Macaroons, CoconutServes

Beat whites w dash of salt and extract till softly peaked. Gradually add sugar and beat till stiff. Fold in coconut. Drop by rounded tsp onto greased cookie sheet. Bake at 325 for 20 min. Makes 2 doz.

Egg White2

Almond Extract0.5
tsp

Sugar0.67
c

Coconut1.33
c (3.5 oz)

 Macaroons, Parisian Coconut Serves

(Secret is to have the egg whites and the syrup at the right point at the same time: the whites stiff when the syrup reaches 238.Start whites beating on low. When combining, the goal is to get the syrup into the whites, not on the sides of the bowl. Try using a saucepan w a spout.) Preheat oven to 325. Grease 2 baking sheets and dust w flour or matzo cake meal. Cook sugar and water in small heavy saucepan, stirring until sugar is dissolved. Boil syrup without stirring until it reaches soft ball of 238 degrees. While syrup boils, beat whites until stiff peaks form.. Gradually pour hot syrup in a thin stream down side of bowl into whites, beating constantly on high speed (don't let it touch beaters). Continue to beat until meringue is room temp. Stir in coconut and spoon rounded teaspoons of meringue into mounds about 1" apart on baking sheet. Shape mounds into pyramids w fingertips. Bake, 1 sheet at a time, or until just firm enough to be removed from sheet without losing their shape. Carefully transfer to rack to cool. (They will harden as they cool and can be kept 1 week)

Sugar 1.25
c

Water 0.75
c

Egg White 3
large at room temp

Coconut 3
c finely grated unsweetened

Meringues, Rolled Serves

Beat whites till peaked. Gradually add 1.25 c sugar and beat till stiff and glossy. Combine almonds w cinnamon and stir in whites. Refrigerate, covered, overnight. Sprinkle cloth w flour and 2T sugar. Roll w stocking covered pin, 1/2 at a time, 1/4" thick. Cut out. Place on greased sheet. Let stand 2 hours. Bake 20 min at 300. Mix confectioners sugar w water. Brush on cookies. Remove to rack to cool. Store in tin w waxed paper in between

Egg White 2

Sugar 1.25
c + 2T

Nuts, Almonds 1.5
c ground

Cinnamon 1.5
tsp

Flour 2
T

Sugar 1
c sifted confectioners

Water 2
T

Neiman-Marcus Chocolate Chip Cookies Serves

Measure oatmeal and blend in blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chips, Hershey bar, and nuts. Roll into balls and place 2" apart on cookie sheet. Bake 10 min at 375. Makes 112 cookies.

Butter 2
c

Flour 4
c

Baking Powder 2
tsp

Baking Soda 2
tsp

Sugar 2
c

Oatmeal 5
c blended

Chocolate Chips 2
c

Brown Sugar 2
c

Salt 1
tsp

Hershey Bar 1
8 oz, grated

Egg 4

Nuts 5
c chopped

Vanilla 2
tsp