Family Halloween Fun - Ghost Meringue Recipe

Family Halloween Fun - Ghost Meringue Recipe I make this recipe every year for my family and for Halloween parties and it is always a big hit! It's great because the recipe is easy and the treats come out lite and tasty.

It's also a great Halloween project to do with the kids, because they can get creative with the shapes and decorations. In our house our favorite Halloween meringue cookie shapes are ghosts and bones, but the possibilities are endless. Ingredients 1 1/2 cups of sugar 5 egg whites at room temperature 1/2 teaspoon cream of tartar pinch of salt 1 to 2 teaspoons of vanilla extract to taste Black gel icing Directions Line two cookie sheets with parchment paper. Preheat oven to 220 degrees fahrenheit. Beat egg whites and cream of tartar with mixer until soft peaks form, this could take from two to five minutes. I alwys use a Kitchenaid standing mixer but a hand mixer will work as well. Gradually add sugar while also gradually increasing the mixing speed to medium. Add vanilla extract and continue beating until stiff peaks form. Spoon the mixture into a cake or pastry piping bag with a 1/4 - 1/2 inch tip or with a plastic bag and cut off a 1/4 - 1/2 inch tip at the corner of the bag. Pipe a swirl to make a ghost and repeat until the cookie sheets are filled. Bake for one hour. Then, turn off heat and allow the cookies to sit for at least an hour. Do not open oven at any time during the baking process. Use black gel icing to make eyes and mouths on the ghosts. Carefully remove cookies from parchment paper and enjoy them while they are fresh or store in an airtight container. If you want to make meringue bones, simply pipe a 3-4 inch line and add two balls to the end of each. Recipe yields 3-4 dozen. Family Halloween Fun - Ghost Meringue Recipe

Chocolate Meringue Cookies - The extreme in Indulgence

Cookies are a real relieve food and if you are looking for dessert recipes or Cinco de Mayo recipes you might be concerned in recipes like this. Chocolate cookies are one of the most beloved varieties and adding meringue to your recipe makes them even lighter, more interesting, and more delicious.

Everyone has their own beloved type of cookies but chocolate tops a lot of lists. Vanilla cookies, strawberry cookies and raisin cookies are also very beloved and it is fun to make dissimilar variations if you enjoy baking. Mexican ingredients such as vanilla and cinnamon work well in most dessert recipes and Mexican desserts often use these ingredients because they merge so nicely with one another.

Sugar Free Cookie Recipes

Meringue is made with egg whites. When you beat egg whites, it is very leading to ensure the mixing bowl and beater are spotlessly clean. Any spot of grease means the egg whites will not form stiff peaks, and this means that you will not be able to make meringues with them, so check that your equipment is grease-free before you start.

The following recipe makes seventy of these little treats, which might sound like a lot but they do keep well for up to a week if you keep them in a tightly sealed container. The vanilla and chocolate are spectacular, together and the cinnamon adds a distinctive Mexican touch, which is great if you are looking for inspiring Cinco de Mayo recipes to make for the kids.

What you will need:

4 egg whites 1/8 teaspoon ground cinnamon 1/8 teaspoon salt 3 oz chopped semisweet chocolate 1/2 cup white sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla extract

How to make them:

Preheat the oven to 300 degrees F. Grease a pair of baking sheets. Grind the chocolate in a food processor, and then sift it through a sieve so that no pieces will be able to block the tip of a pastry bag. Beat the egg whites with the vanilla, salt, and cream of tartar until they form stiff peaks.

Add them to the chocolate and keep beating them on a medium speed. Add the sugar and cinnamon gradually. Pipe this mixture, a teaspoon at a time, on to the ready baking sheets.

Bake them for half an hour or until they are starting to brown and come away from the baking sheets. Let them cool on racks and keep them in an airtight holder for up to a week. You can serve these little snacks with ice cream or whipped cream. They are also nice served alone or with a glass of milk or cup of coffee. Just try to eat only one - it is nearly impossible! These are so good you will want at least two!

Chocolate Meringue Cookies - The extreme in Indulgence

Sugarless Almond Meringue Cookies

I developed the following recipe for mother's day when my mom was on a low-carb diet. Though I am not an advocate of the particular diet she chose, I wanted to appease her sweet tooth, which had been neglected for nearly a month. I found that I needed about double the Splenda sugar equivalent to get an acceptable taste; the texture of these meringues is more delicate that the traditional version, due to the lack of sugar in the recipe.

The following recipe will require making an egg white foam and a hand mixer.

Sugar Free Cookie Recipes

Pre-heat oven to 275 F

Ingredients:

4 egg whites (fresh, room temperature)

1 teaspoon vanilla extract

1 teaspoon almond extract

½ teaspoon cream of tartar

1½ cups Splenda

Directions:

1. Beat egg whites and extracts at a medium speed until thick and foamy.

2. Add the cream of tartar.

3. Slowly add the Splenda about ¼ cup at a time until stiff peaks form (turn mixer on high about after all Splenda is added).

4. Place large spoonful of the mixture on a large cookie sheet about 1 inch apart.

5. Bake for about 20-25 minutes or until golden and completely dry*

6. Turn the oven off and allow cookies to cool in the oven for one hour.

Nutrition: Variable based on the size of the cookies, but the only nutrition in the recipe is from the egg whites (about 12g protein total) and some starch mixed with the sucralose sweetener in Splenda.

* Meringues cookies do not fair well in humid environments; do not set out on a plate. Will keep for a week or two in an air tight container.

Sugarless Almond Meringue Cookies

Jean Jitomir MS, RD is an experienced nutrition coach, physique competitor, and Exercise Nutrition Ph.D. student. She write fitness and nutrition articles and blogs regularly at http://builtnutrition.blogspot.com

Her personal websites is:

[http://www.jeanjitomir.com]