Cuisinart HTM-7L manual Meringue Kisses, Raspberry Mascarpone Mousse, large egg whites

from oven; let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container.

Nutritional information per cookie:

Calories 116 (31% from fat) • carb. 19g • pro. 1g • fat 15g • sat. fat 2g • chol. 13mg • sod. 72mg • calc. 5mg • fiber 0g

Meringue Kisses

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

Preparation: 15 – 20 minutes, plus baking and resting times. Makes 36

2 tablespoons butter, melted

4tablespoons powdered sugar

4large egg whites

1/8 teaspoon cream of tartar 3/4 cup granulated sugar

(superfine is best)

1teaspoon vanilla or almond extract

2ounces chopped semi-sweet or bittersweet chocolate (1/8–inch chop)

Preheat oven to 225° F. Line 2 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 tar- tar in a medium mixing bowl. Use the chef’s whisk, and start mixing the egg whites and cream of tartar on speed 1, increasing gently to speed 7. Whip until

soft peaks form, 1-1/2 to 2 minutes (depending on temperature of egg whites). Sprinkle sugar 1 tablespoon at a time over egg whites and beat on speed 6 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 by rounded tablespoons onto prepared baking sheets, or gently place meringue mix- ture in a large pastry bag fitted with a 3/8-inch plain tip and pipe out “kisses”. Bake in preheated oven for 1-1/2 hours; do not open. Turn off oven and let kisses sit in warm oven for an additional 1-1/2 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.

Raspberry Mascarpone Mousse

For an elegant dessert, serve this raspberry

mousse in stemmed goblets or martini glasses, or spoon into meringue nests.

Preparation: 15 – 20 minutes active time, 30 minutes inactive. Makes 8 - 12 servings

12ounces fresh or frozen raspberries (not in juice)

2/3 cup granulated sugar envelope (1/4 - ounce /1 tablespoon) gelatin

1/4 cup cold water

8ounces mascarpone cheese* 1/4 cup powdered sugar

1-1/4 cups heavy cream

fresh raspberries and mint leaves for garnish

chocolate cookie crumbs for garnish

Combine the raspberries and granulat- ed sugar in a 2-quart saucepan. Bring to a boil over medium high heat, about 6 minutes. Stir to dissolve sugar. Using a fine mesh strainer (chinois) set over medium bowl, strain, pressing as much of the liquid as possible, until just the seeds remain. Discard the seeds. Sprinkle the gelatin over the cold water. Let stand 5 minutes or longer to soften. Stir the softened gelatin into the rasp- berry sauce. Cool until slightly thick- ened, about 30 minutes.

Place the mascarpone and powdered sugar in a medium bowl. Beat on speed 3 for 2 minutes, until smooth and creamy. Stir in the cooled raspberry mixture using speed 1 until thoroughly

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