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Old 08-04-1999, 01:07 PM   #4
Punky
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Join Date: Aug 1999
Location: Massachusettes
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* Exported from MasterCook *

Chocolate Chip Cracker Kisses - 1 Point

Recipe By : Jane Paquet (handed down & modified)
Serving Size : 60 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg whites -- * see note
1/4 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
2/3 cup sugar -- extra-fine
-- preferred

6 fat-free saltine crackers -- **crushed,3T

2/3 cup semi-sweet chocolate chips -- mini chips

Pre-heat oven to 300* F. Prepare a cookie sheet by covering it with
baker's parchment. In a totally grease-free mixing bowl, beat egg whites
on high until frothy. Add vanilla and cream of tartar. Continue beating
while gradually adding sugar. Make sure that sugar dissolves completely
and that mixture is not grainy. (I find that Bartender's sugar dissolves
most easily.) When mixture is quite stiff (consistency of marshmallow
fluff-- after about 5-10 mins. of beating), gently fold in saltine crumbs
and chocolate chips. Drop the meringue-like dough, 1 teaspoon at a time,
onto prepared cookie sheet. I use a very small ice cream scoop for this
purpose. They can be put right next to each other, they rise very little.
Entire recipe fits on one cookie sheet. Bake for 20 minutes. On a humid
day, I usually turn the oven off 5 minutes early and leave the cookies in
the oven with the door closed until I'm ready to serve them. Yields about
60 1inch kisses.

NOTES :

Meringues can easy, if you know a few simple rules: 1) Everything that
touches the egg whites must be absolutely grease-free. Fat breaks down
the structure of beaten egg whites. Yolks contain fat, so it is important
not to get any yolk into the whites. I run everything through the
dishwasher before preparing meringues (mixing bowl, beaters, rubber
spatula, and teaspoon or ice-cream scoop)

2)* Eggs separate best when cold,but they beat up best at room
temperature. *An alternative to separating eggs is to use powdered egg
whites. They are available in the supermarket as "Just Whites". I really
like the fact that they are pasteurized (safe for taste-testing the
batter)

I don't recommend making this recipe on a very humid day unless you have
reliable air-conditioning; it can really flop!

**I use fat-free salted top saltines. Nutr. Assoc. : 0 0 0 0 0 0 0 4886

Per MasterCook analysis: Each kiss contains: 22 cals(28% CFF), 0.7g fat,
0.2g fiber 2 kisses= 1 point


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