Melt In The Mouth Cashew Meringues Food

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MERENGES



Merenges image

This is a Puerto Rican recipe. The meringues are as light as a cloud and not messy, you can make a lot of them, and they have a hint of lemon.

Provided by Missy

Categories     Desserts     Cookies     Meringue Cookies

Yield 50

Number Of Ingredients 5

4 egg whites
1 pinch salt
¼ teaspoon cream of tartar
1 ⅓ cups sugar
½ teaspoon grated lemon zest

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
  • In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
  • Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.

Nutrition Facts : Calories 22 calories, Carbohydrate 5.4 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 5.3 g

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

MERINGUE KISSES II



Meringue Kisses II image

Decorate with finely crushed nut brittle or other crushed candy. I have used crushed mints with success. You can use whatever flavoring extract you choose: almond, vanilla, lemon, etc.

Provided by Mary Frances Wasson

Categories     Desserts     Cookies     Meringue Cookies

Yield 12

Number Of Ingredients 5

2 egg whites
¼ cup white sugar
1 teaspoon almond extract
¼ cup white sugar
⅓ cup toffee baking bits

Steps:

  • Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
  • Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
  • Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
  • Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
  • To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 12.2 g, Cholesterol 5.4 mg, Fat 2.5 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 41.9 mg, Sugar 8.4 g

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