Category Archives: Meringue

You Know You’re a Baker When… (Vanilla Chocolate Chip Meringue Cookies)

…Your kitchen floor is covered with flour, sugar, etc.
…Bakeries are a must on vacation.
…When you have to do a fundraiser, “Bake Sale” is your first idea.
…You bake your own birthday cake.
…Along with regular milk, you also have heavy cream and buttermilk in the fridge.
…Flour and sugar are at the top of your packing list when moving (to college…or wherever).
…You have a ‘paintbrush’ in your kitchen utensils drawer.
…You have way too many aprons.
…You walk past the baked goods/packaged cookies at the store.
…Baking at 10 p.m. is the norm.
…Your friends know who Joy is.
…You’re happy your bananas have gone bad.  Or neighbors give you their overripe bananas.
…You can make cookies out of egg whites.

All of these “You know you’re from ____ when…” groups started popping up on Facebook that saidand I was looking through them and I saw one that said   “You know you’re a baker when you have sourdough on your pajamas”.  Then I thought, “I don’t do that, but…” and started thinking of all of the things I do do…and there you have it; my “You know you’re a baker when…” list.  

I know there are a bunch more… continue the list in the comments!





Vanilla Chocolate Chip Meringue Cookies
Emeril




Ingredients

  • 2 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2/3 cup superfine granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips or finely chopped semisweet chocolate

Directions

1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
2. In the bowl of an electric mixer, beat egg whites until foamy.
3. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.)
4. Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight.
5. Gently fold in the chocolate chips.
6. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies.
7. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
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