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Featured Cookbook
ORDER/INFO
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Pecan Caramel Cheesecake
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Frozen English Toffee Cake
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Peanut Butter Mini Mud Pies
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Cherry Lollipops
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Mini Pumpkin Spice Cakes with Orange Glaze
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Meringue Clouds
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Halloween Pumpkin Cake
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Candy Cane Twists
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Basic Cut Out and Cookie Press Dough
(using sugar cookie mix)
Book Description
This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.
... (more)
Semi-Homemade Desserts
Authors: Sandra Lee
Date: September 2005
ISBN: 0696226847
Publisher: Meredith Books
Paperback
ORDER/INFO
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Servings: 12 (Makes 24 cookies)
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Preheat oven to 250 degrees F degrees. Line baking sheet with kitchen parchment.
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In a mixing bowl, beat together egg whites, salt, and lemon juice with an electric mixer on high speed until soft peaks are formed. Still beating on high speed, gradually add sugar and vanilla extract until the whites form stiff, but not dry, peaks.
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Drop meringues by heaping tablespoonfuls onto parchment lined baking sheets.
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Bake in preheated oven for 16 to 20 minutes. Turn oven off and leave meringues in oven for 30 minutes. Remove from oven and cool completely still on parchment.
Tip:
Rub a small amount of white vinegar around the mixing bow with a paper towel; then wipe off beaters. This will ensure the removal of any residue and help to stabilize the egg whites.
More From This Book:
-
Pecan Caramel Cheesecake
-
Frozen English Toffee Cake
-
Peanut Butter Mini Mud Pies
-
Cherry Lollipops
-
Mini Pumpkin Spice Cakes with Orange Glaze
-
Meringue Clouds
-
Halloween Pumpkin Cake
-
Candy Cane Twists
-
Basic Cut Out and Cookie Press Dough
(using sugar cookie mix)
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Holiday
Cooking and Baking
