MERINGUE COOKIES WITH CHIPS & ESPRESSO
I like the cookie because we'll they are awesome and require no flour. They really were quite easy to make and we're crunchy and chewy at the same time.
Provided by JM Avallone @jmas
Categories Cookies
Number Of Ingredients 7
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
ESPRESSO CHIP MERINGUES
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 12 meringues
Number Of Ingredients 7
Steps:
- *Can be found at specialty cooking stores
- Place an oven rack in the center of the oven. 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 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, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 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 completely while still in the oven, about 2 hours.
- Store airtight in a plastic container for up to 4 days.
- Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.
CHOCOLATE ESPRESSO MERINGUE COOKIES
Crunchy, chocolaty, and totally guilt-free drop cookies that look decadent but are super easy to make! Stevia sugar substitute makes these cookies nearly sugar free, and egg whites make them low fat as well. Put them in the refrigerator or freezer to make them last up to several weeks.
Provided by sheerblonde05
Categories Desserts Cookies Meringue Cookies
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
- Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
- Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.
Nutrition Facts : Calories 22.3 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 12.2 mg, Sugar 1.4 g
ESPRESSO MERINGUE COOKIES
If these delicate goodies don't pep you up -- nothing will! Sounded so good that I had to post this recipe from Cooking Light. These meringue kisses are small and yields 3 dozen.
Provided by DailyInspiration
Categories Dessert
Time 2h20m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Adjust oven racks to divide oven into thirds. Preheat oven to 250 degrees F. Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy. Add sugar, l tablespoons at a time, beating until stiff peaks form. Add espresso and vanilla, beat until well blended.
- Cover 2 baking sheets with parchment paper ; secure to the baking sheets with masking tape. Drop batter by level tablespoon onto prepared baking sheets. Top each mound with 1 coffee bean. Sprinkle evenly with cocoa. Bake at 250 degrees F. for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers). Turn oven off, and partially open the oven door; leave meringues in oven 1 hour. Remove from oven; carefully remove meringues from paper. Cool completely on wire racks. Note: Do not use egg substitute in place of egg whites.
Nutrition Facts : Calories 290.5, Fat 0.2, SaturatedFat 0.1, Sodium 268.4, Carbohydrate 68.3, Fiber 0.2, Sugar 67, Protein 5.1
MOCHA-CHIP MERINGUES
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48
Number Of Ingredients 7
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.
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CHOCOLATE MERINGUE COOKIES {WITH HAZELNUT + ESPRESSO} …
From wellplated.com
4.8/5 (5)Total Time 1 hr 30 minsCategory DessertCalories 53 per serving
- Place the oven racks in the upper and lower third positions. Preheat oven to 300°F. Line two large baking sheets with parchment paper or a silpat mat and set aside.
- In the bowl of a food processor (mini if possible), combine the hazelnuts, chocolate, and espresso powder. Pulse until finely ground. Set aside. In a medium bowl, sift together the powdered sugar and cocoa powder. Set aside.
- In a stand mixer with the whisk attachment or a large mixing bowl, whip the egg whites and salt on medium speed, until the whites are no longer clear. (Ensure your mixing bowl is perfectly clean and dry, or the whites will not whip properly.) Increase the speed to medium-high and continue to whip, adding the granulated sugar 1 tablespoon at a time as you go. Continue whipping until the whites are firm and hold stiff peaks. They should be very shiny. Beat in the vanilla extract.
- With a large rubber spatula, gently and quickly fold in the powdered sugar mixture, until most streaks are gone, trying to deflate the egg whites as little as possible. Lightly fold in the chocolate-hazelnut mixture, just until combined.
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