FRENCH MERINGUE COOKIES
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain.
- Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight.
FRENCH SPONGE COOKIES
Make and share this French Sponge Cookies recipe from Food.com.
Provided by Michelle S.
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Lightly coat 2 cookie sheets with vegetable cooking spray.
- Sift flour, baking powder and salt together.
- Beat egg yolks with extracts in a mixer bowl until pale and thick.
- In a clean mixer bowl, with clean beaters, beat egg whites to soft peaks.
- Beat in sugar 1 T. at a time, until stiff and glossy.
- Gently fold egg yolks into egg whites.
- Fold in dry ingredients until just blended.
- Drop by level tablespoonfuls 2 inches apart onto prepared cookie sheets.
- Bake 10 minutes or until golden.
- Carefully transfer to wire racks to cool completely.
Nutrition Facts : Calories 16.1, Fat 0.3, SaturatedFat 0.1, Cholesterol 13.2, Sodium 22.2, Carbohydrate 2.7, Sugar 1.6, Protein 0.5
FLORENTINE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 32m
Yield approximately 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground pecans, and flour. Mix well. Drop teaspoonfuls onto a greased cookie sheet. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for 5 minutes. Transfer to wire rack. Place chocolate chips in a small plastic bag. Immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag. Pipe a chocolate squiggle onto each cookie. Allow chocolate to harden before storing cookies.
- Copyright © 2004 Television Food Network, G.P., All Rights Reserved
FRENCH BUTTER CAKES (MADELEINES)
Sponge cake cookie--in shell shaped molds.
Provided by Judy Farris
Categories World Cuisine Recipes European French
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Nutrition Facts : Calories 108.8 calories, Carbohydrate 15.3 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 2.7 g, Sodium 63.3 mg, Sugar 11.2 g
FRENCH TOAST COOKIES
I created these soft, sparkly cookies because my sister loves cinnamon French toast covered in maple syrup. In the case of these cookies, bigger is definitely better! I like to use white whole wheat flour, but any whole wheat flour will work.-Mary Shenk, Dekalb, Illinois
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 375°. Place remaining sugar in a shallow bowl. Shape dough into 1-3/4-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets., Bake until edges are golden brown, 11-13 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 204 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
FRENCH COOKIES (BELGI GALETTES)
French cookies are a Christmas tradition in SE Kansas. You need a galette or pizzelle iron to make this old family recipe.
Provided by KsCrew
Categories World Cuisine Recipes European French
Time 16m
Yield 144
Number Of Ingredients 5
Steps:
- In a large bowl, stir together the brown sugar and butter until smooth and creamy; then add eggs and vanilla, and beat well. Gradually stir in flour. Set bowl over a hot water bath, and stir to blend ingredients. Cover, and refrigerate overnight.
- Preheat the galette iron.
- Shape dough into 1 inch balls, and place in the galette iron. Close the iron, and cook the cookies. This should take about 30 seconds in an electric galette iron, or 2 to 4 minutes in a handheld iron over a medium flame. Carefully remove cookies and cool on wire racks.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.5 g, Cholesterol 15.8 mg, Fat 2.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 23.4 mg, Sugar 6.2 g
FRENCH SUGAR COOKIES
Make and share this French Sugar Cookies recipe from Food.com.
Provided by chefRD
Categories Dessert
Time 8m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients together in a large mixing bowl. In another small bowl combine the softened butter with the oil, the beaten eggs and vanilla. Incorporate into the dry ingredients.
- Refrigerate for 1 hour.
- Roll into 1 inch balls. Mash down with a glass dipped in granulated sugar. Give 1 1/2 inches between cookies to allow them to spread out when baking.
- Bake at 375°F till edges turn lightly tan. Cool before removing from cookie sheet.
Nutrition Facts : Calories 2327.3, Fat 139, SaturatedFat 49.6, Cholesterol 303.7, Sodium 1681.6, Carbohydrate 251.5, Fiber 4.5, Sugar 123.4, Protein 22.1
FRENCH BUTTER COOKIES
Since these sublime cookies rely on butter for much of their flavor, use the best quality creamery butter you can find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and light-brown sugar; beat on high speed until fluffy, 2 to 3 minutes. Add egg and vanilla, and mix to combine. Add flour and salt, and mix on low speed until flour is incorporated.
- Roll dough into three 1 1/2-inch-diameter logs. Wrap in plastic wrap, and refrigerate until firm, at least 1 hour or overnight.
- Heat oven to 350 degrees. Line baking sheet with parchment paper or a Silpat. Roll cookie log in sugar, coating it evenly, and slice into 1/4-inch rounds. Place cookies on baking sheet about 1 inch apart. Using a cake tester or toothpick, make 4 decorative holes in each cookie. Bake until golden brown, 15 to 20 minutes. Remove from oven, and let cool completely on wire racks.
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- Madeleines. They may have a classy name and intimidating appearance; these madeleines are incredibly facile. You heard it correctly! All you need is to combine eggs, sugar, lemon zest, melted butter, and vanilla to create the batter, chill it, place the mixture into the pan, then bake.
- Gaulettes. Also dubbed as gullets, Gaulettes are a Christmas staple made from butter, sugar, eggs, vanilla, flour, and baking powder. But in this version, almond extract and salt are included in the mix to add more flavor.
- Palmiers. You wouldn’t believe that these palmiers only require two basic ingredients: sugar and puff pastry. They’re delicious since the day they came out of your oven, but you can store them in an airtight container for later consumption too.
- Chocolate-Dipped Almond Florentines. There’s a lot more going on these tiny cookies—they’re thin, delicate, crispy, and packed with slivered almonds, candied orange, and chocolate.
- French Butter Cookies. Looking for something to pair with your afternoon cup of tea or espresso? These decadent French butter cookies will be your next dessert fix!
- French Macarons. With creamy and custardy buttercream and festive macarons, these mouth-watering cookies are sure to fulfill your sweet tooth. The inclusion of vanilla extract into the macaron filling adds that noticeably sugary and flavor, while the secret behind the sweetness of the cookies is granulated sugar and powdered sugar.
- Eclair Cookies. Cookies are seemingly more enjoyable with creamy filling. And if you crown them with chocolate topping? La perfection! The best part?
- French Toast Sugar Cookies. I warn you; these French toast sugar cookies are sinfully delicious and laden with pillowy clouds of cinnamon and maple goodness.
- Fudgy Double Chocolate Meringues. Short on flour, butter, and time? Don’t worry because I have a solution for you. Ta-da, Chocolate meringues! What I love about them is that they feature that nice, crispy exterior and super fudgy interior.
- Palmiers Quick Puff Pastry. One bite of these simple yet scrumptious French Palmiers is full of surprises. Apart from their superb flavor and texture, these crunchy baked goods came from two ingredients: quick puff pastry and granulated sugar.
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