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on Speed 1 until just combined, about
20–30 seconds.
Spray baking sheets with cooking spray
or line with parchment paper. Drop by
rounded tablespoons, 2 inches apart,
onto baking sheets. Bake until golden,
about 10–12 minutes. Cool slightly
on baking sheet and then transfer to
a wire rack.
Nutrition information per cookie:
Calories 155 (50% from fat) • carb. 18g
• pro. 1g • fat 9g • sat. fat 9g • chol. 22mg
• sod. 52mg • calc. 8 mg • fiber 2g
Meringue Kisses
Light as a cloud, these sweet little kisses are
just the thing when the sweet tooth bites.
Makes 36
1 tablespoon butter, melted
2 tablespoons powdered sugar
4 large egg whites
1
⁄
8
teaspoon cream of tartar
3
⁄
4
cup granulated sugar
(superfine is best)
1 teaspoon vanilla or almond extract
2 ounces chopped semi-sweet or
bittersweet chocolate (
1
⁄
8
-inch chop)
Preheat oven to 225°F. Line 2 baking
sheets with parchment paper. Brush the
parchment lightly with the melted butter,
then dust with powdered sugar, shaking
off excess sugar.
Place the egg whites and cream of
tartar in a medium mixing bowl. Start
mixing the egg whites and cream of
tartar on Speed 1, increasing gradually
to Speed 3. Whip until soft peaks form,
1
1
⁄
2
to 2 minutes (depending on temper-
ature of egg whites). Sprinkle sugar 1
tablespoon at a time over egg whites
and beat on Speed 3 after each addi-
tion, until stiff peaks form and mixture is
shiny but not dry, about 4 minutes total.
Add the vanilla and beat on Speed 1 to
blend in, 10 seconds.
Using a clean rubber spatula, fold in
chopped chocolate. Drop meringue mix-
ture by rounded tablespoons onto pre-
pared baking sheets, or gently place it
in a large pastry bag fitted with a
3
⁄
8
-inch
plain tip and pipe out “kisses”. Bake in
preheated oven for 1
1
⁄
2
hours; do not
peek. Turn off oven and let sit in warm
oven for an additional 1
1
⁄
2
hours to dry
out. Transfer to a wire rack to cool com-
pletely. Store in an airtight container.
Nutritional information per “kiss”:
Calories 26 (19 from fat) • carb. 5g
• pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg
• sod. 8mg • calc. 1mg • fiber 0g
Tip: Meringues are best when made on
dry day.
To make “nests” for mousse:
Draw 3-inch circles on the underside of
parchment sheet. Butter and dust upper
side with powdered sugar. Pipe concen-
tric circles of meringue into the 3-inch
rounds. Pipe another 2 circles on the
outermost edge of the meringues. Bake
as directed, but increase the baking and
resting time to 2 hours. Makes 4.
Apple Cranberry Coffee Cake
This versatile cake can be served as a
breakfast or brunch cake, or warmed for
dessert and topped with a scoop of vanilla
ice cream or softly whipped cream.
Makes 18–24 servings
cooking spray
3 cups sliced apples *
(peel, core, quarter apples, cut into
1
⁄
8
-inch slices)
juice of 1 lemon
3
⁄
4
cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1
⁄
2
teaspoon freshly grated nutmeg
1
⁄
2
cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
3 cups all-purpose flour
1 tablespoon baking powder
3
⁄
4
teaspoon salt
2 cups granulated sugar
1 cup unsalted butter, cut into
1
⁄
2
-inch pieces
4 large eggs
2 teaspoons vanilla extract
Preheat oven to 350°F. Lightly coat a
13x9x2-inch rectangular baking pan
8
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