Coffee Pecan Meringue Sandwich Cookies 1995 Recipes

COFFEE-PECAN MERINGUE ICE CREAM SANDWICHES

Steps:

• Preheat oven to 225°F. Line 2 heavy large baking sheets with foil; butter and flour foil. Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely. Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.
• Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes. Fold in nut mixture and instant coffee (crystals will not dissolve).
• Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly. Lightly press pecan half onto each cookie. Bake until meringues are dry, about 55 minutes. Cool completely on sheets.
• Place 1 tablespoon ice cream on bottom side of 1 meringue. Gently press bottom side of another meringue onto ice cream. Place on baking sheet; freeze. Repeat with remaining meringues and ice cream. Freeze until firm, about 1 hour.
• Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth. Drizzle over sandwiches. Cover and freeze. (Can be made 2 days ahead. Keep frozen.)

COFFEE PECAN MERINGUE SANDWICH COOKIES 1995

Steps:

• This recipe makes 20 flat cookies, when sandwiched together you will have ten dessert.
• Preheat oven to 225°F.
• Line baking sheets with foil, then butter and flour foil.
• Combine 1 cup pecans, 3 tablespoons brown sugar, cinnamon, and salt in a food processor. Process finely.
• Add the 1/4 cup chopped chocolate and another 1 cup pecans. Chop just until nuts are coarsley chopped. This is about 8 pulses only.
• Remove and set aside adding in the coffee crystals at this time to the dry mixture.
• Using electric mixer, beat egg whites and cream of tartar, until soft peaks.
• Gradually add 1/2 cup brown sugar, beating until very stiff.
• This should take three to four minutes.
• Fold in the nut-coffee dry mixture.
• The crystals should not dissolve.
• Drop batter by scant tablespoons onto sheet, spacing evenly, and getting 20 cookies. This might take two baking sheets.
• Lightly press a pecan halve onto each cookie.
• Bake at 225° for 55 minutes, or until dry.
• If using two baking sheets and at the same time, switch racks and rotate sheets back to front for even baking.
• Cool completely on sheets. Transfer to wire rack to cool.
• Place one tablespoon of coffee ice cream on 1 cookie flat bottom side.
• Place second cookie flat side down on top of filling.
• Press lightly and place on a baking sheet.
• Freeze until firm, about one hour.
• Melt the last 3 ounces of chopped chocolate over simmering water, stirring until smooth.
• Remove cookies and drizzle over the now made frozen ice cream sandwiches.
• Cover and freeze.
• These can be made two days ahead of serving.
• I have also cooked down sweetened condensed milk in the can to a slice caramel and used in place of the ice cream, and serves on a plate with fresh strawberries, and a plate drizzle of strawberry sauce and fresh sprig of mint.

FROZEN CHOCOLATE-CHIP MERINGATA

Steps:

• Preheat the oven to 225° and position racks in the lower and middle thirds. Trace an 11-inch circle on the undersides of each of 2 sheets of parchment paper. Turn the paper over onto 2 large baking sheets.
• In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the cream of tartar at medium speed until foamy. Increase the speed to high and beat until soft peaks form. Add the granulated sugar 1 tablespoon at a time, beating for 5 seconds between additions. Add the vanilla and beat until the whites are stiff and glossy, about 4 minutes.
• Transfer half of the meringue to a pastry bag fitted with a 1/2-inch plain round tip and pipe a ring of meringue just inside each drawn circle. Spoon the remaining meringue into the circles and spread it 1/2 inch thick. Bake the meringues for about 1 1/2 hours, until very pale but dry. Turn off the oven, prop the door open slightly and let the meringues cool in the oven for at least 6 hours, until dry and crisp.
• In a bowl, using an electric mixer, beat 2 cups of the cream with the confectioners' sugar until firm. Fold in one-fourth of the chocolate. Spread the cream over 1 round, spreading it to the edge. Top with the second round, pressing it lightly. Freeze until the cream is firm, about 4 hours.
• Meanwhile, melt the remaining chocolate in a bowl set over a pan of simmering water. Off the heat, whisk in the remaining 1/4 cup of cream and the espresso.
• Using a serrated knife, cut the frozen cake into wedges and transfer to plates. Let stand for 10 minutes. Spoon some of the sauce on each wedge and serve.

SPICED COFFEE ICE CREAM BOMBE WITH CARAMEL SYRUP

Steps:

• For ice cream: Line 9-cup charlotte mold or 9-inch-diameter soufflé dish with double-thick layers of plastic wrap, extending over sides; place mold in freezer.
• Mix half and half and cream in large saucepan; scrape in seeds from vanilla beans; add beans; bring to simmer; whisk yolks and sugar in large bowl to blend; gradually whisk in hot half and half mixture; return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil); strain into large bowl; dvide custard equally between 2 medium bowls; add espresso powder and spices to custard in 1 bowl, stirring until espresso powder dissolves; cover and chill both custards until cold.
• Process coffee-spice custard in ice cream maker according to manufacturer’s instructions; spoon ice cream into mold; using back of spoon and working quickly, spread ice cream over bottom and up sides of mold, leaving center hollow (you may need to freeze ice cream for a while if it becomes too soft and starts to melt down the sides before molding); feeze until firm, about 1 hour; using back of spoon, respread ice cream up sides of mold and even with top rim; place mold in freezer.
• Process plain custard in ice cream maker according to manufacturer’s instructions; add cookie crumbs during last 1 minute of processing; spoon ice cream into center of mold, filling completely (reserve any remaining ice cream for another use); cover bombe; freeze overnight (can be made up to 1 week ahead; keep frozen).
• For syrup: Stir sugar and ¼ cup water in medium saucepan over low heat until sugar dissolves; increase heat and boil without stirring until syrup turns deep amber, occasionally swirling pan; add brandy and remaining 3 tblsps water (stand back!); stir over low heat until caramel syrup is smooth; cool (can be prepared 1 day ahead; cover tightly and let stand at room temperature).
• Whip cream in medium bowl to stiff peaks; spoon whipped cream into pastry bag fitted with medium star tip; unmold bombe onto serving plate; peel off plastic; pipe columns of cream up sides of bombe; pipe more cream on top of bombe; serve with syrup.

RASPBERRY MERINGUE GATEAU

Steps:

• Preheat oven to 350°F Grease two 8 inch pans and line the bottoms with waxed paper.
• Whisk the egg whites in a large bowl until they hold stiff peaks, then gradually whisk in the superfine sugar one tablespoon at a time, whisking after each addition.
• Continue whisking the meringue for 1-2 minutes, until very stiff, then fold in the vanilla extract, vinegar and ground hazelnuts.
• Divide the meringue mixture between the prepared cake pans and spread level. Bake for 50-60 minutes, until crisp. Remove the meringues from the pans and let them cool on wire racks.
• While the meringues are cooling, make the sauce. Process the raspberries with the confectioner's sugar and orange liqueur in a blender or food processor, then press the puree through a fine sieve to remove any seeds. Chill the sauce until ready to serve.
• Whip the cream until it forms soft peaks, then gently fold in the raspberries. Sandwich the meringue rounds together with the raspberry cream.
• Dust the top of the gateau with confectioner's sugar. Decorate with mint sprigs and serve with the raspberry sauce.

PISTACHIO CREAM SANDWICH COOKIES

Steps:

• Using an electric mixer on medium speed, blend the butter and powdered sugar; cream well.
• Add the egg and blend well.
• Reduce mixer speed to low; add the flour and salt and mix well.
• Wrap dough in plastic wrap and chill until firm, at least 1 hour.
• Heat oven to 350*F.
• Place the pistachios in a small bowl. Shape dough into 1/2" balls; roll each in the pistachios and place 1" apart on ungreased cookie sheets. Flatten each cookie with the bottom of a glass that has been dipped in granulated sugar.
• Bake 7-8 minutes or until edges are lightly browned; transfer cookies to wire racks and cool completely.
• Meanwhile, make the filling: blend the powdered sugar, butter, vanilla, and enough half-and-half to achieve desired spreading consistency. Stir in the pistachios and a few drops of green food coloring, if desired.
• Spread the bottoms of half the cookies with a scant teaspoons filling; top with remaining cookies, bottom side down.

PECAN PUFFS (MERINGUE COOKIES)

Steps:

• In a mixing bowl beat egg whites until soft peaks form.
• Gradually add sugar, beating until stiff peaks form (5-8 minutes).
• Fold in vanilla and pecans.
• Drop by well-rounded teaspoonfuls onto greased cookie sheets.
• Bake at 200 degrees for 50-55 minutes or until firm to the touch.
• Store in airtight container.