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 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 MERINGUE CHRISTMAS COOKIES/CARRIE SHERIDAN
THESE are incredibly special -- Target makes tubs of meringue cookies and so does Whole Foods...but neither can hold a candle to this recipe with ground almonds, adding a macaroon element...and it's not too sweet. somehow, the bottom stays chewy and a crest rises that is crunchy over a hollow middle it's a little tricky to get the consistency right - but if you don't, you just have the MOST DELICIOUS chocolate bark to scrape off the cookie sheets -- You Can't Lose!
Provided by carrie sheridan
Categories Drop Cookies
Time 45m
Yield 48 cookies, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Melt chocolate in a pan or bowl set over hot water on the stove.
- Let cool.
- Beat egg white and salt until stiff, but not dry.
- Gradually beat in sugar until the mixture is very stiff and satiny.
- Fold in the almonds, vanilla and melted chocolate.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake for 15 minutes.
- it's best to take these off with a spatula while still warm].
- if you want to cheat, these can also be baked on brown paper or parchment paper.
Nutrition Facts : Calories 241.7, Fat 9.7, SaturatedFat 3.8, Cholesterol 0.7, Sodium 76.6, Carbohydrate 36.2, Fiber 2.2, Sugar 32.3, Protein 3.6
CHRISTMAS EGGNOG CHIFFON PIE CARRIE SHERIDAN
this makes 2 pies... it's a LOT of work to separate 8 eggs... and must be made ahead BUT this makes 2 pies at once and it is TOTALLY worth it for its chiffony texture... Very Special -- even people who don't like eggnog LOVE this very special pie!
Provided by carrie sheridan
Categories Pie
Time 1h15m
Yield 2 pies, 10 serving(s)
Number Of Ingredients 13
Steps:
- Separate 8 large or extra large eggs into yolks and whites [i prefer to scrupulously detach/remove the white thingum in each egg, which is tedious].
- The best way to do this is to hold one yolk in your hand, letting its white drip into a bowl; as you put the yolk into a yolks bowl, pull off any white stuff; rinse your hands and towel dry; remove any white stuff from the egg white in a bowl with a spoon or by hand; put the white into the whites bowl -- this way, if some yolk gets into its white, you can set that egg aside without getting some yolk into all of the other whites and having to start over!
- Refrigerate whites [making SURE there is no white embryonic material in this].
- Beat egg yolks with a fork or whisk and add them to the milk and sugar and salt in a 2-3 quart saucepan.
- Continue on a low boil until the mixture thickens some, stirring constantly.
- Take the egg-milk mixture off the stove.
- Add 2 packages of gelatin dissolved into 1/4 cup water.
- Add 2-3 jiggers of rum and rum flavoring, to taste [you can omit the rum for children].
- Cover and chill in the refrigerator overnight.
- The next day, remove the egg whites from the refrigerate and let warm to room temperature.
- Prick pie shells with a fork and prebake.
- Set the shells aside to cool.
- Whip the 8 egg whites with 1/2 cup sugar until very stiff.
- Set aside.
- Whip the egg-milk custard mixture until very fluffy.
- Whip the 1/2 cup heavy cream.
- Fold the whipped cream into the whipped egg-milk custard mixture.
- Fold the stiff egg whites into the custard mixture.
- Turn out into cooled pie shells.
- Grate the Hershey's chocolate bar over both pies.
- Refrigerate until ready to serve.
- [you CAN use red food coloring to turn the filling pink and you can also top with a layer of additional whipped cream].
- Also you can substitute 2-3 ounces of bourbon for the rum.
- For children, you can just use rum flavoring - but often the kids like the hint of liquor.
Nutrition Facts : Calories 508.7, Fat 24.3, SaturatedFat 11.8, Cholesterol 166.6, Sodium 281.7, Carbohydrate 50.5, Fiber 1.3, Sugar 28.9, Protein 16.2
THE VERY BEST WHIPPED CHOCOLATE FROSTING/CARRIE SHERIDAN
this is from the McCall's cooking school cookbook and is exactly the taste you're looking for when you want chocolate frosting!
Provided by carrie sheridan
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate chips and butter in a metal bowl placed over hot water in a saucepan over medium heat on the stove.
- Stir constantly until chips and butter are fully melted.
- Add light cream and stir until fully mixed and very warm.
- Remove from heat and whisk in powdered sugar [i use much less and find this is sweet enough].
- Refrigerate until thoroughly chilled.
- Note that - at this point - you could make this into a fudge -.
- Remove from refrigerator and beat for 5 minutes or more, until the volume has increased and the color is much lighter.
- Frost any cake.
- This is very good on Crazy Lazy Cake.
Nutrition Facts : Calories 393.3, Fat 32.3, SaturatedFat 20.2, Cholesterol 70.9, Sodium 211.2, Carbohydrate 29.1, Fiber 1.3, Sugar 26.3, Protein 1.5
FRENCH MERINGUE COOKIES
If you want chocolate meringue cookies, gently fold in 2 ounces of finely chopped bittersweet chocolate at the end of step 2. The meringues may be soft right after coming out of the oven, but they will stiffen as they cool. If it's humid or rainy, you can minimize stickiness by allowing the meringues to cool in a turned-off oven for an additional hour (total of 2 hours cooking) without opening the door and then transferring immediately to an airtight container to seal. These can be kept in an airtight container for up to 2 weeks. Cooking time is inactive.
Provided by Scarlett516
Categories Dessert
Time 2h5m
Yield 48 small cookies
Number Of Ingredients 5
Steps:
- Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 225°F Line 2 baking sheets with parchment paper.
- Combine cornstarch and sugar in a small bowl.
- In a stand mixer with the whisk attachment, beat the egg whites, vanilla, and salt at high speed until very soft peaks start to form and the foam just starts to gain volume (peaks should slowly lose shape when whisk is removed) about 30-45 seconds.
- Reduce the mixer speed to low and slowly add the sugar mixture in a steady stream down the side of the mixer bowl. This process should take about 30 seconds.
- Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
- Turn the mixer back on to high speed and beat until glossy, stiff peaks have formed, about 30-45 seconds.
- Working quickly and carefully, put meringue mixture into a pastry bag fitted with 1/2" tip. Pipe the meringues into 1 1/4"-wide mounds about 1" high. Try to fit 6 rows of 4 meringues on each baking sheet.
- Bake for 30 minutes, then rotate pans front to back, top to bottom, and bake for 30 more minutes.
- Turn off the oven and allow the meringues to cool for at least 1 hour (or 2 if a humid or rainy day). Remove from oven and allow to cool to room temperature before serving (about 10 minutes).
HERSHEYS COOL WHIP/CHOCOLATE MOUSSE PIE CARRIE SHERIDAN
Make and share this Hersheys Cool Whip/Chocolate Mousse Pie Carrie Sheridan recipe from Food.com.
Provided by carrie sheridan
Categories Dessert
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- bake single pie crust and cool.
- thaw cool whip and add in slivered almonds to taste [i add a LOT to give this SOME nutritional value - and the crunch is nice].
- melt hersheys chocolate bar in a bowl placed over very hot, simmering water in a pan.
- let the melted chocolate cool slightly and then fold it into the cool whip. ?Fold in also 1/4 cup of the slivered almonds [these add a complementary crunch AND more nutrition].
- spatula the filling into the pie crust.
- top with remaining 1/4 cup slivered almonds along the rim of the pie crust and or you can also add whole almonds for decoration.
- refrigerate a few hours or overnight.
- this is VERY rich - a small piece goes a long way -- .
Nutrition Facts : Calories 174.1, Fat 14.1, SaturatedFat 9.5, Sodium 10.7, Carbohydrate 11.3, Fiber 0.8, Sugar 10.1, Protein 2
CHOCOLATE MERINGUE PAVLOVA -- CARRIE SHERIDAN
the easiest classy dessert is a pavlova - with chocolate OR mixed berries. couldnT be easier or faster to make.
Provided by carrie sheridan
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Break eggshell of each egg and separate each yolk from each eggs white into a small bowl and add to a large mixing bowl. this ensures that if some yolk escapes into the white, it only ruins 1 egg.
- Place egg whites into a large mixing bowl with a pinch of cream of tartar and mix on high until the peaks are soft and satiny.
- Add sugar very slowly, and continue mixing on high for a few minutes until stiff peaks form.
- Sift in the cocoa powder.
- Add chopped chocolate chips and use a spatula to gently fold these in the stiff peaks. of you donT know how to fold something into egg whites, there are youtube videos on how it is done so you can watch how to do it.
- draw 2 8-inch circles pn a piece of parchment paper and place the paper on a baking sheet.
- Spoon the mixture onto the paper circles.
- Keep each circle the same size and leave a little extra space at the edge for expansion.
- Bake at 300F for 60-75 minutes. Do not overbake.
- Remove from oven and let cool.
- Top first layer with whipped cream.
- top with 2nd layer of meringue and frost with whipped cream.
- Garnish with chopped chocolate or a shaved chocolate bar.
- Drizzle with Hershey's chocolate syrup - or a hot fudge sauce, if desired.
Nutrition Facts : Calories 366.9, Fat 7.1, SaturatedFat 3.9, Cholesterol 7.8, Sodium 157.5, Carbohydrate 74, Fiber 2.3, Sugar 63.6, Protein 6.1
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
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