Meringue Cookies3 large egg whites
1/4 tsp cream of tartar
2/3 cup sugar
Preheat oven to 250°.
Separate three room temperature eggs. Set aside the yolks for pudding. Put the egg whites in a small bowl with vanilla, cream of tartar & salt. Beat with mixer on medium until they look frothy. Turn the mixer to high and add the sugar slowly, about 1 tablespoon at a time. Keep on mixing until stiff & glossy.... about five minutes.
With your largest cookie sheet, line it with parchment paper.
Using a pastry bag & large start tip (or like I did the first few times, cut a tiny star in the corner of a food-safe plastic bag) Pipe 1 1/2 inch cookies. I do them pretty close because my cookie sheet isn't very large and I want to do these in one go!
Bake for about 40 minutes. Turn off the oven. Leave the door shut until cooled completely. Usually an hour or two is fine.
Remove from cookie sheet when absolutely cool. Store in air-tight containers. Makes about 5 dozen.
Vanilla Pudding1/3 cup sugar
pinch of salt
2 cups coconut milk
3 egg yolks, slightly beaten
2 Tbsp coconut oil
2 tsp vanilla
Mix sugar, cornstarch and salt in saucepan. Slowly add coconut milk, stirring with a whisk. Heat to a boil over medium heat. Boil for one minute.
Mix egg yolks in small bowl. Slowly add the hot pudding mixture in a thin stream, whisking constantly until well blended. Pour back into the saucepan and reheat over medium. Boil one minute. Remove from heat and stir in the coconut oil and vanilla.
Pour into dessert dishes and chill.
Makes 4 servings 4 oz each.
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