TeaTime Special Issue – August 2019

(やまだぃちぅ) #1

teatimemagazine.com 54



  • In a medium bowl, whisk together
    fl our, baking powder, baking soda,
    and salt. With mixer at low speed,
    gradually add fl our mixture to butter
    mixture, beating until a dough forms.

  • Using a levered 2¼-teaspoon
    scoop, portion dough onto prepared
    baking sheets. Refrigerate for
    45 minutes.

  • Preheat oven to 350°.

  • Place confectioners’ sugar in a
    medium bowl. Toss each dough


portion in confectioners’ sugar until
fully coated. Flatten each to a ¼-inch
thickness, and place ½-inch apart on
prepared baking sheets.


  • Bake until centers of cookies are set,
    6 to 8 minutes. Let cool completely
    on a wire rack. Store in an airtight
    container at room temperature for up
    to 2 days.


*We used Wilton Juniper Green.


  • In the bowl of a stand mixer, whisk
    together egg whites, sugars, and
    cream of tartar by hand. Place bowl
    over a saucepan of simmering water;
    cook, whisking constantly, until sugar
    dissolves. Carefully transfer bowl
    to stand mixer. Add food coloring
    and orange extract. Using the whisk
    attachment, beat together at high
    speed until stiff peaks form, 8 to 10
    minutes.

  • Transfer meringue to a piping bag
    fi tted with a medium star tip (Ateco
    #822). Pipe drops of meringue onto
    prepared baking sheets.

  • Bake for 1 hour.

  • Turn oven off , and let meringues


stand in oven with door closed for at
least 6 hours, or overnight.



  • Store in airtight container lined with
    parchment paper in a dry environment.

  • Just before serving, garnish


meringues lightly with orange zest,
if desired.


Green Velvet Crinkle
Cookies
Makes approximately 30

¼ cup unsalted butter, softened
½ cup granulated sugar
2 tablespoons fi rmly packed light
brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon distilled white vinegar
1⁄8 teaspoon green gel food coloring*
1 cup all-purpose fl our
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup confectioners’ sugar



  • Line 2 rimmed baking sheets with
    parchment paper.

  • In a large bowl, beat together butter,


granulated sugar, and brown sugar
with a mixer at medium speed until
fl uff y, approximately 3 minutes, stop-
ping to scrape sides of bowl. Add egg,
beating until combined. Add vanilla
extract, vinegar, and food coloring,
beating until combined.

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