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Preheat the oven to 95 degrees C.
In a bowl, whip egg whites until foamy
using an electric mixer.
Sprinkle in sugar a little at a time,
while continuing to whip at medium speed.
When the mixture becomes stiff and shiny
like satin, stop mixing, and transfer
the mixture to a large pastry bag.
Pipe the meringue out using a star tip.
Place the meringues in the oven.
Bake for 3 hours.
Madeleines are such lovely little cakes, not overly sweet, and very, well, French. They do dry out after the first day, and that makes a big difference, so I only make them for gatherings. Madeleines are usually made in specialized baking tins to give them their scallop shape, but mini cupcake tins work just as well, or use regular-size cupcake tins and underfill them.
Sfouf is a plural (meaning "rows", referring to how they're cut), just like "brownies", and as much a classic of Lebanese homebaking as brownies are in the US.
Sfouf have a dense texture, are not too sweet (at least with this recipe), and have a startling yellow colour due to the turmeric, which also gives them a particular taste hard to describe. To make them more nutty, you can pour half the batter into the pan, sprinkle nuts liberally, then pour the rest of the batter on top.
This is the famous Neiman Marcus Chocolate Chip Cookie Recipe. There has been a myth that someone was charged $250 for the recipe, but that was never true. This is now their official cookie recipe, and it's free to everyone. And it's my favorite chocolate chip cookie recipe!
My grandmother passed away ten years ago. I am now a freshman in college and was assigned a "They Draw and Cook" project in my Intermediate Design class at Massachusetts College of Liberal Arts (MCLA). I thought, what a great way to pay a tribute to my grandmother through one of her delicious treats. I drew the recipe on an index card because that was where she had originally written this recipe, and I really wanted to capture my grandmother in this piece.