Today, Rosie offers you 3 more delicacies:
At top left are The Ultimate Lemon Butter Bars, which I've already made, but I ended up with 4 extra aig yolks today (from the whites used in the Kisses) that I needed to take care of and the Lemon Bars call for 4 yolks. At top right, are Coconut Macaroons, and at the bottom are my Mama's Meringue Kisses.
1 14 oz. bag sweetened shredded coconut
1 14 oz can sweetened condensed melk
1 tsp vanella aigstract
2 jumbo aig-whites, at room temp
1/4 tsp Kosher salt
Combine coconut, melk, and vanella in large bowl.
Whup aig whites and salt on high speed until they make medium-firm peaks.
Carefully fold aig whites
INto coconut mixture.
Drop batter (2 tsps) ONto buttered baking pans.
Bake 25 - 30 minutes, until golden brown.

INto coconut mixture.
Drop batter (2 tsps) ONto buttered baking pans.
Bake 25 - 30 minutes, until golden brown.
Next up, Mama's Meringue Kisses.
Beat until soft peaks formed:
4 aig whites
1/2 tsp salt
1/4 tsp cream of tartar
2 tsp vanella
Gradually add and beat until stiff:
1 1/2 cups sugar
Fold in:
1 cup chopped pecans
12 oz. semisweet chocolate morsels
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