MEXICAN CHOCOLATE MERINGUES RECIPE - (4.3/5)
Provided by HeatherS
Number Of Ingredients 11
Steps:
- Whisk the egg whites until they are foamy, then add the salt and cream of tartar and beat until very stiff. Whisk in the vanilla essence, then slowly whisk in the sugar, a small amount at a time, until the meringue is shiny and stiff. This should take about 3 minutes by hand, and under a minute with an electric beater. Whisk in the cinnamon and grated chocolate. Spoon mounds of about 2 tablespoonfuls on to an ungreased non-stick baking sheet. Space the mounds well. Bake in a preheated oven, 150°C/300°F/Gas Mark 2, for 2 hours, or until set. Carefully remove from the baking sheet. If the meringues are too moist and soft, return them to the oven to firm up and dry out more. Let cool completely. Serve the chocolate meringues dusted with ground cinnamon and accompanied by strawberries and chocolate-flavoured cream.
MEXICAN CHOCOLATE MERINGUES
From Mexican Cookshelf. Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream (recipe included). A fiesta in in itself!
Provided by Julie Bs Hive
Categories Dessert
Time 3h
Yield 24 meringues
Number Of Ingredients 10
Steps:
- Whisk the egg whites until they are foamy. Add salt and cream of tartar and beat until very stiff. Whisk in vanilla, then sugar, a small amount at a time, until the meringue is shiny and stiff. This should take just about 3 minutes by hand and under a minute by electric mixer.
- Whisk in the cinnamon and grated chocolate. Spoon mounds, about 2 tablespoons, on to an ungreased nonstick baking sheet. Leave plenty of space between the mounds.
- Place in a preheated oven at 300°. Bake for 3 hours or until set.
- Carefully remove from the baking sheet but if the meringues are too moist and soft, return to the oven to firm up and dry out some more. Allow to cool completely.
- Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream.
- To make the flavored cream simply stir half-melted chocolate pieces into stiffly whipped cream, chill until solid.
CHOCOLATE CHIP & PECAN MERINGUE BARS
I've had recipes for chocolate chip cookies and pecan meringues in my collection for a number of years-and I combined them to make these bars! They're a lovely addition to any holiday cookie tray. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
HOT COCOA MERINGUES
Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and-of course-dotted with marshmallows. For those who didn't grow up with meringues as a holiday cookie tray staple, it's a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it's important to bake at least some cookies that'll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it's gluten free. But we firmly believe that this cookie is much more about what is included than what isn't. Mixing Hershey's™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that's so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start-a good idea for any cookie-so that you're set up to succeed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
- In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
- Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
- Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 7 g, TransFat 0 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 STARS
These light, delicate chocolate meringue cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray. -Edna F. Lee, Greeley, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa. , Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment-lined baking sheets. , Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks., In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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 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 MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
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.
HOT CHOCOLATE MERINGUES
What a great way to get your chocolate without a bunch of extra calories. These take patience but the end result is a nice little treat. My ds8 loved these cookies and exclaimed that it was like hot chocolate in a cookie hence the name.
Provided by invictus
Categories Dessert
Time 2h20m
Yield 2 1/2 dozen
Number Of Ingredients 5
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.
Nutrition Facts : Calories 255.8, Fat 1.3, SaturatedFat 0.7, Sodium 89.8, Carbohydrate 59, Fiber 3, Sugar 53.8, Protein 7.5
MOM'S CHOCOLATE CHIP MERINGUES
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
- Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
- Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 20.3 g, Fat 4.3 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 59.3 mg, Sugar 19 g
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DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishTotal Time 30 minsCategory DessertsCalories 67 per serving
- Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted. Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
- In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually add the sugar, continuing to beat until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
- Immediately drop heaping tablespoons of the batter about 1-inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (don't stack them as they crumble easily).
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