Gluten Free Mint Chocolate Chip Meringues Food

GLUTEN-FREE MINT CHOCOLATE CHIP MERINGUES

Gluten-Free Mint Chocolate Chip Meringues image

Mint adds a distinctive flavor to these chocolate chip meringues cookies - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 24

Number Of Ingredients 7

Ingredients

2 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
1/4 teaspoon spearmint extract
4 drops green food color
1 1/2 cups miniature semisweet chocolate chips
2 teaspoons shortening

Steps:

Heat oven to 200°F. Line 2 large cookie sheets with cooking parchment paper.
In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Gradually add sugar, beating on high speed just until stiff peaks form. Beat in spearmint extract and food color. Fold in 1/2 cup of the chocolate chips. Onto cookie sheets, drop meringue by tablespoonfuls about 1 inch apart. Bake 2 hours. Turn oven off; let meringues stay in oven with door closed overnight.
In small microwavable bowl, microwave shortening and remaining 1 cup chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and chips can be stirred smooth. Dip bottom of each cookie into melted chocolate. Return to cookie sheets; let stand 2 hours until chocolate is set. Store loosely covered at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 9 g, TransFat 0 g

MINT CHOCOLATE-CHIP MERINGUES

Mint Chocolate-Chip Meringues image

Provided by Food Network

Categories dessert

Time 1h2m

Yield 90 cookies

Number Of Ingredients 6

Ingredients

1/2 cup egg whites (from about 4 eggs)
2/3 cup sugar
1/2 teaspoon mint extract or mint flavoring (not mint oil)
2 ounces unsweetened chocolate, finely chopped or grated
2 ounces semisweet chocolate
Additional equipment: A pastry bag fitted with a large plain or star tip, 2 cookie sheets, well greased, or lined with parchment paper, or lined with nonstick baking mats, or 2 nonstick cookies sheets.

Steps:

Heat oven to 325 degrees F.
Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch (this will help you get more air into the whites when you whip them). Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate.
Scrape the mixture into a pastry bag. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans.
Melt the semisweet chocolate. Dipping the tines of a fork into the chocolate, drizzle the meringues with melted chocolate. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes).
Store in an airtight container for up to 3 days.

MINT CHOCOLATE CHIP MERINGUES

Mint Chocolate Chip Meringues image

Provided by Food Network

Categories dessert

Time 1h

Number Of Ingredients 5

Ingredients

1/2 cup egg whites
2/3 cup sugar
1/2 teaspoon mint extract
2 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, melted

Steps:

Preheat oven to 325 degrees.
Heat egg whites and sugar over hot water to warm. Whip until stiff, adding the extract at the end. Fold in the unsweetened chocolate. Pipe kisses onto parchment paper and bake for 20 to 25 minutes. Cool. Drizzle with melted semisweet chocolate. Let sit until chocolate sets up.

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