Melt in your mouth Butterscotch Meringue Cookies with smooth butterscotch chips and chopped pecans.
1/4 teaspoon salt
1/4 teaspoon vanilla extract
3 egg whites, room temperature
1-1/2 cup extra fine granulated sugar
3 cups slightly crushed cornflakes
1 cup butterscotch chips
1/2 cup chopped pecans
In medium bowl, add salt and vanilla to egg whites and beat until soft peaks form. Add sugar gradually and continue beating until stiff peaks are formed.
Preheat oven to 350-degrees.
Fold in cornflakes, butterscotch chips and pecans. Drop by scant teaspoonfuls on well-greased baking sheet.
Bake in preheated oven eight to ten minutes. Cool briefly on cookie sheet before transferring cookies to wire rack to cool completely.
Recipe makes 2-1/2 dozen.
After you have finished whipping the egg whites, use them immediately; they'll start deflating in 5 minutes or so.
Start with a base that is inherently low fat, like meringues or angel cake or fruit salad or sorbet.
You can just about put anything you want in meringue, just because they're so neutral in flavor - espresso, chopped orange zest, ginger, cinnamon. You can also put cocoa powder in for chocolate flavor without the fat.
Use fruit as a garnish or a sauce or both. Try preparing fruit in different ways, like poached or sauteed, as well as fresh.
The challenge in making perfect meringue is neither to under nor overbeat the eggs. Underbeating introduces too little air, and the batter will rise inadequately. If overbeaten (read recipe carefully for the terms "soft peaks" and "stiff peaks"), the mixture can separate. However, overbeating will cause the proteins to lose their ability to hold the small air bubbles causing it to lose volume or collapse.
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