COCOA MERINGUE KISSES
Categories Cookies Chocolate Egg Dessert Bake Valentine's Day Low Fat Wheat/Gluten-Free Kwanzaa Summer Bon Appétit
Yield Makes 40
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
- Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
HOT COCOA MERINGUES
Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and-of course-dotted with marshmallows. For those who didn't grow up with meringues as a holiday cookie tray staple, it's a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it's important to bake at least some cookies that'll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it's gluten free. But we firmly believe that this cookie is much more about what is included than what isn't. Mixing Hershey's™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that's so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start-a good idea for any cookie-so that you're set up to succeed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
- In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
- Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
- Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 7 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
MERINGUE KISSES
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.-Tami Henke, Lockport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 44 cookies.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MERINGUE KISSES
Chocolate "kiss" cookies that literally melt in your mouth. These are my favorite (low fat) way to satisfy huge chocolate cravings.
Provided by Mudpupsall
Categories Drop Cookies
Time 35m
Yield 2 dozen cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Grease three cookies sheets and dust with cocoa powder.
- Melt the chocolate square and set aside to cool.
- Beat the egg whites with salt until soft peaks form.
- Add sugar slowly and beat until mixture very stiff and shiny.
- Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
- Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
- They will have the shape of chocolate kisses.
- Bake 30 to 40 minutes.
- Remove cookies from sheets immediately.
- Cool completely and store in an airtight container.
MERINGUE KISSES (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)
If you can't find superfine sugar you can make your own by running granulated sugar in a food processor or blender until powdery. After you turn it off, let the powder settle for a minute before you open the food processor. See flavor variations below.
Provided by gailanng
Categories Dessert
Time 2h
Yield 50-52 kisses
Number Of Ingredients 6
Steps:
- Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
- For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
- Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
- ORANGE KISSES:.
- Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
- STRAWBERRY KISSES:.
- Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
- MINT KISSES:.
- Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
- COCOA KISSES:.
- Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.
CHOCOLATE CHIP MERINGUE KISSES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 1/2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Line several baking sheets with Silpats or parchment paper, and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until they form soft peaks. Sprinkle a few spoonfuls of superfine sugar over the beaten egg whites, and whisk in on low speed to combine.
- Increase speed of mixer, and continue adding superfine sugar a spoonful at a time, whisking constantly, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Fold in the chocolate chips.
- Pipe or spoon small mounds of meringue mixture onto baking sheets, spacing mounds about 1 inch apart. Bake meringues until completely dry to the touch, about 3 hours.
- Transfer sheets to a wire rack to cool completely. Store in an airtight container for up to 3 days. Before serving, dust meringues with confectioners' sugar and cocoa powder.
More about "cocoa meringue kisses recipes"
CHOCOLATE MERINGUE KISSES RECIPE | MYRECIPES
From myrecipes.com
4/5 (6)Calories 29 per servingServings 48
- Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.
- In a separate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mixture over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses," about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 minutes.
- Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.
COCOA MERINGUE KISSES • THE HERITAGE COOK
From theheritagecook.com
Cuisine AmericanTotal Time 3 hrs 45 minsCategory Chocolate / Chocolate MondayCalories 144 per serving
- Set oven racks in the center and upper third of the oven and preheat to 225°F. Line two baking sheets with parchment paper.
- Make Meringue: In the bowl of a standing mixer fitted with the whisk attachment, beat egg whites until foamy. Add the salt, cream of tartar, and vanilla and beat on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, and continue to beat on high until meringue is stiff and glossy, about 1-1/2 minutes longer. Continue beating until you can no longer feel any sugar grains in the mixture (pinch a little between your fingers). The egg whites and sugar will be beaten so stiff that you can literally hold the bowl upside down over your head and they won’t fall out of the bowl!
- Remove bowl from the machine and set the whisk attachment aside. Using a large flexible spatula, gently fold in the cocoa powder until there are no more streaks.
- Form and Bake Meringues: Transfer mixture to a piping bag fitted with a star tip. Twist the top closed and pipe small cookies, about 3/4-inch diameter, onto the prepared sheet. Try to make them all the same size. Leave a little room between each one to allow the hot air to circulate easily. Using damp fingers, press half of the tops flat (these will be the bottom cookies).
COCOA MERINGUE KISSES | KAWALING PINOY TASTY RECIPES
From kawalingpinoyrecipe.com
Cuisine AmericanTotal Time 55 minsCategory Dessert Recipe
COCOA MERINGUE CAKE | RECIPES - HERSHEYLAND
From hersheyland.com
MERINGUE CANDY KISSES (BESITOS DE MERINGUE) RECIPE
From thespruceeats.com
CHOCOLATE MERINGUE KISSES - COUNTRY LIVING
From countryliving.com
COCOA MERINGUE KISSES | RECIPE | MERINGUE KISSES, HERITAGE …
From pinterest.ca
10 BEST FLAVORED MERINGUE KISSES RECIPES | YUMMLY
From yummly.com
COCOA MERINGUE KISSES | JANEL'S RECIPES
From orbears.wordpress.com
CHOCOLATE MERINGUE KISSES | KING ARTHUR BAKING
From kingarthurbaking.com
CLASSIC MERINGUE KISSES - THE MINDFUL MERINGUE
From themindfulmeringue.com
CHOCOLATE MERINGUE KISSES | EPICURE.COM
From epicure.com
MERINGUE KISSES | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE MERINGUE KISSES - A COOKIE NAMED DESIRE
From cookienameddesire.com
COCOA MERINGUE KISSES RECIPE BY COOKINGPANDA - FOOD NEWS
From foodnewsnews.com
PEPPERMINT-CHOCOLATE MERINGUE KISSES - NIELSEN-MASSEY VANILLAS
From nielsenmassey.com
COCOA-COFFEE MERINGUE KISSES RECIPE | MYRECIPES
From myrecipes.com
STEPS TO MAKE HOMEMADE COCOA MERINGUE KISSES | THE GOOD US …
From goodusrecipes.netlify.app
COCOA MERINGUE KISSES - RECIPE | COOKS.COM
From cooks.com
COCOA-COFFEE MERINGUE KISSES - GLUTEN FREE RECIPES
From fooddiez.com
SIMPLE MERINGUE KISSES - RECIPE WINNERS
From recipewinners.com
CRUNCHY VEGAN CHOCOLATE MERINGUE KISSES! | THE BERRY BAKER
From berrybaker.com
CHOCOLATE MERINGUE KISSES - KIKU CORNER
From kikucorner.com
CHOCOLATE MERINGUE KISSES - THE MAYA KITCHEN
From themayakitchen.com
CHOCOLATE SWIRLED MERINGUE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY COCOA MERINGUES - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
COCOA MERINGUE KISSES RECIPE - COOKEATSHARE
From cookeatshare.com
COCOA MERINGUE KISSES RECIPE - FOOD NEWS
From foodnewsnews.com
MOCHA MERINGUE KISSES - MIDWEST LIVING
From midwestliving.com
MERINGUE KISSES - CHATELAINE
From chatelaine.com
CHOCOLATE MERINGUE KISSES - SAFFRONSTREAKS
From saffronstreaks.com
COCOA-COFFEE MERINGUE KISSES RECIPE
From crecipe.com
TOFFEE MERINGUE KISSES RECIPE | GET CRACKING
From eggs.ca
CHOCOLATE KISS MERINGUE COOKIES - MY COUNTRY TABLE
From mycountrytable.com
ACORN MERINGUE COOKIES! ~ EASY AND ADORABLE!
From theviewfromgreatisland.com
RECIPE OF GORDON RAMSAY COCOA MERINGUE KISSES | THE US RECIPES
From theusrecipes.netlify.app
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
Related Search