Baking Favorites. Williams Sonoma
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Название: Baking Favorites

Автор: Williams Sonoma

Издательство: Ingram

Жанр: Кулинария

Серия:

isbn: 9781681887302

isbn:

СКАЧАТЬ chocolate and sprinkle with crushed candy canes. You can also transfer the

      meringue to a piping bag fitted with a large decorating tip and pipe out intricately

      shaped cookies.

      49

      COOKIES, BARS & BROWNIES

      4 large egg whites

      1 tablespoon cornstarch

      1 cup (7 oz/200 g) sugar

      1 teaspoon pure vanilla extract

      Pinch of kosher salt

      2 teaspoons Dutch-process cocoa

      powder, sifted

      ¼ lb (115 g) bittersweet chocolate,

      cut into pieces

      1 tablespoon vegetable oil

      MAKES ABOUTMAKES ABOUT

      3 DOZEN COOKIES3 DOZEN COOKIES

      Chocolate-Dipped Meringues

      Piping these cookies with a decorating tip will add an effortlessly elegant touch. You can reserve

      the egg yolks for another use, such as omelets, French toast, or Lemon Curd (page 222).

      Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat to

      200°F (95°C). Line 2 baking sheets with parchment paper.

      In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on

      medium speed until combined, about 1 minute. Sprinkle the cornstarch over the whites and

      beat until foamy, about 3 minutes. Raise the speed to high, very gradually add the sugar,

      and beat until stiff, shiny peaks form, about 8–10 minutes. Quickly beat in the vanilla.

      Transfer half of the meringue to a pastry bag fitted with a star tip. Set aside.

      Using a rubber spatula, gently fold the salt and cocoa powder into the remaining meringue

      until just combined. Transfer the chocolate meringue to another pastry bag fitted with a

      star tip. Using the chocolate meringue, pipe stars 1 inch (2.5 cm) wide on 1 of the prepared

      baking sheets, spacing them about

      1

      /

      2

      inch (12 mm) apart. Repeat with the plain meringue

      on the other baking sheet.

      Bake, rotating the baking sheets between the racks halfway through baking, until the

      meringues are dry, crisp, and firm, 1

      1

      /

      2

      –2 hours. Turn off the oven, prop the door open, and

      let the meringues cool in the oven for about 1 hour. Transfer the meringues, still on the

      parchment, to wire racks and let cool completely.

      Line the baking sheets with fresh sheets of parchment paper. Place the chocolate in a

      heatproof bowl set over but not touching barely simmering water in a saucepan and heat,

      stirring often, until melted and smooth. Whisk in the oil until smooth. Remove from the heat.

      Dip the bottom of each meringue into the melted chocolate, letting the excess drip off.

      Place, chocolate side down, on the prepared baking sheet. Freeze until the chocolate is set,

      about 3 minutes.

      50

      BAKING FAVORITES

      3½ cups (14 oz/440 g) shredded

      dried sweetened coconut

      ¾ cup (6 oz/185 g) sugar

      5 large egg whites, lightly beaten

      1½ teaspoons pure vanilla extract

      ¼ teaspoon almond extract

      ¾ lb (375 g) bittersweet or

      semisweet chocolate, finely

      chopped

      MAKES ABOUTMAKES ABOUT

      18 MACAROONS18 MACAROONS

      Chocolate–Coconut Macaroons

      An ideal gluten-free treat, these macaroons are delicious and decadent for any occasion. For a more

      intense coconut flavor, spread the shredded coconut on a baking sheet and toast in the preheated oven

      just until it begins to color, about 6 minutes, and let cool before using.

      Line a baking sheet with parchment paper. In a bowl, combine the coconut, sugar, egg

      whites, and vanilla and almond extracts and stir well. Spread on the prepared baking

      sheet and refrigerate until cold, about 30 minutes.

      Preheat the oven to 300°F (150°C). Line another baking sheet with parchment paper.

      Scoop up the coconut mixture by heaping tablespoonfuls and pack into small, rounded

      domes. Place on the prepared baking sheet.

      Bake until the macaroons are golden, about 30 minutes. Transfer the macaroons to a wire

      rack and let cool completely. Line the baking sheet with a fresh sheet of parchment paper.

      Place the chocolate in a heatproof bowl set over but not touching barely simmering water

      in a saucepan and heat, stirring often, until melted and smooth. Remove the bowl from

      over the water. Dip the bottom of each macaroon in the melted chocolate to a depth of

      about

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      4

СКАЧАТЬ