CHOCOLATE COVERED ALMOND MERINGUE COOKIES
A light crisp cookie covered in milk chocolate that's scrumptious!
Provided by Chez Renee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
- Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
- Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 17.8 g, Cholesterol 2.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 14.8 mg, Sugar 15.6 g
CHOCOLATE MERINGUE CHRISTMAS COOKIES/CARRIE SHERIDAN
THESE are incredibly special -- Target makes tubs of meringue cookies and so does Whole Foods...but neither can hold a candle to this recipe with ground almonds, adding a macaroon element...and it's not too sweet. somehow, the bottom stays chewy and a crest rises that is crunchy over a hollow middle it's a little tricky to get the consistency right - but if you don't, you just have the MOST DELICIOUS chocolate bark to scrape off the cookie sheets -- You Can't Lose!
Provided by carrie sheridan
Categories Drop Cookies
Time 45m
Yield 48 cookies, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Melt chocolate in a pan or bowl set over hot water on the stove.
- Let cool.
- Beat egg white and salt until stiff, but not dry.
- Gradually beat in sugar until the mixture is very stiff and satiny.
- Fold in the almonds, vanilla and melted chocolate.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake for 15 minutes.
- it's best to take these off with a spatula while still warm].
- if you want to cheat, these can also be baked on brown paper or parchment paper.
Nutrition Facts : Calories 241.7, Fat 9.7, SaturatedFat 3.8, Cholesterol 0.7, Sodium 76.6, Carbohydrate 36.2, Fiber 2.2, Sugar 32.3, Protein 3.6
COCOA-ALMOND MERINGUE COOKIES
Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 1g protein.
ALMOND MERINGUE COOKIES
It's a good thing these melt-in-your-mouth cookies are only 15 calories each-they're addicting! Lois Sharp, Cudahy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 6-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Combine confectioner's sugar and sugar. Gradually add to egg white mixture, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in ground almonds., Cut a small hole in the corner of a pastry bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment-lined baking sheets; sprinkle with chopped almonds., Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.
Nutrition Facts :
ALMOND MERINGUE COOKIES
Here is alittle sweetie for those that crave a treat - Just have one cookie and you will be fine - even maybe 2 but no more. This is a Splenda recipe. Caution read the review abd then decide if you want to make them!
Provided by Bergy
Categories Drop Cookies
Time 1h15m
Yield 30 Cookies
Number Of Ingredients 5
Steps:
- Prehat oven to 250 degrees F.
- Line a cookie sheet (or two) with parchment paper or aluminum foil.
- Place egg whites in a totally grease free bowl and beat until frothy (medium speed) Add cream of tartar, beat at high speed until soft peaks form.
- Beat in the almond extract and the sugar, 1 tbsp at a time.
- Continue to beat until the meringue is shiny& stiff.
- Gently fold in the almonds.
- Drop by tbsp onto the parchment covered cookie sheet.
- Bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes Remove from the oven and cool ON THE BAKING SHEETS before trying to remove.
- Keep in tighly closed tins.
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