MERINGUE KISSES
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.-Tami Henke, Lockport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 44 cookies.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
COCOA MERINGUE KISSES
Categories Cookies Chocolate Egg Dessert Bake Valentine's Day Low Fat Wheat/Gluten-Free Kwanzaa Summer Bon Appétit
Yield Makes 40
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
- Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
MERINGUE KISSES (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)
If you can't find superfine sugar you can make your own by running granulated sugar in a food processor or blender until powdery. After you turn it off, let the powder settle for a minute before you open the food processor. See flavor variations below.
Provided by gailanng
Categories Dessert
Time 2h
Yield 50-52 kisses
Number Of Ingredients 6
Steps:
- Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
- For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
- Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
- ORANGE KISSES:.
- Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
- STRAWBERRY KISSES:.
- Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
- MINT KISSES:.
- Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
- COCOA KISSES:.
- Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.
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
MERINGUE KISSES WITH VARIATIONS
Make and share this Meringue Kisses With Variations recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h15m
Yield 60 cookies.
Number Of Ingredients 4
Steps:
- In large mixing bowl at high speed, beat egg whites with cream of tartar until.
- foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks.
- Rub just a bit of meringue between thumb and.
- forefinger to feel if sugar has dissolved.
- Gently fold in almonds.
- Drop by tablespoonsful or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown, or parchment paper) baking sheets.
- Bake in preheated 225 degree oven until firm, about 1 hour.
- Turn off oven.
- Let stand in oven with door closed until cool, dry, and crisp, at least 1 additional hour.
- Store in tightly sealed container with waxed paper between layers.
- (If stored cookies lose crispness, bake in preheated 200ºF oven about 15 to 20 minutes.).
- Variations:.
- Use amounts listed for 1 batch of cookies.
- To make 2 variations at a time, divide meringue mixture equally between 2 bowls.
- Beat or fold 1/2 the ingredient amounts listed for 1 variation into 1 of the bowls.
- For all variations, omit ground almonds.
- Brandy Alexander; Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla, and 1/2 teaspoon brandy extract.
- Chocolate; Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.
- Citrus; Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract, and a few drops yellow food coloring.
Nutrition Facts : Calories 32.4, Fat 1.6, SaturatedFat 0.1, Sodium 3.7, Carbohydrate 4, Fiber 0.4, Sugar 3.5, Protein 0.9
More about "cocoa meringue kisses recipes"
CHOCOLATE MERINGUE KISSES RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
3.2/5 (5)Total Time 16 hrs 45 minsServings 36Calories 70 per serving
- Preheat the oven to 350°F. Line a baking sheet with parchment paper., In a large bowl, combine the egg whites, cream of tartar, and salt.
- Whip until soft peaks form., Gradually add the sugar, whipping until the mixture is stiff and glossy., Gently fold the sifted cocoa powder into the meringue until evenly incorporated., Fit a piping bag with a 1/2" or larger round tip and spoon the meringue into the bag., Position the tip and bag directly over the prepared pan, and pipe the meringues onto the parchment, leaving 1" of space between the meringues., Place the meringues into the preheated oven, then turn the oven off., Let the meringues sit in the oven (keep the door closed) overnight, or until the oven is completely cool., Remove the meringues from the oven., To temper the chocolate, place 1 1/2 cups (9 ounces) of chocolate in a temperer or in a double boiler and melt until completely smooth., Remove the melted chocolate from the heat and gradually stir in the remaining 1/2 cup (3 ounces) chocolate., Keep stirring until the chocolate is fully melted and warm to the touch; it should be between 86° and 88°F., To ensure that
- The chocolate should harden and become shiny., Dip half of each meringue into the chocolate, allowing the excess chocolate to drip, and return them to the parchment-lined baking sheet to set.
KISS AND TELL - BITTERSWEET
From bittersweetblog.com
Cuisine AmericanTotal Time 40 minsCategory Cookies And BarsCalories 28 per serving
- Preheat your oven to 300 degrees and line one baking sheet with parchment paper or a silicone baking mat.
- Place the aquafaba in a small saucepan and set over medium heat. Bring to a gentle simmer and cook until reduced to 3 tablespoons. Let cool completely, and chill before proceeding.
- Transfer the reduced aquafaba to your stand mixer and beat with the whisk attachment until lightly frothy. Increase the speed to the highest setting and slowly begin to sift in the sugar and salt, just a tablespoon or so at a time. Continue to beat until firm peaks form; as long as 10 - 15 minutes.
- Sift the cocoa powder over the top and use a wide spatula to fold it in gently, along with the vanilla. Transfer to a piping bag to pipe out small cookies, or use a spoon to drop dollops onto your prepared baking sheet. Bake for 20 - 25 minutes, until firm to the touch but not browned. Let cool completely on the sheet before removing.
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