lumicero/recipes-ing2inst huggingface dataset:
Title: Iced Citrus Crackly Cookies
Ingredients:
- 3/4 unsalted butter
- 1 1/4 sugar
- 1 all-purpose flour
- 2 baking soda
- 3/4 fine salt
- 1/4 confectioners' sugar
- 2 sugar
- 1/4
- 1
- 2
- 1
- 2 -3
Instructions:
1. Evenly space the oven racks in the oven and preheat to 375 degrees F on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats.
2. Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture, so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts.
3. Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough.
4. Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.).
5. Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes. Transfer to a rack to cool.
6. For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl. Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing, then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack. Serve.
7. Store in an airtight container for up to 4 days.
Title: Banana Sour Cream Cake
Ingredients:
- 250 butter
- 1 1/4 sugar
- 4 eggs
- 4 bananas
- 1/2 sour cream
- 4 flour
- 3 baking powder
- 2 baking soda
- 1/4 milk
- 2 1/2 icing sugar
- 1/4 butter
- 2 hot water
- 2
Instructions:
1. Soften butter.
2. Cream butter and sugar until pale.
3. Gradually add the eggs one at a time beating well after each addition.
4. Peel and mash the bananas.
5. Add the bananas and sour cream to the batter.
6. Sift flour and baking powder together.
7. Fold into the banana mixture.
8. Dissolve the baking soda in the milk.
9. Add to the banana mixture.
10. Pour batter into a greased and lined 32cm x 22cm roasting dish.
11. Bake at 180C degrees for about 1 hour or until cake springs back when lightly touched.
12. when cold, ice with chocolate icing.
13. -----Icing---------.
14. Sift icing sugar and cocoa into a bowl.
15. Beat in the butter.
16. Add sufficient hot water to give a spreadable icing.
Title: Awesome Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 1 1/2 margarine
- 3 butter
- 6 sugar
- 1 eggs
- 2 vanilla
- 1 plain flour
- 1 self-rising flour
- 8
Instructions:
1. CREAM TOGETHER CREAM CHEESE, MARGARINE, & SUGAR. ADD 6 EGGS (1 AT A TIME). ADD VANILLA. SIFT TOGETHER FLOUR & SELF-RISING FLOUR & ADD.
2. BAKE AT 325 DEGREES IN TUBE PAN APPROX 1 1/2 HOURS.
3. FOR LAYERS, BAKE AT 350 APPROX 30 minutes.
Title: Cream Cheese with Buttered Pecan Frosting
Ingredients:
- 1/2 - 1 butter
- 4 cream cheese
- 1 confectioners' sugar
- 1 1/2 pecans
- 2 evaporated milk
Instructions:
1. Cream together butter, cream cheese and confectioners sugar, add milk last.
2. Add enough milk to make creamy (1 or 2 tablespoons) according to how creamy you want your frosting.
3. Brown pecans in 3 TBLspoons of butter.
4. Frost between each layer and sprinkle with browned nuts.
5. Frost side of cake and pat on remaining nuts.
6. Frost top of cake.
7. NOTE: Use this on the NUTTY CREAM CHEESE CAKE.
Title: Pineapple Squares
Ingredients:
- 3 crushed pineapple
- 1 2/3 granulated sugar
- 3 minute tapioca
- 5 all-purpose flour
- 3/4 sugar
- 1/2 salt
- 3/4 baking powder
- 1 baking soda
- 1 vanilla
- 2 eggs
- 1 butter
- 3/4 margarine
- milk
Instructions:
1. Place filling ingredients in a large saucepot. Allow to reach boiling point. Reduce heat and let simmer 5 minutes, mixing often. Remove from heat and let cool completely. May be done earlier in the day or day before.
2. Dough:
3. In a large bowl work the flour and the butter (or margarine) as you would for pie crust.
4. Add the sugar, salt, baking powder, baking soda and mix well.
5. Add vanilla, eggs and milk, adding a little at a time until dough comes together. Depending on the flour you may have to add a little more.
6. Dough should be pliable enough to be able to roll out on a floured surface. Divide into 2 pieces.
7. Take one piece and roll out dusting with sufficient flour to prevent sticking. Using a 12x17 cookie sheet with sides, place dough into ungreased pan allowing the sides to come up the sides. Don't cut off excess dough.
8. Pour in filling and even out making sure the corners are evenly filled inches (Filling recipe follows).
9. Again, flour surface and roll out other piece of dough and place on top.
10. Press dough around the edges to seal in pineapple filling. Then cut around to remove excess dough. Brush top with well beaten egg. Bake 350 deg. for 45 minutes.
11. Let cool. Cut into desired squares. May be dusted with confectioners sugar.
Title: Lavender Shortbread
Ingredients:
- 1 1/2 butter
- 2/3 sugar
- 2 of fresh mint
- 1 flour
- 2 1/3 cornstarch
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. Cream together butter, sugar, lavender and mint with a mixer until light and fluffy.
3. Add flour, cornstarch and salt and beat until well mixed.
4. Divide dough into two, flatten into discs, cover with plastic wrap and refrigerate until firm.
5. Roll out dough to 1/2" thickness on a floured board.
6. Cut into 1 1/2" squares or into rounds.
7. Bake 20-25 minutes on parchment covered cookie sheets, or until golden.
8. Let cookies cool on the sheet for a few minutes before transferring to a rack to cool completely.
9. When completely cool, dust with lavender-flavored powdered sugar (see recipe Lavender Sugar#71901 or Flavored Sugars#53926) or plain powdered sugar would be fine.
Title: Bulgarian-Style Vegan Fruit Cake
Ingredients:
- 125 margarine
- 3 butter
- 200 eggs
- 200 honey
- 200 sugar
- 1 yoghurt
- 1 whole wheat flour
- 2 baking soda
- 2 baking powder
- 1 lemon peel
- 1 cinnamon
- 50 vanilla essence
- 50 walnuts
- 50 hazelnuts
- 100 sultanas
- 100 raisins
Instructions:
1. Butter a cake tin (preferably a non-stick one) and then flour well on top of the butter. Preheat the oven to 200'C (400'F). If possible, set your oven to heat from the bottom only.
2. Take a large mixing bowl. If using eggs, crack them and whisk together yolks and whites.
3. Add the sugar or honey, and blend well into a smooth paste.
4. Add the yoghurt, baking soda, vanilla essence, cinnamon and margarine (or butter) and mix well until smooth.
5. In a separate bowl, mix the flour and baking powder very well.
6. Add flour mixture slowly to the yoghurt mixture, mixing all the time, until the mixture is smooth, neither dense nor light. It is right when it ripples on the surface as you mix.
7. Add in the grated peels, the nuts and the dried fruits, and pour into the cake tin. The baking powder will be active and producing gas by this point, so you need to work quite quickly and minimize disturbance of the mixture to avoid losing it all.
8. Cover the cake with aluminium foil and bake for 30-40 minutes, or longer if you dare. Do not open the oven during this time! The cake will collapse if the temperature changes before it has set.
9. Remove the foil and continue to bake until a toothpick or wooden stick inserted into the cake comes out clean.
10. Turn the cake out onto a wire rack, allow it to cool for about half an hour, and serve.
Title: Chocolate Zucchini Cake
Ingredients:
- 3 eggs
- 2 white sugar
- 1 vanilla
- 2 zucchini
- 2 flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 1/2
- 6
Instructions:
1. Mix dry ingredients together.
2. Add liquid ingredients and mix well.
3. Pour into a 9x13 inch pan.
4. Bake 30-40 minutes at 350F.
Title: Minty Chocolate Cookies
Ingredients:
- 18 eggs
- 2
- 1/2
- 4 2/3
Instructions:
1. Mix cake mix, eggs and oil in a large bowl until well combined.
2. Drop by teaspoonful 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes at 350°F.
4. Place cookies on cooling racks.
5. While still warm place a piece of the mints onto each cookie until chocolate softens. (This will only take a minute or two.).
6. With a toothpick swirl the mint around to "frost" each cookie.
7. Let cool completely.
8. Store in an airtight container.
9. These can be made ahead of time and frozen in an airtight container for up to 3 months.
Title: Baking Mix Chocolate Chip Bar Cookies
Ingredients:
- 2 1/4 baking mix
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla
- 2 eggs
- 2 chocolate chips
- 1
Instructions:
1. Preheat oven to 375*.
2. Grease 10 X 15 inch jelly roll pan.
3. Beat butter, sugars, and vanilla in a large bowl.
4. Add eggs one at a time, mixing well after each addition.
5. Gradually beat in baking mix.
6. Stir in chocolate chips and nuts.
7. Pour batter into prepared pan.
8. Bake for 20-25 minutes or until golden brown.
9. Cool pan on wire rack.
Title: Easy Strawberry 'napoleon'
Ingredients:
- 2 milk
- 1 instant vanilla pudding
- 1 Cool Whip
- 36 fresh strawberries
- 1
Instructions:
1. Mix pudding mix and milk-(skim or low fat is fine) and beat on low for 2 minutes.
2. Fold in Cool Whip- can be low or non fat.
3. Place 12 crackers in bottom of 8" square dish to cover bottom, break crackers if needed. Breaking also helps disguise the saltines.
4. Top with 1/3 of the pudding mix.
5. Repeat to create a total of three layers of crackers and three layers of pudding.
6. Cover and refrigerate for at least 4 hours.
7. Just before serving top with cleaned and sliced berries.
8. Note: Vanilla and strawberries are my favorite combo but try with different types of fresh fruit using what is in season. Also try different pudding flavors keeping in mind that lighter colors disguise the saltines the best!
Title: Fabulous Cream Cheesed Carrot Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 2 cinnamon
- 1/2 nutmeg
- 4 eggs
- 1 crushed pineapple with juice
- 1 1/2 canola oil
- 2 vanilla
- 1 salt
- 1 flaked coconut
- 2 carrots
- 1 pecans
- 6 cream cheese
- 1 powdered sugar
- 1/2 butter
- 1 lemon juice
- 1 salt
- pecans
- flaked coconut
Instructions:
1. Mix together the sugar, flour, baking soda, and cinnamon.
2. In a separate bowl, mix eggs, pineapple and juice, oil, vanilla,salt,coconut, carrots, and pecans.
3. Add dry ingredients to the liquid mixture, and mix to combine well.
4. Line 3 (8 inch) cake pans with waxed paper and divide cake batter evenly between pans.
5. Bake in a preheated 350 oven for 35 to 40 minutes.
6. Remove from oven and allow to cool on racks 30 minutes.
7. Remove cakes from pans, remove waxed paper, and allow to cool completely.
8. Combine the frosting ingredients and mix well with an electric hand mixer.
9. When cake is completely cool, frost layers and top, but not sides.
10. Sprinkle top with the additional chopped pecans and toasted coconut and refrigerate until serving time.
Title: Sooji Dhoklas
Ingredients:
- 3 semolina
- 1 chickpea flour
- 1 plain yogurt
- 2 1/3 water
- 1 fresh ginger
- 1 fresh green chile
- 1/8 coarse salt
- 1/4 baking powder
- 1 1/2 sesame seeds
- 1 black mustard seeds
- 1 whole cumin seed
- 1 curry leaves
- 1/4 fresh cilantro
- 3 -4 fresh coconut
- 1/4
- 3
Instructions:
1. Mix the semolina and flour then add yogurt and enough water to make a batter. It should not be runny but should flow. Like a good Pancake batter should be. Stir in ginger, chilies, salt and oil.
2. Let rest for 30 to 60 minutes in warm place.
3. Add the baking powder just before cooking.
4. Grease two cake pans [8 inchs].
5. Divide dough between pans
6. Sprinkle with seeds.
7. You are going to steam the cakes. Use a two tiered steamer for both cakes. Single tier do only one cake at a time.
8. Place pans inches Cover and steam over high heat for 10 minutes. A toothpick inserted should come out clean. You want a spongy texture. Remove from heat and remove pans using tongs. Be careful the pans are going to be very hot.
9. Garnish:
10. Heat oil. Then add mustard seeds, cumin seeds, and curry leaves but remove from heat as soon as you add the last ingredient.
11. Pour oil over cakes. Then sprinkle with cilantro and coconut. Cut into diamonds. Serve warm or let cool.
Title: Mincemeat Icebox Cookies
Ingredients:
- 2/3 butter
- 1/2 granulated sugar
- 1/4 brown sugar
- 1 egg
- 1/2 maraschino cherries
- 1 all-purpose flour
- 1 baking powder
- 3 1/3 salt
- 1 pecans
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. With electric mixer, in large mixing bowl, beat butter until creamy, then gradually add both sugars, beating well.
3. Add egg & almond extract, beating well.
4. Add mincemeat & cherries, & blend well.
5. In medium bowl, whisk together flour, baking powder & salt.
6. Add flour mixture to liquid mixture, beating well.
7. Stir in pecans, then cover & chill dough 2 hours.
8. When dough has cooled, shape into two 6" to 8" logs.
9. Wrap logs in wax paper & freeze until firm.
10. When frozen, slice dough into 1/4" slices, & place on ungreased baking sheets.
11. Bake 12-14 minutes, or until lightly browned.
12. Remove cookies to wire rack to cool completely.
13. NOTE: If you want an easy [as well as festive] pie or cheesecake crust, crumble these cookies & press them onto the bottom of a springform pan or pie plate!
Title: Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 sour cream
- 8 walnuts
- 1/2 white sugar
- 2/3 cinnamon
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bundt cake pan.
3. Combine and mix all cake ingredients.
4. Combine and mix all topping ingredients, in a separate bowl.
5. Add 1/2 of cake mixture to pan.
6. Add 1/2 of topping mixture to pan.
7. Repeat layers.
8. Bake one hour.
9. Allow to cool before removing from pan.
Title: Passover Sponge Cake
Ingredients:
- 2 lemon zest
- 1/4 lemon juice
- 9 eggs
- 1 3/4 sugar
- 1/4 potato starch
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat egg yolks with sugar, soda, and lemon juice on medium high for 3 minutes.
3. Gradually add the potato starch and cake meal. Set aside.
4. Beat egg whites until stiff.
5. Fold yolk mixture into whites.
6. Add lemon zest. Beat for 2 minutes.
7. Pour into an ugreased large tube pan. Bake 1 hour and 10 minutes.
8. Invert until completely cool. Run a knife arond the cake and remove from pan.
Title: Like Strawn's Peach Pie
Ingredients:
- 3 sugar
- 1 cornstarch
- 1/2 salt
- 1 vanilla
- 1 milk
- 2 1/2 butter
- 1/8 lemon juice
- 8 powdered sugar
- 1 powdered sugar
- 2
- 1
Instructions:
1. With electric mixer beat yolks and sugar until a light lemon color.
2. Add cornstarch, salt and vanilla.
3. Add milk a little at the time until blended.
4. Cook over low heat stirring constantly until thick, almost stiff.
5. If there are lumps beat with mixer until smooth.
6. Add 1/4 stick of butter and let cool.
7. Toss peach wedges with powdered sugar.
8. Spread half of the custard in the bottom of each pie shell.
9. Top with peaches and ice with whipped, sweetned cream.
10. NOTE: Bettina uses the custard all in one pie and uses 4 large peaches.
Title: Long Island Chocolate Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 3/4 butter
- 1 1/2 sugar
- 4 eggs
- 4 potato
- 1 vanilla
- 2 butter
- 1/2 hot water
- 1/2 powdered sugar
- 1/2 vanilla
- 1/4
- 1
Instructions:
1. Grease and flour two 9" cake pans Measure flour and baking soda into a sifter Melt the chocolate in a large pyrex (or other heat proof) bowl over a pot of boiling water.
2. Let cool slightly.
3. Add butter and sugar and cream until fluffy.
4. Beat in eggs, one at a time until blended.
5. Stir in potato and vanilla Sift into batter one third of the flour.
6. Stir in by hand until moist.
7. Add one third of milk.
8. Stir until blended.
9. Alternate flour and milk until all is used up.
10. End with flour.
11. Pour into prepared pans.
12. Bake in a preheated 350 degree oven until top springs back when lightly touched, about 40 min.
13. Remove from oven and cool until easy to handle.
14. Remove from pans and cool completely on racks.
15. Make the frosting.
16. Melt the butter and cocoa in a saucepan.
17. Beat the sugar in a little at a time until it makes a paste.
18. Add vanilla.
19. The frosting will be too stiff to spread.
20. Add hot water one teaspoon at a time until spreadable.
21. Frost and fill cake.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 peanut butter
- 1 egg
- 1 all-purpose flour
- 1/4 salt
- 1/4 baking soda
- 1 ground nutmeg
Instructions:
1. Preheat oven to 350°F Lightly grease a cookie sheet.
2. Cream butter in a large bowl.
3. Add both sugars and mix well.
4. Add peanut butter and mix until smooth.
5. Mix in egg.
6. Combine remaining dry ingredients; blend into batter.
7. Lightly dust hands with flour and shape dough into 1 inch balls.
8. Arrange on cookie sheet and gently flatten with a fork.
9. Bake 10 to 15 minutes or until edges start to brown.
10. When done, carefully transfer cookies to wire rack or paper grocery sack and let cool.
Title: Banana Cake
Ingredients:
- 125 butter
- 1 sugar
- 1 egg
- 1 1/2 flour
- 2 milk
- 1 baking soda
- 1 baking powder
- 3 bananas
- 1 vanilla essence
- 1 salt
Instructions:
1. Cream butter and sugar, add egg and soda thats been dissolved in the milk, then add bananas and dry ingredients and vanilla essence.
2. Mix well.
3. Bake in 8 inch square pan in moderate oven (350F or 180C) for 30-40 minutes or until skewer comes out dry.
4. Ice with favourite icing.
5. I use a chocolate butter icing.
Title: How to Make a Moist Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Jello gelatin
- 1 1/3
- 1
Instructions:
1. Prepare cake mix according to directions and add 1-2 boxes jello.
2. Bake.
3. You can use 2 boxes of jello.
4. It is nice to use a different flavor for each layer such as pineapple and lime jello in a yellow cake mix.
Title: Lemon Meringue Pie
Ingredients:
- 170 plain flour
- 1 salt
- 85 butter
- 5 caster sugar
- 1 water
- 30 cornflour
- 290 milk
- 30 sugar
- 2 lemon
- 1 caster sugar
- 2 caster sugar
- 110
Instructions:
1. First make the pastry, sift the flour with the salt. Rub in the butter until the mixture looks like breadcrumbs. Add the 5 ml caster sugar.
2. Mix the yolk with 30 ml water, Add this to the mixture.
3. Mix to a firm dough, first with a knife and finally with one hand. It may be necessary to add more water, but the pastry should not be too wet. (Though crumbly pastry is more difficult to handle, it produces a shorter, lighter result).
4. Roll out the pastry and use it to line a 20 cm flan ring. Leave it in the refrigerator for about 30 minutes to relax (this presents shrinkage during cooking).
5. Heat the oven to 190C/375F/gas mark 5. Bake the pastry blind.
6. Reduce the oven temperature to 170C/325F/gas mark 3.
7. Meanwhile, make the filling, mix the cornflour (which should be very accurately weighed) with a tablespoon of the milk.
8. Heat the remaining milk. Pour this on to the cornflour paste, stir well and return the mixture to the pan. Boil for 3-4 minutes stirring continuously. Add the 30 g sugar.
9. Allow to cool slightly, then beat in the egg yolks, lemon rind and juice.
10. Pour this mixture immediately into the pastry case. Remove the flan ring and return to the oven for 5 minutes to set the filling. Make the meringue, whisk the egg whites until stiff. Add 15 ml caster sugar and whisk again until very stiff and solid.
11. Fold in the remaining sugar. Pile the meringue on to the pie. It is essential to cover the filling completely or the pie will weep. On the other hand, if you have used a small flan ring do not use all the meringue- the pie will be too sweet and may well weep. Dust with a little extra caster sugar.
12. Place in the oven for 5 minutes or until the meringue is pale biscuit colour.
Title: Libbies Crackling Cookies 1
Ingredients:
- 5 sugar
- 4 eggs
- 1 sour cream
- 4 salt
- 1/2 baking powder
- 2 baking soda
- 2 milk
- 1 raisins
- 1 cinnamon
- 1 flour
- 4
Instructions:
1. mix above ingredients
2. use enough flour to make stiff dough
3. let stand overnight in frig
4. roll out cookie dough and cut
5. no baking instructions given im guessing 10 minutes at 375 or until golden makes about 4/12 gallons of cookies these cookies will keep as long as 6 months.
Title: Granny's Dessert - Trifle Sponges & Custard
Ingredients:
- 1 custard mix
- 1
- 75
Instructions:
1. NB. The ingredients list wouldn't let me specify amounts as I wanted so I had to improvise. In the UK we have packets of trifle sponges (they come in packs of 10-12 I think) which are like thin sponge blocks of about 2cmx4cmx5cm. If you can find these then use 1 to 3/4 of a pack (approx. 8-10), or otherwise a small, plain sponge cake would do - just cut it up into small-ish squares of approximately the same size. It's not really important. With the jam you can add as much or as little as you like (depending on how sweet you can handle it) and the custard should be approximately one standard size pack of instant custard, which is 75g in the UK.
2. Cut the trifle sponges in half lengthways and generously cover both sides with jam before putting back together to make a mini sponge sandwich. Cut in half widthways.
3. Make up the custard (it needs to be a reasonably thin consistency).
4. Mix the sponges in the custard and add a couple of spoons of extra jam. Mix well (don't expect it to look nice - it'll look like lumpy baby food!).
5. Serve instantly!
Title: Streusel Kuchen a La Thoben
Ingredients:
- 3 1/2 flour
- 3 instant yeast
- 4 unsalted butter
- 1/2 sugar
- 1 evaporated milk
- 2 evaporated milk
- 1 -2 egg
- 1/4 salt
- 2 1/2 flour
- 12 unsalted butter
- 3/4 sugar
- 1 vanilla extract
- 1
Instructions:
1. Dough:
2. If you don't have instant yeast, soften the yeast in the cold condensed milk.
3. Mix all the dry ingredients together.
4. Add softened butter and eggs to milk and mix well.
5. Stir the liquid into the dry ingredients, this dough will be soft.
6. Cover tightly and put into refrigerator overnight (will last up to 4 days).
7. Streusels: Mix flour and sugar.
8. Cut in butter.
9. Stir together the egg yolk and vanilla extract.
10. Add to dough and mix well.
11. Remove yeast dough from refrigerator.
12. Knead dough with a little extra flour about 3- 4 minutes, it should not be too sticky.
13. Spread or roll on a greased cookie sheet or lined with baking paper.
14. If needed make edges with folded tin foil.
15. Sprinkle the streusel evenly over the cake.
16. Let dough rise for in a warm place until almost doubled.
17. Bake in a preheated 325ºF o 350ºF oven for 25 to 30 minutes until it turns a pale gold.
Title: Chocolate Meringue Cookies - Low Calorie
Ingredients:
- 6 salt
- 1/4 cream of tartar
- 1/4 vanilla extract
- 1 1/2 sugar
- 1/4 ground cinnamon
- 1/2
- 1
- 1/8
Instructions:
1. Preheat oven to 250 degrees F.
2. Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
3. In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
4. In a large bowl using your electric mixer, beat egg whites until foamy.
5. While beating, add salt, cream of tartar, and vanilla extract.
6. Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
7. Drop batter by tablespoonfuls onto non-stick baking sheets.
8. In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon.
9. Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
10. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven.
11. Remove from oven and store in a tightly covered (airtight) container.