Saturday, October 08, 2005

Overnight Baker

Overnight Cookies

You will need:
1 egg white
1/2 cup superfine sugar (or crush granulated sugar between two sheets of waxed paper with a rolling pin)
1/2 cup ground almonds
generous 1/2 cup chocolate chips
1/2 cup candied cherries, chopped (or substitute cherry-flavored dried cranberries)
2/3 cup sweetened shredded coconut

Preheat oven to 425º. Line a baking sheet with baking parchment. Whisk the egg white in a large bowl until stiff peaks form. Add sugar a spoonful at a time, whisking until mixed. Fold in the almonds, chocolate chips, cherry bits, and coconut. Place by spoonsful on the baking sheet. Place in the oven, close the door, and turn the oven off. Leave overnight (6+ hours); serve for breakfast.

Lemon Meringue

You will need:
5 egg whites (save the yolks!)
1/4 tsp salt
1/2 tsp cream of tartar
1 1/2 cups sugar
Pie plate (no crust)

Preheat oven to 400º. Beat the eggs until they're foamy, add the salt and cream of tartar, and beat until peaks start to form. Mix in the sugar gradually and beat until stiff. Spread the meringue in the pie plate and hollow out the middle (like IT'S a crust.) Place in the oven, turn it off, and leave overnight (5+ hours.) Fill it in the morning with lemon filling:

You will need:
5 egg yolks
1/2 cup sugar
4 tblsp lemon juice
Grated lemon rind
1 cup whipping cream

Beat the yolks, and slowly add the sugar. Blend in the lemon juice and rind, and stir over boiling water (in a double boiler, natch) for six or seven minutes. Beat the whipping cream and put half of it in the meringue shell; pour the lemon mixture over the cream and top with the rest. Refrigerate until set.

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