The following recipe is provided by Porh Pawh Bakery Cafe owner and baker extraordinaire Estella Yeung. Click here to catch the interview with Estella to get a clear sense of who this woman is and why her mandate for fresh, never packaged goods is winning over customers one purchase at a time!
The Porh Pawh Difference Makes a Difference
Tired of the usual coffee-house chains and their standardized, drab offerings, one's tastebuds will be very happy to switch to the organic and fair trade coffee offered at Porh Pawh’s. Owner Estella also makes delicious almond cranberry biscotti, superbly moist Bran-Date-Rolled Oat Muffins (good for lowering your cholesterol) and a variety of other treats baked on the premises from only the healthiest possible ingredients. She also offers healthy lunch alternatives, including freshly baked focaccia sandwiches and a number of Asian-inspired salad options, a Nappa, seaweed, ginger and cranberry creation amongst them.
The beauty of this bakery cafe is that Estella takes the time to really know her customers, actually elicits feedback from them and really cares what they think of her products (not to mention the fact that she makes everything in her shop from scratch every day). In this day and age, it is a refreshing change and break from the humdrum homogeneity of standardized food everywhere – and THAT, sounds like a recipe for success…speaking of which, Estella has shared the following recipe for Meringue Cookies with us, described simply as being “amazingly good!”
Meringue Cookies Recipe
Ingredients:
- 5 Egg whites
- Cream of Tartar ¼ tsp
- Salt ¼ tsp
- Walnut 100 g
- Brown Sugar 40 g
- Cinnamon 8 g
- Extra Fine Sugar 115 g
Directions:
- Egg whites must be in room temperature
- Process walnut, brown sugar, and cinnamon to fine grain
- Add salt and cream of tartar to egg whites; whip to soft peak
- Gradually add sugar (so that it will dissolve)
- Whip to stiff peak
- Add the finely ground walnut mixture; whip until fully mixed
- Use ice cream scope to drop batter to cookie sheet
- Bake in 225 degree F for 2 hours, check and add more time until lightly brown at top
Makes 10 large size cookies
NOTE:
While these delectable cookies are superb on their own, you might consider making an Eton Mess, serving the meringues with fresh berries and cream, with a piece of lemon tart or as a pretty way to dress up any dessert plate that needs an extra zing.
