COFFEE MERINGUES
Get your coffee fix with these cute meringue cookies.
Provided by wp
Number Of Ingredients 6
Steps:
- In a bowl, with an electric mixer (fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder.
- Spoon meringue in 1 1/2- to 2-inch-wide mounds, about 1 inch apart, onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes). Gently place one coffee bean on each mound.
- Bake in a 200° oven until meringues are light brown and give slightly when gently pressed, 1 1/4 to 1 1/2 hours; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.
- Slide a spatula under meringues to release.
- Note: Nutritional analysis is per meringue.
Nutrition Facts : Calories 16, Carbohydrate 3.8, Cholesterol 0.0, Fat 0.0, Fiber 0.0, Protein 0.3, SaturatedFat 0.0, Sodium 42
COFFEE MERINGUES
Steps:
- Gather the ingredients.
- Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Set aside.
- Place egg whites and salt in a large mixing bowl. Using electric beaters or an electric stand mixer fitted with a whisk attachment, beat egg whites on high speed for 4 to 5 minutes.
- Add sugar a tablespoon at a time while beating continuously on medium-high speed until meringue is glossy and holds stiff peaks , about 10 to 12 minutes.
- With a spatula, fold in coffee and vanilla until coffee is mixed in just enough to create stripes.
- Fit a pastry bag with a large piping tip and roll down top a few times. If you don't have a pastry bag, use a large Ziploc bag (you won't need a piping tip); fold bag 2 to 3 times to make a cuff on the outside of the bag. Using a spatula, transfer the meringue from the mixing bowl into the pastry or Ziploc bag. Unroll cuff and twist the top a few times, to close the bag and force meringue into the bottom of the bag.
- If you are using a plastic bag, use scissors to snip a very small corner off of the bag. Squeeze 1 1/2-inch circles of meringue onto cookie sheets . If it is coming out too slowly, snip hole a little bigger. If you squeeze slowly and then pull tip up you will get a pretty top.
- Place in preheated oven and bake for 2 hours. Then, turn oven off and leave oven door partially open, leaving meringues in oven for at least one additional hour.
- Remove meringues from oven and carefully peel from paper. If they stick at all, return to the oven for another 30 minutes to finish drying out. Cool completely and store in an airtight container.
Nutrition Facts : Calories 887 kcal, Carbohydrate 208 g, Cholesterol 0 mg, Fiber 0 g, Protein 15 g, SaturatedFat 0 g, Sodium 539 mg, Sugar 201 g, Fat 0 g, ServingSize 24 to 30 meringues, UnsaturatedFat 0 g
COFFEE MERINGUES
Have fun with this easy dessert. Add chocolate chips, different extracts, sandwich two cookies with Nutella to make a sandwich and play with different shapes! Also, a fun activity with kids.
Provided by Amy Kritzer
Categories Dessert
Time 1h45m
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In a large bowl with an electric mixer with a whisk attachment (make sure both are very clean and dry), beat egg whites on low at first and then gradually up to high speed until thick and soft peaks form, about 3 minutes. Add sugar in gradually (1 tablespoon at a time) and beat until batter is shiny and holds very stiff peaks and sugar is dissolved. You can test to see if the sugar is dissolved by taking a bit of the meringue between your fingers. It shouldn't be very gritty. Meringue should be so stiff that you can hold the bowl upside down and it won't drip. Fold in vanilla and espresso powder.
- Drop 1 ½ - inch dollops of mixture onto sheets 1-inch apart or pipe onto sheets using a piping bag or a pastry tip in a zip lock bag.
- Bake for about 1 ½ hours or until crisp, switching pan positions halfway through baking. Turn oven off and let meringues finish cooling in oven for a few hours or overnight. Store in an airtight container for up to 3 days.
COFFEE-MERINGUE ACORNS
It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h35m
Yield Makes about 100 meringues
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Combine egg whites and sugar in a bowl set over a saucepan of simmering water, and whisk until sugar is dissolved and mixture is warm, about 3 minutes. Whisk in salt and cream of tartar; remove from heat.
- Beat mixture with an electric mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in extract.
- Fit a pastry bag with a 3/8-inch round tip (Ateco #804) and fill bag with meringue. Pipe meringue "kisses," each 1 inch in diameter, releasing pressure and pulling pastry bag straight up to create each, 1 inch apart on parchment-lined baking sheets. Bake until crisp on outside and able to release easily from parchment, about 1 hour, 15 minutes. Transfer to a wire rack and let cool completely.
- Melt chocolate in a bowl set over a saucepan of simmering water, stirring until smooth; remove from heat. Working 1 at a time, dip base of each meringue in chocolate, then coat base completely with nuts. Transfer to parchment-lined baking sheets and let stand until set, about 1 hour. Meringues can be made 5 days ahead and stored in a cool, dry place at room temperature.
MINI MERINGUES
These crunchy dainties are great with coffee or with cream for dessert. And they're low fat! Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like. Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.
Provided by K.SUTTON
Categories Desserts Cookies Meringue Cookies
Time 1h
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.
Nutrition Facts : Calories 36 calories, Carbohydrate 8.4 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 8.4 g
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- Preheat oven to 350ºF (180ºC). Toast nuts on a baking tray until golden brown, about 10 min; let cool. Reserve 1/4 cup (60 ml) for garnish. In a food processor, finely grind remaining nuts, and set aside.
- Reduce oven to 250ºF (120ºC) and line two baking trays with parchment paper; lightly grease with butter or cooking spray and set aside. Using a hand mixer, whisk egg whites and cream of tartar until frothy. Gradually add sugar while whisking at low speed; slowly increase speed to high, whisking until glossy with stiff peaks.
- Gently fold ground nuts into egg whites until just combined. Using a large piping bag, pipe meringue onto baking trays in two 9-inch (23 cm) circles, piping in concentric circles from outside towards the centre. Smooth tops with a spatula and bake for 90 min. Turn pans, bake another 30 min, until meringues are dry throughout. Turn off oven and let meringues sit for 30 min. Remove from oven, transfer to a rack and let cool completely.
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- Add the espresso powder, coffee extract, and 1 tablespoon of the sugar, beating until soft peaks form.
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- In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and cream of tartar. Begin whipping the egg whites on medium speed until frothy. Then slowly add powdered erythritol. Continue to beat on medium-high speed until the egg whites come to a stiff peak. You can stop the mixer and lift the whisk attachment to check the egg white peak periodically.
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- In a large metal or glass bowl, whisk together the sugar, espresso powder, and cream of tartar; whisk in the egg whites.
- Set the bowl over (but not in) a saucepan of simmering water; cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.
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