meringue

new year's cookie cereal!

Hi! It's Molly of last week here, Molly of the present is on holiday break and not allowed to open up her computer until January 3. (There is a piece of washi tape holding it shut.) Present molly is definitely opening instagram every five seconds though. And, like, sitting on her couch eating cheese and butter sandwiches, getting them all in before the clock strikes 2018 when suddenly there is a little guilt in the air about eating bread, but shut me up, that’s all I’m saying about New Year’s diets. 

Molly of the present might be a little bit tan from a two day skip down to the great American Southwest, very full on pizza from a pizza party at Melissa’s (!!!! Omg past Molly is so excited), and awaiting results from her 23 and me test since she got one for herself and one for Eggboy to put under the Chrismukkah bush. Just for funsies! I know I’m half Chinese and part Hungarian but one time at Thanksgiving someone from my mom’s side said something about having Polish ancestors and maybe even some Spanish ones (!!). I can’t wait to find out. 

Also, we celebrated our third anniversary yesterday!! Hooray!!!!!! I think we went to IKEA. That’s the plan at least. And now that I think about it, I think that my favorite hidden talent of ours as a couple is confidently maintaining a perfect track record of never fighting in an IKEA. That’s pretty good, right??? It’s maybe either a testament to our level-headed reasoning skills or to the fact that as long as I get Swedish meatballs in my belly the world could end but I’d still be smiling. Either way, I am extra excited to spend the day looking at Hemneses and Vördas with my cool husband. 

Enough being mushy now! Let’s get crispy.

As you may remember, I spent a large portion of my February stamping out macroscopic heart shaped cookies to make valentine’s day cookie cereal:

This was a long repetitive process but extraordinarily satisfying. So I did it again only this time with a festive holiday/New Year’s day approach! The only real differences from the valentine’s day version are that the cookies have ground almonds instead of hazelnuts (as well as sprinkles to be like new year’s confetti), and the meringues are swirly and colorful. It’s all very almond-forward because that’s the flavor of the holidays and if you make it now it will definitely still be good by the time that New Year’s morning rolls around and you simply cannot be bothered to make a brunch or wait for a table at the Walker Brothers, but you still want something celebratory. 

I used a large round piping tip to stamp out my circles. I also added dried cranberries and cherries and pecans and marcona almonds but feel free to change those up based on what you have on hand. The only thing you really need to pay attention to is making sure the cookies and meringues are really good and dry before taking them out of the oven, that will help this cereal keep for a while and not get smelly when you bag it up and gift it to the person you forgot to give a gift to. 

Omg, see you in 2018!!!!!


almond cookie cereal

makes about 18 servings

ingredients

1 batch mini almond cookies, recipe below

1 batch mini meringues, recipe below

1 c chocolate chips

1 c toasted coconut flakes

1 c toasted almonds, coarsely chopped (I also threw in some pecans!)

1 c dried cherries or cranberries

milk, for serving

clues

gently combine all of the ingredients. 

serve in a bowl with milk!

keep in an airtight container in a cool, dark place. cereal should keep for a couple of weeks.


mini almond cookies

ingredients

1/2 c almond meal

1 3/4 c all-purpose flour, plus more for dusting

1/4 tsp kosher salt

1/2 c unsalted butter, softened

3/4 c sugar

3/4 tsp vanilla

1 large egg

sprinkles

clues

preheat the oven to 350ºf. line two baking sheets with parchment.

in a medium bowl, combine the almond meal, flour, and salt.

using an electric mixer, cream the butter and the sugar until it is pale and fluffy. add the vanilla and egg and beat well to combine. with the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until combined.

turn the cookie dough out onto a lightly-floured surface. using a lightly floured rolling pin, roll the dough out until it's about 1/2" thick, sprinkle the top with sprinkles, and then continue rolling until it is 1/4" thick. use a cookie cutter or large round piping tip to cut out tiny circles. place the circles on the baking sheets (they can be pretty close together), and bake until they're lightly browned on the bottom, about 10 minutes. re-roll scraps and repeat.

once all of the cookies are baked, reduce the oven to 250ºf and bake for an additional 20 to 30 minutes to really crisp them up. let cool on the pans.


ingredients

120 grams (or about 1/2 c + 3 tb) sugar

2 large eggs whites

1/4 tsp almond extract

2-4 colors of gel food coloring

clues

preheat oven to 400ºf. distribute the sugar in an even layer on a rimmed baking sheet and bake for 6-8 minutes, until the edges are starting to brown. while sugar is baking, crack your egg whites into a stand mixer. 

once the sugar has been in the oven for a few minutes, begin beating the egg whites in a stand mixer on high until they're foamy. reduce the mixer and gradually sprinkle in the warm sugar. once all of it has been added, add the almond extract. beat on high for a few minutes, until the meringue is stiff, glossy, and cold.

reduce the oven to 225ºf.

prepare a baking sheet by lining it with parchment. fit a pastry bag fitted with a 1/8" or 1/4" round tip and use a paint brush to paint vertical lines of the food coloring inside of the pastry bag. (for a video tutorial, see my IG story highlights!) Fill the bag with your egg white mixture, pipe tiny dollops onto the parchment, and bake for about 20 minutes, until the mini meringues are no longer shiny and they're crispy all the way through. let cool on the pans.


-yeh!

hazelnut sugar cookie cereal

i come from a family of toast people, hole in the middle people, and leftover pizza for breakfast people. breakfast growing up was always a hot meal, save for the few bites of cold pizza that you'd eat while you waited for the rest of the slice to heat up in the microwave. the hot breakfast rule obviously extended to weekend bagels, too: if they weren't still warm from the bagel store, they got promptly toasted and served alongside whatever coffee cake or buckle that mum baked before the sun came up.

i think that for the few times when we had cereal in the house, it was probably a result of stoopie or me feeling like we *should* have it, on account of we were kids and the cookie crisp commercials during zoog disney were super catchy, and we, too, wanted to have part of that *complete breakfast*, and duh we needed the prizes that came in the box. i can remember really foaming at the mouth for peanut butter cap'n crunch, before mum got her peanut allergy, but other than that i'm pretty sure that boxes of cereal were bought on a whim, cracked into once or twice, and then left to get a little stale while we got down with scrambled eggs.

occasionally i'd have cereal in the afternoons at my friend gracie's house, which was exciting because cereal in the afternoon feels a little naughty, and her kitchen was like a cereal buffet at all times. but i always felt obligated to drink the room temperature milk at the bottom of the bowl because she did and, errrm, 😝.

since then i've used cereal in various recipes (puppy chow, rice krispies treats), but, goodness, the last time i had a bowl of cereal was probably like 20 years ago.

about a year and a half ago however, a really sweet reader emailed with the idea to make homemade cereal. "I love a bowl of homemade granola as much as the next girl but I'm thinking good old Kellogg's style breakfast cereal," she said. i loved that idea so much! partly because i'd never seen it done and partly because it'd mean i'd get to make millions of miniature baked things, and you know how i feel about miniature baked things. so for a year and a half i sat on this thought, and then around the holidays when dominique ansel had his super adorable christmas morning cereal for sale, i decided it was time to make a valentine's day cereal.

this recipe is essentially cookies. lots and lots of little crispy hazelnut cookies, hanging out with mini almond meringues that kind of turn the milk pink, and some chocolate chips and coconut. and i threw in some dried fruit for chewiness and hazelnuts to have it be something that remotely resembled a nutritious start to the day. of course, take whatever liberties you'd like with this, because you're basically making a sweet trail mix. change up the nuts, fruits, cookie shapes, and add any more goodies you'd like. the cookies take forrrever to stamp out (i used a 3/4" heart cookie cutter from michael's, but i think i need one of these cookie cutter sheets), and the meringues took kinda a while to pipe. but throw on the la la land soundtrack, hang out with your roomba daughter, and it's all very meditative and therapeutic. i recommend eating this in small quantities since it's best when it's crispy, not soggy...errr but i guess that's part of the charm in cereal? i don't know. but make a big batch, put it in cute jars, and give it as valentine's/galentine's gifts to all of your friends. and if you're a real overachiever, gift it with a bottle of homemade nut milk or fresh milk from bessy your cute pet cow.


hazelnut sugar cookie cereal

makes about 18 servings

ingredients

1 batch mini sugar cookie hearts, recipe below

1 batch mini meringues, recipe below

1 c chocolate chips

1 c toasted coconut flakes

1 c toasted hazelnuts, coarsely chopped

1 c dried cherries or cranberries

milk, for serving

clues

gently combine all of the ingredients. (I ended up only using about 2/3 of the meringues because i liked that cookie:meringue ratio. the remaining meringues were kept aside for noshing and cake decorating!)

serve in a bowl with milk!

keep in an airtight container in a cool, dark place. cereal should keep for a couple of weeks.


mini sugar cookie hearts

ingredients

1/2 c toasted hazelnuts

1 3/4 c all-purpose flour, plus more for dusting

1/4 tsp kosher salt

1/2 c unsalted butter, softened

3/4 c sugar

3/4 tsp vanilla

1 large egg

clues

preheat the oven to 350ºf. line two baking sheets with parchment.

in a food processor, grind the toasted hazelnuts until they are finely ground. add the flour and salt and pulse to combine.

using an electric mixer, cream the butter and the sugar until it is pale and fluffy. add the vanilla and egg and beat well to combine. with the mixer on low, gradually add the dry ingredients to the wet ingredients, beating until combined.

turn the cookie dough out onto a lightly-floured surface. using a lightly floured rolling pin, roll the dough out until it's 1/4" thick, use a cookie cutter to cut out tiny hearts. place the hearts on the baking sheets (they can be pretty close together), and bake until they're lightly browned on the bottom, about 10 minutes.

once all of the cookies are baked, reduce the oven to 250ºf and bake for an additional 20 to 30 minutes to really crisp them up. let cool on the pans.


ingredients

120 grams (or about 1/2 c + 3 tb) sugar

2 large eggs whites

1/4 tsp almond extract

a tiny drop of red food coloring

clues

preheat oven to 400ºf. distribute the sugar in an even layer on a rimmed baking sheet and bake for 6-8 minutes, until the edges are starting to brown. while sugar is baking, crack your egg whites into a stand mixer. 

once the sugar has been in the oven for a few minutes, begin beating the egg whites in a stand mixer on high until they're foamy. reduce the mixer and gradually sprinkle in the warm sugar. once all of it has been added, add the almond extract and the food coloring. beat on high for a few minutes, until the meringue is stiff, glossy, and cold.

reduce the oven to 225ºf.

prepare a baking sheet by lining it with parchment. fill a pastry bag fitted with a 1/8" or 1/4" round tip with your egg white mixture. Pipe tiny dollops onto the parchment and bake for about 20 minutes, until the mini meringues are no longer shiny and they're crispy all the way through. let cool on the pans.


-yeh!