CHOCOLATE CHIP MERINGUE
These bring back good childhood memories, and they are a good change from regular chocolate chip cookies. Great for any occasion.
Provided by Dodie
Categories Desserts Cookies Meringue Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
- In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.2 g, Fat 4.2 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 8.5 mg, Sugar 16 g
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
CHOCOLATE CHIP MERINGUE COOKIES
This is one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. -Debbie Tilley, Riverview, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHIP MERINGUES
No one can resist these cloud-like cookies studded with chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
- Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.
Nutrition Facts : Calories 83 g, Fat 3 g, Protein 1 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.
MINT CHOCOLATE-CHIP MERINGUES
Steps:
- Heat oven to 325 degrees F.
- Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch (this will help you get more air into the whites when you whip them). Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate.
- Scrape the mixture into a pastry bag. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans.
- Melt the semisweet chocolate. Dipping the tines of a fork into the chocolate, drizzle the meringues with melted chocolate. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes).
- Store in an airtight container for up to 3 days.
CHOCOLATE CHIP MERINGUE COOKIES
This was adapted from another meringue recipe that I got online. What can I say...it's all about the chocolate. I like these two ways...undercooked and chewy/crispy and dried hard and more crisp-ety. These make excellent gifts when dried all the way because they are supposed to keep a long time.
Provided by Caryn Dalton
Categories Drop Cookies
Time 1h40m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees.
- In a medium bowl, beat egg whites, salt, cream of tartar, vanilla and cocoa powder until soft peaks form.
- Gradually add sugar and continue to beat until meringue is stiff and glossy (about 90 seconds more after all sugar has been added). Please note that it is important to beat the whites long enough. The cookies will spread and be thinner rather than lofty (as shown in the pic) if poured on the sheet prematurely. You don't want the whites to break (start to get crumbly and break a part) .that will result in failed meringues but you are going to beat these a long time -- sometimes it takes me 5 minutes or more! A stand mixer sure is a plus here. What we are doing is incorporating air into the egg whites. That is what makes these cookies lofty, big and light in texture!
- Gently fold in the chocolate chips.
- On a parchment-lined baking sheet, drop meringue by the 1/4 cup (I like to use an ice cream scoop with a release).
- For chewy cookies with a slightly crispy outer crust: Bake until dry and slightly crispy on outside about 1 hour. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
- For crispy more traditional meringues, cook until dry and crispy through about 1 1/2 hours. Let cool on baking sheets. Let cool on baking sheets and then remove to an airtight container with sheets of parchment paper in between layers.
Nutrition Facts : Calories 248.1, Fat 10.2, SaturatedFat 6, Sodium 83.9, Carbohydrate 41.7, Fiber 2.1, Sugar 38.6, Protein 2.9
CHOCOLATE CHIP MERINGUE KISSES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 1/2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Line several baking sheets with Silpats or parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed to combine.
- Increase speed of mixer, and continue adding superfine sugar a spoonful at a time, whisking constantly, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.
- Pipe or spoon small mounds of meringue mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.
- Transfer sheets to a wire rack to cool completely. Store in an airtight container for up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.
EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES
These will seem soft when you remove them from the oven, but they will stiffen as they cool. Ms. Luchetti recommends Ghirardelli 60 percent chocolate chips or Guittard Extra Dark, and likes Valrhona cocoa powder.
Provided by Martha Rose Shulman
Categories cookies and bars
Time 1h
Yield 3 dozen cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 275 degrees. Line baking sheets with parchment.
- In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
- Fold in chocolate chips, cocoa powder, vanilla extract and salt.
- Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 13 milligrams, Sugar 5 grams, TransFat 0 grams
RASPBERRY-CHOCOLATE CHIP MERINGUES
With their airy texture, pretty pink color and sweet-tangy flavor, these chocolate-dipped and raspberry-dusted meringues are true showstoppers! But don't let their impressive look intimidate you. All you really need to make this recipe is a hand mixer and these easy-to-follow directions from the Betty Crocker™ Test Kitchens. Once you get down to it, we think you'll find that transforming a bowl full of wet ingredients into cumulus-grade fluff is a delightful way to play mad scientist-with an absolutely delicious payoff!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 60
Number Of Ingredients 9
Steps:
- Place oven racks in upper and lower third of oven. Heat oven to 250°F. Line 2 large cookie sheets with cooking parchment paper.
- In food processor, place raspberries; cover and process until finely ground. Remove 1 teaspoon for decoration; set aside.
- 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 8 minutes, scraping side of bowl occasionally. Do not underbeat. Add remaining ground raspberries and food color; beat at high speed to blend. Fold 1 cup miniature chocolate chips into mixture.
- Fit large decorating bag with large round piping tip. Spoon half of the mixture into bag. Pipe 1 1/2-inch high with 1 1/2-inch base mounds 1 inch apart on cookie sheet. Repeat filling decorating bag and piping with remaining meringue mixture.
- Place both cookie sheets in oven. Bake 15 minutes. Rotate pans to different racks and turn from front to back. Bake 15 minutes more. Turn off oven; leave meringues in oven with door closed 30 minutes. Remove from oven. Sprinkle over tops of meringues the remaining 1 teaspoon ground raspberries. Place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place meringues on cookie sheets that have been lined with new cooking parchment paper.
- In small microwavable bowl, microwave 1 1/2 cups dark chocolate chips and shortening uncovered on High 60 seconds. Stir, continue to microwave in 15-second increments until mixture can be stirred smooth. Working with one meringue at a time, dip bottom into melted chocolate. Slide bottom of meringue on edge of bowl to remove excess. Return to lined cookie sheet. Repeat with remaining meringues. Let stand about 3 hours or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Meringue, Sodium 0 mg, Sugar 7 g, TransFat 0 g
SURPRISE MERINGUES
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE CHIP MERINGUE BARS
I found this recipe in a little soft cover recipe book called "Grandma's Best Desserts" put out by "Taste of Home". This recipe sounded good to me so I tried it last night and yes, I think it is really yummy. It is something a little different.
Provided by Marla in California
Categories Bar Cookie
Time 1h
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, cream shortening, 1/2 C brown sugar and 1/2 C sugar.
- Add egg yolks and mix well.
- Combine the water and vanilla.
- Combine flour, baking soda and salt; add to the creamed mixture alternately with with water/vanilla mixture.
- Mix well.
- Spread into a greased 15x10x1 inch baking pan.
- Sprinkle with chocolate chips.
- In a small glass or metal mixing bowl, beat egg whites until soft peaks form.
- Add the remaining brown sugar, 2 tablespoons at a time, beating well after each addition.
- Beat until stiff peaks form.
- Spread over chocolate chips.
- Top with peanuts.
- Bake at 350 degrees for 30-35 minutes.
Nutrition Facts : Calories 187.2, Fat 10.7, SaturatedFat 2.8, Cholesterol 17.6, Sodium 104.3, Carbohydrate 21.4, Fiber 1, Sugar 14.5, Protein 2.9
CHOCOLATE SWISS MERINGUE BUTTERCREAM
There's buttercream, and then there's Chocolate Swiss Meringue Buttercream. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. For these spectacular results though, some time and effort is required-but no guesswork! The Betty Crocker Kitchens have laid out precise instructions and tips, so you'll know exactly what to expect-even in the case of the unexpected, check out our Expert Tips for more. Before you dig in, here's what to keep in mind. This frosting is called Swiss meringue buttercream, because you make Swiss meringue first, which means cooking egg whites and sugar over a pan of simmering water in a double boiler (to avoid burning) until mixture reaches 160°F (for food safety reasons), and then whipping egg white-sugar mixture into stiff, glossy peaks. With your Swiss meringue made, the next step is to begin adding softened butter, one piece at a time. Adding the butter slowly is key, because you are blending two mixtures that wouldn't normally mix. To pull it off successfully, have patience. Your frosting will simply look like soupy meringue until nearly the last piece of butter is blended, so keep the faith, follow the directions and keep beating. Once you've incorporated the butter with the meringue, it's easy to stir in the cooled, melted chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
- Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
- Fill and frost 1 (8-inch) three-layer cake.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 15 g, ServingSize 5 Tablespoons, Sodium 210 mg, Sugar 28 g, TransFat 1 g
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