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 CHIP MERINGUE
These bring back good childhood memories, and they are a good change from regular chocolate chip cookies. Great for any occasion.
Provided by Dodie
Categories Desserts Cookies Meringue Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
- In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.2 g, Fat 4.2 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 8.5 mg, Sugar 16 g
CHOCOLATE MERINGUE COOKIES
There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had. Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.
Provided by Charmed
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Grease the cookie sheets, and cover with parchment paper or wax paper.
- (I usually spray the paper with non-stick vegetable spray).
- Melt the chocolate chips over hot water in double boiler.
- If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
- Start by cooking for 20 seconds.
- Stir and return to the microwave for another 10 seconds.
- Stir again, and repeat the process until all the chips are melted.
- Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
- Beat until stiff.
- Then beat in the vanilla and vinegar.
- Gently fold in the chocolate and nuts, if desired.
- Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
- Bake for 10 minutes or until firm to the touch.
- Remove immediately from sheets.
- Store in airtight container.
- NOTE: Try not to store these for too long.
- Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.
CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY
Here's what you need: egg whites, caster sugar, vanilla extract, white wine vinegar, chocolate
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 100°C (210°F).
- In a bowl, separate the egg whites and whisk until soft peaks form.
- Gradually add the sugar in stages, as you whisk.
- Whisk in the vanilla extract and white wine vinegar.
- Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
- Gently fold in the melted chocolate, taking care not to overmix.
- Spoon the meringue onto a baking tray lined with greaseproof paper.
- Bake for 60 minutes, until the meringue no longer sticks to the paper.
- Serve with raspberries and strawberries.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams
CHOCOLATE AND HAZELNUT MERINGUE CAKE
This cake has delicious twists and turns from it crackly top and hidden hazelnut center to its chocolatey finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
- Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
- Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.
- In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
- Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
- Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.
CHOCOLATE MERINGUE TART RECIPE BY TASTY
Here's what you need: pre-baked tart shell, chocolate, butter, eggs, egg yolks, plain flour, sugar, egg whites, caster sugar, vanilla extract, wine vinegar, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 150°C (300°F).
- Gently melt the chocolate and butter together over a bain-marie.
- Once combined, take off the heat.
- Stir in the eggs, egg yolks and sugar.
- Fold in the flour.
- Pour into the tart shell.
- Bake for 15 minutes.
- Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
- Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
- Whisk until stiff peaks form.
- Gently fold in the cocoa powder.
- Spoon on top of the chocolate tart.
- Bake for 30 minutes.
- Cut into slices and serve.
- Enjoy!
Nutrition Facts : Calories 952 calories, Carbohydrate 82 grams, Fat 59 grams, Fiber 4 grams, Protein 22 grams, Sugar 45 grams
CHOCOLATE-FILLED MERINGUES
"These lovely delicate meringue shells are easy to make, and their crisp texture is a perfect complement to the creamy chocolate filling," says Mary Lou Wayman from Salt Lake City, Utah.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.
Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 156mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.
CHOCOLATE CHIP MERINGUES
No one can resist these cloud-like cookies studded with chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
- Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.
Nutrition Facts : Calories 83 g, Fat 3 g, Protein 1 g
CHOCOLATE MERINGUES
From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE MERINGUE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F.
- Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
- Bake for about 1 hour or until the meringue is hard and completely dried out.
CHOCOLATE MERINGUE PIE (THE BEST EVER)
We've tried a bunch of chocolate pie recipes from here, but none can hold a candle to this one that I grew up with from the Foods a la Louisiane book (from the Louisiana Women's Farm Bureau). It's easy, not too sweet and inexpensive. Also, using a high quality vanilla makes a huge difference.
Provided by OKC3094
Categories Pie
Time 35m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 12
Steps:
- Filling: Combine sugar, flour, cocoa and salt in a saucepan.
- Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
- Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
- Meringue: Preheat oven to 350.
- In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
- Bake for 12 to 15 minutes or until browned.
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