MERINGUE DROPS
If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CHOCOLATE MERINGUE DROPS
Provided by Food Network
Yield 48 drop cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.;
SUPER GOOEY CHOCOLATE DROPS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 2 dozen large cookies
Number Of Ingredients 14
Steps:
- Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
- Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
- Store cookies in a tightly sealed container at room temperature for up to a week.
MERINGUE DROPS
Steps:
- Preheat the oven to 150° F, or the lowest setting possible. Line two baking sheets with parchment paper.
- Beat the egg white in a small bowl with a wire whisk until foamy. As you continue beating, add the sugar gradually, until the meringue holds stiff and glossy peaks when the whisk is lifted from them. Spoon the meringue into a pastry bag fitted with a star tip and pipe onto the prepared baking sheet to form 3/4-inch rounds. (If you don't have a pastry bag, drop the beaten whites by the slightly rounded teaspoonful, keeping the little mounds as high as possible.) Bake until the meringues are completely dry and very light, about 2 1/2 hours. Cool completely.
- Pour the cream into a small, chilled bowl. Beat with a wire whisk or an electric mixer until the cream holds stiff peaks. Spoon about 1 teaspoon of the whipped cream onto the flat side of one of the meringues. Press the flat side of a second meringue gently onto the cream to make a meringue sandwich. Repeat with the remaining meringues and cream. Chill the meringue drops on a serving plate in the refrigerator 1 hour before serving.
VANILLA CHAI MERINGUE COOKIES
I love the taste of vanilla chai tea so much that I make my own dry tea mix at home, as well as chai-flavored coffee creamer. This was just one more way to enjoy the wonderful flavor of chai tea, in an airy light, spicy cookie!
Provided by dcshoffman
Categories Desserts Cookies Meringue Cookies
Time 4h35m
Yield 40
Number Of Ingredients 7
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
- Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
- Pipe or spoon the meringue onto the prepared baking sheets.
- Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.
Nutrition Facts : Calories 28.6 calories, Carbohydrate 6.8 g, Protein 0.4 g, Sodium 5.6 mg, Sugar 6.7 g
More about "chai meringue drops food"
MERINGUE KISSES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.8/5 (57)Total Time 2 hrs 50 minsCategory DessertCalories 8 per serving
- In a medium bowl beat egg whites until stiff, start by beating on low then increase to high speed, when the mixture is stiff add the sugar very slowly one teaspoon at a time while continuing to beat, make sure that the mixture is stiff after each addition of sugar.
- Once all the sugar has been added, continue to whisk on high speed until you have a smooth, stiff and glossy mixture. Continue to whisk for at least 5-10 minutes after the sugar has been incorporated.
- Place mixture in a pastry bag with desired tip and pipe out your kisses onto the prepared cookie sheet. If you wish you can colour your drops by adding food colouring gel strips inside your pastry bag before filling.
CHAI SPICED MERINGUE COOKIE RECIPE - PREMEDITATED …
From premeditatedleftovers.com
5/5 (3)Category DessertCuisine AmericanTotal Time 2 hrs 15 mins
CHAI MERINGUE DROPS | RECIPE | DROPS RECIPE, FOOD …
From pinterest.com
SPICED CHAI PUMPKIN MERINGUE PIE - SALLY'S BAKING …
From sallysbakingaddiction.com
CHAI LAYER CAKE WITH MAPLE MERINGUE FROSTING - FOOD NETWORK …
From foodnetwork.ca
DROP COOKIES FOR THE GREAT CANADIAN COOKIE EXCHANGE
From canadianliving.com
CHAI MERINGUE DROPS | RECIPE | MERINGUE, FOOD NETWORK RECIPES, …
From pinterest.com
CHRISTMAS COOKIE COUNTDOWN: FOOD NETWORK | HOLIDAY RECIPES: …
From foodnetwork.com
CHOCOLATE TOFFEE MERINGUE DROPS | CANADIAN LIVING
From canadianliving.com
CHAI MERINGUE DROPS – RECIPES NETWORK
From recipenet.org
CHAI MERINGUE DROPS | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
CHAI MERINGUE DROPS | RECIPE | MERINGUE DROPS RECIPE, …
From pinterest.com
ICED CHAI: HOW TO MAKE THE BEST VERSION AT HOME | EPICURIOUS
From epicurious.com
CHAI SPICE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SCARBOROUGH & PICKERING CHAI BAR | CHACHI'S CHAI BAR
From chachischai.com
CHOCOLATE DIPPED CHERRY MERINGUES - LEMONS FOR LULU
From lemonsforlulu.com
29 UNIQUE CHRISTMAS COOKIE RECIPES & IDEAS - FOOD …
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love