MANDELMAKRONEN (ALMOND MERINGUES)
These German almond cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are quick and easy to make with only 4 ingredients and taste delicious. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.
Provided by barbara
Categories World Cuisine Recipes European German
Time 35m
Yield 48
Number Of Ingredients 4
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.
Nutrition Facts : Calories 40.2 calories, Carbohydrate 5 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 4.6 mg, Sugar 4.3 g
ALMOND MERINGUES
Light, airy and crisp meringues with a touch of almond.
Provided by Food Network Kitchen
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
- Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.
CHOCOLATE-ALMOND MERINGUES
Provided by Ellie Krieger
Categories dessert
Time 1h
Yield 20 cookies, 5 servings, (1 serving equals 4 cookies)
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.
COCONUT ALMOND MERINGUES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour.
- In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients.
- Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes.
COCONUT MERINGUE TREE
We found the more stable Swiss meringue to be the best option for this majestic edible tree, since there is a fair amount of piping involved in its construction. Don't skip the step of letting the meringues dry in the oven - it will finish the drying process without coloring them. If you find your meringues taking on color before they are done baking, make sure your oven temperature is correct and lay a sheet of foil gently over the top of them to avoid more color.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 225 ̊ F. Line 2 baking sheets with parchment paper. Trace an 8-inch and a 4-inch circle on 1 sheet of parchment. Trace a 6-inch, 2-inch and 1-inch circle on the second sheet. Flip over both sheets (the circles should still be visible).
- Bring a few inches of water to a simmer in a medium saucepan over low heat. Put the egg whites in the bowl of a stand mixer and set the bowl over the saucepan (don't let the bowl touch the water). Whisk in the granulated sugar and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 165 ̊ F on an instant-read thermometer, 4 to 5 minutes.
- Transfer the bowl to the stand mixer and fit with the whisk attachment; add the cream of tartar. Beat on high speed until glossy with very stiff peaks, 2 to 3 minutes. Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. Reduce the speed to medium and beat until the mixer bowl is no longer hot to the touch, 2 to 3 more minutes.
- Transfer about half of the meringue to a pastry bag fitted with a large star tip. Starting with the largest traced circle, pipe a ruffled edge around the perimeter. Use some of the remaining meringue from the bowl to fill the circle so the middle is just slightly higher than the piped border. Pipe a second smaller circle of ruffles on top to create a tiered effect. Repeat with the 6-, 4- and 2-inch circles, creating 2 tiers of ruffles on each. Pipe the 1-inch circle, finishing with a peak on top. Transfer the baking sheets to the oven and bake until the meringues are crisp but not browned, about 2 hours. Turn off the oven and let the meringues cool in the oven.
- When ready to assemble, beat the heavy cream in a large bowl with a mixer on medium speed until foamy. Add the cream of coconut and confectioners' sugar, then beat on medium-high speed until soft peaks form, 30 seconds to 1 minute. Add the remaining 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract and whisk just to combine.
- Dust all 5 meringue tiers lightly with confectioners' sugar. Set the 8-inch layer on a serving platter or cake stand and spread a thick layer of whipped cream on top, just to where the ruffles start. Repeat with the remaining meringue layers and whipped cream, working from the largest to the smallest meringues to build the tree. Dust with more confectioners' sugar.
ALMOND MERINGUE COOKIES
An old German family favorite. Meringue cookies made with almonds and spiced with cinnamon and lemon. A must for every Christmas!
Provided by Kristen Nicole
Categories World Cuisine Recipes European German
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
- In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
- Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
- Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 5.5 g, Fat 4.5 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 5.2 mg, Sugar 3.4 g
FAVORITE COCONUT MERINGUE PIE
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 415 calories, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT MERINGUE NESTS
Surprise everyone with our delightful Coconut Meringue Nests recipe. These Coconut Meringue Nests are filled with a vanilla pudding mixture and almonds.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 20 servings
Number Of Ingredients 8
Steps:
- Heat oven to 250ºF.
- Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until mixture forms soft peaks. Add sugar, 1 Tbsp. at a time, beating constantly after each addition until stiff peaks form. Beat additional 3 min. or until mixture is glossy. Gently stir in half the coconut.
- Spoon egg white mixture into 10 mounds on each of 2 parchment-covered baking sheets. Use back of spoon to shape each into 2-1/2-inch round, then make depression in center of each mound to resemble nest. Sprinkle remaining coconut around edges; press gently into egg white mixture to secure.
- Bake 50 min. to 1 hour or until meringues are dry and coconut is golden brown. Cool completely on baking sheets. Meanwhile, beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to use.
- Spoon pudding mixture into meringue nests just before serving; top with almonds.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 2.4541 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT MERINGUE COOKIES
I saw this recipe and thought that it was simple and easy. Also that is was very low in fat and low in calories. These make great treats for children.
Provided by Kaycee Barnes
Categories Drop Cookies
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Beat together egg whites, cream of tartar, coconut, almond, and vanilla extracts, and salt.
- Gradually beat in sugar 2 tablespoons at a time.
- Beat until stiff peaks form.
- Sift 1/4 cup of cocoa over mixture and fold together.
- Place in a heavy duty resealable bag and cut a small hole in the corner.
- Pipe 2-inch circles on a baking sheet, and bake for 50-60 minutes at 250°F.
- Let sit in the oven for 1 1/2 hours.
- Then sprinkle with remaining cocoa.
COCOA-ALMOND MERINGUE COOKIES
Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 1g protein.
COCONUT FARM MERINGUES
Not sure why these are called "Farm" meringues, but they are yummy, coconut-ty almond-y meringues. Easy to do and very yummy too! Originally, the name was "Farm Macaroons," but I decided that they were much closer to meringues. Hope you enjoy them!
Provided by spatchcock
Categories Drop Cookies
Time 25m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300 deg F.
- Grease and flour cookie sheet.
- In a med bowl, beat egg whites, vanilla extract, almond extract, and cream of tartar until soft peaks form.
- Gradually beat in sugar, and whip till stiff.
- Toss together flour, salt and coconut in separate bowl; fold into egg whites.
- Drop by heaping tablespoonfuls onto the prepared cookie sheet.
- Bake 18 to 20 minutes in preheated oven, or till slightly golden.
- Allow cookies to cool on baking sheet for easy removal.
Nutrition Facts : Calories 42.4, Fat 1.2, SaturatedFat 1.1, Sodium 26.6, Carbohydrate 7.6, Fiber 0.2, Sugar 6.9, Protein 0.5
More about "coconut almond meringues recipes"
ANISEED-ALMOND MERINGUES RECIPE | BON APPéTIT
From bonappetit.com
COCONUT ALMOND BARS RECIPE - SHUGARY SWEETS
From shugarysweets.com
COCONUT MERINGUES RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (7)Calories 25 per serving
COCONUT CREAM PIE WITH TOASTED ALMOND CRUST - OF BATTER AND …
From ofbatteranddough.com
COCONUT MERINGUES RECIPE - LOS ANGELES TIMES
From latimes.com
COCONUT ALMOND MERINGUES – RECIPES NETWORK
From recipenet.org
ALMOND COCONUT MERINGUES | ZEST FOR COOKING
From zestforcooking.com
COCONUT ALMOND MERINGUES RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
ALMOND AND COCONUT MERINGUE DROPS RECIPE
From recipeland.com
You'll also love