My mixer saves my arms from getting tired (I don't have to knead the dough as much), keeps my hands clean when making meatloaf or meatballs, occupies my son when he wants to help make cookies (he loves turning it on and off for me), blends my homemade baby food, and shreds a block of cheese in less than 5 minutes!
Did I say that I love my mixer? I do!
Here's a quick and easy recipe for your Kitchen Aid Mixer:
- 3 egg whites, room temp.
- 1/4 tsp. cream of tartar
- 6 tbsp. sugar
- 1 tbsp. grated lemon zest OR 1/2 tsp desired flavor extract
- In mixing bowl with whisk attachment at high setting, beat egg whites until foamy.
- Add cream of tartar (helps egg whites form peaks); beat on high speed until soft peaks form. This may take a while. If you think your eggs are not going to peak, just wait a little longer!
- Once soft peaks are formed, add sugar and continue to beat on high.
- Once stiff peaks are formed, gently fold lemon rind or extract into beaten egg whites. You can switch to the paddle or dough hook attachment here, and mix on low.
- Drop mix by tablespoon on 2 buttered and floured baking pans. If you are going for a nicer look and do not have a pastry bag, you can spoon mixture into a zip lock bag and cut the tip off. Squeeze bag and form desired shape. The Hershey kiss shape is common for these cookies.
- Bake in preheated 250 degree oven for 1 hour.
- Turn oven off, do not open oven door, leave in oven 1 hour. Then transfer cookies to wire racks to cool.
Just some notes:
If you are unsure how to properly bean an egg white to stiff peaks, go here for some tips.
- If you have the stainless steel mixer bowl, great! The egg whites won't react to the material, which will help you get the peaks on the egg whites.
- Make sure your flavoring does not have oil. This can make the egg whites fall after they start to peak.
- Flavoring must be added after egg whites form soft peaks, or they may not peak at all.