Difference between revisions of "Desserts/pistachio-mint-meringues"

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Makes: 48 cookies
 
Makes: 48 cookies
  
Active Time: 20 minutes
+
Active Time: 35 minutes
  
Total Time: 2 hours 20 minutes
+
Total Time: 1 hours 35 minutes
  
From: Fresh - March/April 2011
+
From: Tante
  
 
=Ingredients=
 
=Ingredients=
1/2 cup shelled, unsalted pistachios
+
1 1/2 cups (3 sticks) unsalted butter, at room temperature
  
1/2 cup + 1 tbsp sugar, divided
+
2/3 cup sugar
  
2 egg whites
+
2 tbsp fresh rosemary, minced
  
1 pinch of salt
+
2 1/4 cups unbleached all-purpose flour
  
1/2 tsp. vanilla extract
+
1/2 cup white or brown rice flour
  
2 tbsp. finely chopped fresh mint
+
1/4 teaspoon salt
 +
 
 +
coarse sea salt for topping
  
 
=Directions=
 
=Directions=
  
 
== Step 1 ==
 
== Step 1 ==
Preheat oven to 200 degrees F.  Line baking sheet with parchment paper.  Place pistachios in food processor with 1 tbsp. sugar, and process until the are a fine powder.  Don't over process into nut butter.  Set aside.
+
Preheat oven to 375º.
  
== Step 2 ==
+
== Step 2==
In a large bowl beat egg whites with salt until foamy using an electric mixer on medium high speed.  Add 1/4 cup sugar and beat until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form.  Add vanilla and mint and mix just until incorporated.  Gently fold into ground pistachios.
+
Cream the butter and sugar in a large bowl until pale yellow and light.
 +
add the sugar and continue mixing until the mixture is fluffy.
  
 
== Step 3 ==
 
== Step 3 ==
Transfer batter to large resealable plastic bag and push to one corner.  Make 1/2 snip at the corner, and use the bad to pipe Quarter size circles onto the baking sheet about 1 inch apart.  Alternately drop meringues onto baking sheet with teaspoon.  Bake for 40 minutes. Turn off oven and leave in for 1 hour. Remove tray from oven and allow to cool completely. Serve or store at room temp in airtight container.
+
Add both flours, the salt, and the rosemary to the butter mixture,
 +
and mix until thoroughly combined. The dough will be somewhat soft.
 +
Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
 +
 
 +
== Step 4 ==
 +
Roll the dough into a log, and cut into 1/4 inch thick slices. Place about
 +
1/2 inch apart on the baking sheets. Sprinkle with a LITTLE bit of coarse
 +
salt and bake in the center of the oven until gold at the edges, 12 to
 +
15 minutes.
 +
 
 +
== Step 5 ==
 +
Remove from the oven, sprinkle with a LITTLE bit more coarse salt,
 +
and transfer them onto wire racks to cool. Makes about 4 dozen.

Revision as of 19:19, 1 January 2013

Makes: 48 cookies

Active Time: 35 minutes

Total Time: 1 hours 35 minutes

From: Tante

Ingredients

1 1/2 cups (3 sticks) unsalted butter, at room temperature

2/3 cup sugar

2 tbsp fresh rosemary, minced

2 1/4 cups unbleached all-purpose flour

1/2 cup white or brown rice flour

1/4 teaspoon salt

coarse sea salt for topping

Directions

Step 1

Preheat oven to 375º.

Step 2

Cream the butter and sugar in a large bowl until pale yellow and light. add the sugar and continue mixing until the mixture is fluffy.

Step 3

Add both flours, the salt, and the rosemary to the butter mixture, and mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.

Step 4

Roll the dough into a log, and cut into 1/4 inch thick slices. Place about 1/2 inch apart on the baking sheets. Sprinkle with a LITTLE bit of coarse salt and bake in the center of the oven until gold at the edges, 12 to 15 minutes.

Step 5

Remove from the oven, sprinkle with a LITTLE bit more coarse salt, and transfer them onto wire racks to cool. Makes about 4 dozen.