Lavon and Miss NiNi discuss the upcoming Cass County Master Gardeners Spring Garden Seminar.   Find out more about the seminar and get a registration form at www.extension.iastate.edu/cass.

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Lavon and Miss NiNi discuss a recipe for meringues.

CHOCOLATE PARISIENNE MERINGUES—adapted from ifood.tv

INGREDIENTS:

• 3 egg whites at room temperature
• 1 t. white vinegar
• ½ t. salt
• 1 c. granulated sugar
• 4 oz. semi-sweet chocolate squares, finely grated
• 1 c. almonds, finely chopped
• 6 oz. semisweet chocolate pieces
• 1 T. vegetable shortening

METHOD:

Preheat oven to 350 degrees Fahrenheit.

Prepare cookie sheets by covering with parchment paper.

In large bowl of mixer, beat egg whites with vinegar and salt until foamy. Beat in granulated sugar, 1T. at a time until firm peaks form. (Adding the sugar in small amounts helps dissolve the sugar during the beating process.) Gently fold in grated chocolate and almonds.

Fit a piping bag with a ¼-inch round decorating tip. Gently put stiffly beaten batter into piping bag and squeeze out the air from the bag. Position the tip and bag directly over prepared pan and pipe meringues onto parchment, making the size of a Hershey’s Kiss. Leave 1 inch of space between the meringues. (Or can drop half-teaspoonfuls onto cookie sheets.)

Put meringues into preheated oven. Turn oven off.  (Yes, that’s correct.) Meringues will remain in the oven with the oven door closed overnight or until oven is completely cool. Remove meringues from oven.

Melt semisweet chocolate pieces with shortening in a small heavy saucepan over low heat. Gently pick up meringue, and dip half of cookie into chocolate and place on parchment-lined cookie sheet. Allow to sit until chocolate is firm.

Yield: About 12 dozen meringues.

Miss NiNi

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