COTTON CANDY MERINGUE COOKIES

MADE WITH LOVE FOR A SPECIAL FRIEND'S BIRTHDAY! XOXO

RECIPE

8 EGG WHITES

2C. SUGAR

1/2TSP CREAM TARTAR

2 TSP VANILLA (OR U CAN ADD A SMALL AMOUNT OF COTTON CANDY FLAVOR-ADD SLOWLY-IT'S POTENT!)

PLACE EGG WHITES, SUGAR AND TARTAR IN A HEATPROOF BOWL OF AN ELECTRIC MIXER. SET OVER A SAUCEPAN OF SIMMERING WATER AND WHISK CONSTANTLY UNTIL SUGAR DISSOLVES AND WHITES ARE WARM TO THE TOUCH ABOUT 4 MINS.

TRANSFER BOWL TO MIXER AND WHIP GRADUALLY TO HIGH UNTIL STIFF, GLOSSY PEAKS...ABOUT 5-7 , MINS. ADD FLAVORING.

TRANSFER TO A PASTRY BAG AND PIPE ONTO PARCHMENT USING LARGE OPEN STAR. BAKE AT 200 FOR 2 HOURS. LET COOL COMPLETELY. ENJOY!

RECIPE ADAPTED FROM MARTHA STEWART!

I LINKED THIS RECIPE UP AT http://everydaymomsmeals.blogspot.com/2011/08/church-supper-sunday-4.html AND http://www.ladybehindthecurtain.com AND http://sweet-as-sugar-cookies.blogspot.com/ AND SWEETOLOGY

WONKA WEDNESDAY GOES WILD WITH SOME ICE CREAM & A FLAME!

HAPPY WONKA WEDNESDAY!

MY FRIEND & I GOT EXTRA WONKA WACKY WHEN WE WHIPPED UP THIS BAKED ALASKA. ICE CREAM AND CAKE MEET MERINGUE & A FLAME.

...AND POOF!

HERE YOU HAVE IT!WOULD YOU LIKE A FORK?

COTTON CANDY CAKE POPS

WE START WITH SOME PINK MERINGUE THAT IS COTTON CANDY FLAVORED....WANNA LICK?
HERE IS MY SOUS CHEF! WE ARE DANGEROUS IN OUR WONKA KITCHEN TOGETHER!
OK, ARE YOU SITTING?? HERE IT IS! A CAKE POP COVERED WITH COTTON CANDY FLAVORED MERINGUE AND THEN IT IS TOASTED LIKE A MARSHMALLOW!!!!!!!!!!!!!!! THE PERFECT CAMPFIRE CAKE POP! WANT ONE????? HAPPY NATIONAL COTTON CANDY DAY! XOXO

DIRECTIONS: START WITH A CAKE POP OF YOUR CHOICE AND INSERT A STICK USING MELTED CHOCOLATE TO HOLD IT IN PLACE. I MADE A VANILLA ONE IN MY BABY CAKES POP MAKER. CHILL THE POPS. NEXT, I MADE THE MERINGUE BELOW. I SPREAD IT ON THE POPS AND USED MY KITCHEN TORCH TO TOAST IT!!!

RECIPE

8 EGG WHITES

2C. SUGAR

1/2 TSP CREAM TARTAR

2 TSP VANILLA (OR U CAN ADD A SMALL AMOUNT OF COTTON CANDY FLAVOR-ADD SLOWLY-IT'S POTENT!)

PLACE EGG WHITES, SUGAR AND TARTAR IN A HEATPROOF BOWL OF AN ELECTRIC MIXER. SET OVER A SAUCEPAN OF SIMMERING WATER AND WHISK CONSTANTLY UNTIL SUGAR DISSOLVES AND WHITES ARE WARM TO THE TOUCH ABOUT 4 MINS.

TRANSFER BOWL TO MIXER AND WHIP GRADUALLY TO HIGH UNTIL STIFF, GLOSSY PEAKS...ABOUT 5-7 , MINS. ADD COTTON CANDY FLAVORING.

SHARED WITH http://www.jamhands.net/2011/07/recipe-sharing-monday-1.html AND http://larkscountryheart.blogspot.com/2011/08/made-it-on-monday-week-20.html?spref=fb AND http://mangoesandchutney.com/2011/08/fat-camp-friday-39-brown-sugar-bacon-jalapenos.html

Rainbow Meringues...because we know seeing a rainbow is extra special GOOD LUCK!!

RASPBERRY MERINGUE MELTAWAYS!!!

Raspberry Meringue Squares
2 Sticks unsalted butter
1 1/2 C. Sugar (divided)
2 1/2 C. Flour, sifted
1/4 t. salt
2 egg yolks
1 10 oz. jar seedless raspberry jelly
4 egg whites

Cream together the butter, yolks, and 1/2 C.sugar. Add flour and salt and knead with fingers. Pat dough into a greased
15 1/2 by 10 1/2 by 1 in. Jelly Roll pan.
Bake at 350* 15-20 minutes until lightly browned.
Remove from oven and spread with jelly.
Beat egg whites until stiff. Fold in remaining 1 C. sugar. Gently spread on top of jelly. Bake for 25 minutes. Cut into bars while still warm.
ADAPTED FROM HOW TO COOK A WOLF