Hot Chocolate Meringues Recipes

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.

Steps:

• Heat oven to 250 degrees. Line two baking sheets with nonstick foil or parchment paper.
• In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon.
• Place egg whites into a bowl and add cream of tarter.
• Begin beating egg whites on low speed until foamy. Increase to medium speed and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
• Transfer mixture to a pastry bag and pipe a small disk onto prepared baking sheets about an inch apart. (I got 12 large meringues per baking sheet.).
• Bake at 250 degrees for 1 hour, 30 minutes. DO NOT open the oven door during cooking time or the meringues may collapse.
• Turn off oven and let meriggues sit in oven for 1/2 hour.
• Transfer to wire rack to cool completely.

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:

• Meringues: Preheat oven to 225 degrees F.
• In a standing mixer fitted with a whisk attachment, whip egg whites, cream of tartar, and granulated sugar to soft peaks at high speed. Add the powdered sugar and flour, a third at a time. Whip on high speed to stiff peaks. Fold in the peanuts.
• Place batter in a piping bag, and pipe meringues into 2-inch long tubes onto a parchment paper lined sheet tray. Bake for 2 hours.
• Hot Chocolate: Chocolate Caliente: Preheat oven to 325 degrees F.
• Over a steam bath, melt the chocolate and the butter, stirring with a rubber spatula.
• In an electric mixer cream the sugar and eggs and combine them with the melted chocolate. Add the cocoa and the vanilla extract. Mix until smooth and pudding-like.
• Butter a mini muffin pan. Pour batter into muffin tin, filling the wells almost to the rim. Bake until center is set, about 25 minutes. Let puddings cool in the muffin pan and then turn out.
• Place chocolate in a shallow bowl, heat for 45 seconds in a microwave, and serve with a dollop of whipped cream and a meringue.

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 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.