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Name: Black And Whites
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 1/4 ts Cream of tartar; 1/4 c Confectioner's sugar; 1/4 ts Almond extract; 2 lg Egg whites at room; 1/2 c Powdered sugar

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INGREDIENTS

1/4 ts Cream of tartar
1/4 c Confectioner's sugar
1/4 ts Almond extract
2 lg Egg whites ; at room
1/2 c Powdered sugar

Servings

INSTRUCTIONS

Topping: 3 ozs semisweet chocolate 2 tbsps unsalted butter -- softened 1 lg egg yolk 2 tbsps pistachio nuts -- unsalted, shelled In a mixing bowl, beat the egg whites until frothy, add the cream of tartar, and beat at medium speed while gradually adding 1/2 tablespoon of superfine sugar. When soft peaks form when the beater is raised, add 1 tablespoon superfine sugar and increase speed to high. When stiff peaks form, gradually beat in remaining superfine sugar and beat until very stiff and glossy. Beat in the almond extract. Sift the powdered sugar over the meringue and fold it in, using a large wire whisk. Place the meringue in a pastry bag fitted with a #6 (1/2" diameter) plain round pastry tube. Pipe 1-inch mounds of meringue about 1inch apart on cookie sheets lined with parchment paper. Allow the mounds to stand 10 minutes Using your index finger dipped in powdered sugar, make a depression about 1/2 inch wide in center of each mound. Allow them to dry for 1 hour or until set (when your fingertip touches the surface, the meringue stays intact). Place 2 oven racks in the upper and lower thirds of the oven. Preheat oven to 200F. Bake 1 hour or until completely set. The centers can be slightly sticky, as they harden on cooling. Use a small metal spatula to transfer puffs to a wire rack to cool completely. Raise oven temperature to 325F. Break the chocolate into squares and place them, together with the butter, in the top of double boiler set over very hot water (no hotter than 160F) The water must not simmer or touch the bottom of the top pan. Stir occasionally until the chocolate is entirely melted. Beat the egg yolk slightly and whisk it into the hot melted chocolate. Continue whisking, over the hot water, for 1 minute. Remove upper pan from double boiler, drying any moisture that may have formed on its bottom. Scrape mixture into a bowl. Allow to cool to room temperature, stirring occasionally. Place pistachios on a cookie sheet in the preheated oven and bake 5-10 minutes. Transfer to a clean kitchen towel and let sit for a few minutes. Use the towel to rub the skins from the nuts. Allow to cool to room temperature. Chop coarsely and place in a small cup. When the puffs have cooled, fill a smaller pastry bag fitted with a #12 (5/16" diameter) plain round decorating tube, with the chocolate mixture and pipe it into the depressions. To coat the chocolate with the nuts, invert the cookie into the nuts. Store in airtight container at room temperature at low humidity. NOTES : Makes 1 1/2 dozen Recipe by: Rose Beranbaum Posted to MM-Recipes Digest V4 #2 by "Rfm" on Dec 20, 98,

NOTES

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Black And Whites

1/4 ts Cream of tartar
1/4 c Confectioner's sugar
1/4 ts Almond extract
2 lg Egg whites at room
1/2 c Powdered sugar

Topping:        3    ozs semisweet chocolate 2 tbsps unsalted butter -- softened        1 lg egg yolk 2 tbsps pistachio nuts -- unsalted, shelled    In a mixing bowl, beat the egg whites until frothy, add the cream of  tartar, and beat at medium speed while gradually adding 1/2  tablespoon of superfine sugar. When soft peaks form when the beater  is raised, add 1 tablespoon superfine sugar and increase speed to  high. When stiff peaks form, gradually beat in remaining superfine  sugar and beat until very stiff and glossy. Beat in the almond  extract. Sift the powdered sugar over the meringue and fold it in,  using a large wire whisk.    Place the meringue in a pastry bag fitted with a #6 (1/2" diameter)  plain round pastry tube. Pipe 1-inch mounds of meringue about 1inch  apart on cookie sheets lined with parchment paper. Allow the mounds  to stand 10 minutes    Using your index finger dipped in powdered sugar, make a depression  about 1/2 inch wide in center of each mound. Allow them to dry for 1  hour or until set (when your fingertip touches the surface, the  meringue stays intact).    Place 2 oven racks in the upper and lower thirds of the oven. Preheat  oven to 200F. Bake 1 hour or until completely set. The centers can be  slightly sticky, as they harden on cooling. Use a small metal spatula  to transfer puffs to a wire rack to cool completely.    Raise oven temperature to 325F.    Break the chocolate into squares and place them, together with the  butter, in the top of double boiler set over very hot water (no  hotter than 160F) The water must not simmer or touch the bottom of  the top pan. Stir occasionally until the chocolate is entirely melted.    Beat the egg yolk slightly and whisk it into the hot melted chocolate.  Continue whisking, over the hot water, for 1 minute. Remove upper pan  from double boiler, drying any moisture that may have formed on its  bottom. Scrape mixture into a bowl. Allow to cool to room  temperature, stirring occasionally.    Place pistachios on a cookie sheet in the preheated oven and bake 5-10  minutes. Transfer to a clean kitchen towel and let sit for a few  minutes. Use the towel to rub the skins from the nuts. Allow to cool  to room temperature. Chop coarsely and place in a small cup.    When the puffs have cooled, fill a smaller pastry bag fitted with a  #12 (5/16" diameter) plain round decorating tube, with the chocolate  mixture and pipe it into the depressions.    To coat the chocolate with the nuts, invert the cookie into the nuts.    Store in airtight container at room temperature at low humidity.    NOTES : Makes 1 1/2 dozen    Recipe by: Rose Beranbaum    Posted to MM-Recipes Digest V4 #2 by "Rfm" <Robert-Miles@usa.net> on  Dec 20, 98,

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Nutrition

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Serving Size: 1 Serving (24g)
Recipe Makes: 18

Calories: 20
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 36.7mg		1 %
Potassium 37.8mg		1 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.6g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 20

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