MINT CHOCOLATE CHIP MERINGUE COOKIES
Mint Chocolate Chip Meringue Cookies Recipe. Expensive to buy, these light and airy cookies flavored with mint and chocolate are cheap and easy to make at home.
Provided by Peggy Trowbridge Filippone
Categories Cookies and Candy Dessert
Time 3h15m
Yield 18
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Preheat oven to 250 F. Chill mixing bowl and beaters for 15 minutes. Line a baking sheet with parchment paper.
- Beat egg whites and cream of tartar on high speed until soft peaks form. Add sugar a tablespoon at a time until all sugar is incorporated and melted into meringue, which should be shiny and form stiff peaks.
- Fold in mint or peppermint extract, miniature chocolate chips, and optional food coloring.
- Drop by scant teaspoonfuls (or use a pastry bag ) onto prepared cookie sheets, placing cookies about 1 inch apart. (You want these bite-sized to pop the whole cookie into your mouth. Larger ones are fine, but make a crumbly mess when you bite into them.)
- Bake about 1 hour until stiff and dry. Turn off oven, but leave meringue cookies in oven until cool to further dry out for another 2 hours.
Nutrition Facts : Calories 70 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 14 g, Fat 1 g, ServingSize 72 cookies (serves 18), UnsaturatedFat 0 g
CHOCOLATE PEPPERMINT MERINGUE DROPS
A delicate cookie with a soft peppermint flavor and scent. Perfect little cookies for Valentine's Day!
Provided by Mrs. P
Categories Desserts Cookies Meringue Cookies
Time 1h5m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Beat egg whites, cream of tartar, and peppermint oil together in a mixing bowl with an electric mixer on medium-high speed until soft peaks form. Beat in sugar, about 1 tablespoon at a time; beat in food coloring if desired, until the mixture is glossy and forms stiff peaks. Very gently fold in the crushed candy canes and chocolate chips. Drop the meringue by tablespoon onto the prepared baking sheet.
- Bake in the preheated oven until dry, 28 to 33 minutes. Cool the cookies on baking sheet on a rack for 20 minutes before removing from parchment paper.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 9.5 g, Fat 0.8 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.5 g, Sodium 6.9 mg, Sugar 8.3 g
MINT MERINGUES
Lighter than air, these minty meringues will melt in your mouth, promises Karla Retzer in Grantsburg, Wisconsin. "It just wouldn't be Christmas at our house without these special cookies that everyone can enjoy."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 32 cookies.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the egg whites, salt, cream of tartar, extract and food coloring if desired on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Gently fold in chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° until firm to the touch, 40-45 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT MERINGUES WITH CHOCOLATE FILLING
Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
- Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
- Transfer bowl to an electric mixer fitted with the whiskattachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
- Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
- Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
- Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache setsbefore using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
- Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.
CHOCOLATE MINT MERINGUES
One of my favorite flavor combinations ever: Chocolate Mint! Meringue cookies are so easy to make, and so versatile too!
Provided by Aimee
Categories Cookies
Time 5h35m
Number Of Ingredients 7
Steps:
- In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
- Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.
- Beat for 4 minutes on high until stiff peaks form.
- Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
- Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
- Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.
Nutrition Facts : Calories 27 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 20 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MINT CHOCOLATE CHIP MERINGUES
Steps:
- Preheat oven to 325 degrees.
- Heat egg whites and sugar over hot water to warm. Whip until stiff, adding the extract at the end. Fold in the unsweetened chocolate. Pipe kisses onto parchment paper and bake for 20 to 25 minutes. Cool. Drizzle with melted semisweet chocolate. Let sit until chocolate sets up.
MINT CHOCOLATE-CHIP MERINGUES
Steps:
- Heat oven to 325 degrees F.
- Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch (this will help you get more air into the whites when you whip them). Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate.
- Scrape the mixture into a pastry bag. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans.
- Melt the semisweet chocolate. Dipping the tines of a fork into the chocolate, drizzle the meringues with melted chocolate. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes).
- Store in an airtight container for up to 3 days.
CHOCOLATE MERINGUE AND MINT CHIP ICE CREAM CAKE
Categories Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
- Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
- Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.
MINT CHOCOLATE MERINGUES
My mon makes these every year for the holidays. The meringue can be pokey, but they are really delicious.
Provided by mplsgirl
Categories Dessert
Time 6h30m
Yield 12-16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Beat egg whites until stiff (this takes a while - at least 20 min.). Add sugar GRADUALLY and beat. Add vanilla and several drops of food coloring. Fold in chocolate chips. Drop on very greased cookie sheet, and place in oven. Turn oven off. Leave overnight, or for at least 5 hours. Take out and enjoy!
Nutrition Facts : Calories 119.6, Fat 4.3, SaturatedFat 2.5, Sodium 10.7, Carbohydrate 21.5, Fiber 0.8, Sugar 20.3, Protein 1.2
CHOCOLATE MERINGUE STARS
These light, delicate chocolate meringue cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray. -Edna F. Lee, Greeley, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 4 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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