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.
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
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.
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.
ALMOND MERINGUE COOKIES
It's a good thing these melt-in-your-mouth cookies are only 15 calories each-they're addicting! Lois Sharp, Cudahy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 6-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Combine confectioner's sugar and sugar. Gradually add to egg white mixture, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in ground almonds., Cut a small hole in the corner of a pastry bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment-lined baking sheets; sprinkle with chopped almonds., Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.
Nutrition Facts :
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.
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
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