HomeMy WebLinkAboutThe Goderich Signal-Star, 1987-12-02, Page 49❑Creative 12171 from PFAFF introducing
Creative Computer Power, that lets you stitch what you sketch
❑FINESSE 834
❑ Decorative Sewing Accessories
❑Gift Certificates
For a sewing course - Fabric or notions
❑Crsaft Kits ❑Sewing Boxes
❑'rape Measures ❑Thread
❑Belts in 14 different colours ❑Cutting Bards
❑ B®mks
Sweets for
holiday entertaining
Celebrate the festive season by inviting
friends over for an evening of Christmas
carolling and merrymaking. Decorate your
home with fresh garlands, holly and_
mistletoe — place a few candles here and
there. The holiday spirit is upon us.
At this busy time of year, many cooks are
preparing a number of favorite recipes for
their "holiday baking" — from mouth-
watering appetizers to savory entrees to
tantalizing desserts. One delicious sugges-
tion that will delight all your guests is mer-
ingues, a mixture of beaten egg whites and
-sugar. With as few as 16 calories in one large
egg white and only a trace of fat, meringues
make a light and wonderful base for a
dessert.
There are two types of meringue: soft
meringue is used as a topping for such
desserts as Baked Alaska and Lemon Mer-
ingue Pie.
Egg whites can also be transformed into a
variety of other desserts such as light and
airy cookies, or mounded into cups or shells
which are then filled with ice cream or fruit.
Delicate and mouth-watering, meringues
are truly easy to prepare. Here are a few
important steps to follow:
•Use a glass or metal bowl; plastic bowls
can have a greasy film which can prevent
foaming.
•Separate the eggs carefully while still cold.
Be sure no yolk slips in with the white to in-
terfere with the foam formation.
•Let egg white stand at room temperature
for about half an hour after separating.
They will 'whip to a greater volume than if
beaten when cold.
•Choose a dry, not humid day to make a
meringue. Because of the high sugar con-
tent, it can absorb moisture from the air to
become limp and sticky.
•Unless stabilized, the egg white foam
(produced by beating the egg whites) will
return to liquid state. This is why acid ingr-
dients such is cream of tartar, vinegar, or
lemon juice are added at the frothy stage.
Do not throw away the egg yolks. Leftover
egg yolks can be used in a number of ways:
stirred into a white sauce; added to cream
soup, or transformed into mayonnaise or
Hollandaise sauce. You can also poach the
yolks in simmering water until hardcooked,
then chopped and used as a garnish on soups _
or salads. .
For your holiday entertaining, serve your
guests a selection of desserts such as light
and tasty Hazelnut Meringue cookies and
Lemon Shortbread Bars. These easy -to
prepare Yuletide delights are perfect
Christmas fare.
Hazelnut Meringue Cookies
2 egg whites
'/z cup (125 mL) granulated sugar
1/4 tsp (lmL) salt
1tsp (2mL) salt
'/z tsp (2 mL) vinegar
1 cup (250 mL) hazelnuts, finely chopped
(not ground)
Line baking sheets with brown paper
(from paper bag) or parchment paper. In
mixing bowl, beat egg whites until soft
peaks form. Gradually add sugar and salt;
continue beating for 3 to 4 minutes until
meringue is very stiff and sugar has dissolv-
ed. Beat in vanilla and vinegar. Fold in
hazelnuts.
Drop by spoonful in mounds (about 1-1 in-
ches/4 cm diameter) on prepared baking
sheets. Bake in 300°F (160°C) oven for 30
minutes or until light brown. Turn off heat;
leave in oven until oven is cool or overnight
to thoroughly dry. Lift off paper. Makes 24
cookies.
If desired, other chopped nuts — pecans,
walnuts, almond or peanuts — can be used
in place of the chopped hazelnuts.
Lemon Shortbread Bars
1 cup (250 mL) all-purpose flour
Y2 cup (125 mL) granulated sugar
',z cup (125 mL) butter
Topping:
'/z cup (125 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
Y2 tsp (2mL) baking powder
1/4 tsp (1 mL) salt
Grated rind of 1 lemon
2 tbsp (25 mL) lemon juice
2 eggs
Icing sugar
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