Ingredient: egg whites

Chocolate Coconut Macaroon Pie


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 Chocolate Coconut Macaroon Pie
Course Dessert
Prep Time 45
Cook Time 45
Passive Time 15
Servings
8
Ingredients
Macaroon Pie Crust
Chocolate Pie
Course Dessert
Prep Time 45
Cook Time 45
Passive Time 15
Servings
8
Ingredients
Macaroon Pie Crust
Chocolate Pie
Instructions
  1. Macaroon Crust: Mix all ingredients in a standing mixer on medium speed for 5-7 minutes until thoroughly mixed.
  2. Preheat oven to 400. Press the majority of the mixture into a greased tart pan. (There should be extra to make 7 cookies) Pressing gently up the sides to create a crust while keeping a thin layer on the bottom. Freeze this part for about 30 minutes until set before baking.
  3. Place the tart on a sheet pan covered in foil. This will prevent leaks directly on the bottom of your oven. Bake mixture for about 8 minutes making sure it doesn’t burn. Toasty brown is fine.
  4. Once done, drop the temperature down to 350.
  5. Melt butter and chocolate over a bain marie. (bowl over a saucepan with simmering water)
  6. Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla. Pour mixture into crust and bake for 30 minutes. The center should have a slight giggle. Cool then serve or you can refrigerate.
Recipe Notes

[recipe]

Spooky Ghost Meringue Cookies 3 Ways

Print Recipe
 Spooky Ghost Meringue Cookies 3 Ways
Cute spooky ghosts that not only taste delicious but are low fat!
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 7 hours
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 7 hours
Servings
Ingredients
Instructions
  1. Preheat oven to 260 degrees.
  2. Combine egg whites, salt, cream of tartar, and vanilla in a standing mixer fitted with a whisk attachment. Whip on medium high for about 3 minutes until soft peaks are achieved. Slowly add sugar while the whisk is whipping and switch to high for about 2 minutes until stiff peaks are formed. It should be smooth and not gritty.
  3. Prepare 2 cookie sheets with parchment paper. Put a tiny dollop of the meringue in each corner fastening the parchment paper to the sheet. Fill a pastry bag halfway fitted with an 807 tip. With patience and ease, pipe little ghosts filling each sheet. Refer to above notes on details of piping.
  4. Once all of the ghosts are piped, carefully drop black nonpariels in place of eyes. You can also use mini chocolate chips or even cover them with orange and black sprinkles.
  5. Bake for 25-30 mintues and then turn off the oven and let them sit overnight (or several hours). Store them in an airtight container and they'll last for several days.
Recipe Notes

My best advice is to know your oven- they're all different.

My next tip is to be extremely patient.

My last tip is that it's all about the piping pressure.  I really like to use disposable piping bags.