CHOCOLATE SWIRL MERINGUE COOKIES
These chocolate swirled meringue cookies are made from just 5 ingredients. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide.
Provided by Sally
Categories Desserts
Time 2h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Melt the chocolate first so it can cool down before folding into the batter. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments, stirring after each increment until completely melted and smooth. Set aside.
- In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
- Gently fold in the chocolate. To maintain swirls, you don't want to completely mix it in. Don't worry if you don't use all 2 ounces- you can add some to the piping bag in the next step.
- Add an open star piping tip (I recommend Wilton 1M) to your piping bag (disposable or reusable). Drizzle any leftover chocolate along the inside of your piping bag (this is optional). Add the meringue batter. It won't all fit, so only use half to start.
- Pipe 1.5 inch swirls until you use up all the batter. See the video tutorial above if you need a visual. The cookies don't spread, so you can pipe them just 1-2 inches apart. Top each with sprinkles, if desired.
- Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.
- Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.
- Cover and store meringues at room temperature for up to 2 weeks.
CHOCOLATE MERINGUE COOKIES
There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had. Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.
Provided by Charmed
Categories Drop Cookies
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350.
- Grease the cookie sheets, and cover with parchment paper or wax paper.
- (I usually spray the paper with non-stick vegetable spray).
- Melt the chocolate chips over hot water in double boiler.
- If you prefer (and this is the way I prefer doing it), you can melt them in the microwave.
- Start by cooking for 20 seconds.
- Stir and return to the microwave for another 10 seconds.
- Stir again, and repeat the process until all the chips are melted.
- Beat the egg whites until foamy, and then begin gradually adding the sugar while continuing to beat.
- Beat until stiff.
- Then beat in the vanilla and vinegar.
- Gently fold in the chocolate and nuts, if desired.
- Drop the batter, a teaspoon at a time, onto the sheets, leaving about 3 inches between each.
- Bake for 10 minutes or until firm to the touch.
- Remove immediately from sheets.
- Store in airtight container.
- NOTE: Try not to store these for too long.
- Although they will keep, they will dry out a bit and lose that gooeyness inside somewhat, which is what makes them so special.
CHOCOLATE-MERINGUE COOKIES
Meringue can be colored with extract or cocoa powder to make confections like these chocolate-meringue cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 30 cookies
Number Of Ingredients 2
Steps:
- Preheat oven to 175 degrees. Line a baking sheet with parchment paper.
- Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain.
- Fill a pastry bag fitted with a tip of your choice (we used an Ateco #5 star tip); pipe out cookies in small coils or desired shapes onto baking sheet. Sift remaining cocoa over cookies; bake until cookies lift off parchment easily, about 2 hours.
CHOCOLATE FILLED MERINGUE COOKIES
One of my favorite cookies are Forgotten Cookies....the meringue ones!! YUMMY!! This is similar and can't wait to try them. Cooking time does seem long but if you put these in the oven before bed, they are ready when you wake up!!
Provided by SkinnyMinnie
Categories Dessert
Time 8h56m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Beat egg whites and cream of tartar at high speed with a mixer until foamy.
- Gradually add the 1/2 cup of sugar, 1 Tbs at a time, until stiff peaks form and sugar is dissolved - about 2-4 minute.
- Stir in 1/2 tsp vanilla extract and chopped pecans.
- Drop by teaspoonfuls onto baking sheets lined with aluminum foil.
- Dip a finger in the Tbs of powdered sugar and make an indentation in the center of each cookie.
- Place in the oven and immediately turn the oven OFF. Don't open the door for at least 8 hours.
- Remove from oven, and carefully peel cookies from foil.
- Combine butter, cocoa, and half and half in a small saucepan and bring to a boil over medium heat.
- Remove from heat and cool to room temperature.
- Add the 2 1/4 cups powdered sugar and beat well with an electric mixer.
- Stir in remaining 1/2 tsp vanilla.
- Just before serving, pipe cocoa mixture into the indentation of each cookie with a star tip - if you have one.
MERINGUES (PLAIN AND CHOCOLATE FILLED)
Provided by Food Network
Categories dessert
Time 2h10m
Yield 3 dozen 1-inch Meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees. Have egg whites at about 70 degrees. Beat until foamy in an electric mixer or by hand. Add vanilla. While continuing to beat, add sugar one tablespoon at a time. When the mixture stands in stiff peaks on the beater, it is ready for baking. Fill a pastry bag with mixture and pipe onto parchment covered baking sheet, using star tip to create kisses. Bake about 1 hour or longer, depending on the size. Do not remove from the oven at once, but turn off the oven, open the door and leave them for at least 5 minutes. Cool gradually, away from a draft. Remove them from the sheet when cool.
- To prepare chocolate ganache, pour hot, scalded cream over chocolate. Blend until smooth. Cool.
- To fill meringues, crush the bottom lightly with the thumb while still warm. Fill the hollows with chocolate ganache.
CHOCOLATE-FILLED MERINGUE SHELLS
"This has been a favorite easy Easter dessert for years," writes field editor Janis Plourde of Smooth Rock Falls, Ontario. "It looks and tastes spectacular."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a small bowl, combine sugar and cinnamon. Add vinegar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in cinnamon-sugar, 1 tablespoon at a time, on high until glossy peaks form and sugar is dissolved., Line two baking sheets with parchment paper. Spoon meringue into eight mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 30 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Cool on baking sheets on wire racks., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Spread 2 teaspoonfuls over the bottom of each meringue shell. Whisk 1/2 cup cream into remaining melted chocolate; cover and chill until slightly thickened, about 20 minutes. , In a small bowl, beat remaining cream until soft peaks form. Gradually add sugar and cinnamon, beating until stiff peaks form; set aside half of cream mixture. Fold remaining cream mixture into chilled chocolate mixture; pipe into meringue shells. Dollop with reserved cream mixture; sprinkle with pecans.
Nutrition Facts : Calories 332 calories, Fat 23g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 107mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MERINGUE COOKIES
Serve your guests with these meringue cookies that are made with chocolate and almonds - a wonderful dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 36
Number Of Ingredients 12
Steps:
- In small bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, beat butter and 1 cup of the sugar with electric mixer on high speed until light and fluffy. Add whole egg and almond extract, beating until blended. On low speed, beat in flour mixture until blended. Cover; refrigerate at least 30 minutes.
- Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In large bowl, beat egg whites with electric mixer on high speed until foamy. Add remaining 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved. Fold in almonds.
- Roll dough by 2 heaping teaspoonfuls into balls. On cookie sheet, place balls 2 inches apart. Press balls with palm of hand to flatten slightly. In center of each flattened cookie, place 2 chocolate chunks. Spoon 2 heaping tablespoonfuls meringue over each cookie, covering chocolate chunks completely.
- Bake 15 to 18 minutes or until meringue is set. Cool 1 minute; remove from cookie sheet to cooling rack. Store in airtight container for up to 1 week.
Nutrition Facts : Calories 142, Carbohydrate 18 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 99 mg
CHOCOLATE-FILLED MERINGUE SNOWBALLS
Mmm...Hidden inside these unassuming meringue cookies is a wealth of pecans and chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 250° F. Generously grease cookie sheets with shortening.
- In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
- In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
- Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
- Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 5 g, TransFat 0 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 CHIP CANDY CANE MERINGUE COOKIES
This Christmas cookie recipe is my grandmother's and is a favorite in our family. The cookies are delicious with the chocolate chips, candy cane and nuts in them. They make wonderful gifts during the holidays! Baking them on parchment paper makes cleanup so much easier.
Provided by Kellie M
Categories Desserts Cookies Meringue Cookies
Time 55m
Yield 60
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
- Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
- Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.
Nutrition Facts : Calories 39.8 calories, Carbohydrate 5.3 g, Fat 2.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 4.6 g
CHOCOLATE-DIPPED MERINGUE SANDWICH COOKIES
These light, airy morsels are twice as nice with two meringue cookies and velvety ganache in between. -Donna Pochoday-Stelmach, Morristown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 7 dozen.
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. , Preheat oven to 225°. In a small bowl, whisk confectioners' sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar mixture., Transfer meringue to a pastry bag fitted with a #805 round pastry tip. Pipe 1-in.-diameter cookies 1 in. apart onto parchment-lined baking sheets. Using a finger moistened with water, smooth tops of cookies., Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on baking sheets., Place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally., Transfer chilled ganache to a pastry bag fitted with a #802 round pastry tip.Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.), Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) If desired, dip ganache in coarse sugar or crushed peppermint candies; place on waxed paper and let stand until set. Store in airtight containers at room temperature.
Nutrition Facts : Calories 47 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 4mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COVERED ALMOND MERINGUE COOKIES
A light crisp cookie covered in milk chocolate that's scrumptious!
Provided by Chez Renee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
- Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
- Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 17.8 g, Cholesterol 2.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 14.8 mg, Sugar 15.6 g
More about "chocolate filled meringue cookies recipes"
CHOCOLATE FILLED MERINGUE COOKIES RECIPE | MYRECIPES
From myrecipes.com
Servings 48Calories 66 per serving
- Preheat oven to 350°. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Stir in 1/2 teaspoon vanilla and chopped pecans.
- Drop mixture by teaspoonfuls onto cookie sheets lined with aluminum foil. Dip finger in 1 tablespoon powdered sugar, and make an indentation in center of each cookie. Place in oven, and immediately turn oven off. Do not open door for at least 8 hours. Remove from oven, and carefully peel cookies from foil.
- Combine butter, cocoa, and half-and-half in a small saucepan; bring to a boil over medium heat. Remove from heat, and cool to room temperature. Add 2 1/4 cups powdered sugar, and beat well with an electric mixer. Stir in remaining 1/2 teaspoon vanilla.
- Just before serving, pipe cocoa mixture (using a pastry bag fitted with a star tip) into the indentation of each cookie.
CHOCOLATE MERINGUE COOKIES - GOURMET WITH BLAKELY
From gourmetwithblakely.com
CHOCOLATE MERINGUE COOKIES | FOODBYMARIA RECIPES
From foodbymaria.com
MERINGUE COOKIES {CHOCOLATE DIPPED} | LEIGH ANNE WILKES
From yourhomebasedmom.com
CHOCOLATE CHIP MERINGUE COOKIES - RECIPE DIARIES
From recipe-diaries.com
MINT CHOCOLATE CHIP MERINGUE COOKIES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE MERINGUE COOKIES - WELL PLATED BY ERIN
From wellplated.com
CHOCOLATE MERINGUE COOKIES (WITH JUST 5 INGREDIENTS)
From earthfoodandfire.com
CHOCOLATE MERINGUE SANDWICH COOKIES WITH CHOCOLATE GANACHE …
From eatsmarter.com
ITALIAN HAZELNUT-CHOCOLATE MERINGUE COOKIES - FAMILYSTYLE FOOD
From familystylefood.com
OVERNIGHT CHOCOLATE CHIP MERINGUE COOKIES RECIPE
From goodforyouglutenfree.com
EASY MERINGUE COOKIES WITH CHOCOLATE FILLING - SIMPLE. TASTY. GOOD.
From junedarville.com
HOW TO STORE MERINGUE COOKIES - THERESCIPES.INFO
From therecipes.info
CHOCOLATE CHIP MERINGUE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
FUDGY MERINGUE COOKIES RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE MERINGUE COOKIES | THE RECIPE CRITIC
From therecipecritic.com
CHOCOLATE MERINGUE COOKIES RECIPE - VALENTINA'S CORNER
From valentinascorner.com
CHOCOLATE SWIRLED MERINGUE COOKIES - CASUAL FOODIST
From casualfoodist.com
CHOCOLATE MERINGUE COOKIES (LIGHT & AIRY) | KITCHN
From thekitchn.com
MERINGUE COOKIE RECIPES | MARTHA STEWART
From marthastewart.com
CHOCOLATE MERINGUES WITH CHOCOLATE CREAM RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE DIPPED MERINGUE COOKIES {MERINGUE ... - PRINCESS PINKY …
From princesspinkygirl.com
MERINGUE CHOCOLATE CHIP COOKIES - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
MERINGUE KISSES WITH CHOCOLATE FILLING | RECIPE | CUISINE FIEND
From cuisinefiend.com
CHOCOLATE KISS MERINGUE COOKIES - MY COUNTRY TABLE
From mycountrytable.com
DOUBLE CHOCOLATE MERINGUE COOKIES - THE UNLIKELY BAKER
From theunlikelybaker.com
TAMAL RAY'S RECIPE FOR CHOCOLATE MERINGUE SANDWICH COOKIES
From theguardian.com
DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE SWIRL MERINGUE COOKIES - BAKERS ROYALE
From bakersroyale.com
DOUBLE-CHOCOLATE MERINGUE COOKIES RECIPE | MYRECIPES
From myrecipes.com
MERINGUE COOKIES RECIPE {PEPPERMINT & CHOCOLATE CHIP}
From cookincanuck.com
CHOCOLATE CHIP MERINGUE COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
FLOURLESS CHOCOLATE MERINGUE COOKIES - ADDICTIVE! -THAT SKINNY …
From thatskinnychickcanbake.com
CHOCOLATE MERINGUE COOKIES - SIMPLY HOME COOKED
From simplyhomecooked.com
CHOCOLATE MERINGUE COOKIES (GLUTEN FREE) | KEVIN IS COOKING
From keviniscooking.com
CHEWY CHOCOLATE MERINGUE COOKIES (CHOCOLATE PAVLOVA)
From ohsodelicioso.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love