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
PECAN MERINGUES
Sooooo good! My mother made these every year for Christmas. They are an instant hit with everyone who tries them. Very easy to make, too!
Provided by Jellybean
Categories Candy
Time 1h
Yield 32 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 225 degrees.
- Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
- Bake until golden brown and meringue is completely dry - about 1 hour.
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
BROWN SUGAR PECAN MERINGUES
These are really good. They have about 37 calories and keep for a week in an air-tight container. Make great gifts for the holidays.
Provided by vatterpa
Categories Drop Cookies
Time 40m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- First, mix both sugars, set aside. Whip whites on med. up to a soft peak. Add sugars one tablespoon at a time, while mixing. When all sugar is added, turn on high and whip to a stiff peak. Fold in pecans and vanilla. Drop by spoonfulls onto parchment lined cookie sheets. Smooth with the back of the spoon into rounds a half to 3/4 inches thick. Bake at 300 for 30-40 minutes or until dry and a light golden brown. Makes 24 big cookies.
CACTUS MERINGUES
Make and share this Cactus Meringues recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h10m
Yield 18-20 cacti
Number Of Ingredients 2
Steps:
- Preheat your oven to 350 degrees F. Line a baking tray with parchment paper and spread sugar in a layer. Place the sugar inside the oven and bake until sugar is hot to the touch but not caramelized, about 7-10 minutes.
- In the bowl of a stand mixer with the whisk attachment, whisk egg whites on the slowest speed. Over the next 7-8 minutes, gradually crank up your mixer to full speed until the eggs have reached stiff peaks.
- Take your sugar out of the oven and turn it down to 200 degrees F. Slowly add the sugar to your eggs with the mixer still 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 is added keep the mixer going for a minute longer or until your mixture is looking thick and glossy. A good way to check if it is done is to dip your finger into the mix and see if creates a peak once pulled out. If you can move your finger and the meringue stays still, it's ready.
- Paint two piping bags green and one pink. Fit the 6B Wilton nozzle in one green bag, the 798S nozzle in the other green bag and the JEM 30 nozzle in the pink bag.
- Use the 6B Wilton nozzle to pipe bulbus round cactus shapes and the 798S nozzle to pipe succulent shapes. Use the pink bag to add little flowers to your cacti.
- Bake meringues for 40 minutes or until the cactus come away from the baking paper clean and the base is firm.
Nutrition Facts : Calories 103.3, Sodium 21.3, Carbohydrate 25.1, Sugar 25, Protein 1.4
MOCHA MERINGUES WITH MEXICAN CINNAMON
Just 15 minutes of prep gets these treats ready to go in the oven. Our Mocha Meringues with Mexican Cinnamon deliver nutty, chocolatey deliciousness.
Provided by My Food and Family
Categories Home
Time 1h
Yield 9 servings, 4 meringues each
Number Of Ingredients 7
Steps:
- Heat oven to 250°F.
- Combine chocolate, nuts, coffee granules, cinnamon, 1/4 cup granulated sugar and 1 Tbsp. brown sugar.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add remaining granulated sugar, then remaining brown sugar, beating after each addition until stiff peaks form. Gently stir in chocolate mixture.
- Spoon into 36 mounds, 4 inches apart, on parchment-covered baking sheets. Spread each mound to form 2-inch round.
- Bake 45 min. or until crisp, dry and very lightly browned. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHAI MERINGUES
These are on the spicy side, which means they are not for everyone. I love the combination of spicy and complex with sweet and airy. Also they are fat free. This is Diana Rosen's recipe.
Provided by JenPo
Categories Drop Cookies
Time 3h15m
Yield 36 meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 250°F.
- Line a baking sheet with parchment paper or aluminum foil.
- Add all the egg whites to an electric mixer bowl, and on low, whip into a froth. Then turn the machine to high and beat into firm peaks.
- Add the sugar slowly to the egg whites while maintaining high speed, then turn the mixer off and fold in the spices by hand.
- Drop in little spoonfuls onto the baking sheet and bake for 90 minutes. Turn the oven off and leave the meringues inside until it is completely cool.
- Store meringues in an airtight container.
Nutrition Facts : Calories 23.1, Sodium 4.6, Carbohydrate 5.6, Sugar 5.6, Protein 0.3
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