MERINGUE COOKIES OR CLOUD COOKIES
In our family, we call them "Nothin' Cookies" because they are so light and fluffy. Very addictive!
Provided by Marg CaymanDesigns
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
- Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
- Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
- Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.
MERINGUE COOKIES
Provided by Anne Burrell
Categories dessert
Time 1h20m
Yield 36 to 44 cookies
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F.
- Toast the almonds on a baking sheet in the oven until they are golden brown, about 10 minutes. Cool and then coarsely chop, either by hand or in a food processor.
- Put the egg whites in the bowl of a stand mixer and add the salt. On the second highest speed of the mixer, beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
- Drop the batter in 1-inch balls, onto 2 parchment-lined cookie sheets. Bake until light brown all over, firm to the touch, and they lift cleanly off the baking sheet, 35 to 40 minutes, rotating the pans halfway through. Remove from the oven and cool on the baking sheets. These cookies can be stored in an airtight container for up to a week.
- Cook's Note: Try to avoid baking these cookies on a wet and humid day as the crisp exterior of the cookie will slowly melt into something soft and sticky.
MERINGUE COOKIES
This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
- Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
- Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g
MERINGUE COOKIES ("FORGOTTEN KISSES")
Provided by Food Network
Categories dessert
Time 2h50m
Yield about 4 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
Nutrition Facts : Calories 44 calorie, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Protein 1 grams, Sugar 5 grams
MERINGUE COOKIES
Steps:
- Preheat the oven to 325 degrees F.
- Toast the almonds on a baking sheet in the oven until they are golden brown, about 8 to 10 minutes. When the almonds are toasted coarsely chop either by hand or in a food processor.
- Put the egg whites in the bowl of a stand mixer and add a pinch of salt. On the second highest speed of the mixer beat the egg whites until they come to medium peaks. With the mixer running, gently sprinkle in the sugar and cinnamon. Beat until stiff peaks form, then remove the bowl from the mixer. Gently fold in the chopped almonds in 3 additions.
- Drop the batter in 1-inch balls onto a cookie sheet. Bake for 14 minutes. Remove from the oven and cool. These cookies can be stored in an airtight container for up to a week.
VANILLA MERINGUE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
- Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
- Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.
MERINGUE COOKIES
Make and share this Meringue Cookies recipe from Food.com.
Provided by Abby C
Categories Drop Cookies
Time 38m
Yield 36 1/2-42 cookies
Number Of Ingredients 4
Steps:
- Heat oven to 300 degrees.
- Blend egg whites, sugar, salt and vanilla in top of double boiler.
- Place over boiling water; beat with rotary beater, scraping bottom and side of pan occasionally, until mixture forms stiff peaks.
- Drop mixture by teaspoonfuls onto 2 lightly greased baking sheets.
- (Drop all mixture onto the 2 baking sheets; bake only 1 baking sheet at a time.) Bake 12 to 15 minutes or until light brown.
- Immediately remove from baking sheet.
Nutrition Facts : Calories 22.9, Sodium 20.5, Carbohydrate 5.5, Sugar 5.5, Protein 0.3
FORGOTTEN MERINGUE COOKIES
Make and share this Forgotten Meringue Cookies recipe from Food.com.
Provided by MindiLouWho
Categories Dessert
Time 45m
Yield 2-3 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 375. Grease 2 cookie sheets, or use parchment paper.
- Beat egg whites at medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating after each addition.
- Beat in salt. Increase speed to high and continue beating until peaks are stiff but not dry. Fold in chocolate chips. Drop by heaping teaspoons onto cookie sheets.
- Place cookie sheets into oven, and turn off the oven. Leave for at least 30 minutes, or until dry. They can be even left overnight.
- Don't forget them!
Nutrition Facts : Calories 723.4, Fat 25.6, SaturatedFat 15.1, Sodium 382.2, Carbohydrate 129, Fiber 5, Sugar 121.6, Protein 9
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
EASY AND DELICIOUS MERINGUE COOKIES
A sweet and satisfying snack or dessert,and low caloire too! My step mom brought them to a family dinner, they were a hit!
Provided by Obsessed_Chef
Categories Dessert
Time 1h10m
Yield 5 cookies, 40 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 225f.
- Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
- Continue to beat, and add sugar one tsp at a time.
- Beat untill it forms stiff peaks.
- Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
- On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
- bake for one hour, or untill tops are golden brown.
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
VANILLA MERINGUE COOKIES
These vanilla meringue cookies are perfect for the holidays and are definitely worth the expense of the vanilla bean. Served alone or alongside fresh fruit, they are the perfect melt-in-your-mouth, delicious dessert.
Provided by IIIMXO
Categories Desserts Cookies Meringue Cookies
Time 3h20m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
- Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
- Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
- Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.
Nutrition Facts : Calories 40.4 calories, Carbohydrate 9.1 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 9.1 g
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