Creole Cornbread
Not your average cornbread. This one includes rice, cheese and jalapeño peppers.
Author: Arrisje
Schuimpjes (Meringue Kisses)
I have made some advocaat, and what to do with all that leftover white egg? Making schuimpjes (Meringue Kisses) is one of them. This is a kid friendly recipe.
Ingredients
- 10 egg whites
- 500 gram sugar
- pinch of salt
- 2½ tsp cornstarch
- food coloring to your liking
Instructions
- Preheat oven to 210F/ 100C. line a large cookie sheet with silicon.
- Take the egg whites out of the refrigerator and let the egg whites come to room temperature for about 30 minutes.
- Beat the egg whites on low speed until foamy.
- Increase the speed to high and sprinkle with a pinch of salt and gradually add sugar, beating until stiff peaks form for about 5-8 minutes.
- Add the cornstarch to the meringue.
- divide the batter add different food coloring to your liking.
- Place the meringue mixture in a pastry bag with desired tip and pipe out your kisses onto the prepared cookie sheet.
- Bake at 210 F/100 C for about 35-40 minutes or until firm to the touch.
- Immediately remove to a wire rack to cool. Store in an airtight container.
Ingredients
- 10 egg whites
- pinch of salt
- 500 gram sugar
- 2 1/2 tsp cornstarch
- food coloring to your liking
Instructions
- Preheat oven to 210F/ 100C. line a large cookie sheet with silicon.
- Take the egg whites out of the refrigerator and let the egg whites come to room temperature for 30 minutes.
- Beat the egg whites on low speed until foamy.
- Increase the speed to high and sprinkle with a pinch of salt and gradually add sugar, beating until stiff peaks form for about 5-8 minutes.
- Add the cornstarch to the meringue.
- divide the batter add different food coloring to your liking.
- Place the meringue mixture in a pastry bag with desired tip and pipe out your kisses onto the prepared cookie sheet.
- Bake at 210 F/100 C for about 35-40 minutes or until firm to the touch.
- Immediately remove to a wire rack to cool. Store in an airtight container
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The Real Advocaat
Origin: The origins of the “advocaat” are unclear. Some say it’s derived from an alcoholic drink that Dutch colonists made from avocado. However, others, place advocaat origins more recent with the name coming from the Dutch word for “advocate” being originally considered a lawyer’s drink. …
Sauerkraut
Below is the recipe the way my mother used to make Zuurkool with stoofpeertjes. We, the children refused to eat Zuurkool without something sweet. So my mother added the stoofpeertjes. I do see on the internet, that we were not the only ones adding something sweet to the Zuurkool, like apple or pineapple.