Today is reveal day for the Improv Cooking Challenge. This challenge is always fun, and this month the two ingredients we were required to use are Hearts and Flours! Aren’t they just perfect choices for the month of February?! I made these Meringue and Chocolate Surprise Cookies, and I think they are a great example of everything heart and flour during this month of love!
Meringue and Chocolate Surprise Cookies
1/2 cup Butter
1/2 cup Sugar
1 tablespoon Milk
1/2 teaspoon Vanilla
1 1/4 cup Flour
2 Egg Whites
1/2 teaspoon Vanilla
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Cream of Tartar
1/2 cup Sugar
40 Milk Chocolate Kisses
Start with making your cookie base.
Beat butter in a bowl on medium speed for 30 seconds.
Add 1/2 cup Sugar and beat until combined, scraping
sides occasionally. Beat in milk,
and 1/2 teaspoon vanilla.
Beat in your flour, and combine well.
Roll out the dough to 1/4″ thickness.
Chill dough for 4-48 hours.
Cut heart shaped cookies from dough.
Place on a baking sheet, and return to refrigerator.
Beat your egg whites, 1/2 teaspoon vanilla, cinnamon,
and cream of tartar in a mixing bowl, with an
electric mixer on medium to high speed until
soft peaks form.
Gradually add 1/2 cup sugar, 1 tablespoon at a time,
beating on high about 7 minutes,…….
or until very stiff
peaks form, and sugar is dissolved.
Spoon the mixture into a decorating bag, fitted
with a medium star tip.
Preheat your oven to 325 degrees.
Take your baking sheet from the refrigerator.
Place a chocolate kiss in the center of each heart.
Using your pastry bag,
pipe the meringue around each kiss.
Start at the center of the heart, and
continue around and
up until the chocolate kiss is covered.
Cook for 15-18 minutes, until meringue is
slightly browned. Cool on wire rack.
Enjoy your Meringue and Chocolate Surprise Cookies! We are visiting the following parties:
Thanks for joining me today, and don’t forget to
check out all the wonderful Improv recipes!
