Thymemeringuecookieswithboozyapple Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.
• Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
• Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.
• Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in currants and thyme.
• Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.

Steps:

• Beat whites until very stiff.
• Gradually add sugar and keep beating until mixture forms peaks.
• Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
• Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
• If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
• Note: Do not brown!

Steps:

• Preheat the oven to 275 degrees. Line two baking sheets with parchment paper.
• In a small, heavy-bottomed saucepan, add the apple, bourbon, dark brown sugar and vinegar. Cook over medium-high heat until the mixture boils and liquid reduces, about 3 minutes. Reduce the temperature to low and cover. Stir the apple mixture every few minutes, until the apples have darkened and caramelized, 8 to 10 minutes. Remove from the heat and let cool.
• In a food processor, pulse the walnuts and powdered sugar until the walnuts are finely ground, about a minute. Add the thyme and pulse for 10 seconds.
• In a standing mixer or using a hand-held mixer, beat the egg whites, cream of tartar and salt until white and almost stiff, then slowly add the cane sugar and then the vanilla. Increase the speed until the sugar is dissolved and the egg whites are thick and glossy. Remove the beaters and gently fold in the walnut mixture in 3 additions.
• Fit a piping bag with just the base tip, so that the opening is ¾-inch wide. Rest the bag tip down in a cup while filling it. Use a rubber spatula to scoop the cookie mixture from bowl to bag, then twist the top to keep the meringue from spilling out. Holding the bag upright, squeeze gently to pipe a 1-inch circle. Lightly lift the bag to create a small peak. After all the rounds have been piped, place one small apple piece over each peak.
• Bake for 25 minutes, then turn off the heat and let the meringues cool in the oven for an hour.
• To maintain the crisp texture, leave the meringues loosely covered (not airtight) on a plate or in a bag. Makes approximately 3 dozen.

Steps:

• Cream butter, sugar, thyme and lemon zest until light and fluffy, 5-7 minutes. Beat in egg yolk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Roughly shape dough into a 12-in. roll along the edge of a 12x12-in. sheet of waxed paper. Tightly roll waxed paper over dough, using paper to mold the dough into a smooth roll. Place the wrapped roll in an airtight container; refrigerate 1 hour or overnight., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks to finish cooling.