CHOCOLATE MERINGUE COOKIES
- 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.
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!
Recipe From bettycrocker.com
Provided by By Betty Crocker Kitchens
Number Of Ingredients 7
- 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.
COCOA MERINGUES WITH BERRIES
Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! -Raymonde Bourgeois, Swastika, Ontario
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 2 servings.
Number Of Ingredients 15
- Place egg white in a small bowl; let stand at room temperature for 30 minutes. , Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar. , Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate., Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour., In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. If desired, top with grated orange zest.
I found this recipe in Family Circle magazine and made them for Christmas. They where fun to make. No peeking! If you open the oven while baking the will collapse. My first batch, I peeked.
Recipe From food.com
Provided by VickiAk
Yield 36 3 1/2 inch cookies, 36 serving(s)
Number Of Ingredients 6
- Heat oven to 250. Line two large baking sheets with nonstick foil.
- In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. Place egg whites into the mixing bowl, add the cream tartar.
- Begin beating egg whites on low speed. Increase the speed to medium and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
- Transfer mixture to a large pastry bag fitted with a large star tip. Pipe onto prepared baking sheets. Bake at 250 for 1hour, 15 minutes- do not open oven door. Turn off oven: let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. Carefully remove to cooling racks. cool completely.
- Place semisweet chocolate in a small microwave-safe bowl. Microwave 1 minute, then stir until smooth. Transfer to a small plastic bag. snipe off a corner. Transfer meringues to a sheet of waxed paper. Drizzle with melted chocolate. Let dry completely. Enjoy!
PASSOVER CHOCOLATE CHIP COCOA MERINGUES
An easy to make treat that everyone will enjoy for Passover or year round. Sift powdered sugar over meringues and add fresh strawberries to the dish for a lovely presentation. Works best with mini chocolate chips. Using parchment/cooking paper reduces the risk of burning the bottoms (can use foil instead).
Recipe From allrecipes.com
Provided by LAURENCOHEN
Number Of Ingredients 5
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
- In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
- Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.
COCOA-ALMOND MERINGUE COOKIES
Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 3 dozen.
Number Of Ingredients 8
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Yield approximately 50 meringues
Number Of Ingredients 5
- 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.
DEATH BY CHOCOLATE: COCOA MERINGUE
- Preheat oven to 225 degrees F.
- Using a 9-inch cake circle as a guide, with a pencil trace a circle on a sheet parchment paper cut to fit a baking sheet. Turn the paper over and with trace mark down, place on a baking sheet.
- Place 4 egg whites, 1/8 teaspoon cream of tartar, and 1/8 teaspoon salt in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peeks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high speed. Whisk until stiff about 1 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tablespoons cocoa, and 1 tablespoon cornstarch. Fill a pastry bag (with no tip) with cocoa meringue. Fill the traced circle with meringue: start in the center and pipe a 3/4-inch wide spiral towards the outside of the circle. Place the meringue in the preheated oven and bake for 15 minutes. Reduce heat to 200 degrees F. and bake for 2 hours and 45 minutes. Remove from the oven and allow the cocoa meringue to cool on baking sheet for 45 minutes before handling. Adjust the oven temperature to 325 degrees F.
COCOA MERINGUE KISSES
- 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.
COCOA-SPICE MERINGUES WITH CHOCOLATE CREAM
- FOR MERINGUES:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 200°F. Line 2 heavy large baking sheets with foil. Cut out one 4x2-inch cardboard or paper rectangle. Using toothpick or wooden skewer, gently outline 11 rectangles on each sheet of foil, spacing 1 inch apart (do not pierce foil).
- Sift first 7 ingredients into medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat whites until firm and glossy. Beat in remaining 9 tablespoons sugar 1 tablespoon at a time, beating well after each addition. Continue to beat until very thick and stiff peaks form, about 3 minutes. Fold in spice mixture in 3 additions.
- Working in batches, transfer meringue to pastry bag fitted with 1/4-inch-diameter plain tip. Starting at 1 short end of each outlined rectangle, pipe meringue in crosswise lines to fill rectangles completely. Bake until dry and crisp, reversing baking sheets after 1 hour, about 2 hours.
- Remove baking sheets from oven. Transfer foil with meringues to racks; cool. Peel foil from meringues. (Can be made up to 4 days ahead. Layer meringues between sheets of waxed paper in airtight container. Store at room temperature.)
- FOR CHOCOLATE CREAM:
- Bring 1/2 cup cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool completely, whisking occasionally, about 20 minutes.
- Using electric mixer, beat 1 1/2 cups cream in large bowl until soft peaks form. Fold in chocolate mixture in 4 additions.
- Line baking sheet with foil. Spread 2 tablespoons chocolate cream atop 1 meringue, leaving 1/2-inch border around edges. Top with second meringue. Repeat layering with 2 tablespoons chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat layering with 2 tablespoons chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat with 15 more meringues and chocolate cream to make 6 meringue stacks total.
- Place remaining 4 meringues in plastic bag and close tightly. Using rolling pin, finely crush meringues. Place meringue crumbs in shallow dish.
- Spread enough remaining chocolate cream around sides (not tops) of meringue stacks to cover. (Reserve any remaining chocolate cream for another use.) Coat sides with meringue crumbs. Refrigerate pastries at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
- Sift cocoa powder and powdered sugar evenly over pastries and serve.
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More recipes about "cocoa meringues recipes"
CHOCOLATE MERINGUE COOKIES | THE RECIPE CRITIC
2017-12-24 · Instructions. Preheat oven to 225F and line a large cookie sheet with parchment paper. Set aside. Combine egg whites, cream of tartar, and salt in a large, …
- Using an electric mixer or a stand mixer fitted with the whisk or paddle attachment, stir on low speed until mixture becomes foamy.
- Increase speed to high and gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
COCOA MERINGUES WITH SALTED CARAMEL | RODELLE KITCHEN
2019-11-07 · Sprinkle the cocoa through a fine mesh strainer over the top of the meringue; fold the cocoa into the mixture. Fill a piping bag with the meringue and pipe into 2-inch circles. Repeat until you have used all the meringue. Wet your thumb or forefinger and make a slight dip or crater in the top of the meringues. This is where you’ll drizzle the caramel after the meringues …
- Heat oven to 275F. Place oven racks in upper and lower third of oven. Line 2 large baking sheets with parchment.
- In the bowl of a stand mixer, using the whisk attachment, beat egg whites, cream of tartar, and vanilla on high speed until foamy. Beat in the sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping the sides of the bowl occasionally. DO NOT UNDERBEAT.
- Sprinkle the cocoa through a fine mesh strainer over the top of the meringue; fold the cocoa into the mixture.
- Fill a piping bag with the meringue and pipe into 2-inch circles. Repeat until you have used all the meringue.
EASY COCOA MERINGUES | THE VIEW FROM GREAT ISLAND
2018-03-09 · Use twice the amount of cream of tartar in your recipe, so for these cocoa meringues it would be 1/2 teaspoon of vinegar or lemon juice. Don’t try to make meringue on a humid or rainy day, the moisture in the air will prevent the meringues from drying out. *recipe lightly adapted from The Kitchn. Save Recipe Saved! Print. 3.27 from 123 votes. Easy Chocolate Meringues…
- Using a stand mixer or handheld electric mixers with a large bowl, beat the egg whites on medium speed until they start to get foamy.
RECIPE: COCOA-SWIRLED MERINGUES - THE GLOBE AND MAIL
2017-12-09 · Sift the cocoa over the meringue and fold once or twice with a spatula to create a swirled effect. Drop large spoonfuls onto a parchment-lined baking sheet, …
COCOA MERINGUE SHELLS RECIPE | SPARKRECIPES
Cocoa Meringue Shells. Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print . 4.1 of 5 (98) Create a Recipe Makeover. Nutritional Info. Servings Per Recipe: 24 Amount Per Serving Calories: 54.5. Total Fat: 0.4 g; Cholesterol: 0.0 mg; Sodium: 28.1 mg; Total Carbs: 12.0 g; Dietary Fiber: 0.9 g; Protein: 2.3 g. View full nutritional breakdown of Cocoa ...
COCOA SWIRL MERINGUES | RECIPES | WW USA
Line baking sheet with parchment paper. Preheat oven to 150°F or to lowest temperature. In medium metal bowl, place sugar and egg whites. In medium saucepan, bring 2 inches of water to simmer and …
- Line baking sheet with parchment paper. Preheat oven to 150°F or to lowest temperature. In medium metal bowl, place sugar and egg whites. In medium saucepan, bring 2 inches of water to simmer and set bowl on top. Using oven mitt to hold bowl, whisk constantly until sugar is dissolved and instant-read thermometer registers 160°F when inserted into center of egg whites. Remove from heat and immediately transfer to stand mixer fitted with whisk attachment. Whip on high speed until egg whites have doubled in volume, cooled to room temperature, and formed stiff peaks, about 5 minutes.
- Transfer half of meringue to pastry bag, spooning onto 1 side of bag. Or transfer to resealable plastic bag, spooning onto 1 side of bag toward 1 bottom corner. Gently fold cocoa powder into remaining egg whites and transfer to bag, spooning onto opposite side of bag. (It’s OK if the egg whites aren’t exactly on 1 side or the other; you will still get swirls when piping out the meringue.) If using plastic bag, cut off about 1/2 inch from bottom corner.
- Pipe 32 rounds of meringue onto prepared baking sheet. Bake until meringues are firm and very dry, about 2 hours. Let cool on wire rack. Store in airtight container at room temperature for up to 7 days.
CHOCOLATE MERINGUE KISSES RECIPE | MYRECIPES
2009-01-01 · Preheat oven to 225°F. Line 2 large rimmed cookie sheets with parchment paper. Step 2 Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy.
- 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
2019-12-09 · 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 …
- 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 CAKE | RECIPES - HERSHEYLAND
2021-01-30 · Cocoa Cream Filling: Melt butter in small saucepan over low heat; add cocoa. Cook, stirring constantly, until thickened. Add granulated sugar and light cream; cook and stir until smooth. …
- Beat butter and 2/3 cup sugar in large bowl until fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended. Spread batter into prepared pans.
- Beat egg whites and cream of tartar in medium bowl until frothy. Gradually add remaining 1/2 cup granulated sugar and vanilla, beating until stiff peaks form. Carefully spread egg white mixture over cake batter in pans. Sprinkle pecans on top.
- Bake 25 to 30 minutes or until meringue is golden. Cool 10 minutes. Loosen edges; gently invert onto wire racks. Remove pans. Place a second wire rack on cake bottoms; invert again so meringue sides are up. Cool completely.
DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
2019-04-14 · Unlike most chocolate meringue cookie recipes, which call for cocoa powder and melted chocolate, Medrich’s version uses only melted chocolate, which results in intensely chocolate, light-as-a-cloud, melt-in-your-mouth cookies. How To Make Double Chocolate Meringue …
- Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted. Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
- In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually add the sugar, continuing to beat until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
- Immediately drop heaping tablespoons of the batter about 1-inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (don't stack them as they crumble easily).
CLEMENTINE & COCOA NIB MERINGUES RECIPE | EATINGWELL
2016-06-03 · These flourless orange-and-chocolate-flavored meringues are an easy and healthy dessert cookie recipe perfect for after dinner or alongside a cup of afternoon tea. If you don't have a star-tip and pastry bag, improvise with a gallon-size plastic bag (snip 1/2 inch off one corner). Look for orange flower water and cocoa …
- Position racks in upper and lower thirds of oven; preheat to 200 degrees F. Line two baking sheets with parchment paper.
- Fit a large piping bag with a 3/4-inch star tip. Hold the tip steady, give the bag a twist near the tip and tuck the twisted portion into the tip. This forms a stopper to prevent the meringue from flowing out until you're ready. For hands-free filling, set the piping bag tip-end down in a tall, wide glass and fold the top few inches of the bag over the glass to hold it open.
- Combine egg whites, granulated sugar, clementine juice, orange flower water (if using) and salt in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until opaque and white, but not yet fluffy, 3 to 5 minutes. Increase to medium-high and continue whipping until the meringue is very shiny, as thick as shaving cream and holds stiff peaks when the beater is lifted, 5 to 10 minutes more (this timing will vary considerably depending on the power of your mixer).
- Meanwhile, pulse confectioners' sugar and cocoa nibs in a food processor until finely ground, about 90 seconds.
COCOA NIB MERINGUES RECIPE | MYRECIPES
2009-08-19 · Add 2 tablespoons unsweetened cocoa, cocoa nibs, instant espresso granules, and salt; beat just until blended. Step 4 Drop batter by tablespoonfuls onto prepared baking sheet. Bake at …
- Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 2 tablespoons unsweetened cocoa, cocoa nibs, instant espresso granules, and salt; beat just until blended.
- Drop batter by tablespoonfuls onto prepared baking sheet. Bake at 225° for 1 hour. Turn oven off (do not remove pan from oven); cool meringues in closed oven at least 8 hours or until crisp. Carefully remove meringues from paper. Sprinkle with 1 teaspoon unsweetened cocoa, if desired.
COCOA MERINGUES | PARENTS
2015-07-08 · Bake at 250°F for 1 hour, 15 minutes-do not open oven door or meringues may collapse. Turn off oven; let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. …
- In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. Place egg whites into the bowl of a standing mixer, or a large bowl. Add the cream of tartar.
- Begin beating egg whites on low speed, using the whip attachment, until foamy. Increase the speed to medium, and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
- Transfer mixture to a large pastry bag fitted with a large star tip (go to confectioneryhouse.com to purchase). Pipe onto prepared baking sheets. Bake at 250°F for 1 hour, 15 minutes-do not open oven door or meringues may collapse. Turn off oven; let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. Carefully remove cookies directly to cooling racks. Cool completely.
HOT COCOA MERINGUE COOKIES - COOKIE DOUGH AND OVEN MITT
2020-01-30 · Fold the chocolate chips in with just a few folds. The less you work the meringue, the better it will set. Using a 1 ½ tablespoon cookie scoop, scoop round mounds of batter onto the prepared …
- Add the egg whites and cream of tartar to a large bowl. Beat with a hand mixer or with a stand mixer on high until soft peaks form.
- Gradually add in the sugar while continuing to beat until stiff peaks have formed. Pull out the beater to check for stiff peaks. If the meringue can stand straight up on your beater or in the mixing bowl, you're ready. Do NOT under mix or your cookies will be puddles. If you aren’t sure, beat the meringue just a little more.
- Sift the hot cocoa mix over the meringue and very carefully FOLD it in. Do not stir the mixture, it will cause the meringue to weep.
THE IRON YOU: EASY COCOA MERINGUES
2020-05-28 · Using a stand mixer or a handheld electric mixer with a large bowl, beat egg whites on medium speed until they start to get foamy. Add cream of tartar (or vinegar) salt, and vanilla extract and beat mixture again until soft peaks form. Add sugar — 2 tablespoons at a …
COCOA NIB MERINGUES RECIPE :: YUMMYMUMMYCLUB.CA
Dietitian-Approved Summer Snack Tips, Ideas and Recipes. Kid-tested and dietitian-approved snacks and recipes to keep your kids nourished through the sunny days of summer. by: Sarah Remmer, RD. Mummy. How a Teacher’s Ridicule Helped Form How I Parent. My teacher publicly ridiculed my classmate and I and invited our friends to join in on the fun. by: Mona Andrei. Contribute . Write for us ...
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COCOA NIB MERINGUES RECIPE :: YUMMYMUMMYCLUB.CA
Dietitian-Approved Summer Snack Tips, Ideas and Recipes Kid-tested and dietitian-approved snacks and recipes to keep your kids nourished through the sunny days of summer. by: Sarah Remmer, RD
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