Meringue Cookies: (Sweet)

https://www.shugarysweets.com/2014/03/chocolate-mint-meringues
tips: http://www.thekitchn.com/how-to-make-french-meringue-
224412?utm_source=pinterest&utm_medium=social&utm_campaign=man
aged&crlt.pid=camp.J31P7DNPq0xw
Yield: 60 small cookies prep time: 4 hours cook time: 1
hour, 20 minutes
Ingredients:
 4 egg whites, room temperature

 1 Tbsp white vinegar

 1 Tbsp cornstarch

 1 cup granulated sugar

 3/4 tsp peppermint extract

 1 drop green food coloring, gel

 6 oz Melting chocolate

Directions:
1. In a clean, dry mixing bowl, whisk the egg
whites for 30 seconds until frothy.
2. Add in vinegar and cornstarch, whisk with
electric mixer for 1 minute. While beating, slowly
add the sugar in a steady stream. Add
peppermint extract and food coloring.
3. Beat for 4 minutes on high until stiff peaks form.
4. Spoon into a large pastry bag with tip, pipe on
parchment paper lined baking sheets.
5. Bake in a 200 degree oven for 80 minutes. Turn
oven off and allow meringues to set 4 hours or
overnight.
6. Once set, dip into melted chocolate and return
to parchment paper to set. ENJOY.
 Gougères with Cheese Filling: (Savory)
http://bcommebon.canalblog.com/archives/2012/05/28/24362911.html
https://www.pinterest.com/pin/56787645271666815/ (filling)
Recipe –Translated from French (For about 35 gougères)

Ingredients: Filling:
 80 g of butter  2 packages of

 120 g of flour cream cheese

 3 eggs  2 tsp basil

 100 g of grated  1 Tbs chives

Comté (French  1 Tbs onion

cheese)  1 tsp parsley

 150 g of water
 ¼ tsp each of salt,
pepper, and
nutmeg

Preheat your oven to 210 °. Pour the water into a

saucepan and add the butter and salt, nutmeg and a
pepper mill turn. Heat to a boil and remove the pan from
the heat. Then add the flour and stir quickly until the mixture
is homogeneous. Put the saucepan over low heat to dry the
dough. Stir constantly until the dough comes off the pan.
Remove the pan from the heat and add the eggs one by
one, mixing well each time. You have to get a very
homogeneous paste. Then add the grated Comté cheese
and mix again.
 Using a pastry bag, make small balls of dough (about 2.5
cm in diameter) on a baking sheet, moving away from
each other as they will gain volume.
Put the plate in the oven and cook for about 20 minutes
until the puffs are golden brown.
You can serve them out of the oven or wait for the puffs
to cool and stuff them with the herbs of your choice. To do
this, make a small hole at the base of the cabbage and
using a pastry bag, garnish them.
To vary the pleasures, invent the filling of puffs with
different flavors, tapenade, blue cheese, dried tomatoes,
curry ... the list can be long, for your greatest pleasure ...
and that of your guests.
 Lemon Macaroon: (Gluten Free)
http://www.frugalmomeh.com/2016/03/lemon-macaron-recipe.html
(Makes: Approx. 12 Macaroons)

Special Equipment:
 Macaroon Silicone Mat x 2
 Piping Bag with a round tip (or cut the end off a small
freezer bag in a pinch)
Ingredients:
 3/4 Cup Powdered Sugar
 3/4 Cup Ground Almonds (almond flour)
 1 tsp finely grated lemon zest
 2 Large Egg Whites, room temperature
 1/2 Cup Granulated Sugar
 6 drops yellow food coloring
For the Filling:
 3/4 Cup Powdered Sugar
 1/4 Cup Butter, Softened
 tbsp lemon juice
 1 tsp vanilla
Directions:
1. Either Line 2 small baking sheets with the silicone mats OR
with wax paper. If using wax paper, trace a small cup or
shot glass with a pencil to make guides for piping the
macaroons. Turn the wax paper over (so the pencil marks
are on the back) and use it to line the baking sheets. Set
aside.
2. Mix together the ground almonds, powdered sugar and
zest in a medium bowl. Whisk together until smooth and
set aside.
3. With a stand mixer, whisk the egg whites in a large metal
bowl until stiff peaks form. Add the sugar and food
 coloring and whisk until well incorporated, being careful
not to over-whisk.
4. Fold in the almond mixture with a flexible spatula, one
spoonful at a time by repeatedly scraping around the
bowl and moving towards the middle. Be careful not to
over mix. The batter is just right when it runs off your
spatula slowly but consistently. If it gets as thin as pancake
batter you have mixed it way too much.
5. Transfer the batter to your piping bag, and holding the
bag vertically, pipe the batter into the center of each
circle.
6. Rest your macaroon shells, uncovered, in a dry, cool
place for 20-40 minutes. The batter will become dull as the
shells form a “skin”. Do not skip this step.
7. Heat your oven to 275 degrees F*. Bake in the middle of
the oven for 15 minutes or until the shells have formed
“feet” and the tops have set. Allow to cool on sheet for
15-20 minutes and then transfer to a wire rack to cool
completely.
8. For the filling, cream the butter then whisk in the
powdered sugar, lemon juice and vanilla extract until
smooth.
9. Transfer into a piping bag and pipe frosting onto the flat
side of one of the macaroons and sandwich with another.
Fruit Kabob: (Dairy Free)

 Strawberry
 Red grapes
 Kiwi (cut with heart shape) or honeydew melon
 Pineapple cubed
 Cantaloupe Melon cubed

Clean wash and cut fruit to desired shape and size. Slide
one of each fruit item onto the skewer.
Meringue Cookies
Dipped in Chocolate

Gougères
with Cheese Filling

Lemon Macaroon
Gluten Free

Fresh Fruit Kabob

Dairy Free