Ingredients
2 cup unsifted powdered sugar
1/4 cup cocoa powder (not a mix)
1 jumbo egg white
1/2 cup finely ground walnuts or pecans
Directions
PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the
highest mixer speed for about 1 minute, or mix them in a food
processor fitted with the metal chopping blade for about 30 seconds.
The mixture will be about as thick as fondant. With a stockinette-
covered rolling pin, well-dusted with powdered sugar, roll the
mixture on a board, also liberally dusted with 10X sugar, until it is
1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the
meringue into small circles. Reroll the scraps and cut as many
meringues as possible. Space the meringues about 1 1/2 inches apart
on baking sheets. The baking sheets should be liberally dusted with
flour. Bake them uncovered for 15 minutes. Cool the meringues for
about 5 minutes on the baking sheets; then, with a spatula, carefully
loosen them. Transfer them to wire racks. When they are cool, store
them in airtight containers.
Servings: 48 servings
Chocolate-Walnut Meringues Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut
The History of Recipes
It is possible to follow the history of `recipes` way back into the distant past, certainly as far into history as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these old recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to experts is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Later, there are a couple of interesting recipe books which date from the 1300s - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is served today, but rather recipes for the types of food prepared by the cooks of the rich people of the time. For the decades that followed, the powerful families of the West competed with each other to lay on the most exotic banquets, and because of this chefs and their recipes became highly prized. However, it wasn`t until the 1800s that cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe books are in high demand, mostly due to higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Chocolate Walnut Meringues recipe.
