Snow Caps Recipes

Steps:

• 1. Preheat oven to 200 degrees.
• 2. Line baking sheets with parchment paper.
• 3. In large mixer bowl, combine egg whites and cream of tartar.
• 4. Beat at highest speed of electric mixer until mixture is just frothy.
• 5. Add sugar, 1 tablespoon at a time, beating well after each addition.
• 6. Beat until stiff peaks form, then add vanilla; beat 1 minute.
• 7. Fold in chocolate chips and drop mixture by teaspoonfuls, 1\" apart, onto prepared baking sheets.
• 8. Bake 2 hours or until meringues are thoroughly dry to touch but not browned, rotating baking sheets halfway through baking.
• 9. Turn off heat and leave in closed oven 3-4 hours or until completely dry.
• 10. Remove from oven and cool completely.
• 11. Carefully remove from parchment.
• 12. Melt white chocolate in top of double boiler over hot, not boiling, water.
• 13. Stir constantly until chocolate melts.
• 14. Dip top of each cookie into melted chocolate, if desired.
• 15. Place on waxed paper to dry.
• 16. Store at room temperature in tightly covered containers--makes about 6 dozen cookies.

Steps:

• In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
• Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
• Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

Steps:

• Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
• Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
• Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
• Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.