Bon Appetit Desserts (159 page)

2 large egg whites, room temperature

teaspoon cream of tartar

7 tablespoons superfine sugar, divided Pinch of salt

¼ teaspoon vanilla extract

Position rack in center of oven and preheat to 200°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites and cream of tartar in medium bowl until firm peaks form when beaters are lifted. Add superfine sugar 1 tablespoon at a time, beating 10 to 15 seconds after each addition. Beat in salt, then vanilla. Continue to beat until sugar is completely dissolved, 15 to 30 seconds longer.

Drop meringue by level tablespoonfuls 1 inch apart onto prepared sheet. Or spoon meringue into large pastry bag fitted with ½-inch plain tip. For each cookie, pipe meringue onto prepared sheet in 1½-inch-diameter round, then lift bag, forming peak in center (meringue will look like candy kiss).

Bake meringues until dry and firm to touch but still white, about 3 hours. Cool completely on sheet, about 30 minutes. Lift meringues off parchment.

DO AHEAD
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Meringues can be made 2 weeks ahead. Store in airtight container at room temperature.

Hazelnut Meringue Drops

These airy, crunchy meringue nuggets gain distinctive flavor from hazelnuts (yet are surprisingly low in fat and calories). If you don’t own a piping bag and star tip, simply spoon the meringue mixture onto prepared baking sheets, forming 1-inch rounds.
Makes about 6 dozen

Nonstick vegetable oil spray

½ cup hazelnuts, toasted, husked

4 large egg whites, room temperature

⅛ teaspoon cream of tartar

½ cup sugar, divided

½ teaspoon vanilla extract

2 tablespoons cornstarch

Position 1 rack in center and 1 rack in top third of oven and preheat to 300°F. Spray 2 heavy large rimmed baking sheets with nonstick spray. Finely grind hazelnuts in processor. Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and beat until soft peaks form. Gradually add ¼ cup sugar and beat until stiff and glossy but not dry. Beat in vanilla. Sift cornstarch and remaining ¼ cup sugar into small bowl. Sift half of cornstarch mixture over meringue mixture. Using rubber spatula, carefully fold into meringue. Sift remaining half of cornstarch mixture over and fold into meringue. Gently fold in nuts.

Working in batches, spoon meringue into large pastry bag fitted with large star tip. Pipe meringue onto prepared baking sheets, forming 1-inch rounds and spacing ½ inch apart. Bake until meringues are light golden brown and set, about 35 minutes. Let meringues cool 5 minutes on baking sheets. Carefully transfer meringues to rack and cool completely.

DO AHEAD
:
Meringues can be made 2 days ahead. Store in airtight containers at room temperature.

Chocolate-Dipped Coconut Macaroons

Toasting some of the coconut before adding it to the cookie dough gives these macaroons a rich, nutty flavor.
Makes about 1½ dozen

5 cups sweetened flaked coconut, divided

½ cup sweetened condensed milk

½ vanilla bean, split lengthwise

2 large egg whites

¼ teaspoon salt

1 tablespoon sugar

8 ounces (about) bittersweet or semisweet chocolate, melted

Position rack in center of oven and preheat to 350°F. Sprinkle 2 cups coconut evenly over large rimmed baking sheet. Toast in oven until golden, stirring occasionally and watching closely to avoid overbrowning, about 12 minutes. Cool slightly. Maintain oven temperature.

Line 2 heavy large rimmed baking sheets with parchment paper or silicone baking mats. Pour sweetened condensed milk into large bowl. Scrape seeds from vanilla bean into milk (reserve bean for another use). Stir in toasted coconut and remaining 3 cups untoasted coconut. Using electric mixer, beat egg whites and salt in another clean large bowl until frothy. Add sugar and beat until soft peaks form. Carefully fold whites into coconut mixture.

Using about 3 tablespoons coconut mixture per cookie, form into 2-inchdiameter mounds on prepared baking sheets, spacing about 2 inches apart. Bake until macaroons are golden brown on bottom, about 14 minutes. Transfer macaroons to rack; cool completely.

Line large baking sheet with waxed paper. Melt chocolate in heavy small saucepan over low heat, stirring constantly. Dip bottoms of macaroons into melted chocolate and transfer to prepared baking sheet, chocolate side down. Freeze until chocolate sets, about 5 minutes. Pull macaroons from waxed paper.

DO AHEAD
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Can be made ahead. Store in waxed paper-lined airtight containers in refrigerator up to 2 days, or freeze up to 2 weeks.

Sesame-Almond Macaroons

These soft, chewy almond macaroons have the added bonus of toasty sesame flavor. They go particularly well with tea. Be sure not to overbake the cookies, as they will become too crisp.
Makes about 3 dozen

½ cup plus 1 tablespoon raw sesame seeds (about 3 ounces)

1 7-ounce package almond paste, broken into small pieces

½ cup sugar

2 large egg whites

Preheat oven to 325°F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes. Cool.

Line 2 heavy large rimmed baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in toasted sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.

Bake cookies until puffed and pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil.

DO AHEAD
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Macaroons can be made 2 days ahead. Store in airtight containers at room temperature.

Linzer Macaroon Sandwiches

In this variation of the classic jam-filled Austrian nut cookie, the nut shortbread is replaced by a slightly chewy almond macaroon. The cookies keep well at room temperature and can also be frozen. They may soften slightly while stored, but they’ll still be wonderful.
Makes about 2 dozen

1⅔ cups blanched slivered almonds

1⅓ cups sugar

2 large egg whites

1 teaspoon almond extract

⅓ cup sliced almonds

½ cup raspberry preserves

2 tablespoons water

Powdered sugar

Position rack in center of oven and preheat to 375°F. Line 2 heavy large rimmed baking sheets with parchment paper. Finely grind slivered almonds and sugar in processor. Add egg whites and almond extract; process until well blended (dough will be sticky).

Using slightly rounded teaspoonful for each cookie, roll dough between damp palms of hands into balls. Place on prepared baking sheets, spacing 1 inch apart. Flatten each ball slightly to 1¼-inch-diameter round. Gently press a few sliced almonds into each cookie.

Bake cookies, 1 baking sheet at a time, until light golden, about 18 minutes. Slide parchment with cookies onto racks and cool completely.

Stir preserves and 2 tablespoons water in heavy small saucepan over medium-high heat until mixture boils. Reduce heat and simmer until mixture thickens slightly, about 4 minutes. Cool slightly.

Spoon ½ teaspoon raspberry preserves onto bottom side of 1 cookie. Top with second cookie, bottom side down. Press to adhere. Repeat with remaining cookies and preserves.

DO AHEAD
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Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month. Cookies may soften slightly.

Sift powdered sugar over cookies.

Pecan Lace Sandwich Cookies with Orange Buttercream