Chocolate Dipped Cherry Meringue Cookie Recipes

CHOCOLATE CHERRY MERINGUE COOKIES

Steps:

• Preheat oven to 350°F. Spread almonds on a baking sheet, and bake until lightly toasted, about10 minutes. Let cool.
• Reduce the oven temperature to 200° F. Line 2 large baking sheets with Silpats or parchment paper.
• Place the toasted almonds and 1/3 cup of sugar in the bowl of a food processor, and pulse until finely chopped. Add cocoa and cornstarch and pulse just until mixed. Transfer cocoa almond mixture to a medium bowl, and stir in chopped dried cherries and Chocolate Chips until just combined.
• In a large bowl, beat egg whites with an electric mixer on low speed just until frothy. Add cream of tartar, and increase the mixer speed to medium, and beat until soft peaks form. Gradually add the remaining 2/3 cup sugar, 2 tablespoons at a time, beating until the whites form firm but still moist peaks. Add vanilla extract, and beat just until blended.
• Gently fold the cocoa mixture into the beaten whites in 2 additions, just until blended.
• Using two spoons, drop the batter by heaping teaspoon fulls onto the prepared baking sheets, spacing the cookies 1-inch apart.
• Bake, using both oven racks, for 1 ½ hours at 200° F, alternate the position of the pans and rotate back to front halfway through baking time. Turn off the oven and let the meringues cool in the oven for 1 hour, then peel them off the Silpat or parchment paper.

CHOCOLATE MERINGUE STARS

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.

DIPPED CHERRY COOKIES

Steps:

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Knead in cherries, 2/3 cup white chocolate and the extract until dough forms a ball. , Shape into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a microwave, melt shortening and remaining white chocolate; stir until smooth. , Dip half of each cookie into chocolate; allow excess to drip off. Place on waxed paper; sprinkle with coarse sugar and edible glitter. Let stand until set. Store in an airtight container.

CHERRY MERINGUE PUFFS

Steps:

• In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
• Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
• Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
• In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
• Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

DIPPED CHERRY COOKIES

Steps:

• In a large bowl, combine the flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
• Shape into 3/4-inch balls. Place 2-inches apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 for 10-12 minutes or until the edges are lightly browned. Remove to wire racks to cool.
• In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minutes; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
• Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with coarse sugar and edible glitter. Place on waxed paper until set. Store in an airtight container.