Toffee Meringue Sticks
1 cup packed brown sugar
1/3 cup butter or margarine — softened
1 teaspoon vanilla
1 egg yolk
1/2 cup whipping (heavy) cream
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 egg whites
1/2 cup granulated sugar
1 (6 ounce) package almond brickle chips (1 cup)
Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in whipping cream. Stir in
flour and salt. Cover and refrigerate about 1 hour or until firm.
Heat oven to 375ş. Roll one fourth of dough at a time into strip, 12 × 3
inches, on lightly floured surface. Place 2 strips about 2 inches apart on
ungreased cookie sheet.
Beat egg whites in medium bowl on high speed until foamy. Beat in
granulated sugar, 1 tablespoon at a time, continue beating until stiff and
glossy. Fold in brickle chips. Spread one-fourth of the meringue over each
strip of dough. Bake 12 to 14 minutes or until edges are light brown. Cool
10 minutes. Cut each strip crosswise into 1-inch sticks. Remove from
cookie sheet to wire rack.
Yield:
“48 Cookies”
Chill:
“1:00″
Per serving: 87 Calories (kcal); 3g Total Fat; (34% calories from fat); 1g Protein; 14g Carbohydrate; 11mg Cholesterol; 52mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : Cookie Tips
Shape the dough strips easily this way: Roll one fourth of the
dough about 10 inches long, then roll and flatten it into a 12 ×
3-inch rectangle.
Make It Your Way
To make Hazelnut Meringue Sticks, substitute granulated sugar for
the brown sugar and 3/4 cup (2.5 ounces) ground hazelnuts for the
almond brickle pieces.
Comments
Got something to say?