Manual

8
4. Line baking sheets with parchment paper.
Drop by rounded tablespoons, 2 inches
apart, onto baking sheets. Bake until
golden, about 10 to 12 minutes. Cool
slightly on baking sheet and then transfer
to a wire rack.
Nutrition information per cookie:
Calories 155 (50% from fat) • carb. 18g
pro. 1g • fat 9g • sat. fat 9g • chol. 22mg
sod. 52mg • calc. 8mg • fiber 2g
Meringue Kisses
Makes 3 dozen
1 tablespoon unsalted butter, melted
2 tablespoons powdered sugar
4 large egg whites
1
∕8 teaspoon cream of tartar
3
∕4 cup granulated sugar
(superfine is preferable)
1 teaspoon pure vanilla or
almond extract
2 ounces finely chopped semisweet or
bittersweet chocolate
1. Preheat oven to 225°F. Line two baking
sheets with parchment paper. Brush the
parchment paper lightly with the melted
butter, then dust with powdered sugar,
shaking off excess sugar.
2. Place the egg whites and cream of tartar
in a medium mixing bowl. Start mixing the
egg whites and cream of tartar on Speed
1, increasing gradually to Speed 5. Whip
until soft peaks form, 1½ to 2 minutes
(depending on temperature of egg whites).
Sprinkle sugar, 1 tablespoon at a time,
over egg whites and beat on Speed 4
after each addition, until stiff peaks form
and mixture is shiny, but not dry, about 4
minutes total.
3. Add the vanilla extract and beat on Speed
1 to blend, about 10 seconds.
4. Using a clean rubber spatula, fold in
chopped chocolate. Drop meringue
mixture by rounded tablespoons onto
prepared baking sheets, or gently place it
in a large pastry bag fitted with a
3
∕8-inch
plain tip and pipe out “kisses.” Bake in
preheated oven for 1½ hours; do not
peek. Turn off oven and let sit in warm
oven for an additional 1½ hours to dry out.
Transfer to a wire rack to cool completely.
Store in an airtight container.
Nutritional information per “kiss”:
Calories 26 (19% from fat) • carb. 5g
pro. 0g • fat 1g • sat. fat 0g • chol. 0mg
sod. 8mg • calc. 1mg • fiber 0g
To make “nests” for mousse:
Draw 3-inch circles on the underside of a
parchment paper sheet. Butter and dust
with powdered sugar. Pipe concentric circles
of meringue into the 3-inch rounds. Pipe
another 2 circles on the outermost edge of the
meringues. Bake as directed, but increase the
baking and resting time to 2 hours. Makes 4.
Apple Cranberry Coffee Cake
Makes 18 servings
Nonstick cooking spray
1½ pounds apples, peeled, cored and
cut in
1
∕8-inch slices
Juice of one lemon
¾ cup brown sugar, packed
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
½ cup dried cranberries
(may substitute dried cherries,
dried blueberries or raisins)
3 cups unbleached, all-purpose flour
1 tablespoon baking powder
¾ teaspoon kosher salt
2 cups granulated sugar
16 tablespoons (1 cup) unsalted butter,
cut into ½-inch pieces
4 large eggs
2 teaspoons pure vanilla extract
1. Preheat oven to 350°F. Lightly coat a
13 x 9 x 2-inch rectangular baking pan
with cooking spray.
2. Place the apples, lemon juice, brown
sugar, cinnamon, nutmeg, and dried
cranberries in a medium bowl. Toss
gently to combine; reserve.
3. Place the flour, baking powder, and salt in
a medium bowl. Mix on Speed 1 to blend
and aerate, 15 seconds; reserve.
4. Place the sugar and butter in a large bowl.
Mix on Speed 2 to cream until well
blended, 1 minute. Add eggs and vanilla