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
We can follow the history of meal recipes far back into ancient history, in fact as far back as pharonic Egypt, and maybe even further. However, these, old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe discovered, according to food historians are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main course and afters, a style of dining still practiced today. This early Roman chef recounts how the ancient Romans used a good variety of spices, including a few you will know for example bay, rue and dill. Later, there were some interesting books published in the 1300s - a book titled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the curry that is popular today, but rather accounts of the types of meals on the tables of the upper classes of that period. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in manuscripts on cooking, many of which still exist in private cookery archives. For the centuries that followed, the rich and powerful families of the West strove to offer the most extravagent banquests, and consequentially chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, testing, and writing down recipes of the day. By the time we get to the 20th century, cookery books were greatly in demand as a result of better eduction, leisure time and having more money to spend. The introduction of the TV gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Air Or Meringue Cookies _ Ggpj36a recipe.
