RASPBERRY-CHOCOLATE CHIP MERINGUES
With their airy texture, pretty pink color and sweet-tangy flavor, these chocolate-dipped and raspberry-dusted meringues are true showstoppers! But don't let their impressive look intimidate you. All you really need to make this recipe is a hand mixer and these easy-to-follow directions from the Betty Crocker™ Test Kitchens. Once you get down to it, we think you'll find that transforming a bowl full of wet ingredients into cumulus-grade fluff is a delightful way to play mad scientist-with an absolutely delicious payoff!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 60
Number Of Ingredients 9
Steps:
- Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
- In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
- Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
- Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
- In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Meringue, Sodium 0 mg, Sugar 7 g, TransFat 0 g
RASPBERRY MERINGUES
As rosy pink as Santa's cheeks, these merry meringue cookies are drizzled with dark chocolate and almost too pretty to eat. Pecans add a nice crunch to these chewy treats. They lend a "berry" festive touch to my Christmas cookie tray.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 7-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Beat eggs whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts., Drop by rounded teaspoonfuls onto parchment-lined baking sheets. Bake at 250° for 20-25 minutes or until firm to the touch. Turn oven off; leave cookies in the oven with door ajar for about 1-1/2 hours or until cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
RASPBERRY CHOCOLATE CHIP MERINGUES
I received this recipe from an e-mail group I belong to. You can substitute white chocolate chips if you would like. As an alternative to dropping by teaspoon, you can pipe small mounds on the parchment paper. This will make them relatively the same size.
Provided by Dreamgoddess
Categories Gelatin
Time 1h
Yield 6 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees.
- Combine the egg whites and salt in a bowl; beat until frothy.
- Gradually add in the gelatin and sugar; beat until each addition is dissolved.
- Beat until soft peaks form; add the vinegar and combine well.
- Fold in the chocolate chips.
- Using a teaspoon, drop mounds onto a baking sheet lined with parchment paper.
- Bake at 250 degrees for 25 minutes; turn off the oven.
- Leave the cookies in the oven with the door closed until the cookies are firm and dry to the touch.
- This should take at least 20 additional minutes.
RASPBERRY MERINGUE KISSES
Make and share this Raspberry Meringue Kisses recipe from Food.com.
Provided by KissKiss
Categories Drop Cookies
Time 1h
Yield 7 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees.
- Beat egg whites and salt until foamy.
- Add gelatin and sugar gradually and beat until stiff and sugar is dissolved.
- Mix in vinegar and fold in chocolate chips.
- Drop tablespoonfuls on cookie sheet lined with brown paper.
- Bake for 25 minutes, then turn off the heat and leave the cookies in the oven for another 20 minutes.
CHOCOLATE CHIP MERINGUE KISSES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 1/2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Line several baking sheets with Silpats or parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed to combine.
- Increase speed of mixer, and continue adding superfine sugar a spoonful at a time, whisking constantly, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.
- Pipe or spoon small mounds of meringue mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.
- Transfer sheets to a wire rack to cool completely. Store in an airtight container for up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.
CHOCOLATE MERINGUE KISSES
Chocolate "kiss" cookies that literally melt in your mouth. These are my favorite (low fat) way to satisfy huge chocolate cravings.
Provided by Mudpupsall
Categories Drop Cookies
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Grease three cookies sheets and dust with cocoa powder.
- Melt the chocolate square and set aside to cool.
- Beat the egg whites with salt until soft peaks form.
- Add sugar slowly and beat until mixture very stiff and shiny.
- Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
- Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
- They will have the shape of chocolate kisses.
- Bake 30 to 40 minutes.
- Remove cookies from sheets immediately.
- Cool completely and store in an airtight container.
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CHOCOLATE CHIP MERINGUE KISSES RECIPE - REALSIMPLE.COM
From realsimple.com
3.3/5 (227)Total Time 2 hrs 5 minsAuthor Susan SugarmanCalories 66 per serving
- With an electric mixer, beat the egg whites and cream of tartar on medium until foamy. Increase speed to high and gradually add the sugar, 1 tablespoon at a time; continue to beat until stiff and glossy, 2 to 3 minutes. Fold in the chocolate chips.
- Drop mounds of the meringue mixture (each equal to 2 tablespoons) onto parchment-lined baking sheets, spacing them 1 inch apart. Bake until firm and dry, 75 to 90 minutes. Cool completely on the baking sheets.
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