Little Smokey Crinkle Cookies

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Little Smokey Crinkle Cookies

These little beauties came about because I’m currently at my one butt cabin kitchen and too far from a grocery to simply run down and get supplies. I used what was hanging around the cabin. They are light, chewy chocolateness (I’m saying that’s a word).

12 oz. chocolate chips, melted and slightly cooled

6 egg whites, room temperature

2 teaspoons pure vanilla extract

1 teaspoon salt

1 1/2 cups granulated sugar

2 cup chopped toasted pecans

2 cups broken shortbread style cookies, the ones that I used were chocolate covered shortbread but any shortbread/vanilla wafer sort of cookie would work

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Beat the egg whites, vanilla and salt until frothy. Slowly add the sugar while beating the egg whites until they hold firm peaks. Fold in the slightly cooled melted chocolate until smooth. Stir in nuts and broken cookies. Using a ice cream scoop of about 1/4 cup capacity, drop cookie mounds onto prepared baking sheets about 2 inches apart. These do spread. Set the scooped out cookies on baking sheets out to set before baking for at least 30 minutes to dry out a bit. Bake for  15 minutes and allow to cool completely before carefully removing from parchment paper. These cookies would be awesome used for ice cream sandwiches. Makes about 3 dozen.

 

Meringue Chocolate Truffles are light lovely bites of meringue and deep dark chocolate.

Meringue Chocolate Truffles

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Meringues:

4 egg whites

3/4 cup sugar

Ganache:13 oz. semisweet chocolate, chopped

6 oz. unsweetened chocolate

1/2 cup light corn syrup

3 cups heavy cream

Chocolate sprinkles or finely chopped nuts or toffee

Meringues:

Preheat oven to 200 degrees. Line two baking sheets with parchment paper, set aside.

Place the egg whites and sugar in a heat proof bowl and place over pan of simmering water. Heat egg whites and sugar; using your fingertips feel for sugar granules. Once the sugar granules have completely dissolved , remove from heat. Pour the egg white mixture into a bowl of a stand mixer fitted with a whisk attachment. Beat on low and increase speed until egg whites are stiff and shiny. Place the meringue in a pastry bag fitted with a 1/2 inch opening plain tip. Pipe 25 quarter size kisses about 1/2 tall on each prepared baking sheet. Place in oven and bake for about 3-4 hours until meringues are completely dry.  Remove from oven and allow to cool. Store in an airtight container.

Ganache:

In an heat proof bowl place the chopped chocolate, corn syrup and heavy cream. Place over a pot of simmering water. Do not allow bottom of bowl to touch the water. Whisk until mixture is completely melted and well combined. Remove from heat and allow to set on counter until cool. Once cool, dip one meringue into ganache and sandwich together with another meringue. Place on parchment lined baking sheet. Continue until all meringues are sandwiched together. Place the meringue sandwiches in the refrigerator until ganache is set firmly. Remove from the refrigerator. Take each sandwich and dip into ganache, then roll into chopped nuts, sprinkles or toffee. Place dipped meringues into liners and allow to setup at room temperature. Store in airtight container.

Nothing is as sweet , tart and light as Lemon Meringue Kisses.

Lemon Meringue Kisses

Meringues Kisses:

1/2 cup sugar

2 egg whites, room temperature

Lemon Curd:

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

1 tablespoon lemon zest

2 tablespoons butter

Preheat oven to 200 degrees.

In a heat proof bowl add the egg whites and sugar. Place bowl over simmering water. Heat the egg whites and sugar until the sugar is dissolved. You check this by using your fingers and rubbing them together in the mixture. When you can no longer feel the sugar granules, remove from heat. Place in bowl of stand mixer fitted with whisk attachment.  Begin beating on low and gradually increasing to high until egg whites become stiff peaks. Place the meringue in a piping bag fitted with a large star tip. Line baking sheets with parchment paper. Use a small dab of meringue in the corners to glue down the parchment paper to the baking sheet.  Pipe 12 kisses on each sheet.  Bake meringue kisses until dry . Can be up to an hour or more. Do not allow them to brown. Turn off oven and allow the kisses to to cool in closed oven for 4 hours. Meanwhile prepare the lemon curd. In a saucepan, whisk together the eggs, egg yolks , zest and sugar. Whisk in the lemon juice. Place on medium heat and cook until mixture thickens; stirring constantly. Remove from heat and stir in butter until melted. Pour curd into a shallow bowl or baking dish. Cover top with plastic wrap to prevent a skin from forming and refrigerate until ready to use. When kisses are completely cooled, spread bottoms with lemon curd and sandwich together.

There will be extra lemon curd. Use on toast the next morning or topping for waffles.

Meringues Kisses:

1/2 cup sugar

2 egg whites, room temperature

Lemon Curd:

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

1 tablespoon lemon zest

2 tablespoons butter

Preheat oven to 200 degrees.

In a heat proof bowl add the egg whites and sugar. Place bowl over simmering water. Heat the egg whites and sugar until the sugar is dissolved. You check this by using your fingers and rubbing them together in the mixture. When you can no longer feel the sugar granules, remove from heat. Place in bowl of stand mixer fitted with whisk attachment.  Begin beating on low and gradually increasing to high until egg whites become stiff peaks. Place the meringue in a piping bag fitted with a large star tip. Line baking sheets with parchment paper. Use a small dab of meringue in the corners to glue down the parchment paper to the baking sheet.  Pipe 12 kisses on each sheet.  Bake meringue kisses until dry . Can be up to an hour or more. Do not allow them to brown. Turn off oven and allow the kisses to to cool in closed oven for 4 hours. Meanwhile prepare the lemon curd. In a saucepan, whisk together the eggs, egg yolks , zest and sugar. Whisk in the lemon juice. Place on medium heat and cook until mixture thickens; stirring constantly. Remove from heat and stir in butter until melted. Pour curd into a shallow bowl or baking dish. Cover top with plastic wrap to prevent a skin from forming and refrigerate until ready to use. When kisses are completely cooled, spread bottoms with lemon curd and sandwich together.

There will be extra lemon curd. Use on toast the next morning or topping for waffles.