Two recipes I can't track down
I've tried searching the boards, but I'm not very good at it so no luck.
There have been two recipes I've seen lately, but now I can't track them down - I was going to come back to copy and paste into my special" recipe" gmail folder, but now i dopn't know where I saw them
One was for a a sort of soft meringue - I think it was a suggestion for what to do with leftover egg whites when a recipe calls for just yolks, or maybe that's what I was thinking when i read it. It was whipped egg whites with some sugar added, ground nuts, or whatever else you like - cocoa, grated chocolate, etc. What would be the proportions of the additions to the whites; how long, and on what temperature are they baked. Note: this is *not* for a traditional dry crunchy meringue - these should remain softer and chewier, like a cookie.
Also, I was so happy to see a recipe for cabbage soup that does not have any tomato additions, and again, I was going to come back to it when I had more time so i could keep a copy. Years ago the restaurant that was in the same location before Mike's Bistro - maybe it was 2 or more incarnations ago - served a "white" cabbage soup that was just just delicious and I've been trying to recreate it ever since.
Does anyone recall seeing it? I thought maybe it was in the NY Times, which recently had a feature on the uses of cabbage, but it's not there.
I'd love any help.
I was curious about the soup recipe and googled to see what I would find. since you only said that it was cabbage soup without tomatoes I could only narrow it down to 123 selections (of course some were not appropriate like stuffed cabbage but this would give you some more recipes to check out).
This might give you some other recipes to try.
4 egg whites (1/2 cup)
pinch of salt
2 tsp cornstarch
1 tsp white wine vinegar
2 tsp vanilla (sometimes i do a tbsp)
230 g sugar
Preheat oven to 350 F.
Beat egg whites with salt til stiff.
Stir together starch, vinegar and vanilla til sandy.
Add sugar and starch mixture alternately to whites, beating until a nice glossy, marshmallowy meringue forms.
Spread into a 9" circle or form minis (I do 8 minis usually, sometimes 12).
Put in oven, and drop temp to 300 F.
For big ones, I bake for an hour, then turn off the oven and let it cool in there for 30 minutes.
For minis I bake 15-30 minutes, depending upon size and do the same turn off / let em cool.
I love to serve with lemon curd...