Chocolate Chip Meringue Drops Food

CHOCOLATE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Cream butter, sugars and vanilla until fluffy.
• Add eggs and mix well.
• In another bowl, mix baking soda, salt, cocoa and flour well.
• Add the flour mixture into the butter mixture gradually and mix well.
• Stir in chocolate chips.
• Drop by tablespoons onto a cookie sheet and bake for 8-10 minutes. Remove from the oven and let the cookies remain on the cookie sheets for about 3 minutes and then transfer them to a wire rack to cool.

CHOCOLATE CHIP MERINGUE DROPS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with aluminum foil or parchment paper, and set aside.
• In large metal or glass bowl, beat the egg whites on high speed with an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until they hold stiff peaks. Mix in the vanilla and cocoa on low speed, then fold in chocolate chips by hand. Drop small mounds of the mixture onto the prepared baking sheets, spacing 1 inch apart.
• Bake for 1 hour in the preheated oven. Turn off oven, and leave the cookies in the oven for 2 more hours, or until centers are dry. Remove from pan and store in an airtight container.

CHOCOLATE CHIP MERINGUE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
• In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 225 degrees.
• In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
• Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
• Gently fold in the chocolate chips.
• On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
• For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
• For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.

CHOCOLATE CHIP & PECAN MERINGUE BARS

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
• Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

CHOCOLATE MERINGUE DROPS

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.;