Whip Up Delight: Crafting Classic Travis House Cookies and Chewy Cornflake Macaroons
Sometimes, the best baking adventures begin with a happy accident – or in my case, a bowl of leftover egg whites! Instead of letting them go to waste, I decided to embark on a meringue-themed baking spree, which led to the creation of two distinctly delicious meringue cookies: the historical Travis House Cookies and the uniquely textured Cornflake Macaroons. This culinary journey turned simple ingredients into delightful treats, perfect for any occasion or simply as a sweet indulgence.
Discovering the Charm of Travis House Cookies
My first foray into meringue magic led me to the Travis House Cookies, a recipe inspired by the historic Travis House restaurant in Colonial Williamsburg. These cookies hold a special place in my heart, evoking memories of Savannah Chews – those delightful chocolate and egg white cookies. However, the Travis House version offers a unique twist, substituting rich brown sugar and crunchy pecans for chocolate, creating an entirely different yet equally captivating flavor profile.
What truly sets Travis House Cookies apart is their evolving texture. Fresh out of the oven, they boast a wonderfully crispy exterior that gives way to a delicately chewy interior. It’s a delightful contrast that makes each bite an experience. As they cool and settle, they transform further, becoming crispy all the way through, offering a satisfying crunch that’s perfect for dunking in coffee or tea. This versatility in texture makes them a fantastic choice for those who appreciate cookies that change character over time.
During this particular baking session, I opted for candied pecans, which lent an extra sweetness and caused the cookies to spread a bit more than usual. Typically, they emerge from the oven a little thicker, maintaining a more compact shape. Despite the slight difference in appearance due to the candied pecans, the flavor was absolutely sensational. The brown sugar pairs beautifully with the pecans, creating a deeply caramelized and nutty taste that is simply irresistible.
Travis House Cookies Recipe
Travis House Cookies
Pin Recipe
Ingredients
- 1 egg white at room temperature
- 1 cup brown sugar
- pinch of salt
- 1 level tablespoon flour
- ¾ cup chopped pecans
Instructions
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Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a clean, dry bowl, beat the egg white until stiff peaks form. Gradually add brown sugar, continuing to beat until the mixture is glossy and holds its shape. Gently mix in the salt and flour. Finally, fold in the chopped pecans, being careful not to deflate the meringue too much.
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Drop the batter by generous tablespoons onto the prepared baking sheet, ensuring they are spaced about 2 inches apart. Don’t worry if they seem a little runny; they will puff up and set during baking.
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Bake for approximately 15 minutes, or until the edges are golden brown and the cookies are set. Remove from the oven, cool slightly on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Exploring Chewy Delights: Cornflake Macaroons
Following the crispy charm of the Travis House Cookies, I shifted gears to a different kind of meringue experience with Cornflake Macaroons. This recipe is an adaptation from the delightful cookbook One Smart Cookie, a treasure trove of innovative and classic cookie recipes.
Unlike their pecan-rich counterparts, these macaroons derive their subtle richness from a small amount of coconut. The texture is markedly different too – these are designed to be much chewier than the Travis House Cookies. The image might give the impression they’re slightly undercooked, but this soft, yielding texture is precisely what makes them so appealing. The combination of chewy meringue, fragrant coconut, and the unexpected crunch of cornflakes creates a truly satisfying bite.
Cornflakes aren’t just a quirky addition; they provide a fantastic textural contrast to the otherwise soft macaroon, adding a light, crisp bite that prevents the cookie from being uniformly dense. The hint of vanilla complements the coconut beautifully, making these macaroons a simple yet sophisticated treat. They’re incredibly easy to whip up and are a fantastic way to utilize those extra egg whites, transforming them into a delightful dessert that’s both fun to make and delicious to eat.
Cornflake Macaroons Recipe
Cornflake Macaroons
Ingredients
- 1 egg white
- Pinch salt
- ½ teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup shredded coconut
- 1 cup cornflakes
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175°C) and line a cookie sheet with parchment paper. In the bowl of an electric mixer, combine the egg white, a pinch of salt, and vanilla extract. Beat these ingredients until the mixture becomes foamy. Gradually add the granulated sugar, continuing to beat until the meringue mixture is thick, glossy, and holds stiff peaks. Gently fold in the shredded coconut and cornflakes until just combined.
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Drop the batter by rounded teaspoonfuls onto the prepared cookie sheet, leaving a little space between each. Bake for approximately 12 minutes, or until the macaroons are lightly browned around the edges. They should still be soft in the center for that perfect chewy texture. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Mastering Meringue: Essential Tips for Success
Baking with egg whites, the foundation of all meringues, can seem intimidating, but with a few key tips, you can achieve perfect results every time. Whether you’re making light-as-air clouds or chewy macaroons, understanding the science behind meringues will elevate your baking.
The Importance of Room Temperature Egg Whites
Always start with egg whites that are at room temperature. This allows the proteins to relax, making them easier to whip and helping them incorporate more air, resulting in a more stable and voluminous meringue. Take your eggs out of the refrigerator at least 30 minutes to an hour before you plan to bake.
Spotless Equipment is Key
Any trace of grease or egg yolk can prevent egg whites from whipping up properly. Ensure your mixing bowl (preferably glass or metal) and beaters are impeccably clean and dry. Wipe them down with a little lemon juice or vinegar if you’re concerned about residue.
Gradual Sugar Addition
For a strong, stable meringue, add sugar gradually, a tablespoon at a time, while the mixer is running. This allows the sugar to dissolve slowly into the egg whites, creating a smooth, glossy meringue that holds its shape. Adding sugar too quickly can cause a grainy texture or prevent the meringue from reaching its full volume.
Low and Slow Baking
Meringues are delicate. They don’t bake in the traditional sense; rather, they dry out at a low temperature. This slow process prevents them from browning too quickly and helps them maintain their crisp texture. Once baked, turn off the oven and let the meringues cool inside with the door slightly ajar. This prevents thermal shock, which can cause cracking and weeping.
Storage for Freshness
Meringues are highly susceptible to humidity. Store them in an airtight container at room temperature once completely cooled. Avoid refrigerating them, as the moisture can make them soft and sticky. Enjoy them within a few days for the best texture and flavor.
These two meringue recipes – the rustic charm of Travis House Cookies and the delightful chewiness of Cornflake Macaroons – showcase the incredible versatility of egg whites in baking. They are more than just recipes; they are an invitation to explore different textures and flavors, proving that even simple ingredients can lead to extraordinary desserts. So, next time you have leftover egg whites, don’t hesitate to give one of these recipes a try. You might just discover your new favorite cookie!