1 3 egg whites
Directions
1/4 ts Cream of tartar
3/4 c Sugar
3 TB Cocoa
1. Beat egg whites with cream of tartar in large mixing bowl until
foamy. 2. Add sugar, 1 T. at a time. Beat at hightest speed until
stiff and glossy. Do NOT underbeat. Remove 3/4 c. meringue to small
mixing bowl; set aside. 3. Stir cocoa into meringue in large mixing
bowl until thoroughly combined. Drop cocoa flavored meringue by level
measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil
lined baking sheets. Make small indentation in center of each with
top of teaspoon. 4. Spoon 1/2 teaspoon reserved plain meringue into
each indentation. Bake at 275 degrees for 25 minutes. Turn off oven;
leave meringues in oven with door closed for 1 hour. Remove from
oven. Cool completely. Makes about 3 dozen cookies.
18.6 calories, .1 g fat, 2.7% calories from fat
Recipe By :
From: Patti Mccoy
Servings: 36 servings
Air Or Meringue Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert
The History of Recipes
It is quite feasible to trace the history of recipes way back into the far past, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these early cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to historians are a few ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. As we move into Roman times around 25BC a man called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also informs us how the chefs of Roman times made use of a good variety of herbs and spices, including some that we all recognise for example basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like parsley, basil and rosemary. These new foods and tastes caused an eruption in recipe manuscripts, many of which are now in academic collections. During the following few centuries, the upper-class families of Europe competed to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were greatly in demand. However, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes common in their social group. By the advent of the 1900s, cooking books are highly popular as a result of more people being able to read, people having increased leisure time and having more money. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Air Or Meringue Cookies recipe.
