Mexican meringue cookies

Yield: 1 Servings

Measure Ingredient
½ cup Slivered almonds
1 cup Sugar
5 tablespoons Dutch process cocoa powder
3 tablespoons Cornstarch
1½ teaspoon Ground cinnamon
4 larges Egg whites
¼ teaspoon Cream of tartar
1 teaspoon Pure vanilla extract
¼ teaspoon Pure almond extract
1½ ounce Semisweet or, bittersweet (not unsweetened) chocolate

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

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Cover Page Cooking is a new class that from these results, I hope they keep around. Cover Page takes the recipes that are featured on the "cover" of magazines and shows you how to prepare and present them to look just as good.

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper; set aside.

Spread almonds in a pie pan and bake for 5 -10 minutes, or until lightly toasted. Set aside to cool. Reduce the oven temperature to 200 degrees F.

In a food processor, pulse the toasted almonds with ⅓ cup of the sugar until finely chopped. Add cocoa, cornstarch and cinnamon and pulse just until mixed; set aside.

In a large mixing bowl, beat egg whites with an electric mixer on low speed just until frothy. Add cream of tartar, increase the mixer speed to medium and beat until soft peaks form. Gradually add the remaining ⅔ cup sugar, 2 tablespoons at a time, beating until the whites form firm,but still moist, peaks. Add vanilla and almond extracts and beat just until blended.

In 2 additions, gently fold the reserved cocoa mixture into the beaten whites just until blended.

Drop heaping teaspoonfuls of the batter. 1 inch apart, onto the prepared baking sheets, or pipe the batter through a pastry bag fitted with a ½ inch plain tip. Bake, using both oven racks, for 1½ hours, alternating the positions of the baking sheets halfway through the baking time. Turn oven off and let the meringues cool in the oven for 1 hour, then peel them off the parchment paper.

Melt chocolate in a small bowl set over a pan of almost simmering water or in the microwave. Use a small pastry brush to apply a thin coating of chocolate to the flat side of the meringues. Let the meringues stand, chocolate side up, until chocolate has set.

Store the cookies in an airtight container for up to 5 days.

Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@...> Date: Tue, 17 Dec 1996 14:02:51 -0500

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