oven; cool completely.
• 4) Stir fruit spread and spoon about 1/2 tsp. onto each meringue just before serving.

COCO MERINGUE PUFFS 1968

Steps:

• Line 2 cookie sheets with parchment paper.
• In a large mixer bowl, with the ballon whisk beat room temperature whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Add the superfine white sugar gradually beating until firm stiff peaks and glossy.
• Remove the bowl from the mixer and now sift the powdered icing sugar and the cocoa powder over top of stiff glossy peaks, and fold in evenly using a hand held whisk.
• Fold in the mini chocolate chipits.
• Using a tablespoon drop mounds about two inches high and one inch apart onto the parchment.
• Let cookies sit and dry at room temperature on the counter for 30 minutes.
• Preheat oven to 200 degrees F.
• Bake now for two hours at the 200 degrees.
• Cookies should not begin to turn any colour. Turn off the oven and leave in oven with door closed for another hour. Remove after that hour onto a wire rack and cool completely.
• Store in an air tight tin container at room temperature up to two months.
• This should make at least two dozen cookies.