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Full Online Book HomeLearning KitchenCookies - Pressed - Brown Sugar Pecan Macaroons
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Cookies - Pressed -  Brown Sugar Pecan Macaroons Post by :Trebor Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1550

Click below to download : Cookies - Pressed - Brown Sugar Pecan Macaroons (Format : PDF)

Cookies - Pressed - Brown Sugar Pecan Macaroons

2 large egg whites
8 ounces (about 2 cups) pecan pieces, lightly toasted and chopped into 1/4-inch pieces
1/4 teaspoon salt
2 cookie sheets or jelly roll pans covered with parchment or foil
2 cups firmly packed dark brown sugar

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.

In the bowl of a standing electric mixer fitted with the whip attachment, whip the egg whites and salt on medium speed until they hold a firm peak, about 2 or 3 minutes. Remove the bowl from the mixer, and with a large rubber spatula, fold in the sugar and the pecans. The egg whites will deflate entirely and the mixture will become sticky and pasty.

Using a pastry bag fitted with a 1/2-inch plain tube (Ateco #806), pipe out 1 1/2-inch macaroons onto the prepared pans. Leave about 2 inches around each cookie.

Bake for about 20 minutes, or until the macaroons are puffed and somewhat firm. Cool on the pans on racks.

Store the cooled cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.
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Cookies - Pressed -  Butter Spritz Cookies - Pressed - Butter Spritz

Cookies - Pressed -  Butter Spritz
2 1/2 cups flour 1/2 tsp. salt 1 cup (1/2 pound) butter 1 1/4 cup sifted confectioners sugar 1 egg 1/2 tsp. almond extract 1 tsp. vanilla Sift together the flour and satl and set aside. Cream the butter and confectioners sugar well. Blend in the egg and flavorings. Gradually add the dry ingredients and mix well. Press through cookie press on ungreased cookie sheets. Bake at 400 degrees 10-12 min.

Cookies - Pressed -  Best Ever Spritz Cookies - Pressed - Best Ever Spritz

Cookies - Pressed -  Best Ever Spritz
2/3 cup sugar 1 cup butter, softened 1 egg 1/2 tsp salt 2 tsps vanilla 2 1/4 cups all-purpose flour Heat oven to 400 degrees. Combine all ingredients except flour in large mixer bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. If desired, prepare dough as directed by variations below. (If dough is too soft, cover and refrigerate, 30-45 minutes.) Place dough into cookie press fitted with template. Form desired shapes 1 inch apart onto ungreased cookie sheets. Bake for 6-8 minutes or until edges are lightly browned. Variations: Chocolate Chip Spritz: