HOLIDAY MERINGUES
Do you love peppermint? Tis the season for these merry meringues with fresh flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
- Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
- Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
CHOCOLATE MERINGUE
These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.
Provided by wg
Categories Desserts Cookies Meringue Cookies
Time 1h20m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g
CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.
THE VERY BEST WHIPPED CHOCOLATE FROSTING/CARRIE SHERIDAN
this is from the McCall's cooking school cookbook and is exactly the taste you're looking for when you want chocolate frosting!
Provided by carrie sheridan
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
- Stir constantly until chips and butter are fully melted.
- Add light cream and stir until fully mixed and very warm.
- Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
- Refrigerate until thoroughly chilled.
- Note that - at this point - you could make this into a fudge -.
- Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
- Frost any cake.
- This is very good on Crazy Lazy Cake.
Nutrition Facts : Calories 393.3, Fat 32.3, SaturatedFat 20.2, Cholesterol 70.9, Sodium 211.2, Carbohydrate 29.1, Fiber 1.3, Sugar 26.3, Protein 1.5
CHOCOLATE MERINGUE CHRISTMAS COOKIES/CARRIE SHERIDAN
THESE are incredibly special -- Target makes tubs of meringue cookies and so does Whole Foods...but neither can hold a candle to this recipe with ground almonds, adding a macaroon element...and it's not too sweet. somehow, the bottom stays chewy and a crest rises that is crunchy over a hollow middle it's a little tricky to get the consistency right - but if you don't, you just have the MOST DELICIOUS chocolate bark to scrape off the cookie sheets -- You Can't Lose!
Provided by carrie sheridan
Categories Drop Cookies
Time 45m
Yield 48 cookies, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Melt chocolate in a pan or bowl set over hot water on the stove.
- Let cool.
- Beat egg white and salt until stiff, but not dry.
- Gradually beat in sugar until the mixture is very stiff and satiny.
- Fold in the almonds, vanilla and melted chocolate.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake for 15 minutes.
- it's best to take these off with a spatula while still warm].
- if you want to cheat, these can also be baked on brown paper or parchment paper.
Nutrition Facts : Calories 241.7, Fat 9.7, SaturatedFat 3.8, Cholesterol 0.7, Sodium 76.6, Carbohydrate 36.2, Fiber 2.2, Sugar 32.3, Protein 3.6
CHOCOLATE CHIP MERINGUE COOKIES
This is one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. -Debbie Tilley, Riverview, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHRISTMAS MERINGUE COOKIES
These are a most unusual cookie with chocolate chips and crushed candy canes. They are so very different from any other Christmas cookie recipe with a wonderful combination of flavors.
Provided by Caryn
Categories Drop Cookies
Time 35m
Yield 2 1/2 dozen cookies (depending on size)
Number Of Ingredients 8
Steps:
- Whip egg whites until frothy.
- Add cream of tarter and salt; whip until stiff and dry.
- Add sugar, beating constantly until very stiff.
- Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
- Drop by spoonfuls onto heavy brown paper.
- Bake at 300 degrees until the meringue sets.
- Cool.
- Remove from brown paper.
EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES
These will seem soft when you remove them from the oven, but they will stiffen as they cool. Ms. Luchetti recommends Ghirardelli 60 percent chocolate chips or Guittard Extra Dark, and likes Valrhona cocoa powder.
Provided by Martha Rose Shulman
Categories cookies and bars
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Line baking sheets with parchment.
- In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
- Fold in chocolate chips, cocoa powder, vanilla extract and salt.
- Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams
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
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DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
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Cuisine American, JewishTotal Time 30 minsCategory DessertsCalories 67 per serving
- Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted. Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
- In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually add the sugar, continuing to beat until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
- Immediately drop heaping tablespoons of the batter about 1-inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (don't stack them as they crumble easily).
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