cookies

Subterms

    consigliato per te

    • in Recipes

      Frosted Animal Cookies for Christmas

      ha scritto per te

      These cookies were inspired by a nostalgic childhood treat – Frosted Animal Cookies! This version gives shortbread a holiday makeover in red, green, and white with lots of sprinkles on top.

      These cookies were the result of a happy accident. I ordered a set of cookie cutters (these) for a client project, and when they arrived they were much smaller than I expected! I love miniatures of all kinds, and these cutters were too adorable for words. If you look closely, they are all dog shapes – although the dachshund could pass for a seal which is one of the original Keebler Animal Cookie shapes – ha!

      I instantly knew these cutters were destined to stamp out shortbread shapes for a version of animal cookies all dressed in holiday colors!

      Because the cutters are so small, one batch of dough makes many, many cookies! It’s definitely an intense session of stamping and re-rolling dough, but it goes pretty fast. And the beauty of the icing is that there’s not a lot of fussy detail – it’s simply icing and sprinkles.

      I divided the assorted shapes into three batches and decorated each batch of shapes a different color. I think they look really festive!

      These don’t have to be dog shapes, of course, but if you’re like me and love doggos, or have friends that are dog owners, then bags of these would make fun gifts for them! If you’re more interested in the traditional circus animal shapes, you can find those cutters here.

      These are so buttery which is the hallmark of any good shortbread, and the royal icing gives them just the right amount of sweetness. They are so adorably mini, it makes eating handfuls a totally reasonable thing to do!
      Frosted Animal Cookies for Christmas[Click for Printable Version]
      Yields 8+ dozenSmall animal cookie cutters are required for this recipe. See blog post for sources.Shortbread
      4 cups all-purpose flour
      1/2 teaspoon salt
      2 cups unsalted butter, room temperature
      1 teaspoon lemon zest
      1 cup confectioners’ sugar
      2 teaspoons vanilla extractPreheat oven to 350°F. Line two baking sheets with baking parchment paper.Sift flour and salt into a bowl; set aside. In the bowl of an electric mixer or in a medium bowl with a hand mixer, beat butter and lemon zest on medium low speed until smooth and creamy. Gradually add sugar and beat until smooth, about two minutes. Beat in vanilla extract. On low speed, gradually add flour mixture, gently stirring just until incorporated. Flatten the dough out into a disk shape and wrap in plastic wrap. Chill until firm, about 1 hour.Roll out the dough to 1/4-inch thickness on a lightly floured surface. Cut out animal shapes with lightly floured cookie cutters, and place on the prepared baking sheets. Refrigerate for 15 minutes so the dough will firm and cookies will maintain their shape when baked. Bake cut-outs for 7-9 minutes or until lightly browned on the bottoms but still pale on top. Cool thoroughly on wire racks before frosting.Royal icing
      4 cups confectioners’ sugar, sifted
      3 tablespoons meringue powder
      1/2 cup warm water, plus more for thinning
      1/2 teaspoon clear vanilla extract
      green gel food color
      red gel food colorRed, white, and green nonpareil mixIn the bowl of an electric mixer fitted with a whisk attachment, stir the confectioner’s sugar and meringue powder on low speed until combined. Add the water and beat on medium high speed until very stiff peaks form, about 5 to 7 minutes. Add flavoring and beat on low until combined; divide into three bowls and tint one portion of icing with the green gel food color; tint another portion red; leave the third portion white. Bring each to flood consistency.Flood Consistency: Stir drops of water into each bowl until the icing is thinned but still has the consistency of a thick milkshake, this is called flood consistency. To make sure the consistency is correct, drag a spoon through the center of the icing in a straight line, creating an indentation. When the icing is of perfect flood consistency, the indentation should completely disappear in 10 seconds. If it disappears too quickly, then the icing is too thin and will not dry properly. The indentation should disappear as close to the 10 second mark as possible. It is much harder to thicken the icing after it has been thinned than to make thick icing thinner, so take your time and add water drops a few at a time.Place a #2 round decorator piping tip into the bottom of a small piping bag; snip off plastic on the end of the piping bag. Fill piping bag with green icing and seal the open end with a rubber band. Repeat steps with the red and white icing. Stand each piping bag in a tall glass with a moist paper towel in the bottom to prevent the icing from drying out and the tip from clogging.Pour nonpareils in a small container and have them close to hand. Divide cookies into three batches of assorted shapes on large parchment-lined baking pans. Pipe one batch of the cookies with the green icing, stopping to sprinkle on nonpareils immediately after piping each cookie. Pipe the second batch with the red icing and sprinkles, repeat steps with the white icing.Allow the cookies to dry for 4 hours or overnight. When cookies are dry, package assorted shapes and colors of cookies in cellophane bags and tie with festive ribbon. Or, keep them in airtight containers.

      [embedded content]
      link Frosted Animal Cookies for Christmas By Heather Baird Published: Monday, December 14, 2020Monday, December 14, 2020Frosted Animal Cookies Recipe LEGGI TUTTO

    • in Recipes

      Dreidel Sugar Cookies and a Tablescape for Hanukkah

      ha scritto per te

      No Hanukkah celebration would be complete without the four-sided spinning top game known as dreidel! This sugar cookie version pays homage to the tradition, and becomes part of a beautiful tablescape dressed in blue hues, gold, and silver. 

      Happy Hanukkah to all my friends and readers who celebrate! This post features the second of three holiday tablescapes I created for HGTV.com (see the first right here). This one is dedicated to the Festival of Lights, and each place setting has an edible dreidel favor in the form of a frosted sugar cookie.

      I absolutely loved putting this table together – pulling items from my own collection, curating a few new dishes, and crafting some table decors, too! 

      I wanted to convey an air of celebration – cue the Hanukkah confetti poppers! Even though there’s lots of gold and silver on the table, it doesn’t feel stuffy or too formal. Metallic table scatter, patterned plates, thrift store blue glassware, along with specially crafted gelt vases filled with roses made everything feel festive yet comfy. 

      The image gallery on HGTV.com is the best place to see all the little details, and you’ll find a link to the to it at the end of this blog post. I hope you enjoy browsing it all!  

      Here’s a little more about the cookie favors! The entire recipe is on HGTV’s website, but I’ll give you a quick preview here. You’ll need a dreidel cookie cutter, or you could cut a dreidel template from a heavy piece of card stock and cut around it with a paring knife.

      You’ll also find my royal icing tutorial alongside the cookies. It’s great for all kinds of designs.

      Gold sugar pearls gave these cookies just enough sparkle. They’re made by Wilton, and are a little different from gold dragees which have a mirror-like shine. These are slightly more matte, and have rich color. You can find them right here. 

      You can freehand the Hebrew characters on the cookies using a food color pen, but a stencil will make them look picture perfect! 

      Here’s wishing all the Jewish families and communities that celebrate this special occasion a very happy first night of Hanukkah!

      Links:

      Dreidel Sugar Cookie Favors

       
      11 Tips for a Guest-Impressing Hanukkah Table Setting

      Glowing Gelt Hanukkah Centerpiece

      DIY Hanukkah Confetti Poppers

      link Dreidel Sugar Cookies and a Tablescape for Hanukkah By Heather Baird Published: Thursday, December 10, 2020Thursday, December 10, 2020Dreidel Sugar Cookies and a Tablescape for Hanukkah! LEGGI TUTTO

    • in Recipes

      Vintage Snowman Cookie Pops

      ha scritto per te

      These cookie pops have vintage appeal all while tasting terrific! Their extra-cute rosy cheeks and top hats were inspired by mid-century spun cotton snowmen ornaments.My collection of vintage Christmas decor is getting a little out of hand, so rather than add more to my stockpile, I decided to let them inspire some of my sweets! I spotted some seriously cute spun head snowmen decorations on Instagram by purveyor of excellent vintage wares, Magpie Ethel. Their shape already reminded me of a lollipop, so I had a good place to start!Continued, click to read more… LEGGI TUTTO

    • in Recipes

      Kourabiedes Greek Christmas Cookies

      ha scritto per te

      Kourabiedes are Greek almond cookies that are buttery beyond words! This shortbread is kissed with orange blossom water and covered in a flurry of powdered sugar.
      Now is the time when I’m making my cookie list, and checking it twice! I have a whole roster of recipes that I’m ready to dive into, and these are right near the top! Kourabiedes are made from shortdough, usually studded with almonds and flavored with orange blossom water or rose water. I love their wintry air, and I can just imagine how beautiful they’ll look tied up in a cellophane bag for gifting.

      If you reside in the US as I do, you can find orange blossom water in the international section at the grocery store with the Middle Eastern foods, and at most international markets. It’s such a beautiful ingredient in this recipe. 

      The water is misted on the baked cookies with a kitchen-dedicated spray bottle, and then covered in powdered sugar. At first the scent is floral, but after a couple of hours the fragrance develops into a citrusy note. If you find yourself without a spray bottle – no worries! Just lightly brush the orange blossom water on the cookies using a pastry brush.

      After the cookies are misted, they get a generous flurry of powdered sugar on top. Too much sugar is just enough here, so don’t be shy!

      These are so deliciously dense, crumbly, buttery, nutty – pretty much everything you could ever want from a shortbread cookie! 

      Greek Christmas Cookies (Kourabiedes)
      [Click for Printable Version]
      Yields about 5 dozen cookies 

      2 cups (1 lb. or 4 US sticks) unsalted butter, at room temperature 
      1 cup (115 g) confectioners’ sugar 
      1 egg yolk 
      1 tablespoon orange liqueur 
      2 teaspoons vanilla extract 
      1 cup (3 oz.) sliced almonds, toasted 
      4 1/2 – 5 cups (540-600g) all-purpose flour 
      1 teaspoon baking powder 
      Orange blossom water 
      8 cups (one 2 lb. bag) confectioners’ sugar 

      Preheat oven to 350F. Line at least two baking sheets with parchment and set aside.
        
      Combine butter and 1 cup confectioner’s sugar in a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed until very light and fluffy. With the mixer still running, add egg yolk, liqueur, and vanilla; beat until well incorporated. Add the almonds and mix again. 

      Sift together flour and baking powder in a separate large bowl. Gradually add the flour mixture to the butter mixture until a thick, un-sticky dough forms (you may not have to use all of the flour). Scrape down sides of bowl so that ingredients are well combined. 

      Scoop the dough using a cookie scoop (4 teaspoon capacity) or by the slightly heaping tablespoon. Place 2 inches apart on the lined baking sheets. Bake the cookies for 20-25 minutes until light golden on the edges. Cool slightly on the baking sheets. 

      Load a small kitchen-dedicated spray bottle with orange blossom water and spray the cookies with 2 spritzes of orange blossom water while they are still warm. If you don’t have a spray bottle, pour 1/4 cup of orange blossom water in a bowl; dip a pastry brush into the water and brush lightly over cookies. 

      Spread 3-4 cups of confectioner’s sugar evenly in the bottom of a deep baking pan or casserole dish. Carefully place each cookie in sugar lined pan, and use a sieve to evenly cover cookies with remaining powdered sugar. Let cool completely in the pan, and transfer to a serving dish. 

      Cookies will stay fresh in an airtight container at room temperature for up to one week.

      link Kourabiedes Greek Christmas Cookies By Heather Baird Published: Wednesday, December 02, 2020Wednesday, December 02, 2020Greek Christmas Cookies Kourabiedes Recipe LEGGI TUTTO

    • in Recipes

      10 Cup Cookies

      ha scritto per te

      More is more when it comes to these loaded peanut butter-oat cookies! They're crisp on the edges and chewy in the middle with a bite of tart dried cranberries. A high yield recipe like this one makes plenty to package and give.Hello December! Today begins a month-long sweets fest here on the blog, and I could not be more excited to share some of my new favorite recipes with you. This year, let's celebrate and take comfort in all the good food the holidays bring. I think we all deserve it! This cookie recipe has been around for a while and originated from Taste of Home, but it was new to me. Talk about love at first batch! Ten Cup cookies are chock-full of chips, nuts, oats, and peanut butter. My variation uses dried cranberries instead of raisins, because they add a pop of color and taste a little more Christmassy to me. Continued, click to read more… LEGGI TUTTO

    • in Recipes

      Chai Spiced Snickerdoodle Skillet Cookie

      ha scritto per te

      This giant skillet snickerdoodle recipe is a fuss-free way to make cookies for a crowd! It’s warmly spiced and bakes into a chewy, pillowy-edged cookie with a soft interior.I almost waited to post this recipe in fall months, but ultimately decided that’s just too long to wait! Warm chai spices are perfect for cozy feelings at any time of year. And personally, I’ve found they’re especially nice on those mellow summer days when a thunderstorm rolls in, and all you can do is curl up on the couch with a snack and something to read. This recipe is great when you need those cozy, happy feelings that only come with something baked, deliciously buttery, and sweet.
      Grab a 10-inch cast iron skillet and butter it up! You can also use a 10-inch round cake pan if you don’t have a skillet, but I think everyone needs at least one 9 or 10-inch cast iron skillet. I’ve used a lot of different cast iron pans over the years, some that are practical and others that are considered fancy and cost as much as a whole set of cookware. If you’re looking to add one to your kitchen, I’ve found that you cannot beat the performance of a preseasoned Lodge cast iron pan (10.25-inch) for the money ($15-$25).Cast iron does take some maintenance, but it’s not difficult to use or clean (cleaning 101 here). In fact, I once knew someone who used theirs as a boat anchor for years, and then cleaned it back up for kitchen use! (For the record, I don’t recommend doing that!)

      Hello, cookie dough! This is a very simple dough that uses cream of tartar in the formula to help leaven and stabilize the baked cookie. You won’t get those pillowy baked edges without it! The dough needs to rest for about 10 minutes after mixing. It will firm upon standing.

      While you’re resting the dough, mix up the chai spice with a little sugar. A classic snickerdoodle could be made by just using the sugar and cinnamon in the recipe – but I urge you to try my chai-spiced version! It’s so comforting. 

      After resting, you should have an un-sticky dough. Roll it into a ball, and then into the spices. Place the ball in the center of the pan – you don’t even have to tamp it down!  Just let the ball spread in the oven as it bakes. This process is pretty neat to watch through the oven window.
      Look at that! It really does look like one big snickerdoodle cookie, complete with pillowed edges and a crackled top.
      This is such a lovely thing to share, and it’s also a little too easy to grab a slice from the pan throughout the day! I mentioned this recipe is great for a crowd, but our 2 person household has managed to eat all but two slices.
      You’ll have a little chai spice leftover, so save it to sprinkle over – everything! Here I’ve sprinkled some on top of ice cream. Did I mention this cookie is utter perfection with a scoop of vanilla? It is!
      This skillet cookie should be in everyone’s recipe box! It has all the best parts of snickerdoodle cookies without the production of portioning. Enjoy!

      Chai-Spiced Snickerdoodle Skillet CookieYields one 10-inch skilletCookie dough1 cup (226g)unsalted butter, melted2 cups (300g) all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar1/2 teaspoon fine sea salt1 cup (200g) granulated sugar1/4 cup (53g) brown sugar, lightly packed1 large eggChai spice coating1/4 cup (50g) granulated sugar2 teaspoons ground cinnamon1/4 teaspoon ground cardamom1/4 teaspoon ground ginger1/8 teaspoon ground allspice1/4 teaspoon ground cloves1/4 teaspoon freshly grated nutmegPreheat the oven to 350°F.Coat a 10-inch cast iron skillet with some of the melted butter using a pastry brush. Set aside.For the dough, whisk the flour, baking soda, cream of tartar, and salt together in a large mixing bowl. In a separate medium bowl, mix together the remaining melted butter, granulated sugar, brown sugar, and egg. Pour the liquid mixture into the flour mixture. Beat together using a hand mixer on low speed until combined. Let the dough rest uncovered for 10 minutes, or until firmed and not sticky.Meanwhile, make the chai spice coating. Stir together the granulated sugar and all of the ground spices in large bowl. When the dough is firm, gather it together with your hands and form into a large ball. Roll the ball in the spices repeatedly until the ball is totally covered with the sugar and spice mixture. You will have leftover chai spice (save for other use).Place the ball in the center of the buttered skillet; do not spread or flatten it. The ball will spread as it bakes. Bake for 35 minutes, or until the cookie fills the pan and is golden brown and crackled on top. Cut into wedges and serve warm with scoops of ice cream and leftover chai spice sprinkled on top. Or store room temperature wedges in an airtight container for up to 4 days.
      link Chai Spiced Snickerdoodle Skillet Cookie By Heather Baird Published: Monday, July 06, 2020Monday, July 06, 2020Chai-Spiced Snickerdoodle Skillet Cookie Recipe LEGGI TUTTO

    • in Recipes

      Lemon Sugar Cookie Bars

      ha scritto per te

      Lemon Sugar Cookie Bars are soft and chewy with lots of citrusy tang. They’re baked in a 13×9 inch dish which removes the hassle of forming individual cookies – just slice and enjoy!Hello, friends! I hope everyone is well and finding the baking ingredients needed to make all the comfort foods required for these days of sheltering. Thankfully, I am now stocked up on flour, yeast, and the other essentials that keep me working and doing what I love.Lately I’ve been craving the flavors of buttercream birthday cake, but I’ve been without the enthusiasm it takes to bake, fill, and frost an entire layer cake. Sugar cookie bars are a low lift stand-in with all of the nostalgic birthday flavors and lots of sprinkles! This recipe is a departure from the usual sugar cookie flavors of vanilla on vanilla (which is also delicious) and instead uses lots of lemon zest and fresh lemon juice to give these treats some zing!
      The first order of business is to make lemon sugar for the cookie dough. Zest an entire lemon over a bowl of sugar and blend together with your fingertips. The citrus oils disperse through the sugar which uniformly flavors the dough.
      Blended together, the cookie dough will be pale and crumbly. Squeeze a handful of crumbles in your palm – if the dough holds together then you’re on the right track!
      Pat the dough evenly in a buttered dish. The dough will turn lightly golden at the edges as it bakes, but the middle should still remain pale – these are soft baked for a thick, chewy texture.
      The buttercream is thick and fluffy, and so tangy with lemon zest and freshly squeezed juice – yum!
      When the cookie portion is completely cool, spread the billowy frosting evenly over the surface.
      Just look at that frosting to cookie ratio! I’d say that’s about 50/50, which is about right for buttercream lovers (me)!
      This kind of baked good is cute, tasty, and practically made to be shared (in normal circumstances they are SO bake sale-worthy!). So, I’m eager to find a way to safely share baked goods like these with friends and family during this time, and with careful packaging and a doorstep delivery I believe it is possible. I have a little more research to do, and I hope to post my findings and methods here!Stay well! xo

      Lemon Sugar Cookie BarsYields 15 servingsLemon cookie1 cup (200g) granulated sugarZest of one lemon (about 1 tablespoon)2 1/2 cups (300g) all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt1/2 cup (113g) unsalted butter, softened1 egg1 tablespoon sour cream or plain yogurt1 tablespoon lemon juice1 teaspoon vanilla extractLemon buttercream1/2 cup (113g) unsalted butter, softened4 cups (450g) powdered sugar3 tablespoons lemon juiceZest of one lemon (about 1 tablespoon)Milk or cream, to thin1/4 teaspoon yellow gel food colorMixed pastel rainbow sprinklesPreheat oven to 350°F. Grease a 13×9-inch baking dish.Combine the sugar and lemon zest in a medium bowl. Use your fingertips to blend the zest into the sugar until the zest is well dispersed and the sugar is fragrant with lemon.In a separate mixing bowl, combine the flour, baking powder and salt. Whisk to combine.In the bowl of an electric mixer, beat together butter and lemon sugar until creamy. Add the egg, sour cream, lemon juice, and extract. Beat to combine. Add the dry flour mixture and mix together on low speed until well incorporated but still crumbly. Press the mixture evenly into the bottom of the prepared pan. Bake for 15-17 minutes, or until the edges are slightly golden and the center is still pale. Cool completely before frosting.For the frosting, cream the butter in the bowl of an electric mixer. Add about 1/3 of the confectioners’ sugar and beat until combined. Add the lemon juice and lemon zest; beat again. Mix in the remaining confectioners’ sugar, adding the milk or cream to thin the mixture to spreading consistency. Beat until light and fluffy, about 3 minutes. Add gel food color and whip until a consistent bright yellow color is achieved.Spread the frosting evenly over the cooled cookie in the pan. Cover with sprinkles if desired. Let stand until set, about 10-15 minutes, or chill in the refrigerator until the frosting is firm. Cut into squares before serving. Store cookies in an airtight container for optimal freshness.
      link Lemon Sugar Cookie Bars By Heather Baird Published: Wednesday, April 22, 2020Wednesday, April 22, 2020Lemon Sugar Cookie Bars Recipe LEGGI TUTTO

    • in Recipes

      Chickpea Water or Aquafaba Meringue Cookies

      ha scritto per te

      Try this recipe the next time you open a can of chickpeas! Deliciously crunchy, light, and airy meringue cookies can be made using aquafaba, which is the water that surrounds chickpeas in their commercially prepared can.It’s been said -repeatedly- this past month by various cooking sites, blogs, and news outlets – canned chickpeas are having a moment. It’s the shelf-stable food of choice for many during these days of sheltering at home, because they are loaded with nutrients, protein, and they make an excellent replacement for meat in lots of dishes.I always keep canned chickpeas in my pantry, but I’ve been draining away a useful ingredient every time I made my favorite chickpea dishes! Chickpeas leach starch and protein into the water that surrounds them in their cans, which makes the liquid whippable to voluminous proportions!
      Begin by draining the chickpeas into a sieve over a bowl or glass measure. You should have about 6 oz. of aquafaba from one 15.5oz (439g) can. This is just a smidge more than 3/4 cup.
      Use an electric hand mixer or a standing mixer to whip the bean water, along with some cream of tartar and powdered sugar. It’s miraculous how billowy this stuff gets! I researched a few recipes that used granulated sugar instead of powdered sugar, but I found the powdered sugar gave the most fluffy end result.(Side note: If you’re looking for a cheap, powerful hand mixer, this one is ridiculously strong. Low speed is like high speed. I don’t know how long it will last, but for the past month it has replaced my 5 speed KitchenAid hand mixer for its swift work. Be sure to read all the reviews! They are mixed.)
      You can tint the meringue by folding in gel food color. Try to do this quickly, because I found that as the meringue stands it begins to lose volume. I re-whipped some of the mixture that began looking deflated, and it puffed right back up!
      I went a little crazy with varying the shapes and colors of the cookies, but I really enjoyed the process. If you don’t have piping tips, you could simply drop the meringues from a spoon on parchment, or use a zip-top bag with the corner snipped to pipe some meringue kiss shapes.
      Sprinkles make me happy! 
      Sprinkle tiny nonpareils over the meringues before baking, if desired. Most any sprinkle will survive well in the oven because they bake at a very low temperature.
      I piped a few meringue nests to hold all of the little colorful meringues, which made things feel a little more springy.

      I had some passionfruit flavoring on hand (from this set) which made these cookies so delicious! A few meringues were dipped in chocolate, or drizzled. I highly recommend doing this.
      Aquafaba meringues are even lighter than those made with real egg whites. Chickpea water has less protein in it than egg whites (2.4g for the water versus about 3.6g each white) which could account for its cotton candy-like texture (they practically melt in your mouth!). I also think using the powdered sugar helped keep them super airy.I encourage you to try making a batch next time you’re planning to use chickpeas (zero waste feels good!). But plan ahead, because like standard egg meringues, these cookies need to bake at a low temperature for a couple of hours.

      Chickpea Water or Aquafaba Meringue CookiesYields about 6 dozen1 can (15.5 oz/439g) chickpeas1 teaspoon clear extract (do not use oil-based candy flavoring)1 teaspoon cream of tartar1 cup (140g) powdered sugarOptional:Gel food coloringSprinkles, nonpareilsMelted chocolatePreheat oven to 200°F. Line two large baking sheets with parchment paper.Drain the chickpea water into a cup or bowl. Reserve chickpeas for another use.Pour the chickpea water into the bowl of an electric mixer and beat on medium speed until frothy. Add the clear extract and increase the speed to high. With this mixer running, add the cream of tartar. Add the powdered sugar a little at a time (3-4 additions) while the mixer runs. When the mixture turns opaque and fluffy, turn the mixer off and dip your mixer beater(s) into the meringue. If it holds a peak that stands on its own, it’s ready for baking. If not, continue to whip until this consistency is achieved.Divide and tint the meringue as desired. Pipe or spoon onto parchment-lined sheets. Add sprinkles if desired. Bake meringues for two hours, rotating the pans on the oven racks mid-bake. Turn off the oven and let the meringues cool completely inside the oven. (You can also remove and cool on the stove top, but the cookies are more prone to crack). Peel the meringues from the paper and dip in melted chocolate or drizzle.Store meringues in an air-tight container for 3-4 days.Notes:Oil-based flavorings will deflate aquafaba meringue. Make sure you use alcohol or water-based extracts. You could also add the seeds of one vanilla bean for flavor.Deflated meringue can be re-whipped. Pipe or spoon the meringues on the baking sheets soon after it is whipped to avoid them losing shape and becoming flat.
      link Chickpea Water or Aquafaba Meringue Cookies By Heather Baird Published: Thursday, April 09, 2020Thursday, April 09, 2020Chickpea Water or Aquafaba Meringue Cookies Recipe LEGGI TUTTO