ESPRESSO CHIP MERINGUES
Provided by Giada De Laurentiis
Categories dessert
Time 3h10m
Yield 12 meringues
Number Of Ingredients 7
Steps:
- *Can be found at specialty cooking stores
- Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
- Store airtight in a plastic container for up to 4 days.
- Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.
ESPRESSO CHIP MERINGUES
Provided by Giada De Laurentiis
Yield 12 meringues
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the whisk attachment, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Using a spatula, fold in the chocolate chips.
- Drop 1/4 to 1/2 cupfuls of the mixture onto the prepared baking sheet, spacing them 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool while still in the oven, about 2 hours.
- Remove from the oven and let cool completely. Store in bags or an airtight container up to 4 days.
ESPRESSO MERINGUE COOKIES
If these delicate goodies don't pep you up -- nothing will! Sounded so good that I had to post this recipe from Cooking Light. These meringue kisses are small and yields 3 dozen.
Provided by DailyInspiration
Categories Dessert
Time 2h20m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Adjust oven racks to divide oven into thirds. Preheat oven to 250 degrees F. Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy. Add sugar, l tablespoons at a time, beating until stiff peaks form. Add espresso and vanilla, beat until well blended.
- Cover 2 baking sheets with parchment paper ; secure to the baking sheets with masking tape. Drop batter by level tablespoon onto prepared baking sheets. Top each mound with 1 coffee bean. Sprinkle evenly with cocoa. Bake at 250 degrees F. for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers). Turn oven off, and partially open the oven door; leave meringues in oven 1 hour. Remove from oven; carefully remove meringues from paper. Cool completely on wire racks. Note: Do not use egg substitute in place of egg whites.
Nutrition Facts : Calories 290.5, Fat 0.2, SaturatedFat 0.1, Sodium 268.4, Carbohydrate 68.3, Fiber 0.2, Sugar 67, Protein 5.1
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
CHOCOLATE ESPRESSO MERINGUE COOKIES
Crunchy, chocolaty, and totally guilt-free drop cookies that look decadent but are super easy to make! Stevia sugar substitute makes these cookies nearly sugar free, and egg whites make them low fat as well. Put them in the refrigerator or freezer to make them last up to several weeks.
Provided by sheerblonde05
Categories Desserts Cookies Meringue Cookies
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine egg whites, espresso, vanilla extract, and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat until egg whites begin to form soft peaks, about 2 minutes. Slowly mix in sugar and stevia powder. Continue to beat until meringue becomes glossy and stiff peaks form.
- Gently fold cocoa powder, cacao nibs, and coffee grounds into the meringue. Drop spoonfuls of the mixture onto an ungreased baking sheet.
- Bake in the preheated oven until tops start to turn golden and crispy, about 30 minutes.
Nutrition Facts : Calories 22.3 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.9 g, Protein 0.8 g, SaturatedFat 0.4 g, Sodium 12.2 mg, Sugar 1.4 g
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- Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add espresso and vanilla; beat until well-blended.
- Cover 2 baking sheets with parchment paper; secure to the baking sheets with masking tape. Drop batter by level tablespoons onto prepared baking sheets. Top each mound with 1 coffee bean. Sprinkle evenly with cocoa. Bake at 250° for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off, and partially open the oven door; leave meringues in oven 1 hour. Remove from oven; carefully remove meringues from paper. Cool completely on wire racks.
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