Gluten Free Mint Chocolate Chip Meringues Recipes

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GLUTEN-FREE MINT CHOCOLATE CHIP MERINGUES



Gluten-Free Mint Chocolate Chip Meringues image

Mint adds a distinctive flavor to these chocolate chip meringues cookies - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 24

Number Of Ingredients 7

2 egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
1/4 teaspoon spearmint extract
4 drops green food color
1 1/2 cups miniature semisweet chocolate chips
2 teaspoons shortening

Steps:

  • Heat oven to 200°F. Line 2 large cookie sheets with cooking parchment paper.
  • In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Gradually add sugar, beating on high speed just until stiff peaks form. Beat in spearmint extract and food color. Fold in 1/2 cup of the chocolate chips. Onto cookie sheets, drop meringue by tablespoonfuls about 1 inch apart. Bake 2 hours. Turn oven off; let meringues stay in oven with door closed overnight.
  • In small microwavable bowl, microwave shortening and remaining 1 cup chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and chips can be stirred smooth. Dip bottom of each cookie into melted chocolate. Return to cookie sheets; let stand 2 hours until chocolate is set. Store loosely covered at room temperature.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 9 g, TransFat 0 g

MINT CHOCOLATE CHIP MERINGUE COOKIES



Mint Chocolate Chip Meringue Cookies image

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

3 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1 cup superfine granulated sugar (see note)
1/2 tsp mint extract (use peppermint extract for stronger flavor)
1/2 cup miniature semi-sweet chocolate chips
3 drops green food coloring, optional (see note)

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

MINT CHOCOLATE CHIP MERINGUES



Mint Chocolate Chip Meringues image

Provided by Food Network

Categories     dessert

Time 1h

Number Of Ingredients 5

1/2 cup egg whites
2/3 cup sugar
1/2 teaspoon mint extract
2 ounces unsweetened chocolate, chopped
2 ounces semisweet chocolate, melted

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.

RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES



Ron's Gluten-Free Chocolate Meringue Cookies image

Provided by Ron Ben-Israel

Time 45m

Yield approximately 40 cookies

Number Of Ingredients 7

12 ounces bittersweet chocolate, broken into pieces for melting, plus 2 ounces chopped
1/2 teaspoon vanilla extract
Pinch salt
1 tablespoon white vinegar or lemon juice
4 large egg whites
1 cup granulated sugar
1/2 cup chopped walnuts

Steps:

  • Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
  • Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
  • Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
  • Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
  • Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
  • Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
  • Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.

MINT MERINGUES



Mint Meringues image

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

2 large egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/8 teaspoon peppermint extract
6 to 8 drops green food coloring, optional
1/2 cup sugar
1/3 cup miniature semisweet chocolate chips

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.

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Top Asked Questions

Are chocolate chip meringue cookies gluten-free?
These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior. These light as a cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior. They’re gluten-free and somewhat guilt-free.
How do you make chocolate meringue with vanilla and chocolate chips?
Add the vanilla and mix well. Set aside 3 tablespoons of chocolate chips and add the rest to the meringue. Fold with a rubber spatula to combine. Drop heaping mounds of the meringue onto lined baking sheets and dot with the reserved chocolate chips.
How do you bake meringue cookies in the oven?
Drop heaping mounds of the meringue onto lined baking sheets and dot with the reserved chocolate chips. Bake in a 250°F oven for 30 minutes, then turn the oven off and allow the meringues to cool in the oven for 30 minutes more. Let the cookies continue cooling on the baking sheet on the countertop until the chocolate chips are no longer soft.
What does a meringue Cookie look like?
These light-as-a-cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior. These light as a cloud, kiss-shaped chocolate chip meringue cookies have a crisp outer shell and marshmallowy-soft interior.

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