Chocolate Meringue Christmas Cookies Carrie Sheridan Recipes

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.

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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries., Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.

Steps:

• In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. , Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds., Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

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.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
• Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
• Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.