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This recipe first posted on the Filipino food blog Asian in America www.AsianInAmericaMag.com.
egg whites - 2 (from two large eggs)
cream of tartar - 1/8 teaspoon
granulated white sugar - ½ cup
Heath English Toffee Bits – ½ cup
pecans - 1/2 cup, chopped finely
Line a large baking sheet with parchment or baking paper. Set aside.
In a large bowl, using a stand or hand cake mixer, beat egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add sugar, a tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Using a spatula, gently fold in by hand the toffee bits and pecans.
For Valentine's use a heart-shaped cookie mold to shape into hearts, dropping them 2 inches apart onto parchment paper-lined baking sheets.
Or if baking on regular occasions, drop by rounded teaspoonfuls on baking sheet. Bake at 250 F degrees for 25 -30 minutes or till meringue is dry. Turn off the oven. Leave the cookies in the oven for 1 hour. Do not open the oven during this whole hour.
After 1-hour, cool meringue cookies completely on wire racks to maintain its crispness. Store in an airtight container when the cookies have cooled.
Cook's Comments: If pecans are not available, try substituting unsalted cashew nuts, finely chopped. If there are nut allergies, omit the nuts completely. If you have more than 2 egg whites and wish to bake more meringue cookies, multiply the ingredients in this recipe and bake according to instructions above.
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “Instant Filipino Recipes: My Mother’s Philippine Food In a Multicooker Pot” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
More articles from Elizabeth Ann Quirino