EASY MERINGUE COOKIES WITH BERRIES AND CREAM
These meringue cookies are topped with chocolate cream, hazelnuts, and fresh berries. It's an elegant dessert that everyone loves!
Provided by Dina
Categories Dessert
Time 1h50m
Number Of Ingredients 8
Steps:
- Preheat your oven to 240 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
- Place 6 egg whites, 1 tsp corn starch, and 1/2 tsp cream of tartar into the bowl of a stand mixer. Using the whisk attachment, beat the egg whites on high speed.
- Once the egg whites begin to form soft peaks, gradually add the sugar, then vanilla extract. Continue beating on high speed until stiff peaks form (about 10 minutes). At this point the egg whites should have a smooth and glossy look.
- Pipe the meringues onto the parchment paper using a Wilton 366 tip. Pipe in and back a forth motion to create a ruffled looked. I piped each meringue into about 4 inches.
- Bake the meringues in your preheated oven for 1 hour and 30 minutes. Once they're baked, transfer the the baking sheet onto the counter to cool to room temperature.
- Meanwhile, place the chocolate chips into a microwave safe bowl and melt it in the microwave with 30 second intervals. Make sure to mix throughly in between intervals.
- Place the cold heavy whipping cream and 2 tbsp sugar into a large bowl. Using an electric mixer, beat the cream on high speed until soft peaks form.
- Quickly add the melted chocolate to the cream and continue beating on high speed until stiff peaks form.
- Pipe the chocolate cream onto the cooled meringues using the same Wilton 366 tip.
- Top the meringue bites with chopped hazelnuts and fresh berries. Once the cream is placed on top of the meringues, they taste best up to 4 hours.
Nutrition Facts : Carbohydrate 20 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 23 mg, Fiber 1 g, Sugar 18 g, Calories 176 kcal, ServingSize 1 serving
MERINGUE COOKIES
This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
- Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
- Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g
EASY AND DELICIOUS MERINGUE COOKIES
A sweet and satisfying snack or dessert,and low caloire too! My step mom brought them to a family dinner, they were a hit!
Provided by Obsessed_Chef
Categories Dessert
Time 1h10m
Yield 5 cookies, 40 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 225f.
- Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
- Continue to beat, and add sugar one tsp at a time.
- Beat untill it forms stiff peaks.
- Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
- On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
- bake for one hour, or untill tops are golden brown.
BERRIES & CREAM IN MERINGUE CUPS
Make and share this Berries & Cream in Meringue Cups recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
- Begin to add the granulated sugar, a spoonful at a time.
- Add the cinnamon.
- Continue to beat until the meringue is very glossy and forms stiff peaks.
- Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
- Adding a little more of the egg white mixture, shape a rim around the edges.
- Continue to make more of the meringue shells, spacing evenly across the baking sheet.
- Bake for about 1-1/2 hours or until firm to the touch.
- Turn off the oven, but leave the meringue shells in the warm oven for another hour.
- Cool completely.
- Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
- Prepare the cream by whipping with the sugar until firm peaks form.
- Fold in pure vanilla, and refrigerate.
- To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
- Sprinkle w/ cinnamon.
Nutrition Facts : Calories 458.7, Fat 14.3, SaturatedFat 8.7, Cholesterol 51.8, Sodium 64.3, Carbohydrate 79.5, Fiber 2.4, Sugar 47.8, Protein 5.5
MERINGUES WITH FRESH BERRIES
Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add 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. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,
Nutrition Facts : Calories 222 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
COOKIES 'N' CREAM BERRY DESSERTS
This sweet berry dessert makes an especially pretty final course in the spring. With berries, a creamy topping and a sprinkle of meringue cookies, it always earns praise. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the berries, 2 tablespoons sugar and lemon juice; let stand at room temperature for 30 minutes., In a small bowl, beat cream cheese until smooth. Beat in the whipped topping, cinnamon and remaining sugar until combined. Just before serving, divide the berry mixture among 6 dessert dishes. Dollop with topping and add cookie.
Nutrition Facts : Calories 170 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 93mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
BETTY'S EASY MERINGUE COOKIES (2 INGREDIENTS)
Betty was a family friend of my husband's Grandfather and this is her recipe. My DH loved these as a child.
Provided by Oolala
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Beat whites until very stiff.
- Gradually add sugar and keep beating until mixture forms peaks.
- Grease or spray, with cooking oil a large cookie sheet and put teaspoon amounts on to the sheet about 2 inches apart.
- Place in preheated 225 degree oven on the middle rack and bake for 30 minutes. Check to see if the center of the cookie is dry for doneness.
- If dry, remove from oven and bang sheet- the cookies should jump off the sheet!
- Note: Do not brown!
Nutrition Facts : Calories 105.3, Sodium 27.6, Carbohydrate 25.1, Sugar 25.1, Protein 1.8
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- Separate the egg yolks and whites. Save the egg yolks for another use.Place the egg whites in the bowl of a stand mixer or use a bowl and hand-held electric beaters. Beat on low speed until soft peaks form.
- Gradually add the sugar*, a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks.
- To check if the sugar has dissolved, rub a small amount of meringue between your thumb and a finger to check if it’s gritty or smooth. If it’s gritty you will need to beat a little longer. And yes, you will be able to safely hold the bowl above your head without the meringue falling out.
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