Espresso Chip Meringues

Ingredients

• 3 egg whites, at room temperature
• Pinch fine sea salt
• 3/4 cup superfine baker's sugar*
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 2/3 cup mini semisweet chocolate chips

*Can be found at specialty cooking stores


Directions

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

Store airtight in a plastic container for up to 4 days.

Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.


http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-chip-meringues-recipe/index.html

Mom's Lemon or Lime Pie

EASIEST LEMON/LIME PIE

Ingredients:

• 1-8oz can frozen lemonade or limeade concentrate
• 1-8 oz Container Cool Whip, softened
• 1-8 oz can Eagle Brand Sweetened Condensed Milk
• Few drops of lemon or green food coloring
• 1 8-9 Inch Graham Cracker Crust

Directions:

Stir together semi-thawed lemonade, condensed milk and cool whip (do not over mix). Place in graham cracker crust 8-9 inches.

Adjust coloring (if wanted).

Chill, best overnight.

Currently, 8oz cans no longer made, buy larger frozen cans and use 8oz. Can top with lemon or lime zest.

MOM