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

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Makes: 48 cookies
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Traveling gal: the meringues bake for 1 hour and 30 mitenus but check on them after 1 hour as they might be done). Depending on the size of the meringues and the humidity levels in the air, they might be done before. Meringues can be a little fussy!
 
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Active Time: 35 minutes
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Total Time: 1 hours 35 minutes
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From: Tante
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=Ingredients=
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1 1/2 cups (3 sticks) unsalted butter, at room temperature
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2/3 cup sugar
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2 tbsp fresh rosemary, minced
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2 1/4 cups unbleached all-purpose flour
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1/2 cup white or brown rice flour
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1/4 teaspoon salt
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coarse sea salt for topping
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=Directions=
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== Step 1 ==
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Preheat oven to 375º.
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== Step 2==
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Cream the butter and sugar in a large bowl until pale yellow and light.
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add the sugar and continue mixing until the mixture is fluffy.
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== Step 3 ==
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Add both flours, the salt, and the rosemary to the butter mixture,
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and mix until thoroughly combined. The dough will be somewhat soft.
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Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
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== Step 4 ==
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Roll the dough into a log, and cut into 1/4 inch thick slices. Place about
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1/2 inch apart on the baking sheets. Sprinkle with a LITTLE bit of coarse
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salt and bake in the center of the oven until gold at the edges, 12 to
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15 minutes.
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== Step 5 ==
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Remove from the oven, sprinkle with a LITTLE bit more coarse salt,
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and transfer them onto wire racks to cool. Makes about 4 dozen.
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Revision as of 02:39, 9 July 2015

Traveling gal: the meringues bake for 1 hour and 30 mitenus but check on them after 1 hour as they might be done). Depending on the size of the meringues and the humidity levels in the air, they might be done before. Meringues can be a little fussy!