Schokoladenmakronen Gluten Free Christmas Chocolate Meringues Food

CHOCOLATE MERINGUE COOKIES

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.

CHOCOLATE MERINGUE

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.

KOKOSMAKRONEN (GERMAN COCONUT MACAROONS)

Steps:

• Prepare a water bath. The water should cook lightly.
• In a bowl mix egg whites and sugar. Place the bowl in the hot water bath and mix to dissolve sugar.
• Add coconut flakes and mix. Heat the coconut mixture to a temperature of 70 C (use a cooking thermometer to control temperature) stirring frequently.
• Remove from water bath, add flour and mix again. If you like you can now add the grated lemon peel to this mixture.
• Let cool to room temperature again.
• Preheat oven to 160°C.
• Place baking wafers on baking tray.
• Use an icing bag with large opening to place little dough dollops on the wafers. Leave a little rim, because while baking the cookies will flatten a bit.
• Bake for 10 minutes. Then open the oven a little and bake for another 5 minutes.
• The cookies should remain light in color and just a bit browned.
• If you like you can decorate the Kokosmakronen with icing chocolate.
• NOTE on chocolate decoration: preheat 2/3 of the chocolate in a water bath until fluid. Take out of water bath and add the rest of chocolate. Heat it again but just until chocolate is dissolved. Dip Kokosmakronen into the chocolate or drizzle over the cookies by using an icing bag.
• NOTE on wafers: If you don't have wafers at hand, you could spoon the dough directly on baking paper, but it might be tricky to remove the cookies from it later, because they stick to it.

MANDELMAKRONEN (ALMOND MERINGUES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
• Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.