Ingredients
3 each egg whites
1/4 tsp cream of tartar
3/4 cup sugar
3 tbsp cocoa
Directions
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.
Servings: 6 servings
Air Or Meringue Cookies : Ggpj36a Recipe brought to you by Recipe Ideas
Categories: Cookie; Dessert
The History of Recipes
Historians have proved the existance of recipes far back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, in the main part, these early cook books were just simple hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to experts are a few clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During Roman times around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius tells us how the ancient cooks used a good variety of aromatic flavours, including some that we all recognise like thyme, rue and parsley. As our culinary historical trip moves on a few more years there were some books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of food on the menus of the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab countries, such as coriander, basil and rosemary. The introduction of these new herbs and spices created an explosion in recipe manuscripts, most of which are kept safe in private cookery archives. By the arrival of the 20th century, cookery books are greatly in demand as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Air Or Meringue Cookies _ Ggpj36a recipe.
