Cuisinart HM-50DR manual Meringue Kisses, Apple Cranberry Coffee Cake, To make nests for mousse

Meringue Kisses

Light as a cloud, these sweet little kisses are just the thing when the sweet tooth bites.

Makes 36

1tablespoon butter, melted

2tablespoons powdered sugar

4 large egg whites

1⁄8 teaspoon cream of tartar

3⁄4 cup granulated sugar (superfine is best)

1 teaspoon vanilla or almond extract

2ounces chopped semisweet or bittersweet chocolate (1⁄8-inch chop)

Preheat oven to 225°F. Line two baking sheets with parchment paper. Brush the parchment lightly with the melted butter, then dust with powdered sugar, shaking off excess sugar.

Place the egg whites and cream of tartar in a medium mixing bowl. Start mixing the egg whites and cream of tartar on Speed 1, increasing gradually to Speed 5. Whip until soft peaks form, 11⁄2 to 2 min- utes (depending on temperature of egg whites). Sprinkle sugar 1 tablespoon at a time over egg whites and beat on Speed 4 after each addition, until stiff peaks form and mixture is shiny but not dry, about 4 minutes total.

Add the vanilla and beat on Speed 1 to blend in, 10 seconds.

Using a clean rubber spatula, fold in chopped chocolate. Drop meringue

mixture by rounded tablespoons onto prepared baking sheets, or gently place it in a large pastry bag fitted with a

3⁄8-inch plain tip and pipe out “kisses”. Bake in preheated oven for 11⁄2 hours; do not peek. Turn off oven and let sit in warm oven for an additional 11⁄2 hours to dry out. Transfer to a wire rack to cool completely. Store in an airtight container.

Nutritional information per “kiss”:

Calories 26 (19 from fat) • carb. 5g

•pro. 0g • fat 1g • sat. fat. 0g • chol. 0mg

•sod. 8mg • calc. 1mg • fiber 0g

Tip: Meringues are best when made on a dry day.

To make “nests” for mousse:

Draw 3-inch circles on the underside of parchment sheet. Butter and dust with powdered sugar. Pipe concentric circles of meringue into the 3-inch rounds. Pipe another 2 circles on the outermost edge of the meringues. Bake as directed, but increase the baking and resting time to 2 hours. Makes 4.

Apple Cranberry Coffee Cake

This versatile cake can be served as a breakfast or brunch cake, or warmed for dessert and topped with a scoop of vanilla ice cream or softly whipped cream.

Makes 18–24 servings

cooking spray

3cups sliced apples*

(peel, core, quarter apples, cut into

1⁄8-inch slices) juice of 1 lemon

3⁄4 cup brown sugar, firmly packed

1tablespoon ground cinnamon

1⁄2 teaspoon freshly grated nutmeg

1⁄2 cup dried cranberries

(may substitute dried cherries, blueberries or raisins)

3cups unbleached, all-purpose flour

1 tablespoon baking powder

3⁄4 teaspoon salt

2 cups granulated sugar

1 cup unsalted butter, cut into

1⁄2-inch pieces

4 large eggs

2 teaspoons vanilla extract

Preheat oven to 350°F. Lightly coat a 13x9x2-inch rectangular baking pan with cooking spray.

Place the apples, lemon juice, brown sugar, cinnamon, nutmeg, and dried cranberries in a medium bowl. Toss gently to combine; reserve.

Place the flour, baking powder, and salt in a medium bowl. Mix on Speed 1 to

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