Chocolate Meringue Cookies Food

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MERINGUE COOKIES ("FORGOTTEN KISSES")



Meringue Cookies (

Provided by Food Network

Categories     dessert

Time 2h50m

Yield about 4 dozen cookies

Number Of Ingredients 6

2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
2/3 cup superfine granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or finely chopped semisweet chocolate
1 cup finely chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
  • In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.

Nutrition Facts : Calories 44 calorie, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Protein 1 grams, Sugar 5 grams

CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had. Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.

Provided by Charmed

Categories     Drop Cookies

Time 30m

Yield 36 serving(s)

Number Of Ingredients 6

6 ounces semi-sweet chocolate chips
2 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon white vinegar
3/4 cup chopped nuts (optional)

Steps:

  • Preheat the oven to 350.
  • Grease the cookie sheets, and cover with parchment paper or wax paper.
  • (I usually spray the paper with non-stick vegetable spray).
  • Melt the chocolate chips over hot water in double boiler.
  • If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
  • Start by cooking for 20 seconds.
  • Stir and return to the microwave for another 10 seconds.
  • Stir again, and repeat the process until all the chips are melted.
  • Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
  • Beat until stiff.
  • Then beat in the vanilla and vinegar.
  • Gently fold in the chocolate and nuts, if desired.
  • Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
  • Bake for 10 minutes or until firm to the touch.
  • Remove immediately from sheets.
  • Store in airtight container.
  • NOTE: Try not to store these for too long.
  • Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.

CHOCOLATE-MERINGUE COOKIES



Chocolate-Meringue Cookies image

Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30 cookies

Number Of Ingredients 2

1/4 cup cocoa powder, plus more for dusting
Swiss Meringue

Steps:

  • Preheat oven to 175 degrees. Line a baking sheet with parchment paper.
  • Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain.
  • Fill a pastry bag fitted with a tip of your choice (we used an Ateco #5 star tip); pipe out cookies in small coils or desired shapes onto baking sheet. Sift remaining cocoa over cookies; bake until cookies lift off parchment easily, about 2 hours.

RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES



Ron's Gluten-Free Chocolate Meringue Cookies image

Provided by Ron Ben-Israel

Time 45m

Yield approximately 40 cookies

Number Of Ingredients 7

12 ounces bittersweet chocolate, broken into pieces for melting, plus 2 ounces chopped
1/2 teaspoon vanilla extract
Pinch salt
1 tablespoon white vinegar or lemon juice
4 large egg whites
1 cup granulated sugar
1/2 cup chopped walnuts

Steps:

  • Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
  • Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
  • Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
  • Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
  • Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
  • Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
  • Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.

CHOCOLATE MERINGUE



Chocolate Meringue image

These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.

Provided by wg

Categories     Desserts     Cookies     Meringue Cookies

Time 1h20m

Yield 36

Number Of Ingredients 5

4 egg whites
2 ¼ cups confectioners' sugar
1 teaspoon butter, or as needed
1 dash all-purpose flour, or as needed
5 tablespoons unsweetened cocoa powder

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
  • Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
  • Drop by spoonfuls onto the prepared baking sheets.
  • Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g

HARD MERINGUES



Hard Meringues image

Hard meringues are a delicious airy dessert, with many variations. It's quick to make and only requires a few ingredients. Remember, egg whites beat best if at room temperature.

Categories     Desserts & Sweets

Time 50m

Yield Serves: 48

Number Of Ingredients 4

6 egg whites, at room temperature
¼ tsp ( 1.25 mL ) cream of tartar
1 1/2 cup ( 375 mL ) granulated sugar
1 tsp ( 5 mL ) vanilla extract

Steps:

  • Preheat oven to 275°F (140°C).
  • Line baking sheet with parchment paper or spray with cooking spray.
  • Beat egg whites in large bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 to 2 tbsp (15 to 30 mL) at a time, until sugar is dissolved and stiff glossy peaks form. Beat in vanilla.
  • To make Meringue Kisses, pipe or dollop about 2 tbsp (30 mL) meringue per cooking on baking sheet. Bake in preheated 275°F (140°C) oven until firm, about 30 to 35 minutes. Cool completely on wire racks.
  • Makes 4 dozen.

Nutrition Facts :

CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY



Chocolate Swirl Meringues Recipe by Tasty image

Here's what you need: egg whites, caster sugar, vanilla extract, white wine vinegar, chocolate

Provided by Ellie Holland

Categories     Bakery Goods

Yield 6 meringues

Number Of Ingredients 5

3 egg whites
¾ cup caster sugar
1 tablespoon vanilla extract
½ teaspoon white wine vinegar
¾ cup chocolate, melted

Steps:

  • Preheat the oven to 100°C (210°F).
  • In a bowl, separate the egg whites and whisk until soft peaks form.
  • Gradually add the sugar in stages, as you whisk.
  • Whisk in the vanilla extract and white wine vinegar.
  • Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
  • Gently fold in the melted chocolate, taking care not to overmix.
  • Spoon the meringue onto a baking tray lined with greaseproof paper.
  • Bake for 60 minutes, until the meringue no longer sticks to the paper.
  • Serve with raspberries and strawberries.
  • Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams

CHOCOLATE MERINGUE COOKIES - LOW CALORIE



Chocolate Meringue Cookies - Low Calorie image

Make and share this Chocolate Meringue Cookies - Low Calorie recipe from Food.com.

Provided by DogAndCatDoc

Categories     Dessert

Time 1h40m

Yield 50 cookies, 50 serving(s)

Number Of Ingredients 8

6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract
1/4 cup unsweetened cocoa
1/2 cup sugar
1 teaspoon unsweetened cocoa
1/8 teaspoon ground cinnamon

Steps:

  • Preheat oven to 250 degrees F.
  • Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
  • In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
  • In a large bowl using your electric mixer, beat egg whites until foamy.
  • While beating, add salt, cream of tartar, and vanilla extract.
  • Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
  • Drop batter by tablespoonfuls onto non-stick baking sheets.
  • In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon.
  • Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
  • Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven.
  • Remove from oven and store in a tightly covered (airtight) container.

Nutrition Facts : Calories 11.3, Fat 0.1, Sodium 18.3, Carbohydrate 2.3, Fiber 0.2, Sugar 2, Protein 0.5

CHOCOLATE CHIP MERINGUE COOKIES



Chocolate Chip Meringue Cookies image

This was adapted from another meringue recipe that I got online. What can I say...it's all about the chocolate. I like these two ways...undercooked and chewy/crispy and dried hard and more crisp-ety. These make excellent gifts when dried all the way because they are supposed to keep a long time.

Provided by Caryn Dalton

Categories     Drop Cookies

Time 1h40m

Yield 20 cookies, 10 serving(s)

Number Of Ingredients 7

4 egg whites, warmed to room temperature in the shell (Just put the eggs in a bowl of lukewarm water while you are prepping other ingredients)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup sugar
1 teaspoon cocoa powder
12 ounces semi-sweet chocolate chips

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.

Nutrition Facts : Calories 248.1, Fat 10.2, SaturatedFat 6, Sodium 83.9, Carbohydrate 41.7, Fiber 2.1, Sugar 38.6, Protein 2.9

CHOCOLATE MERINGUE



Chocolate Meringue image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 3 to 5 servings

Number Of Ingredients 5

4 1/2 ounces egg whites
4 1/2 ounces sugar
3/4 ounces cocoa
1-ounce 10X powdered sugar
3/4-ounce cacao nibs

Steps:

  • Preheat oven to 200 degrees F.
  • Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
  • Bake for about 1 hour or until the meringue is hard and completely dried out.

CHOCOLATE SWIRLED MERINGUE COOKIES



Chocolate Swirled Meringue Cookies image

These chocolate swirled meringue cookies are light and airy but a dollop of dark chocolate makes them decadent. Discover the best recipe for chocolate swirl Meringue Cookies.

Provided by Brianna

Categories     Dessert

Time 1h15m

Number Of Ingredients 5

3 Egg whites (approx 1/3 cup)
1/2 cup Sugar
1/4 tsp Cream of Tartar
1 tsp Almond Extract (or Vanilla Extract)
1/4 cup Bittersweet or Dark Chocolate chips

Steps:

  • Preheat the oven to 225 degrees. Line a baking sheet with a parchment paper or a silicon baking mat.
  • Using a standing mixer with a whisk attachment (you can also use a hand mixer) beat egg whites on medium speed until egg whites get frothy. Add the cream of tartar and increase the speed to high. Gradually add sugar 1-2 tablespoons at a time and continue to beat egg whites into stiff peaks (the egg whites will hold their shape when turned upside down on a spoon or a whisk) with a glossy appearance. Add extract and beat for one more minute ensuring all the sugar and extract is incorporated.
  • Scoop the egg whites onto the baking sheet by rounded spoonfuls ( a very generous tablespoon) , leaving about an inch in between each meringue.
  • Heat the chocolate in a microwave safe dish in 30 second intervals until it is fully melted (my microwave takes a minute). Place a small dollop of chocolate on each meringue. Using a toothpick swirl the chocolate into the meringue.
  • Bake at 225 degrees for 1 hour. Fully cool on the counter and then gently peel the meringues from the parchment or silicon baking mat. If you don't eat them all in one sitting they should last for 3-4 days in an airtight container.

WEIGHT WATCHERS CHOCOLATE MERINGUE COOKIES



Weight Watchers Chocolate Meringue Cookies image

I got this off of the Weight Watchers website and had to share. These airy cookies taste just like chocolate malt balls and at only 1 pt per 2 cookies and perfect way to satisfy your chocolate craving without blowing your points allowance. These do take awhile to bake so make sure you are planning on being home for the afternoon before you start. :)

Provided by Newly Mrs. Johnson

Categories     Drop Cookies

Time 3h15m

Yield 44 cookies, 22 serving(s)

Number Of Ingredients 5

4 large egg whites
1/2 teaspoon distilled white vinegar or 1/2 teaspoon cider vinegar
1 cup sugar
2 teaspoons vanilla
4 tablespoons cocoa powder

Steps:

  • Beat egg whites till frothy.
  • Add vinegar and beat till soft peaks form.
  • Increase the mixer to high and gradually add in the sugar until glossy peaks form.
  • Beat in vanilla.
  • Add cocoa and mix by hand.
  • Line two cookie sheets with foil and (lightly) spray with Pam.
  • Drop mixture by tablespoon fulls about 1 in apart on pans.
  • Should make 44 cookies.
  • Bake at 200 degrees F for 3 hours.
  • Let cool completely on cookie sheet for about 1 hours.
  • Remove and store leftovers in an air proof container.

Nutrition Facts : Calories 41.7, Fat 0.1, SaturatedFat 0.1, Sodium 10.3, Carbohydrate 9.8, Fiber 0.3, Sugar 9.2, Protein 0.8

CHOCOLATE CHIP MERINGUE COOKIES



Chocolate Chip Meringue Cookies image

A delicate cookie that's crispy on the outside and soft and fudgy on the inside. A treat for the whole family!

Provided by Egg Farmers of Ontario

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Ontario

Time 55m

Yield 20

Number Of Ingredients 7

⅔ cup granulated sugar
2 teaspoons cornstarch
3 egg whites, at room temperature
½ teaspoon white vinegar
½ cup mini semi-sweet chocolate chips
3 tablespoons unsweetened cocoa powder
1 teaspoon Cocoa powder

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line 2 large baking sheets with parchment paper.
  • In a small bowl, whisk together sugar and cornstarch; set aside.
  • In a large bowl beat egg whites with an electric mixer, until foamy. Beat in vinegar on medium speed until soft peaks form (about 2 minutes). On high speed, beat in sugar mixture, 1 tablespoon (15 mL) at a time, until stiff glossy peaks form (about 2 to 3 minutes). Fold in chocolate chips and cocoa powder, until just blended.
  • Drop by tablespoonfuls (15 mL), about 1-inch (2.5 cm) apart, onto prepared baking sheets. Bake for 30 minutes or until cookies are dry to touch, rotating pans halfway through. Remove cookies from sheets and place on cooling racks. Sprinkle with cocoa powder, if desired. Cool completely. Store in airtight containers.

Nutrition Facts : Calories 52 calories, Carbohydrate 10.2 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 0.8 g, Sodium 9 mg, Sugar 9.1 g

CHEWY CHOCOLATE MERINGUE COOKIES



Chewy Chocolate Meringue Cookies image

Being a chocoholic, I crammed as much chocolate as I could into these cookies. I submitted them to a contest, but obviously the judges were not chocoholics like me because the cookies did not win. Nevertheless, I think they are winners :>)

Provided by Lorraine of AZ

Categories     Dessert

Time 27m

Yield 4 dozen

Number Of Ingredients 7

1 (12 ounce) bag semisweet chocolate chips, divided
2 egg whites
1 dash salt
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon white vinegar
3/4 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets without sides with parchment paper.
  • Melt 1 cup (6 oz.) of the chocolate chips in the top of a double boiler over hot, not boiling, water being careful not to get any steam in the chocolate. Or melt chocolate in the microwave, following the manufacturer's directions. Remove from heat and cool.
  • Beat egg whites until frothy. Add salt and sugar while continuing to beat. Beat until stiff peaks form. Beat in vanilla and vinegar. Fold in the melted chocolate which has cooled, the chopped pecans and remaining chocolate chips. Do not worry about any white streaks which remain as these add visual interest.
  • Drop by teaspoonfuls onto prepared cookie sheet. These cookies do not spread, so you may space them rather closely together. Bake 10-12 minutes in preheated oven until crunchy and dry outside but still soft and chewy inside. Remove immediately.

CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

Turn just four ingredients into our Chocolate Meringue Cookies. With just 20 minutes of prep these tiny Chocolate Meringue Cookies are ready for the oven.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 12 servings, 2 meringue cookies each

Number Of Ingredients 4

3 egg whites, at room temperature
1-1/2 tsp. HEINZ Distilled White Vinegar
3/4 cup sugar
3 oz. BAKER'S Semi-Sweet Chocolate, finely chopped

Steps:

  • Heat oven to 200ºF.
  • Draw 12 (1-1/2-inch) circles, 2 inches apart, on each of 2 parchment sheets. Place each parchment sheet, marked side down, on separate baking sheet.
  • Beat egg whites and vinegar in medium bowl with mixer on high speed until soft peaks form. Add sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in chocolate; spoon into resealable plastic bag.
  • Cut 1/2-inch piece off one bottom corner of bag. Use circular motion to squeeze about 1 Tbsp. egg white mixture onto each circle on parchment-covered baking sheets.
  • Bake 1 hour 10 min. or until meringues are dry and can easily be transferred from parchment to wire racks; cool completely.

Nutrition Facts : Calories 90, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

CHOCOLATE CHIP MERINGUE COOKIES



Chocolate Chip Meringue Cookies image

This is one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. -Debbie Tilley, Riverview, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 7

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
3 tablespoons baking cocoa
3 tablespoons miniature semisweet chocolate chips
3 tablespoons finely crushed almonds or walnuts, optional

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.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE MERINGUES



Chocolate Meringues image

From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

2 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla or almond extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
1/4 cup chopped almonds

Steps:

  • In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. , Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds., Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MERINGUES



Chocolate Meringues image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield approximately 50 meringues

Number Of Ingredients 5

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened Dutch process cocoa, sifted

Steps:

  • Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.

CHOCOLATE CHIP MERINGUES



Chocolate Chip Meringues image

No one can resist these cloud-like cookies studded with chocolate chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h30m

Yield Makes 30

Number Of Ingredients 6

4 egg whites, warmed in the shell (submerge whole eggs in warm water)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup sugar
12 ounces semisweet chocolate chips

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.

Nutrition Facts : Calories 83 g, Fat 3 g, Protein 1 g

CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

This is a meringue cookie with a double chocolate taste. Store these in an air tight container.

Provided by Madonna

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 6

3 egg whites
⅛ teaspoon cream of tartar
½ teaspoon vanilla extract
⅔ cup white sugar
1 tablespoon unsweetened cocoa powder
⅓ cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
  • Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.

Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g

MERINGUES, CHOCOLATE WALNUT



Meringues, Chocolate Walnut image

Provided by Dede Wilson

Categories     Cookies     Mixer     Chocolate     Egg     Nut     Bake     Christmas

Yield Yield: 45 cookies

Number Of Ingredients 7

Ingredients
2 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/4 cup walnut halves, toasted and finely chopped

Steps:

  • Directions
  • 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
  • 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
  • 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.

More about "chocolate meringue cookies food"

CHOCOLATE MERINGUE COOKIES (WITH ... - EARTH, FOOD, AND FIRE
chocolate-meringue-cookies-with-earth-food-and-fire image
Bake the chocolate meringue cookies for 45 minutes for chewy cookies, or 1 hour for crispier cookies. Once the baking time is up, turn the …
From earthfoodandfire.com
5/5 (1)
Total Time 1 hr 5 mins
Category Baked Good
Calories 65 per serving
  • Pre-heat your oven to 250F. Separate the egg whites from the yolks, making sure no yolk gets in the egg whites. Add the cup of sugar to the egg whites and whip by hand or in a stand mixer until stiff peaks form. This is important! Make sure the whipped egg white peaks are stiff and stand up on their own.
  • Sift the cocoa powder and cornstarch to remove any lumps. Add the sifted ingredients to the meringue, and gently fold it in, making sure not to deflate or stir the meringue.
  • Line a cookie sheet with parchment paper or a silicone sheet, then pipe or dollop the chocolate meringue mixture onto the baking sheet. Keep the cookies 1.5 to 2 inches in diameter.
  • Bake the chocolate meringue cookies for 45 minutes for chewy cookies, or 1 hour for crispier cookies. Once the baking time is up, turn the oven off, and let the cookies sit in the oven for 10 minutes. This helps prevent the cookies from cracking. Remove the cookies from the oven and cool on a wire rack until completely cooled.


CHOCOLATE MERINGUE COOKIES • FOOD FOLKS AND FUN
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These Chocolate Meringue Cookies are crispy on the outside and chewy on the inside. These airy meringue kisses blissfully melt in your mouth. …
From foodfolksandfun.net
5/5 (7)
Total Time 2 hrs 20 mins
Category Dessert
Calories 13 per serving


BEST CHOCOLATE MERINGUE COOKIES RECIPE - HOW TO MAKE ...
best-chocolate-meringue-cookies-recipe-how-to-make image
These rich, yet airy flourless chocolate cookies have crisp edges and chewy interiors. They rely on whipped egg whites for their structure. To ensure your …
From 177milkstreet.com
Servings 24
Total Time 1 hr 10 mins
Category Desserts


CHOCOLATE MERINGUE COOKIES - THE RECIPE CRITIC
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Instructions. Preheat oven to 225F and line a large cookie sheet with parchment paper. Set aside. Combine egg whites, cream of tartar, and salt in a …
From therecipecritic.com
Estimated Reading Time 4 mins
Calories 28 per serving


CHOCOLATE MERINGUE COOKIES - JOYOFBAKING.COM *VIDEO RECIPE*
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Chocolate Meringue Cookies: Preheat oven to 250 degrees F (130 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Put the egg whites and sugar in a stainless steel bowl and …
From joyofbaking.com


HERSHEY'S CHOCOLATE MERINGUE | RECIPES
microwave-safe bowl. microwave. wire rack. saucepan. 1. Heat oven to 325° F. Line two cookie sheets with parchment paper; set aside. 2. Beat egg whites, cream of tartar and …
From hersheyland.com
Servings 8
Total Time 3 hrs 30 mins
  • Beat egg whites, cream of tartar and salt in medium bowl at high speed of mixer until soft peaks form. Beat in granulated sugar, 2 tablespoons at a time, until stiff, glossy peaks form. Sift cocoa over top of meringue; gently fold into mixture; set aside.
  • Place chocolate chips in small microwave-safe container. Microwave at Medium (50%) 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Add to meringue mixture; fold twice to marble the meringue. (Do NOT be tempted to fold in more).
  • Evenly space 4 equal meringue mounds (about 1/2 cup each) on each prepared cookie sheet. Spread each mound into 4-inch circle.


CHOCOLATE MERINGUE CAKE | RICARDO
Adjust the oven temperature to 200°F (100°C). Line a baking sheet with parchment paper. On the underside of the parchment paper, draw two 8-inch (20 cm) circles using a …
From ricardocuisine.com
5/5 (10)
Category Desserts
Servings 10
Total Time 4 hrs 5 mins
  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans and line the bottoms with parchment paper.
  • Adjust the oven temperature to 200°F (100°C). Line a baking sheet with parchment paper. On the underside of the parchment paper, draw two 8-inch (20 cm) circles using a pencil.


CHOCOLATE MERINGUE COOKIES - BEYOND THE CHICKEN COOP
These chocolate meringue cookies are gluten free and have less than 15 calories per cookie! Add these cookies to your holiday cookie tray or make whenever you want something light and delicious! Table of Contents. Why make these cookies. Key ingredients. Step by step directions. Recipe tips. Recipe Faqs . More delicious cookie recipes. Chocolate …
From beyondthechickencoop.com
5/5 (2)
Total Time 1 hr 5 mins
Category Cookie
Calories 13 per serving


CHOCOLATE MERINGUE KISSES - KING ARTHUR BAKING
Place the meringues into the preheated oven, then turn the oven off. Let the meringues sit in the oven (keep the door closed) overnight, or until the oven is completely cool. Remove the meringues from the oven. To temper the chocolate, place 1 1/2 cups (9 ounces) of chocolate in a temperer or in a double boiler and melt until completely smooth.
From kingarthurbaking.com
2.8/5 (4)
Total Time 16 hrs 45 mins
Servings 36
Calories 70 per serving


CHOCOLATE MERINGUE COOKIES | FOODBYMARIA RECIPES
Instructions. Preheat oven to 350F. Line two baking sheets with parchment paper, and prepare two piping bags with large round tips. Using a mortar + pestle or a bag + rolling pin, crush the freeze-dried strawberries into a fine powder. Set aside. Bring a pot, with a few inches of water, to a strong simmer.
From foodbymaria.com
Cuisine Baked Goods
Total Time 35 mins
Category Vegetarian
Calories 40 per serving


CHOCOLATE MERINGUE KISSES RECIPE | MYRECIPES
Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses," about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.
From myrecipes.com
4/5 (5)
Calories 29 per serving
Servings 48


CHOCOLATE MERINGUE COOKIES - EASY DESSERT RECIPES
Eating these chocolate meringue cookies really is a treat, too! I love the texture of the crunchy meringue before reaching the soft chocolatey inside of the cookie. The chocolate flavor itself is amazing, because it’s only flavored by dark cocoa powder. It’s the best way to have a non-overpowering chocolate touch in such a delicate dessert! Why you’ll love these …
From easydessertrecipes.com
5/5 (1)
Total Time 2 hrs 15 mins
Category Dessert
Calories 12 per serving


DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
Unlike most chocolate meringue cookie recipes, which call for cocoa powder and melted chocolate, Medrich’s version uses only melted chocolate, which results in intensely chocolate, light-as-a-cloud, melt-in-your-mouth cookies. How To Make Double Chocolate Meringue Cookies. It’s important to use a good quality chocolate in these cookies because, …
From onceuponachef.com
Cuisine American, Jewish
Total Time 30 mins
Category Desserts
Calories 67 per serving


DARK CHOCOLATE MERINGUE COOKIES - WHAT THE FORK
How to Make Meringue Cookies with Chocolate. Step 1. Preheat oven to 225 degrees F. Line a large sheet pan with parchment paper. Step 2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed (Kitchenaid#8) until the egg whites become foamy.
From whattheforkfoodblog.com
5/5 (5)
Total Time 2 hrs 15 mins
Category Desserts
Calories 13 per serving


CHOCOLATE MERINGUE COOKIES - SIMPLY HOME COOKED
Meanwhile, using an electric mixer beat the egg whites and sugar until it becomes a stiff, fluffy consistency. Then add in the vanilla extract, chocolate and walnuts and stir just to combine. On a cookie sheet, Scoop out 1 tbsp sized scoops of the cookie on nonstick foil. Bake the cookies 12 minutes at 350 degrees Fahrenheit.
From simplyhomecooked.com


CHOCOLATE MERINGUE COOKIES - THE WASHINGTON POST
Preheat the oven to 350 degrees. Spray a baking sheet with the spray oil. In a large bowl with an electric mixer on medium speed, beat the egg whites until stiff peaks form.
From washingtonpost.com


CHOCOLATE SWIRLED MERINGUE COOKIES (VIDEO) - SALLY'S ...
These chocolate swirled meringue cookies are made from just 5 ingredients. Delightfully crisp on the outside with a melt-in-your-mouth texture inside, these naturally gluten free chocolate meringues are simply irresistible. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide. …
From sallysbakingaddiction.com


CHOCOLATE MERINGUE COOKIES RECIPES
Chocolate Chip Meringue Bars Recipe - Food.com trend www.food.com. Sprinkle with chocolate chips. In a small glass or metal mixing bowl, beat egg whites until soft peaks form. Add the remaining brown sugar, 2 tablespoons at a time, beating well after each addition. Beat until stiff peaks form. Spread over chocolate chips. Top with peanuts. Bake at 350 degrees for 30 …
From tfrecipes.com


CHOCOLATE MERINGUE COOKIES | EASY CHOCOLATE MERINGUE - DIY ...
This chocolate meringue is a rich and very tasty way to enhance meringue for the chocolate lover in your life. Chocolate Meringue Cookies Chocolate Meringue Cookie Ingredients: 4 egg whites: room temperature preferred 1 cup white sugar (The best meringue ratio is 1/4 cup white sugar per egg white) 1/2 tsp cream of tartar 1/4 cup chocolate cocoa powder Parchment …
From diycraftclub.com


CHOCOLATE MERINGUE BUTTERCREAM - ALL INFORMATION ABOUT ...
Chocolate Swiss Meringue Buttercream Recipe - BettyCrocker.com best www.bettycrocker.com. 2 oz semisweet or bittersweet baking chocolate, chopped (from 4-oz bar) Steps Hide Images 1 In medium glass or metal bowl, beat egg whites and sugar with whisk until blended.Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches …
From therecipes.info


HOW TO MAKE CHOCOLATE CHIP MERINGUE COOKIES ...
The oven should be turned off and hard meringue baked off with the lid closed firmly. Prepare the hard meringues and place them in the bottom of a tightly secured container with waxed paper between the layers for storage. If stored hard meringues lose their crispness, baked at 200F for 15 to 20 minutes helps.
From groupersandwich.com


RECIPE OF THE MONTH | CHOCOLATE MERINGUE COOKIES
Chocolate Meringue Cookies Want more great recipes? ... GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. A note that while gluten free ingredients are listed in the recipes, not all packaged versions of these foods are gluten-free. If you are concerned about gluten, always check the label prior to purchasing. LOW-SODIUM recipes …
From tops.org


MERINGUE COOKIE RECIPES - BETTYCROCKER.COM
Meringue Cookie Recipes. Making your own meringue cookies is an easier feat than you might think, especially when you have Betty-approved recipes for everything from peppermint meringue cookies to melt-in-your-mouth chocolate meringue cookies. 1. 2. There are no social login steps defined in Sitecore for this flow!
From bettycrocker.com


CHOCOLATE MERINGUES WITH RICOTTA AND CHERRIES - HANDY.RECIPES
Cookies; Meringue; Print Chocolate meringues with ricotta and cherries . Time to cook: 165 minutes. Total Servings: 8. Nutritional Value . The meringue turned out simply gorgeous, very unusual and pleasant flavor of cinnamon in the meringue. The cream is unusual, delicate and delicious. You and your guests will love it. Author of the recipe. Ingredients for chocolate …
From handy.recipes


CHOCOLATE CHIP MERINGUE COOKIES - ONCE UPON A CHEF
Dot the meringues with the reserved chocolate chips, pressing them into the meringue just slightly. Place the meringues in the oven and bake for 30 minutes. Turn the oven off and let the meringues cool in the oven for 30 minutes more. Let the meringues finish cooling on the baking sheets on the countertop for about 1 hour, or until the chocolate chips are no longer soft. The …
From onceuponachef.com


CHOCOLATE MERINGUE COOKIES (LIGHT & AIRY) | KITCHN
Instructions. Place 3 large egg whites in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit on the counter until room temperature, about 45 minutes. Arrange a rack in the middle of the oven and heat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
From thekitchn.com


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