Cloud-shaped meringues pave a simple way into the French royal family
(AP) Long associated with French royalty, this light and fluffy cloud-like cookie is a decadent treat that takes skill and dedication to accomplish. Maybe once, but then the whip was invented.
For those with a stand mixer, they’re surprisingly easy and adaptable to any extra bits of chocolate, nuts, or other flavors that might be left over after a holiday baking marathon.
In this recipe from our What You Have cookbook, which builds on staples for easy weeknight meals, we offer three different types of cookies (which, by the way, aren’t French, but are credited to a Swiss chef named Gasparini in the 1720s). th., from a town called Meiringen.)
For another chocolate and salted peanut spread, you’ll need about 2 ounces of chopped chocolate, orange peel, and a handful of toasted walnuts. Or try them with roasted cashews, unsweetened coconut flakes, and lemon peel. Or with pistachio, ginger and turmeric. Or experiment with different flavors using these proportions.
Meringue can be made into a dozen 3-inch cookies or six large 6-inch puffs. Serve alone or open and garnish with whipped cream and a sprinkling of fresh berries. Cookies will keep in an airtight container for up to five days.
Meringue cookies with salted peanuts and chocolate
From start to finish: 2.5 hours (35 active minutes), plus refrigeration
Makes 12 small treats or 6 large treats
A cup of roasted and salted peanuts, almonds, cashews or pistachios
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