Cups:
Melt 12 oz. of semi sweet chocolate. Using either small plastic or paper cups, pour melted chocolate into cup, filling it up entirely. Pour out excess.
NOTE: prior to filling cups, cup a small “nick” in the top of the cup to ease peeling later.
Refrigerate cups until chocolate is firm – peel over cups and dispose. Refrig cups until ready to use
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1-1/4 cups sugar
3 egg whites at room temp
1/2 cup water
1/2 tsp cream of tartar.
Put all ingredients in a mixer bowl over simmering water. Whisk to combine and melt sugar.
Remove and put on a mixer and beat 10-12 minutes or until stiff peaks.
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4 tbsps butter
1/4 cup corn syrup
1/4 cup sugar
1/4 cup water
pinch salt
Put butter, syrup and sugar in a saucepan and bring to boil over medium heat, stirring to dissolve the sugar. Remove and cool completely.
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2 large egg whites at room temp
1/4 tsp cream of tartar
1/4 cup fine sugar
1/4 tsp almond extract (or clear imitation vanilla)
1/2 cup confectioners sugar
Beat whits on mixer till frothy. Add cream of tartar and beat while add 1 tbsp sugar. When you get soft peaks, add 1 more tbsps sugar and increase speed to high. When you get stiff peaks, beat in the rest of the sugar and beat until stiff and glossy. Add the extract. Sift the confectioners sugar over the mixture and carefully fold in.
Ooma's Cookie Jar 