When I was still running the school, every summer in camp I did weekly International Food events. They were thinly disguised group therapy / team building sessions, but kids enjoyed themselves playing with food (I did mostly desserts!), in the process learning appropriate interactive social skills. Eventually they got to take some goodies home, if they haven’t eaten them before the end of the day. For Independence Day, we did Very Berry Fireworks, which were nothing much but skewered cut up strawberries, marshmallows, and blueberries – red, white, and blue – stuck in paper cups decorated with sticker stars and stripes. I have never pretended to be as good at arts and crafts, as Linda of https://kelleysdiy.com , who is simply amazing. Whatever I came up with, was mainly designed to train asocial kids to join a social milieu. Obviously, it was not enough for home. I needed something more substantial, while preserving the red, white, and blue motif.
I had some egg whites saved, so I thought, meringue is white – that’s a start! The next idea was, since tomorrow night we are walking to the beach (Ocean Drive is two short blocks from our house) to watch fireworks, I can make those meringue cookies look like ocean foam, to give them some local ambiance.
I whipped my egg whites until stiff, then gradually added sugar and vanilla. You can use xylitol, if you want. Make sure you add sugar little by little and keep whipping at high speed until all sugar dissolves. Meanwhile, I got my oven preheated to 220.
Using a rounded ice cream spoon, I dropped spoonfuls of the stiff white sugary mass onto a lightly misted with oil baking sheet and popped it in the oven. As I wanted to achieve the effect of ocean foam, I purposely kept random shapes.
While meringue cookies were baking, I worked on the foundation. Yes, I have realized from the beginning that some kind of a firm foundation was needed for what I intended to do later. So following My Own Rule of Desserts #1 (It’s not a dessert without chocolate), I dug up an old favorite recipe for whole wheat chocolate chip cookies.
Pretty basic stuff: whole wheat flour, sugar free chocolate chips or carob chips (whatever you prefer), a bit of baking powder. As usual, you would mix the dry ingredients first and put them aside.
Then I whisked the egg, oil, Smart Balance, vanilla extract, and brown sugar together. When all wet ingredients were well blended, I gradually introduced the dry ingredients. Chocolate chips came last.
When everything blended well, I used the same rounded ice cream spoon to drop cookie dough on a dry baking sheet. I remember just in time that these cookies are like old-times Odessa ladies; they tend to grow sideways, so I had to leave about 1 inch (2,5 cm) between them.
At this point my meringue cookies were jumping off the baking sheet, which meant that they were ready. I raised the temperature of the oven to 375 and popped the chocolate chip cookies in. These guys bake fast, about 10 – 12 minutes, until golden brown and hardened at the edges. A word of caution: the middle will still be soft, but not wet. It will harden while cooling.
While both sets of cookies were cooling, I prepared the rest of my supplies: raspberries, blueberries, and a bunch of toothpicks that I had painted red and blue (I know this is crazy, you don’t have to tell me!). Following My Own Rule of Desserts #2 (the more chocolate, the better!), I decided to use chocolate fudge frosting to hold this whole construction together. I think you can use peanut butter, if you like, but my husband is not a peanut butter guy. Chocolate is the word!
To assemble the pastry, you first need to connect “the foam” to the foundation. Spread just enough frosting on top of the chocolate chip cookie to keep them together and gently press the meringue cookie down on top of the frosting.
The time has come for starts and stripes, and for getting your kids involved, if you have any, of course. You can keep them occupied for a while by skewering blueberries and raspberries onto the painted toothpicks, one each on each toothpick, with raspberries as tips. Meanwhile, they might pop some berries into their mouths which is also not a bad idea!
Five berry skewers inserted into the frosting between two cookies form a star. Blue and red toothpicks are stripes. They burst from the cookies as fireworks burst in the sky. White ocean foam tops it all, and there you have it, beautiful people – scrumptious Fireworks on the Beach.
Before we go off to enjoy the festivities, Beautiful People, please heed the warning issued by Madelyn Griffith-Haynie of https://addandsomuchmore.com:
July is Fire Cracker Month in America (click to see the original post)
Steamy ocean, silky sand, palm trees, distant rhythms of salsa from Ocean Drive, and a spectacular fireworks display! That’s why we live on South Beach, beautiful people!
INGREDIENTS
Meringue:
- 3 egg whites
- 3/4 cup sugar or xylitol
- 1/2 teaspoon vanilla extract
Whole Wheat Chocolate Chip Cookies (adapted from Betty Crocker Recipes):
- 1 ½ cup brown sugar
- ½ cup Smart Balance, softened
- ½ cup olive oil
- 1 teaspoon vanilla
- 1 egg
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- Dash of salt
- ¾ cup sugar free chocolate chips
Fireworks:
- 1/2 pint raspberries
- 1/2 pint blueberries
- Chocolate fudge frosting
- Alternative: peanut butter
PROCEDURE
Make meringue first.
- Preheat oven to 220 F.
- Beat egg whites until very stiff.
- Gradually add xylitol and keep beating until mixture forms peaks.
- Lightly mist baking sheet with oil, place round spoonfuls (ice cream spoon) on baking sheet about 1/2 inch (1 cm) apart.
- Bake on middle rack for 50 minutes to 1 hour. Check for doneness by gently pressing the middle. It should be dry to touch.
- Remove from oven and from baking sheet; cookies should come off easily. Cool them off completely before frosting.
Next, make chocolate chip cookies.
- Heat oven to 375°F. In large bowl, beat sugar, Smart Balance, olive oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking powder and salt until well blended. Stir in chocolate chips.
- On ungreased baking sheet, drop dough by rounded ice cream spoonfuls about 1 inch (2.5 cm) apart.
- Bake 10 – 12 minutes or until very light golden brown (centers will be soft). Remove from cookie sheet to cooling rack.
Assembling the pastry:
- Prepare mini-skewers by either selecting blue and red toothpicks from among colored ones or painting plain toothpicks red and blue.
- Skewer one blueberry and one raspberry on each toothpick with raspberry as a tip.
- Insert five skewers into frosting between foundation and “foam” of each pastry, forming a “starburst” Make sure they are firmly embedded.
Enjoy!
Have a gorment full journey ahead this year.as I always write I love the little story revolve around ur recipe .
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Thank you dear! Happy New Year to you!
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I wish you be a Success and Happy this New Year and have a wonderful 2017!
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Thank you so much, Ramesh! Happy New Year to you!
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Happy New Year, we live in Deerfield Beach :o)
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Happy New Year, fellow Floridian!
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This look so delicious, Dolly 🙂
Happy New Year.
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Same to you, dear Irene!
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Thank you Dolly 🙂
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Happy New Year!
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Same to you, dear Jen!
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Is the 220F for meringue on a regular or a fan oven?
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Regular = 105 C
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Thank you. ‘Will let you know if I get to make meringue (‘never done it before). Blessings and Happy New Year 🙂
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Thank you, same to you! Good luck making meringue – it’s not that difficult!
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Happy New Year to you!!!
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Thank you, same to you!
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Happy New Year!!!
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Thank you dear, same to you!
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Happy New Year!
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Thank you, dear! Same to you!
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You’re welcome and thank you!
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I can definitely relate to what you did with your students/campers with food. Almost everyone can get excited about food and enjoy food projects. As to your own themed creation at home, that desert is fantastic. You really put a lot of work into it and they are so cute. Happy 2017!
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Thank you! Actually, there was more fun than work, and the result was definitely worth the effort.
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Love the combination of the cookies and meringue and all the other additions!
Happy New Year to you too! 🙂
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I missed this post back in the summer, so thanks for re-sharing it! It’s such a festive dessert, no matter what time of year! Wishing you all of the best for 2017. 🙂
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Thank you, dear! Happy New Year!
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How adorable, you’re so creative. Happy New Year Dolly.
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Thank you, Myra! You are creative, while I am just a funky cat with crazy ideas. Happy New Year to you and yours!
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Funky cat, I love it your fire works.
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Thank you!
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Happy New Year to you and your family!😊 More blessings to come 😉👍
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Thank you, dear, Happy New Year to you, too!
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Happy New Year!
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Thank you, dear! Happy New Year to you, too!
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Your posts and beautiful photographs always make me hungry. 🙂
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Thank you! I wish I could send you something to taste!
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Wishing you a very happy New Year, Dolly with many more yummy recipes like the ones on this post! The pictures look delicious enough to eat!
Sending you prayers and wishes that you enjoy all the sweetness that life has to offer this year!
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Thank you so much for your kind words and generous wishes! Happy New Year and many blessings to you and yours!
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Loved the story! This looks so delicious and wishing you a Happy New year!
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Thank you dear Sumith! Blessings and best wishes to you and your family!
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OH MY GOSH this looks so amazing! I’m now officially hungry. Very much so.
-Amy
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Thank you, Amy! I wish I could send you something!
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🙂 Hahaha, me too!
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Well, you have a standing invitation. Any time you visit Miami, just give me a shout!
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Awe, thanks! 😉
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My pleasure! 🙂
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Happy New beginnings to you and yours! Along with happy moments and healthy lifestyle! 🙂
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Thank you so much, dear, same to you and yours!
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Reblogged this on The Life & Times of Zoe the Fabulous Feline and commented:
Very creative – sounds and looks yummy too!
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Thank you so much for reblogging!
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This looks so delicious and wishing you a Happy New year! Thank you so much, dear, same to you and yours!
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Thank you so much, and the same to you, dear! Thank you for stopping by!
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Thank you so much for reblogging! Thank you so much, dear, same to you and yours!
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Reblogged this on koolkosherkitchen and commented:
Originally, this was my July 4th recipe called Fireworks on the Beach.
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Your creativity with food continues to amaze me – even as this recipe/post seemed like one of those movies I felt sure I had seen before but couldn’t recall how it ended – lol. I chuckled at this sentence about the chocolate chip cookies, “like old-times Odessa ladies; they tend to grow sideways” lolololol
How wonderful of you to edit this article to spread my firecrackers & flashbacks warning to your beautiful people community. Dolly. Few of us intend to be inconsiderate or cruel, it’s usually a simple matter of lack of awareness – so, on behalf of veterans and dog owners everywhere, thank you SO much for helping to spread the awareness.
Enjoy those fireworks on the beach – BOTH kinds.
xx,
mgh
(Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
ADD/EFD Coach Training Field founder; ADD Coaching co-founder
“It takes a village to transform a world!”
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Of course you’ve seen it before, twice – I posted it a year ago and then repeated for New Year. Just didn’t feel like doing anything new and different, so there…
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No need to rack your brain for more when you already have something this perfect that so many new readers have never seen.
With my lack of time sense I wasn’t focused on the reality that I had “known” you that long. Cool!
xx,
mgh
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Time sense is so subjective – who cares!
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Happy New Year Dolly. Many good meals to be prepared in 2017.
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Thank you so much, dear!
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You are welcome and thank you.
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🙂
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Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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Thank you for reblogging.
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Happy New Year 2021, Dolly!
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Happy, healthy, and safe to you, dear Leah!
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Have you ever tried substituting Hazelnut Meal/Flour for part of the flour in the cookie dough? It is very nice! You could also put some in the meringues. So fun to see your food take on July 4th.
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Funny you should say that! I am now experimenting with almond flour, and hazelnut is my next plan.
Thank you for stopping by, darling!
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