Chocolate Meringue Drops Recipes

MERINGUE DROPS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

CHOCOLATE MERINGUES

Steps:

• Preheat oven to 200F/100C
• In a large, clean bowl, whisk egg whites together until firm peaks appear.
• Gradually add sugar, beating after each addition
• When the last of the sugar has been added, whisk for 3 minutes until meringue is thick and glossy.
• Fold through sifted cocoa and grated chocolate.
• Fit a medium size star nozzle piping tip into a piping bag and fill with meringue.
• Place down a silicone baking mat onto a baking tray.
• Carefully start piping. Start by piping a 5inch/12cm circle. Then carefully, without lifting the piping bag, build up the sides of your meringue to make a nest.
• Place in oven and bake 1 hour and 45 minutes, or until lightly browned.
• Turn off the oven and leave meringues in, door closed until they are fully cooled down (about 1 hour to 1.5 hours)

CHOCOLATE MERINGUE COOKIES

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.