From The Photo - What Kind Of Cookie Is this?!
http://www.homemadesimple.com/en_US/nbrc...
I beleive they are made with merainge and a decorators bag. But what are the other ingrediants? 10 points for the best answer and a special holdiay email treat for everyone who contacts me via email with cookie as subject line! Yipppee and Thanks I wont sleep till I find my answer!
Answers: In The online Edition of Home Made Simple, there is a photograph of cookies in a tin. I am dying to know what kind of cookie the Red & White or Green & White "Kiss" Shaped cookies are and a recipe for them! Below is the link!
http://www.homemadesimple.com/en_US/nbrc...
I beleive they are made with merainge and a decorators bag. But what are the other ingrediants? 10 points for the best answer and a special holdiay email treat for everyone who contacts me via email with cookie as subject line! Yipppee and Thanks I wont sleep till I find my answer!
That pic is a peppermint meringue recipe which came out in Martha Stewart Living mag last December. How they got it to work out, I'm not sure.
The original recipe appears to be unavailable online, but according to this site, that recipe in MSL doesn't work if you follow it as it is written anyway! See:
http://elevatedumbrella.blogspot.com/200...
This one does work:
Melt-in-your-mouth Peppermint Meringues
2 egg whites (with absolutely no yolk... the teensiest bit of yolk will ruin it.)
Pinch of salt
1/8 tsp cream of tartar
1/2 c sugar
1/8 tsp peppermint extract
1.5 tsp cornstarch
red & green gel food coloring, found in restaurant supply stores and larger grocery stores in cake decorating section. It is used to put gel letters on cakes. If the gel is unavailable, then the regular red & green paste food coloring used to put opaque letters on cakes will also work.
Pastry piping bag.
In a VERY clean metal mixing bowl (copper works best), beat egg whites with elecric beater, using medium speed, until foamy. Sprinkle with salt, and cream of tartar; beat on medium high until soft peaks form.
Gradually add the sugar, 1 or 2 tbsp at a time, with at least 10 sec. between additions, beating until stiff peaks form. You will probably need to gradually increase the speed to the high setting.
Add peppermint extract, and beat another 3 minutes on high until a stiff, shiny meringue forms. You'll know it's ready if you can turn the bowl upside down and it stays put...
Be sure to do this test over another clean bowl in case it's not ready and some of it falls out! I've never been bold enough to try this test... If my peaks look stiff, and shiny I call it done.
Sift the cornstarch over the egg whites and gently fold in, using a rubber spatula.
Preheat oven to 225F.
Paint or squeeze on a few red (or green) gel color stripes on the inside of the pastry piping device, lengthwise along the sides, from top to bottom. This will give the "candy cane" striped effect.
Then fill the bag with the meringue, attach a plain round or star-shaped tip, and pipe in small kiss shapes, onto ungreased foil or wax-paper lined baking sheets.
If possible, use a silicone/teflon coated non-stick baking sheet. If you use the nonstick baking sheet, they come off easier than with foil. This also has the advantage of not getting a waxy tasting bottom on each meringue. :)
If you don't have a pastry piping bag, you can use the marbling technique used for "Chocolate Marbled Meringue Kisses" on this site:
http://www.razzledazzlerecipes.com/chris...
But they won't look quite as nice, since they will be marbled rather than striped.
Bake at 225 degrees F for 1 hour. Turn off the heat but leave the cookies in the oven with the door ajar (keep the little ones far away, lock them out of the kitchen if you can, be absolutely sure where they are though as the oven and pan will still burn them) for at least 1 hour (or until completely cool).
Store in an airtight container. These are best used within 3 days.
Hope this helps!
One looks like it s an oatmeal cookies drizzled with caramel and a pecan or some sort of nut on top and the red and white looks like a candy...wish best of luck in finding out
Why don't you use the contact us link at the bottom of the webpage and email them?
This is as close as I could find:
http://allrecipes.com/Recipe/Peppermint-...
I'll keep looking - but I hope this helps.
Ok, go to the below link, and scroll down until you get to the Chocolate Marbled Meringue Kisses Recipe. I know this one is chocolate, but I bet you could use strawberry to make the red. I'm not quite sure how to get the green lol.
http://www.razzledazzlerecipes.com/chris...
ITALIAN MERINGUE CRUNCH COOKIES
1 c. (250 ml) powdered sugar
4 lg. egg whites (with no trace of yolk)
1/2 tsp. (2 ml) vanilla
Cocoa for dusting ***
Preheat oven to 200 degrees. Butter and flour cookie sheets; set aside. Sift sugar into stainless steel bowl. Place over saucepan half-filled with hot water over low heat.
Add egg whites and vanilla to bowl. With water simmering, begin beating mixture at low speed. When it starts to take shape, increase speed to medium and continue beating steadily.
Just before meringue starts to peak, increase speed to high and continue beating. Test meringue by turning bowl upside-down. Egg whites should remain firmly in place. Remove bowl from saucepan and continue to beat at high speed until meringue is cold.
Spoon some of meringue into pastry bag fitted with plain nozzle. Squeeze out different shapes on to cookie sheets. Use soup spoons to drop lumps of meringue on some cookies, which will give uneven textures. Place cookie sheets in oven and bake 3 hours.
Remove to cool on counter and sprinkle with cocoa.
When using a piping bag paint the side of the bag with paste food colouring in a long stripe down both sides for the "candy cane" affect.
Also the best way to bake is on a silpat baking sheet they wont stick to it.
hope this helps. enjoy.