Recipe

Christmas Crinkles Recipe

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Ingredients

2 tb Unsweetened cocoa powder
3 Egg whites at room temperature
1/2 c Finely-sliced hazelnuts
1/2 ts Cream of tartar
Flour for dusting pan
1/4 c Dried cranberries;
1/4 ts Vanilla extract
3/4 c Confectioners' sugar
1/4 ts Margarine

Directions

Step #1 Preheat the oven to 120C/250F.
Step #2 Position a cooking rack in the lower third of the oven.
Step #3 Lightly grease a 20cm square baking tray with the margarine & dust with flour.
Step #4 Make sure all your bowls & beating utensils are completely clean & dry.
Step #5 Beat the egg whites at medium speed until frothy.
Step #6 Add the cream of tartar, turn the speed to high & beat until soft peaks form.
Step #7 Add the vanilla & then slowly beat in the sugar.
Step #8 Continue beating until the meringue is stiff & shiny.
Step #9 Remove half the meringue & set aside.
Step #10 Quickly beat the cocoa into the remaining meringue.
Step #11 Spread the chocolate meringue evenly on the bottom of the prepared baking pan & Sprinkle top with the cranberries & a third of the hazelnuts.
Step #12 Pipe wide stripes of white meringue over the chocolate.
Step #13 If you don't have a pastry bag, spoon the white meringue on top & smooth carefully into stripes.
Step #14 Dip a rubber spatula in water & carefully smooth completely all over the top, striving not to mix the two layers, & Sprinkle top with the remaining nuts.
Step #15 Bake for 15 mins.
Step #16 Remove the pan from the oven and, using a thin wet knife, cut the mixture into 24 squares.
Step #17 Return to the oven & bake for 45 mins.
Step #18 Without opening the oven door, turn off the heat & let the cookies sit for 1 1/2 hrs.
Step #19 remove this from the oven, allow this to cool completely & store this in an airtight container for up to a week.
Step #20 --.
Enjoy the Christmas Crinkles recipe