Meringue Cookies With Chips Espresso Recipes

Steps:

• Place oven rack in the center of the oven, preheat the oven to 300 deg. some have used 250. line baking sheet with parchment paper, set to the side.
• In a stand mixer fitted with the whisk attachment, beat the egg white and salt until frothy this will take about 1 minute
• With the machine on medium-high speed gradually add the sugar about 1 tablespoon at a time, add the cream of tarter, vanilla and espresso powder. Increase speed to high and beat until the mixture is thick and holds a stiff peak this will take between 3-5 minutes.
• Using a spatula fold in the chocolate chips then drop 1/4 - 1/2 cup ( I used a large spoon) of the mixture onto the prepared sheet about 2 inches apart. bake for 30 minutes
• Rotate the pan and bake for another 30 minutes, turn oven off and allow the meringues to cool completely while still in the oven this will take about 2 hours. store in airtight container.
• my research shows a few changes to this receipe. some cook it at 400 for 40 minutes, but most complain they burn after 30 min. some cook it at 250. I also noted a lot of these call for instant espresso powder I did not and have seen others that do not call for the instant, the other day I used Starbucks brand expresso in my brownies I will have to look at the bag in the store to see if it was instant or not but I do not think it was, I will get back to you on that matter, I am beginning to wonder if all espressos are in fact instant. You can even add cocoa powder & chips, lastly i have seen regular sugar replaced with powdered

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Using a spatula, fold in the chocolate chips.
• Drop 1/4 to 1/2 cupfuls of the mixture onto the prepared baking sheet, spacing them 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool while still in the oven, about 2 hours.
• Remove from the oven and let cool completely. Store in bags or an airtight container up to 4 days.

Steps:

• Preheat oven to 300°.
• Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form.
• Add sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Sift cocoa over egg white mixture.
• Fold in minichips.
• Cover a baking sheet with parchment paper.
• Secure to baking sheet with masking tape.
• Drop batter by level tablespoonfuls onto prepared baking sheet.
• Bake at 300° for 40 minutes or until crisp.
• Cool on pan on a wire rack.
• Repeat procedure with remaining batter, reusing parchment paper.
• Serve and enjoy.
• Store in an airtight container.

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.

Steps:

• Preheat oven to 225 degrees.
• In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
• Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
• Gently fold in the chocolate chips.
• On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
• For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
• For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
• In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
• Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets.
• Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.