1714 moorish meringues Recipes

meringue powder, water, edible blossoms or flower petals of your choice, such as pansies, edible orchids or rose petals, superfine sugar

egg whites, vanilla extract, cream of tartar, sugar, fresh fruit such as sliced fresh strawberries , fresh raspberries, mandarin oranges or cubed fresh pineapple

egg whites, cream of tartar, vanilla extract, sugar, sugar, cornstarch, cranberry juice, fresh or frozen cranberries, cream cheese, softened, sugar, vanilla extract, heavy whipping cream , whipped, star pastry tip #18, mint leaves, dried cranberries, halved

egg whites, cream of tartar, sugar, peppermint extract, red paste food coloring

eggs, separated, butter, softened, brown sugar, milk, vanilla extract, cake flour, pumpkin pie spice, baking soda, cream of tartar, sugar, ground pecans

butter, softened, brown sugar, divided, sugar, eggs, separated, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, semisweet chocolate chips, flaked coconut, chopped walnuts

egg whites, cream of tartar, sugar, frozen unsweetened raspberries, thawed, sugar, cornstarch, maple syrup, coffee ice cream, softened, sliced almonds, toasted, chocolate chip ice cream, softened, heavy whipping cream, sugar, almond extract, fresh raspberries

butter, softened, sugar, egg yolks, vanilla extract, king arthur unbleached all-purpose flour, baking powder, milk, egg whites, sugar, vanilla extract, chopped walnuts, divided, heavy whipping cream, sugar, fresh raspberries

navel oranges, orange sherbet, egg whites, sugar, cream of tartar, almond extract

egg whites, cream of tartar, salt, sugar, vanilla extract, mixed fresh berries, sugar , optional, sour cream, rum extract

meringue powder, water, edible flowers of your choice, superfine sugar, butter, softened, shortening, sugar, eggs, vanilla bean, king arthur unbleached all-purpose flour, baking soda, salt, buttermilk, sugar, cornstarch, salt, milk, vanilla bean, egg yolks, beaten, butter, cream cheese, softened, butter, softened, sugar, vanilla extract, cardboard cake circle (5 inches), wooden dowels (2 inches x 1/4 inch)

egg whites, water, white vinegar, vanilla extract, salt, sugar, semisweet chocolate chips, shortening, heavy whipping cream, crushed soft peppermint candies, chocolate curls and additional crushed soft peppermint candies

brown sugar, cornstarch, ground cinnamon, water, sliced peeled peaches, lemon juice, butter, eggs, separated, salt, sugar, divided, milk, french bread (1 inch thick )

milk chocolate chips, shortening, divided, sugar, brown sugar, divided, egg, separated, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt

boneless skinless chicken breasts or 500 g lean lamb fillets or 500 g lean pork fillets, pre-soaked wooden skewers , about 15cm long, or, metal skewers , about 25cm long, coriander seed, roughly ground, cumin seed, roughly ground, fennel seed, roughly ground, sweet smoked paprika (pimenton), garlic cloves, peeled and crushed with, salt, saffron, infused with, boiling water, chopped fresh oregano or 1 tsp dried oregano, bay leaf, crumbled, sherry wine vinegar or 2 tsp wine vinegar, olive oil, chopped flat leaf parsley (cilantro) or chopped coriander (cilantro)

pork tenderloin or 1 1/2 lbs lamb tenderloins, cut in 1/2 inch slices, salt and pepper, to taste, cumin seeds, lightly toasted and ground, coriander seeds, lightly toasted and ground, spanish paprika (sweet or hot ), dried oregano, garlic cloves, olive oil, lemon wedge, bamboo skewers , soaked in water

sugar cookie recipe, after trying over 50 sugar cookie recipes , i found this 1 to be my absolute favorite. i love this basic sugar cookie recipe for many reasons. it taste great. it is simple with few ingredients. it will maintain it s shape which makes the dough ideal for molding. you must chill the dough for a couple hours (or overnight is great) or it will be very sticky to work with., butter, softened, cream cheese, softened, sugar, egg, vanilla, all purpose flour, in large mixer bowl combine all cookie ingredients , except flour., beat at medium speed , scraping bowl often until creamy., reduce speed to low ; add flour. beat, scraping bowl often, until well mixed., divide dough into 2 equal portions; wrap in plastic wrap and refrigerate unitl firm (at least 2 hours)., heat oven to 350o. roll out on lightly floured surface or parchment paper. bake for 7 to 10 minutes or until edges are very lightly browned. remove from cookie sheets; cool completely., url : cookiedecorating.com, chocolate cut-out recipe, yummy! crisp chocolate cut-outs with a brownie-cookie type flavor. this dough should be chilled for an hour or two (or overnight) or it may be sticky to roll., butter, sugar, egg, vanilla, all purpose flour, unsweetened cocoa, baking powder, baking soda, salt, in large mixer bowl beat butter , sugar, egg and vanilla until well blended. in medium bowl, stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture and blend well., refrigerate dough about 1 hour or until firm enough to roll., preheat oven to 325o. on lightly floured surface or parchment paper, roll out dough. bake 5 to 7 minutes or until no indentation remains when touched., cookie sheets ; cool completely., url : cookiedecorating.com, run sugar, run sugar icing is the classic cookie icing. it is a smooth textured icing that forms a very hard crust. it is made by taking royal icing at it s fluffiest form and adding water to make it flow. when it dries, you can stack the cookies. this type of icing takes several hours to dry. the icing has a simple, flavor with some crunch., powdered sugar, meringue powder, gum arabic, cream of tarter, water, water, first , mix-up royal icing (use this recipe or follow instructions on the commercial royal icing), in small mixing bowl, combine water, meringue powder and cream of tarter., beat until stiff peaks form ., in separate bowl, combine powdered sugar and gum arabic. mix thouroughly, then add to meringue., beat on low , then medium speed until stiff peaks form. after the royal icing has been mixed, divide the mixture into several small containers and cover with wet towel. add a small amount of water to each batch until it us just barely fluid, not watery. test consistency by dropping a small amount from spoon onto waxed paper. it should smooth itself in about 10 seconds. if it runs too much, add more powdered sugar. if it is too thick, add a bit more water., remember : keep this icing covered when you are not using it. it dries out quickly. place the icing in a bag with a tip #3 or #4. outline the area to be covered. quickly fill in the outline. if the icing is running off the cookie, too much water was added to the royal icing. if the icing is not smooth, add a bit more water to the royal icing. when icing crusts, pipe adjoining color. for added dimension or outlining, allow icing to harden (several minutes) and pipe on the top., royal icing, is probably the most popular icing that cookie decorators use. it is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc.. royal icing can be made into a very nice glaze and also works great for very fine detail work. the biggest problem with royal icing is that it dries hard as a rock, and also tends to dry out the cookies more than a buttercream icing would. the drying rock-hard isn tsp a big deal if you are doing a cookie that has a thin layer of glaze and some basic outlines or decorations, but if you need a cookie to have thick piping, the thick decorations would almost be impossible to eat in royal icing., meringue powder, powdered sugar, water, vanilla extract (use clear vanilla if you want a pure white icing), almond extract, beat all ingredients together until stiff peaks form (about 10 minutes). to vary the consistency, add water to thin and add powdered sugar to thicken.

pie shell , prebaked - 9-inch works best, cocoa (i prefer hershey s), granulated sugar, all-purpose flour, salt, eggs, separated, evaporated milk , not sweetened condensed milk (i use carnation), unsalted butter, pure vanilla extract, granulated sugar (for meringue), cream of tartar (for meringue), salt (for meringue), pure vanilla extract (for meringue)