Rons Gluten Free Chocolate Meringue Cookies Food
CHOCOLATE MERINGUE COOKIES
This is a meringue cookie with a double chocolate taste. Store these in an air tight container.
Provided by Madonna
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
- Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g
RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES
Provided by Ron Ben-Israel
Time 45m
Yield approximately 40 cookies
Number Of Ingredients 7
Steps:
- Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
- Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
- Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
- Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
- Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
- Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
- Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.
RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES
How to make Ron's Gluten-Free Chocolate Meringue Cookies
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
- Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
- Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
- Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
- Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
- Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
- Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.
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- Beat the egg whites until they are foamy (see Tips below for notes on the egg whites). Add the cream of tartar and salt. Beat until the whites are stiff, but not dry.
- Beat in the vanilla, then the brown sugar 2 tablespoons at a time. (If the brown sugar has any lumps, sift it before adding it to the egg whites.) Continue to beat the egg white mixture until it is very stiff, then fold in the walnuts.
- Drop by heaping teaspoonfuls, onto well-greased and lightly floured baking sheets. Bakes at 250°F for 30 minutes or until pale tan in colour. Remove the cookies from the baking sheets immediately and place them on a wire rack to cool.
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- Line two baking sheets with a silpat or a greased piece of parchment paper. Using a standmixer, beat the egg whites, salt and lemon juice at low speed until foamy.
- Increase the speed to medium, and add the sugar one tablespoon at a time until glossy and firm peaks form. This can take about 8 minutes. Beat in the cherry juice and vanilla. Gently fold in the almonds.
- Drop in two-tablespoon balls (about 2 inches apart) on the baking sheet and bake for about 40 minutes, just until very lightly browned. Remove from the oven and allow to fully cool and harden.
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- Place the oven racks in the upper and lower third positions. Preheat oven to 300°F. Line two large baking sheets with parchment paper or a silpat mat and set aside.
- In the bowl of a food processor (mini if possible), combine the hazelnuts, chocolate, and espresso powder. Pulse until finely ground. Set aside. In a medium bowl, sift together the powdered sugar and cocoa powder. Set aside.
- In a stand mixer with the whisk attachment or a large mixing bowl, whip the egg whites and salt on medium speed, until the whites are no longer clear. (Ensure your mixing bowl is perfectly clean and dry, or the whites will not whip properly.) Increase the speed to medium-high and continue to whip, adding the granulated sugar 1 tablespoon at a time as you go. Continue whipping until the whites are firm and hold stiff peaks. They should be very shiny. Beat in the vanilla extract.
- With a large rubber spatula, gently and quickly fold in the powdered sugar mixture, until most streaks are gone, trying to deflate the egg whites as little as possible. Lightly fold in the chocolate-hazelnut mixture, just until combined.
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- Prepare a baking sheet with parchment paper or a silicone liner and set aside. Preheat your oven to 200 degrees F.
- Separate your eggs and pour the egg whites into a bowl (you will only need the egg whites for this recipe).
- Using an electric mixer, start beating egg whites on slow and add the lemon juice while beating. Continue until foamy.
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- Place the egg whites and sugar in a medium saucepan and heat over medium-low, stirring, until the sugar melts. The egg whites won't cook before the sugar melts as long as you keep the heat low! Pour into the bowl of your stand mixer fitted with the whip attachment.
- Beat on medium-high until foamy. Add the vanilla and salt and beat on high speed until the whites are stiff and glossy, 5 to 10 minutes. When you lift the beater out of the egg whites and turn it upside down, the whites should hold stiff peaks that bend just slightly at the tip. Add the chocolate chips and stir in to distribute them throughout the meringue.
- To form the meringues you have three options … use two large spoons, a small spring-loaded scoop, or place the whipped egg whites into a large piping bag fitted with a medium to large round tip. Form cookies using 1 to 2 tablespoons of the meringue for each and place on the prepared sheets about 1-inch apart.
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- Preheat the oven to 200°F. Line an 18 by 13-inch baking sheet with parchment paper. Fit a large piping bag with a large star tip and set aside.
- In the very clean bowl (no residue or grease) of a stand mixer, beat the egg whites with the whisk attachment until foamy with soft peaks that form and immediately fall into themselves. Turn off the mixer, add the cream of tartar, then turn the mixer to medium-high and add 1 tablespoon sugar at a time, mixing it in completely before adding more. When all the sugar is mixed in and the meringue is glossy and stiff, mix in the almond extract 1/4 teaspoon at a time, mixing between each addition, until incorporated. Stop the mixer and rub some of the meringue between your fingertips; if it’s very gritty, mix on medium-high for 1 minute longer.
- Using a rubber spatula, scrape the meringue into the piping bag. Holding the top of the bag with one hand, twist the bag to seal the top. Hold the piping bag at a 90-degree angle about 1/2 inch from the prepared baking sheet and pipe stars 1 to 2 inches in diameter close together but without touching (they won’t spread when they bake).
- Bake until the cookies are very firm to the touch and effortlessly release from the parchment paper, about 1-1/2 hours, rotating the pan halfway through. Turn off the oven, return the baking sheet to the oven, and let it cool with the door ajar for at least 1 hour or up to overnight.
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1. Preheat oven to 200 degrees. 2. Beat 3 egg whites with 1/4 tsp cream of tartar until soft peaks form. 3. Add ¾ c superfine sugar and ¼ tsp vanilla until stiff peaks form. 4. Dollop onto a baking sheet covered with parchment paper and bake at 200 degrees for 1 hour and 45 minutes, or until dry. 5.
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