MOCHA MERINGUE SANDWICH COOKIES
These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.
Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
DR. LEE'S MOCHA MERINGUE
Provided by Roberta Lee, M.D.
Yield Serves 2
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees. Lightly grease a cookie sheet. Sift powdered sugar, cocoa, coffee and salt. Put dry mix and almonds in blender-grind until it becomes a fine powder. Beat the egg whites and vanilla extract until stiff. Fold the powdered mix with the stiff egg whites. Drop meringue mix with a tablespoon onto cookie sheet. Bake for 2 to 3 hours, turn off the oven, leave meringues in oven for 20 minutes, then serve.
- Adapted from The Moosewood Cookbook by Mollie Katzen.
MOCHA-CHIP MERINGUES
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
- In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
- Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
MOCHA MERINGUES
Light little cookies with a hint of coffee. It won't kill you to make them without cream of tartar. I made these on Christmas Eve, realized I had no cream of tartar, wasn't going to go out and get any (are you crazy?), did without and had a hit. Although it's probably better if you have some.
Provided by horseplay
Categories Drop Cookies
Time 2h15m
Yield 48 meringues, 48 serving(s)
Number Of Ingredients 7
Steps:
- Take your eggs out of the fridge and allow them to come to room temperature.
- Make sure you have two oven racks in your oven. Preheat oven to 250°F.
- In a small bowl, mix vanilla and instant coffee.
- In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
- Increase speed slightly and add sugar gradually but steadily.
- Beat mixture until stiff peaks form. This should take about 10 minutes.
- Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
- Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
- Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
- Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.
Nutrition Facts : Calories 18.7, Sodium 16.8, Carbohydrate 4.4, Fiber 0.1, Sugar 4.2, Protein 0.3
MOCHA MERINGUES
Make and share this Mocha Meringues recipe from Food.com.
Provided by Michelle Berteig
Categories Drop Cookies
Time 1h45m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Stir together vanilla and coffee granules, set aside.
- Using an electric mixer at medium speed, beat together egg whites and cream of tartar until frothy. Increase mixer speed to medium high. Add sugar, one tablespoon at a time, and beat until stiff peaks form, about 5 minutes.
- Sprinkle cocoa over egg white mixture and fold in until blended. Stir in vanilla mixture and chocolate chips.
- Drop by heaping tablespoonfuls onto parchment paper lined baking sheets.
- Bake at 250 degrees F. for one hour. Do not open the oven door. Turn the oven off and prop the door slightly open. Leave the cookies in the oven for an additional 30 minutes. Remove from oven and carefully remove cookies with a thin metal spatula. Enjoy!
Nutrition Facts : Calories 367.2, Fat 9.4, SaturatedFat 5.5, Sodium 59.6, Carbohydrate 71.9, Fiber 3.5, Sugar 66.2, Protein 5.9
CHOCOLATE CINNAMON MERINGUES
Make and share this Chocolate Cinnamon Meringues recipe from Food.com.
Provided by Dienia B.
Categories Drop Cookies
Time 45m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- Beat egg whites with sugar until stiff.
- Fold in almonds, chocolate and cinnamon.
- Drop by teaspoon onto lightly greased baking sheet.
- Bake 30 minutes at 300°; allow to dry on pan before removing.
Nutrition Facts : Calories 549.1, Fat 26, SaturatedFat 7.3, Sodium 41.6, Carbohydrate 79.3, Fiber 7.3, Sugar 68.5, Protein 11.6
CHOCOLATE-CINNAMON MERINGUES
I haven't prepared this recipe yet, but it's on my list to try! The recipe didn't come with information about how much it makes, so I'm only guessing at 36 meringues.
Provided by GinnyP
Categories Drop Cookies
Time 1h
Yield 36 meringues
Number Of Ingredients 5
Steps:
- Sift together sugar and cocoa powder.
- In a large bowl, beat the egg whites, cinnamon, and cream of tartar with an electric mixer on medium speed until it forms soft peaks.
- Beat in the sugar mixture one tablespoon at a time.
- Beat the entire mixture on high until it's glossy and stiff.
- Line two baking sheets with parchment paper.
- Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
- Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
- Cool 5 minutes, then remove from parchment paper.
Nutrition Facts : Calories 25.4, Fat 0.1, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 6.1, Fiber 0.3, Sugar 5.6, Protein 0.6
MONSTER MERINGUES
Transform simple, colored meringues into a family of monsters. Just use your imagination and some edible eyes!
Provided by Food.com
Categories Dessert
Time 1h30m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment.
- Place the caster sugar in the deep baking tray in the oven for 7 minutes.
- Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F.
- Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
- Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out.
- Divide the mixture between 4 bowls and carefully fold in the powdered food color.
- Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles.
- Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm.
- Leave to cool.
- Stick on the eyes with a dot of icing.
Nutrition Facts : Calories 50.2, Sodium 12.2, Carbohydrate 12.1, Sugar 12, Protein 0.8
MEXICAN MOCHA MIX
This mix of coffee and cocoa is a wonderful alternative to traditional hot chocolate. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 10
Steps:
- In a blender, combine the first seven ingredients; cover and process until mixture forms a powder. Store in an airtight container. Yield: about 2-1/4 cups mix. , To prepare mocha drink: In a mug, stir 3 tablespoons mix with 1 cup hot milk until blended. Garnish with a cinnamon stick if desired.
Nutrition Facts : Calories 207 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 12g protein.
COCOA MERINGUES
Make and share this Cocoa Meringues recipe from Food.com.
Provided by Dancer
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Beat egg whites, vanilla and cream of tartar on high speed using an electric mixer, until soft peaks form.
- Combine sugar and cocoa.
- Gradually add sugar mixture, one tablespoon at a time, continuing to beat until stiff peaks form.
- Gently fold in chocolate chips.
- Drop by spoonfuls onto lightly greased cookie sheet.
- Bake for 20 minutes, or until meringues are firm and they are very lightly browned underneath.
- Allow to cool on wire rack.
- Drizzle melted chocolate (if using) over cookies.
Nutrition Facts : Calories 31.5, Fat 1, SaturatedFat 0.6, Sodium 3.5, Carbohydrate 5.9, Fiber 0.3, Sugar 5.5, Protein 0.4
PECAN MOCHA MERINGUES
Make and share this Pecan Mocha Meringues recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 2h55m
Yield 18 Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.
- Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD Meringues can be made up to 1 day ahead. Store airtight at room temperature.
Nutrition Facts : Calories 107.2, Fat 6.8, SaturatedFat 1.3, Sodium 33.5, Carbohydrate 12, Fiber 1.1, Sugar 10.5, Protein 1.4
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