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Meringue cookies with grapefruit curd filling on Nutmeg Disrupted
Meringue Cookies

Meringue Cookies

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A simple, delicate, showstopper. They can be any flavour and colour combination you like. You can dip the bottoms in melted chocolate or decorate them with sprinkles before baking. Easy to make these melt in your mouth cookies are a favourite of many.

I piped these with a piping bag and notched tip but you can use any type of ziplock bag with the corner cut off or even just a tablespoon to spoon the meringue out.  They look great free formed and hold whatever shape you make them. I do recommend baking them on parchment paper or silpat mats.

It is a fantastic addition to your cookie collection.

 

Meringue Cookies
 
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Recipe type: Cookie
Ingredients
  • 3 large fresh egg whites
  • ⅔ cup sugar
  • 1-1/2 teaspoons almond extract
  • ¼ teaspoon cream of tartar
  • pinch of salt
Instructions
  1. Place egg whites in a mixing bowl.
  2. Add almond flavouring, colouring (if using), cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
  3. Continue beating until stiff glossy peaks form.
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip. Transfer meringue to bag.
  5. Pipe cookies 2 in. apart onto parchment paper-lined baking sheets.
  6. Bake 40-45 minutes at 250 degrees until firm to the touch.
  7. Turn off oven leave meringues in oven 1 hour.
  8. Remove from oven; cool completely on baking sheets.
  9. Remove meringues from paper; store in an airtight container at room temperature.
  10. I like to double up my cookie sheets to insulate the bottoms of the meringues from getting to dark, especially when making white meringue cookies.

You can serve them just as they are or dress them up with filling. I decided to sandwich these with a luscious ruby red grapefruit curd.

Meringue Cookies on Nutmeg Disrupted

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Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

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I love Twitter!

I have met so many fantastic people there. And I love being part of the many Twitter parties that are held by bloggers, businesses and brands.

I mentioned the cool Twitter party gift I won from Canadian Lentils a few posts back when I featured my Lentil Chili. Well I have been playing around with lentils again and made a variation of a recipe that is in The Big Book of Little Lentils cookbook that I received as part of my gift.

The Big Book of Little Lentils on Nutmeg Disrupted

This time we are going sweet with some cookies! And they are beyond fantastic.

For this recipe you need to make a lentil puree. That is simply cooking lentils until they are done then pureeing them in a food processor. I didn’t add any extra water to the cooked lentils.

lentils

 

Lentil Oatmeal Peanut Butter Chocolate Chip Cookies

1 cup of brown sugar

3/4 cup of butter

1 egg

1 1/2 teaspoon of vanilla

3/4 cup of green lentil puree

1 1/2 cups of flour

1/2 teaspoon of salt

1 teaspoon of baking soda

2 cups of quick cooking oats

1 1/2 cups of chocolate chips

2 tablespoons of peanut butter

dash of cinnamon

Preheat oven for 375 degrees F.

In a bowl mix together the sugar and butter. Add the egg just until blended. Add vanilla and lentil puree mixing well. Sift the flour, salt and soda together. Add it one third at a time to the butter sugar mixture. Mix on low until just blended. Add the peanut butter and give it a few stirs. Now add the oats and chocolate chips and cinnamon, stir until combined.

Scoop out one generous tablespoon of dough for each cookie onto parchment lines cookie sheets.  Flatten slightly with a fork.

Lentil Oatmeal Chocolate Chip Cookie Dough

 

Bake for 12 – 15 minutes until the bottoms are lightly browned. Do not over bake.

 

Lentil Oatmeal Peanut Butter Chocolate Chip Cookies from Nutmeg Disrupted.

 

I am already thinking about the next time I make them which is soon as I still have a bowl of lentil puree in the fridge.  I will substitute the white flour with oat flour. And I plan on adding some toasted pecans for a bit of nuttiness.

And tonight I made a batch of lentil brownies! They are still cooling but I have high hopes that they will be just as amazing as the cookies.

I seriously can’t get enough these days! I love lentils.

 

 

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Cream Cheese Puff Pastry Cookies
Cream Cheese Puff Pastry cookies.

Cream Cheese Puff Pastry cookies.

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In an effort to play catch up from the past couple of weeks I am digging into my files from 2012.

2 weeks ago I lost my last living grand parent. It has been hard. There were things left unsaid and it makes my heart heavy. When I returned from her funeral I immediately started a new job which has turned into what I can see as a long time position but also, it was a much needed distraction.  Thankfully I shoot everything I do so it is nice to have a little cache of work I can use until I am fully adjusted to my new schedule.

These delicate cookies are always an fancy addition to my cookie trays.

Super easy to make, they have a fantastic flavor and the texture is just wonderful.

This cookie is entered in the EatInEatOut Christmas in July Cookie Contest

Cream Cheese Puff Pastry Cookies

If you prefer darker chocolate, use semisweet chocolate chips in this recipe.

17-oz. pkg. frozen puff pastry –  thawed 8-oz. pkg.

cream cheese –  softened

1/4 cup sugar

2 cups milk chocolate chips

Make sure that you thaw the pastry according to package directions. In small bowl, combine softened cream cheese and sugar and mix well to blend. Roll one sheet of the thawed puff pastry into a 14×10″ rectangle.

Rolled out puff pastry for cookies.

Spread with half of the cream cheese mixture, leaving a 1″ border on one long side of the dough.

Puff pastry with cream cheese

Sprinkle cream cheese filling with half of the chocolate chips.

Puff pastry with a layer of chocolate chips

Roll up pastry, starting at long side, and finishing at the side with the uncovered border of pastry.

Rolling the pastry.

Brush this edge with a bit of water, and seal pastry by pinching gently.

Repeat with remaining sheet of pastry and remaining ingredients. Cover and chill rolls for at least 1 hour. When ready to bake, preheat oven to 375 degrees. Line cookie sheets with foil or parchment paper.

Sliced Puff Pastry cookie rolls.

Cut rolls into 1″ thick slices, and place cut side up on prepared cookie sheets.

Bake at 375 degrees for 20-25 minutes until pastry is golden brown. Let cookies cool for 2 minutes on cookie sheets, than remove to wire racks to finish cooling. 24 cookies.

Cream Cheese Puff Pastry Cookies from Nutmeg Disrupted

 

Puff Pastry Cookies

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Cookies made with canola oil. Iced Almond Gems
Cookies made with Canola Oil. Iced Almond Gems.

Cookies made with Canola Oil. Iced Almond Gems.

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What does canola mean to me?

Garden on Nutmeg Disrupted just north of Grande Prairie Alberta

Canola field just north of Grande Prairie Alberta

Combines in a canola field just north of Grande Prairie Alberta

One of the big things it means for me is bumble bees. And with that it means bumper crops from my little backyard paradise! There is nothing better then driving through the country in the summer with fields of golden yellow dotting the landscape for miles around. I imagine it would be quite a fantastic view from the air.

I live across the road from a Canola farmer, the shot with the rainbow is off my back deck.

It also means my go to Christmas cookie is eligble for a shot at winning a trip to the Food Bloggers Conference in April of 2013 thanks to the Manitoba Canola Growers and the Food Bloggers of Canada though the My Cookies are the Best Contest!

I have talked about these sweet little tender gems before. They are a fantastic, quick to make cookie using ingredients that eveyone already has in their pantry. No butter needed, these awesome cookies are made with canola oil!  And you can decorate them for any season or occasion which makes them the perfect cookie!

The dough in this recipe is very user friendly so this is a great cookie to make with the kids!

Iced Almond Gems

2 1/2 cups of flour

2 teaspoons of baking powder

1/2 teaspoon of salt

3 eggs

1/2 cup of sugar

1/2 cup of canola oil

1 teaspoon vanilla

1/2 teaspoon of almond extract

Grease 2 cookie sheets or line with parchment paper  and set aside. In a bowl stir the flour, baking powder and salt together.  Set aside.

In a large mixing bowl beat the eggs, sugar, oil, vanilla and almond extract with an electric mixer until combined. Beat in the flour mixture until combined.

Using about a teaspoon of dough, roll into a ball,  and place on the cookie sheet spacing about  1 inch apart.

Bake at 350 degrees for about 10 minutes or until lightly golden. Move to a wire rack to cool.

While cookies are cooling, prepare the icing.

Cookies made with canola oil

Icing Recipe

1 cup of icing sugar

1/4 teaspoon of almond extract

2 – 4 teaspoons of water

Combine until smooth. Adjust with a few drop of water if you do find it to thick. Or add more sugar if you find it too thin. A thicker icing will stick better to the cookies.

Dip each cookie into the icing. Sprinkle with non pareils or a colored sugar!

Iced Almond Gems. Cookies made with canola oil.

Allow to dry for about 20 minutes before handling.

They are definitely one of my favorite cookies and one that everyone really enjoys!

I hope you will also.

A cookie tray featuring Iced Almond Gems, made with canola oil.

 

 

 

 

 

 

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Raspberry Macarons

Raspberry Macarons

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I have been meaning to make some macarons for a few weeks now.

The instagram posts from Mardi at eat.live.travel.write Tuesday afternoon pushed me over the edge!!!

Everyone loves macarons and I suspect this batch will not last long.

Raspberry is the flavor of choice this afternoon.

Some tools required for this recipe:

A scale. Either a food or postal scale will work.

A candy thermometer.

Silicone baking mats or parchment paper.

Pastry bag with a round tip. A larger Ziplock bag with the corner cut off will work in a pinch.

A stand mixer. You could use an electric hand mixer/beaters though it will make the job a bit more complicated.

Raspberry Macarons

140 grams of slivered almonds or almond meal

160 grams icing sugar

120 grams egg whites, divided in half –  room temperature.

185 grams granulated sugar, divided into 150 gram and 35 gram portions.

50 grams water

gel food coloring

flavoring
Preheat your oven to 330 degrees F. My oven cooks a bit hot so I will double up my cookie sheets to avoid to much heat from the bottom. The goal is to not brown the macarons.

Have your pastry bag ready to go with the medium round tip. I like to stand my pastry bag in a tall glass. It helps make filling the pastry bag much easier.

Place the almonds and icing sugar in the food processer, pulse until it becomes a fine meal. Transfer to a large mixing bowl and set aside.

To one bowl with 60 grams of egg whites add a few drops of the food coloring as well as a few drops of the flavoring you are using and set aside. This will be mixed into the almond meal/sugar mixture shortly.

Place the other half of the egg whites –  60 grams in your mixer bowl. Using the whisk attachment place the mixer on around 3. Once the eggs begin to get foamy slowly start adding the 35 grams of sugar.

Place the 150 grams of the granulated sugar into a small sauce pan. Add the 50 grams of water to the sugar and place it over medium heat. You will need your candy thermometer at this point of the process. Watch the heat of the sugar, we want to pull it off the heat once it hits 245 degrees F. Be sure you are not touching the bottom of the pot for an accurate read of the temperature.

When your sugar mixture hits 245 degrees F take it off the heat, increase the speed of your mixer to high, and slowly pour in the syrup.  Beat for 5 minutes.
Meanwhile, combine the remaining 60 grams of egg whites with the almond meal/sugar mixture and mix until well combined.

 

Once the meringue is ready, add it to the almond meal/sugar mixture and quickly fold it together.

Now you’re ready to fill your piping bag.

Pipe 1 1/2 inch mararons onto the silicon baking mat or parchment paper. Leave a bit of room as they will spead just ever so slightly.

Let stand for 15 minutes before baking. Gently place into the oven. Do not slide the sheets in as that can cause the macarons with baking with a tilt on one side.

In my oven they are done in 10 minutes though you may need to keep them in as long as 12, depending on how your oven bakes.

Once done carefully remove the silicone mats or parchment from the cookie sheets and allow to cool completely before removing.

Top one macaron with an icing of your choice and sandwhich it with another macaron.

 

I used a simple vanilla buttercream this time though you could really have fun with different flavor combinations.

Have fun and remember macarons are a cookie the require practice and patience.

This cookie is entered into the EatInEatOut Christmas In July Cookie Contest

 

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