Unicorn (Unicorn@Indenial.com)
Sun, 13 Dec 1998 05:24:18 -0500
Here's one I found while surfing the net today, so you have nobody to
blame but yours truly.
Q: Why don't lobsters share?
A: Because they're shellfish.
Chef Steven caps off his week of German Baked Gift recipes with a
classic. Here's what he has to say: "Hazelnuts grew wild in the Black
Forest of Germany where my grandmother grew up. These are nice little
macaroon type cookies that are cute, crowned with a hazelnut on a
little meringue."
Hazelnut Cookies
1+1/4 lbs (550 g) of hazelnut meats
1cup (250 ml) egg whites (about 10 eggs)
1 tsp (5 ml) Cream of Tartar
2 tsp (10 ml) Vanilla
2 cups (500 ml) powdered sugar
1. Prepare meringue by whipping the egg whites in a large 3 qt. (3
L) stainless steel mixing bowl. (Be sure it is very clean and cool.)
Add the egg whites, Cream of Tartar, Vanilla, and powdered sugar.
Whip until the meringue peaks.
2. Set aside 48 nuts for garnish.
3. Grind the remainder of the nuts in a hand-cranked grinder (one
that is made for nuts). Otherwise use a food processor. Add only a
small amount of nuts at a time, so the grinds are consistent. They
should be a little larger than the size of grated Parmesan.
4. In another mixing bowl, fold 4-5 cups (1-1.25 L) of the meringue
into the grated nuts. The consistency should be similar to a
play-dough. It holds together very nicely, and is pliable.
5. Make into 1+1/2 inch (3 cm) balls, and place 1 inch (2.5 cm) apart
on a greased cookie sheet. Place remaining meringue in a pastry bag
or a 1 qt. (1 L) Zip-lock bag with one of the corners snipped off.
6. Dip your finger in water and make a dimple in each cookie. Top
each with a dab of meringue squeezed through the corner hole in the
Zip-lock bag, and place a hazelnut on top.
7. Bake in a 325 oven for 20 to 25 minutes, until the meringue just
starts to brown slightly. You should get from 20 to 25 cookies.
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