STRAWBERRY MERINGUE COOKIES
Steps:
- Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
- Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
- Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
- Remove parchment paper from baking sheet and let meringues cool completely.
MERINGUE COOKIES
This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
- Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
- Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g
VANILLA MERINGUE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
- Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
- Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.
TRADITIONAL SPRINGERLE
We have made these very traditional German cookies every year since I was a child. My mother remembers her grandmother making them with this recipe that has been in our family for generations. The molds can be hard to find, but check specialty cookware stores and antique shops.
Provided by PREGOCOOK
Categories World Cuisine Recipes European German
Time 8h35m
Yield 48
Number Of Ingredients 7
Steps:
- Lightly grease 4 cookie sheets. Sprinkle with anise seeds. Set aside until needed.
- Mix the flour and baking powder together in a bowl until well blended. Place the eggs, sugar, and vanilla in a large bowl; beat until light and frothy, 5 to 8 minutes. Slowly stir in the flour mixture until a thick dough forms.
- Working with handfuls of dough, roll out the dough onto a lightly floured surface until 1/4 inch thick. Lightly sift confectioners' sugar over the dough. Place springerle molds onto the dough; press down hard and evenly until the mold's design registers in the dough. Remove the mold. Use a small knife to cut around each cookie, and place on prepared cookie sheets. Repeat, until all dough has been used. Cover the cookies with a lightweight cotton cloth, and allow to dry 8 hours, or overnight.
- Preheat oven to 250 degrees F (120 degrees C).
- Bake cookies in preheated oven until tops are pale brown and set, 25 to 30 minutes. Cool on a rack. Store in an airtight container.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 16.1 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 16.2 mg, Sugar 9 g
VANILLA MERINGUE COOKIES
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat 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 stiff glossy peaks form, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
GERMAN SPRINGERLE COOKIES
Make and share this German Springerle Cookies recipe from Food.com.
Provided by AZPARZYCH
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs until very light.
- Gradually add sugar and beat 15 minutes at high speed until mixture resembles a soft meringue, this is very important; don't skimp on time.
- Add anise oil and blend gently.
- SIft together flour and baking soda and add to egg mixture at low speed Cover bowl tightly for 15 minutes.
- Divide dough into thirds and roll each piece into an 8 inch square a little more than 1/4 inch thick.
- While working with one keep others covered.
- Let stand 1 minute.
- Dust springerle mold with flour and press into dough.
- Cut cookies apart.
- Place on lightly floured surface and let stand overnight.
- Grease baking sheet and sprinkle with anise seeds.
- Preheat oven to 300 degrees.
- Brush excess flour from cookies, moisten lightly with water and place on baking sheets.
- Bake about 20 minutes and store tightly covered.
Nutrition Facts : Calories 397.3, Fat 2.4, SaturatedFat 0.7, Cholesterol 74.4, Sodium 156.2, Carbohydrate 86.2, Fiber 1.4, Sugar 47.2, Protein 7.7
MERINGUE SURPRISE COOKIES
Add attractive colors to meringue cookies with sprinkles and candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 250°F. Line large cookie sheet with parchment paper. In small bowl, combine egg whites, salt and vanilla; beat until foamy. Gradually add sugar, beating 3 to 5 minutes or until stiff peaks form.
- Pipe or spoon mixture into 3/4-inch-wide mounds 1 inch apart on parchment-lined cookie sheet. Top each with mint candy. Pipe or spoon additional drop of mixture over candy to cover. Sprinkle with snowflake sprinkles.
- Bake at 250°F. for 50 to 60 minutes or until crisp. Immediately remove from cookie sheets. Cool 10 minutes or until completely cooled.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 6 g, TransFat 0 g
SPRINGERLE VI
Soft at first, these cookies harden into 'dunkers' after about 3 weeks. (Yes, they keep a long time!) They need a mold for the traditional Pennsylvania Dutch cookie, but I bet that they can be made by simply cutting them out. You can substitute other flavorings for anise - lemon and almond are good.
Provided by Dana Campbell
Categories World Cuisine Recipes European German
Time 13h
Yield 48
Number Of Ingredients 5
Steps:
- In a large bowl, beat eggs with sugar until thick and pale, about 10 minutes. Stir in the anise extract. Sift together the flour and baking powder; fold into the egg mixture. Cover and let rest for 15 minutes.
- Divide dough into 3 parts. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Flour a springerle mold or rolling pin, and press the design into the dough. Cut apart the cookies and place them 1 inch apart onto a greased cookie sheet. Cover with a towel and let stand overnight.
- Preheat the oven to 300 degrees F (150 degrees C). Dust excess flour from cookies.
- Bake for 15 to 18 minutes in the preheated oven, until bottoms are lightly browned. Cool and store in an airtight container for up to 2 months.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 17.3 g, Cholesterol 15.5 mg, Fat 0.5 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 27 mg, Sugar 8.4 g
OLD COUNTRY SPRINGERLE
Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long, labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn't like it, I take the rest of the cookie and eat it so it doesn't go to waste. I actually don't bake long enough for the cookies to turn brown.
Provided by Mark McLane
Categories World Cuisine Recipes European German
Time 8h
Yield 48
Number Of Ingredients 7
Steps:
- Beat confectioners' sugar and eggs together in a large bowl until thick.
- Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
- Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
- Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 17.6 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 26.5 mg, Sugar 9.3 g
SPRINGERLE COOKIES
My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!
Provided by Mary Scheffert
Categories Dessert
Time P1DT30m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- In large mixer bowl, beat eggs at high speed until thick & lemon colored.
- Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
- Cut cookies apart between patterns.
- Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
- When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
- Remove to wire racks to cool.
- Store cookies in a tightly covered container with some anise seeds.
- Flavor develops fully after about 2 weeks.
SPRINGERLE
Steps:
- Dissolve baking powder in milk in a small bowl. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment. Beat eggs on high speed until very thick and lemon colored, about 10 minutes. Gradually beat in sugar until creamy and smooth.
- Add butter, 1 tablespoon at a time, beating on high speed, until creamy. Add baking powder and milk, salt, anise extract, and lemon zest; beat to combine.
- Add 6 cups flour, 1 cup at a time, mixing on medium-low speed after each addition. Remove from mixer and stir in 3 more cups of flour, 1 cup at a time, until dough is stiff and well combined.
- Transfer dough to a floured surface; knead by hand until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces; wrap well in plastic wrap.
- Dust a work surface with confectioners' sugar; roll out 1 piece of dough 3/8 inch thick. Using a pastry brush, coat a springerle mold with confectioners' sugar. Press mold into the dough; lift off. Using a pizza cutter or knife, cut out cookie and slide it onto parchment-lined baking sheets; repeat, arranging cookies by size, about 1 inch apart. Let stand uncovered for 24 hours.
- Preheat oven to 220°F. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. They will not take on any color. Transfer to wire racks to cool. Cookies can be stored in airtight containers at room temperature up to 3 weeks.
- HOW TO FORM SPRINGERLE
- To make springerle, dough is rolled out on a work surface dusted with confectioners' sugar, a mold is pressed into the dough, and the excess is trimmed away.
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