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									                             Basic Omelet
2 eggs
2 tbsp water
Dash of salt
Dash of pepper
½ c Cheese


• Prep all fillings – chop or cook any fillings that need to be prepared
• Mix 2 eggs, 2 tbsp water, dash of salt and pepper with a fork or whisk
  until just blended
• Heat 1 tbsp butter/oil in omelet pan or skillets over medium heat until hot
  enough to sizzle a drop of water
     – Pour all egg in all at once
     – Allow to flow to edge of pan – do not stir
• With turner – lift just a little around the firming edge so that uncooked
  portion flows beneath
     – Tilt pan as needed
     – Be careful not to break the mixture
     – Continue until top is thickened and no visible liquid egg remains
• Spread filling over half of the omelet
• Using turner, fold the omelet in half
     – Tilting skills slightly away from you and folding toward the low side
         may help
• Slide omelet onto a plate and serve


Chocolate chip meringue Cookies

2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1 tsp vanilla extract
¾ c white sugar
1 c semisweet chocolate chips

Preheat oven to 300 degrees. Prepare a baking pan by lining it with parchment paper.

Beat egg whites, salt and cream of tartar until very firm. Gradually add sugar and mix. Fold
in vanilla and chocolate chips.

Drop by teaspoonfuls on pan. Bake fro 25 minutes. They should only be lightly browned.

Coconut Macaroons German Style

2 ¾ c flaked coconut, toasted
4 egg whites
1 c white sugar
1 tsp cinnamon
½ tsp almond extract

Preheat the oven to 250 degrees. Line cookie sheets with parchment paper.

Toast coconut in the oven with the broiler until lightly golden brown (watch because it can
burn quickly).

In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark
through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while
continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the
prepared cookie sheets.

Bake for 20 to 25 minutes, until cookies are dry and peel of the paper easily. Cool on wire
racks and store in an airtight container at room temperature.
Peppermint Meringues

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
½ cup sugar
2 peppermint candy canes, crushed

Preheat oven to 225 degrees F. Line 2 cookie sheets with foil.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft
peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by
spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy
over the cookies.

Bake for 1 ½ hours in preheated oven. Meringues should be completely dry on the inside. Do
not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the
oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool
dry place for up to 2 months.

Almond Meringue Cookies

11 ounces ground almonds
3 egg whites
1 cup confectioners' sugar
1 teaspoon grated lemon zest
¾ teaspoon ground cinnamon

Preheat the oven to 325 degrees F. Lined cookie sheets with parchment paper.

In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and
keep whipping until the egg whites can hold a stiff peak, this will take about 5-7 minutes. Set
aside about ½ cup of the egg whites. Add the lemon zest and cinnamon to the rest of the
meringue, and fold in the almonds until everything is evenly blended.

Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller
dollop of the reserved meringue.

Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the
baking sheets to cool on wire racks.

Chocolate Meringue Stars

3 egg whites
¾ teaspoon vanilla extract
¾ cup sugar
¼ cup baking cocoa

3 (1 ounce) squares semisweet chocolate
1 tablespoon shortening

In a mixing bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar,
about 2 tablespoons at a time, beating until stiff peaks form. Gently fold in cocoa.

Drop spoonfuls onto a baking sheets with lined with parchment paper.

Bake at 300 degrees for 30-35 minutes or until lightly browned. Remove from parchment
paper; cool on wire racks.

In a microwave or double boiler, melt chocolate and shortening; stir until smooth. Drizzle the
glaze onto the top of the cookies; place on waxed paper to harden.

Melt-In-The-Mouth Cashew Meringues

2 ½ egg whites, room temperature
½ teaspoon vanilla extract
1/8 teaspoon cream of tartar
¾ teaspoon cornstarch
2 cups powdered sugar, sifted
1 cup finely chopped cashew nuts

Preheat oven to 300 degrees.

In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream
of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the
powdered sugar ¼ cup at a time. Whip until the whites have a nice peak, but not stiff.

Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto
the cookie sheets lined with parchment paper.

Bake for about 15 minutes, until the edges are lightly browned. Cool on wire racks. Store in
an airtight container at room temperature when completely cooled.


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