CHOCOLATE-PEANUT MERINGUE KISSES
Chocolate chips and chopped peanuts add a salty-sweet surprise to these dainty confections. They're a crowd-pleasing dessert to serve at a Passover seder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium heatproof bowl, combine egg whites, confectioners' sugar, and pinch of salt. Set bowl over (not in) a pot of barely simmering water and cook, whisking constantly, until mixture is warm and frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 3 minutes. Beat in vanilla, then fold in peanuts and chocolate. Transfer mixture to a quart-size zip-top bag; with scissors, cut a 3/4-inch hole in one corner.
- Pipe 30 mounds (1 inch tall and 1 1/2 inches wide), 1 inch apart, on a parchment-lined rimmed baking sheet. Bake, using the handle of a wooden spoon to keep oven door slightly ajar, until dry to the touch, about 20 minutes, rotating halfway through. Let cool completely on sheet on a wire rack before peeling off parchment.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g
MERINGUE KISSES
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.-Tami Henke, Lockport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 44 cookies.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
MERINGUE KISSES I
These are sometimes called "forgotten cookies" because you make them, put in the warm oven and forget them.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper; set aside.
- In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff.
- Beat in sugar 1 tablespoon at a time. Add vanilla and fold in chocolate chips.
- Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn oven off; leave cookies in oven 5 hours. Variation: Add food coloring for festive holiday touch: green for Christmas; pink and yellow for Easter, etc.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 14.4 g, Fat 2.8 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 10.3 mg, Sugar 13.5 g
MERINGUE KISSES
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 70 kisses
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
- Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment.
CHOCOLATE MERINGUE KISSES
Chocolate "kiss" cookies that literally melt in your mouth. These are my favorite (low fat) way to satisfy huge chocolate cravings.
Provided by Mudpupsall
Categories Drop Cookies
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Grease three cookies sheets and dust with cocoa powder.
- Melt the chocolate square and set aside to cool.
- Beat the egg whites with salt until soft peaks form.
- Add sugar slowly and beat until mixture very stiff and shiny.
- Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
- Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
- They will have the shape of chocolate kisses.
- Bake 30 to 40 minutes.
- Remove cookies from sheets immediately.
- Cool completely and store in an airtight container.
PEANUT BUTTER-CHOCOLATE MERINGUE COOKIES
Try our Peanut Butter-Chocolate Meringue Cookies that look like they belong in a shop window. These chocolate meringue cookies are great for beginners.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield 12 servings, 2 filled meringue cookies each
Number Of Ingredients 6
Steps:
- Heat oven to 200ºF.
- Cover 2 baking sheets with parchment. Draw 24 (1-1/2-inch) circles on each parchment sheet.
- Grate 1 oz. chocolate. Beat egg whites and cream of tartar 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 vanilla and grated chocolate.
- Spoon egg white mixture into resealable plastic bag; cut 1/2-inch piece off one bottom corner. Use circular motion to squeeze about 1 Tbsp. egg white mixture over each circle on parchment.
- Bake 1 hour 10 min. or until meringues are dry and can easily be transferred from parchment to wire racks; cool completely. Meanwhile, melt remaining chocolate as directed on package; stir in peanut butter. Cool.
- Spread flat sides of 24 cookies with peanut butter mixture, adding about 1 tsp. to each. Cover with remaining cookies, flat sides down.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 16 g, Protein 3 g
PEANUT BUTTER KISSES I
Sort of peanut butter divinity.
Provided by Grits
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Beat egg whites and cream of tarter until soft peaks form. Gradually add sugar, beating constantly until stiff. Fold in peanut butter until just mixed.
- Drop teaspoonfuls of the batter onto a greased cookie sheet.
- Bake in the preheated oven until lightly browned, about 25 minutes. Remove from the cookie sheet at once and cook completely on racks.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 8.8 g, Fat 3.6 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 8.1 g
CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
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.
HAZELNUT MERINGUE KISSES
Categories Cookies Mixer Chocolate Egg Dessert Bake Kid-Friendly Chill Hazelnut Simmer Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 42 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 225°F. and line 2 large baking sheets with parchment paper. Fit a large pastry bag with a 1/2-inch plain tip.
- In a bowl with am electric mixer beat whites with cream of tartar and salt until they just hold soft peaks. Add sugar in a stream and beat in vanilla and espresso and cocoa powders, beating until meringue holds stiff, glossy peaks.
- Working quickly, fold ground hazelnuts into meringue gently but thoroughly and fill pastry bag with meringue. Pipe 42 dots (each about 1/2 teaspoon) of meringue onto parchment 1/2 inch apart and top each dot with a whole hazelnut (meringue dots will anchor nuts). Pipe meringue over hazelnuts, encasing them, to form cookies about 1 inch wide and 1 3/4 inches high.
- Bake cookies in middle and lower third of oven, switching positions of baking sheets halfway through baking, 1 hour and 15 minutes, or until meringue os form on the outside and pale golden (cookies will fall during baking). Remove parchment with cookies from baking sheets and cool on racks (cookies will continue to crisp as they cool). Carefully peel cookies off parchment.
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove from het. Dip top half of each cookie in melted chocolate, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened, about 15 minutes. Cookies keep, arranged in layers between sheets of wax paper in an airtight container and chilled, 5 days.
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CHOCOLATE MERINGUE KISSES - KING ARTHUR BAKING
From kingarthurbaking.com
2.8/5 (4)Total Time 16 hrs 45 minsServings 36Calories 70 per serving
- Preheat the oven to 350°F. Line a baking sheet with parchment paper., In a large bowl, combine the egg whites, cream of tartar, and salt.
- Whip until soft peaks form., Gradually add the sugar, whipping until the mixture is stiff and glossy., Gently fold the sifted cocoa powder into the meringue until evenly incorporated., Fit a piping bag with a 1/2" or larger round tip and spoon the meringue into the bag., Position the tip and bag directly over the prepared pan, and pipe the meringues onto the parchment, leaving 1" of space between the meringues., 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., Remove the melted chocolate from the heat and gradually stir in the remaining 1/2 cup (3 ounces) chocolate., Keep stirring until the chocolate is fully melted and warm to the touch; it should be between 86° and 88°F., To ensure that
- The chocolate should harden and become shiny., Dip half of each meringue into the chocolate, allowing the excess chocolate to drip, and return them to the parchment-lined baking sheet to set.
CHOCOLATE MERINGUE KISSES RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Calories 29 per servingServings 48
- Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.
- In a separate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. 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.
- Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.
MARTHA STEWART'S WHITE-CHOCOLATE SWISS MERINGUE KISSES
From today.com
2.4/5 (18)Category Desserts
- 1. Preheat oven to 300°F. Place egg whites and sugar in the large heatproof bowl of an electric mixer. Set bowl over (not in) a medium pot of simmering water and cook, whisking frequently, until sugar dissolves and mixture is just hot to the touch, about 3 minutes.
- 2. With an electric mixer on high (use whisk attachment if using a stand mixer), whisk egg whites and sugar mixture until stiff, glossy peaks form, about 5 minutes. Add cornstarch and vanilla and whisk until combined.
- 3. Place a small dab of meringue on each corner of a baking sheet, underneath a sheet of parchment, to hold it in place. Pipe or spoon meringue onto parchment, spacing about 1 inch apart.
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5/5 (7)Total Time 2 hrs 20 minsCategory DessertCalories 13 per serving
- Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites become foamy.
- Transfer the mixture to a piping bag. Pipe small dollops (about 1” in diameter) that are at least an inch apart.
- Bake the meringues for precisely one hour, turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to cool slowly to room temperature.
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