Chocolate Meringue Recipes

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CHOCOLATE MERINGUE COOKIES



Chocolate Meringue Cookies image

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

6 ounces semi-sweet chocolate chips
2 large egg whites
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon white vinegar
3/4 cup chopped nuts (optional)

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.

GRANDMA'S CHOCOLATE MERINGUE PIE



Grandma's Chocolate Meringue Pie image

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
Calories 317 calories
Fat11g fat (5g saturated fat)
Cholesterol93mg cholesterol
Sodium227mg sodium
Carbohydrate49g carbohydrate (31g sugars
Fiber1g fiber)
Protein6g protein.

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

CHOCOLATE MERINGUES



Chocolate Meringues image

From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

2 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla or almond extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
1/4 cup chopped almonds
Calories 111 calories
Fat6g fat (3g saturated fat)
Cholesterol0 cholesterol
Sodium36mg sodium
Carbohydrate16g carbohydrate (14g sugars
Fiber1g fiber)
Protein1g protein.

Steps:

  • In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. , Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds., Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

MOM'S CHOCOLATE MERINGUE PIE



Mom's Chocolate Meringue Pie image

This pie features a homemade chocolate custard, and is topped with meringue.

Provided by Mary Ann Benzon

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Yield 8

Number Of Ingredients 11

¾ cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar
Calories267 calories
Carbohydrate43.8 g
Cholesterol81.7 mg
Fat8.5 g
Fiber1.3 g
Protein5.7 g
SaturatedFat3.3 g
Sodium224.4 mg
Sugar31.9 g

Steps:

  • Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
  • In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
  • Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

CHOCOLATE MERINGUE



Chocolate Meringue image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 3 to 5 servings

Number Of Ingredients 5

4 1/2 ounces egg whites
4 1/2 ounces sugar
3/4 ounces cocoa
1-ounce 10X powdered sugar
3/4-ounce cacao nibs

Steps:

  • Preheat oven to 200 degrees F.
  • Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
  • Bake for about 1 hour or until the meringue is hard and completely dried out.

CHOCOLATE MERINGUE



Chocolate Meringue image

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

4 egg whites
2 ¼ cups confectioners' sugar
1 teaspoon butter, or as needed
1 dash all-purpose flour, or as needed
5 tablespoons unsweetened cocoa powder
Calories35 calories
Carbohydrate8.2 g
Cholesterol0.3 mg
Fat0.2 g
Fiber0.2 g
Protein0.6 g
SaturatedFat0.1 g
Sodium7.2 mg
Sugar7.7 g

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.

CHOCOLATE CHIP MERINGUES



Chocolate Chip Meringues image

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

4 egg whites, warmed in the shell (submerge whole eggs in warm water)
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup sugar
12 ounces semisweet chocolate chips
Calories83 g
Fat3 g
Protein1 g

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.

CHOCOLATE MERINGUES



Chocolate Meringues image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield approximately 50 meringues

Number Of Ingredients 5

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened Dutch process cocoa, sifted

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.

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  • Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
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