- 4 at room temperature Egg whites
- 1/2 tsp Cream of tarter
- 1 cup (198 g) Sugar white
- 2 TBSP Unsweetened cocoa powder
- 2 TBSP ground Freeze dried strawberry
- 1 to 2 drops Coloring gel
Strawberry and chocolate are such a great combination, especially for Valentine’s Day. I love playing with these flavors and coming up with cookies that will fit the occasion. It seems only fitting that I share with you a Web site about Strawberries and Chocolate with a touch of romance. I hate to admit it, but when I was younger, this was not one of my favorite holidays. I am older now and appreciate the meaning of a day of romance.
Fast forward a lot of years, and I am now making cookies to celebrate this special day. I wanted to try and find a site that gave the fascinating history of Valentine’s Day, but I could not find a web site that did not have so many advertisements that you couldn’t read the text or see the pictures.
The best I could do was the Encyclopaedia Britannica which still had a lot of ads but at least they seemed to load fast. On a side note, I remember my mother purchased the complete set of Encyclopaedia Britannia for our family. Nice to see they are still around.
Things I used for the cookies:
In a food processor, I ground two bags (.26 oz each) of Brothers all-natural freeze-dried strawberry fruit crisps. Make sure you have the lid on your food processor, or the powder will fly everywhere.
Separate four eggs, so you have the whites. I use two bowls, one to separate the yolk from the whites then put the whites into a second bowl. If I use one bowl, I find by the third egg my yolk broke, and I had to throw them all away and start over again. Add the four egg whites to a stand mixer (using the whisk beater) and beat on medium speed till they are frothy. Add the cream of tartar and turn the mixer to high. Beat for about a minute.
IMPORTANT STEP - Slowly add one tablespoon of sugar at a time. You want the sugar to incorporate into the egg white. After you have added all the sugar, continue on high till you get stiff peaks. This could take 10 to 12 minutes or a little longer if necessary. You should be able to take the whisk beater, and if you turn it up, the peaks should not droop. If you touch the meringue, it should feel stiff and be shiny.
Split the meringue into two bowls. In one add 2 TBSP of cocoa powder and mix in gently. In the other bowl, add 2 TBSP of the ground strawberry powder and 1 to 2 drops of red gel or food coloring. I used the gel coloring, but if all you have handy is food coloring, by all means, use that. Using two piping bags and two large star tip add a flavor to a bag. Pipe them onto two cookie sheet pans lined with parchment paper. Place both pans into the oven at 225° for 45 minutes. Turn the oven off and let them sit in the oven for an hour.