Small Batch Bake: Chocolate Meringue Cookies

Making:

Chocolate meringue cookies

12 cookies prepared

Here's what I have:

3 Egg whites

1 tbsp Chocolate powder

2/3 cup Confectioners sugar

1/4 tsp Cream of tartar

Salt

Preparation:

*Oven temperature 250 degrees

*Bake time 50 minutes

The egg whites were separated and set to the side so they could come to room temperature.

In the meantime I sifted the chocolate powder and sugar together 3 times total to make sure everything is well mixed. Any chunks were removed

With the mixer still going I added the sugar chocolate powder mix in tablespoons until all of it was gone.

The cookies were piped unto a parchment sheet lined pan and put in the oven for 50 minutes. After the timer was up the cookies were allowed to sit in the oven for an additional hour.

To store them they were placed in an air tight container with a bit of paper towel to absorb moisture.

The plate!

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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