PEPPERMINT MERINGUES
These minty, pink-striped meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 42 meringues
Number Of Ingredients 6
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form. Beat in the peppermint.
- Fold the top of a pastry bag fitted with a round tip over and down a few inches. Dip a paintbrush in the food coloring. Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag. Repeat with 3 more evenly spaced strokes. Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable). Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
- Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
MINT MERINGUES
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
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.
MERINGUE DROPS
If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
MERINGUE DROPS WITH MINT FILLED DELIGHTFULLS™
Make and share this Meringue Drops With Mint Filled DelightFulls™ recipe from Food.com.
Provided by Toll Housereg
Categories Dessert
Time 1h5m
Yield 42 Drops
Number Of Ingredients 7
Steps:
- PREHEAT oven to 225° F. Line 2 large baking sheets with parchment paper.
- PLACE DelightFulls morsels 2 inches apart on prepared baking sheets. Beat egg whites and cream of tartar in large mixer bowl on medium-high until stiff peaks form, about 1 to 2 minutes. Gradually add sugar, a tablespoon at a time, beating until smooth and glossy. Add food coloring; beat for a few minutes more or until mixture is very stiff and holds its shape.
- CUT end off pastry bag and place piping tip all the way to the bottom. Fold out the top of bag and place in tall glass to help keep upright. Spoon meringue mixture into bag, pressing to the bottom. Alternately, mixture may also be spooned into gallon-size food storage bag with 1/2-inch tip snipped from corner of bag. Holding bag straight up, pipe 1-inch dollops of mixture over DelightFulls morsels, pulling up to form peaks.
- BAKE for 45 to 60 minutes or until cookies are dry. Turn off oven and let stand in oven for at least 4 hours or overnight to completely dry. Store in airtight container for a few days.
- Tips:.
- • Make sure to beat long enough until mixture is very thick, so it will hold its shape when piped.
- • Regular granulated sugar will work but the meringues will be chewier and will take longer to dry.
- Variations: Try NESTLÉ® TOLL HOUSE® DelightFulls™ Dark Chocolate Cherry Flavored Filled Morsels with four drops of red food coloring and 1/2 teaspoon of vanilla extract.
Nutrition Facts : Calories 10.1, Sodium 2.6, Carbohydrate 2.4, Sugar 2.4, Protein 0.2
LEMON-GINGER MERINGUE DROPS
Make and share this Lemon-Ginger Meringue Drops recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 1h10m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Allow egg whites to stand at room temp for 30 minutes.
- Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
- In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.
- Beat with an electric mixer on medium speed until soft peaks form (tips curl).
- Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
- Gently fold in candy.
- Spoon mixture into a decorating bag fitted with a ½ inch round tip.
- Pipe into 1 ½ inch teardrop shapes, 2 inches apart on prepared sheets.
- Bake both sheets on separate racks in preheated oven for 10 15 minutes.
- Turn off oven and let cookies dry in oven with door closed for 1 hour.
- Transfer cookies to wire rack and let cool completely.
- To store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temp for up to 3 days.
Nutrition Facts : Calories 9.4, Sodium 3.4, Carbohydrate 2.1, Sugar 2.1, Protein 0.2
PINK MERINGUE DROPS
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 dozen drops
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees with two racks centered. Line 4 baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
- In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
- Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
- Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together, if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.
MERINGUE FUDGE DROPS
Almond-flavored meringue, a fudgy filling and a sprinkling of pistachio nuts make these bite-size morsels a special addition to any holiday dessert tray. -Charlotte Elliott Neenah, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl and let stand at room temperature for 30 minutes. , Line baking sheets with parchment; set aside. Beat egg whites with almond extract, cream of tartar and salt on medium speed until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved., Drop meringue mixture by teaspoonfuls onto prepared sheets. With a small spoon, make a small indentation in the center of each. Bake at 250° for 30-35 minutes or until dry to the touch., For topping, combine chocolate chips and butter in a small saucepan. Cook and stir over medium-low heat until chips are melted and mixture is smooth. Combine egg yolks and confectioners' sugar. Reduce heat to low. Gradually whisk into chocolate mixture. Cook and stir for 1 minute longer or until mixture reaches 160°. Cool to room temperature, whisking several times. Spoon into center of meringue. Sprinkle with nuts.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 32mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE MERINGUE DROPS
This recipe is out of "Home Cooking" magazine. These cookies will satisfy your sweet tooth without too many calories, as each cookie is only 40 calories with 7 g carbs, 1 g fat, zip-zero cholesterol. What more can you ask for?
Provided by Chabear01
Categories Drop Cookies
Time 38m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper.
- Using an electric mixer, beat egg whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee and water. Beat on low until combined, turn mixer to high, and beat 3 to 4 minutes until mixture resembles marshmallow topping. Using a rubber spatula, fold in hazelnuts. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes or until tops crack.
Nutrition Facts : Calories 42.8, Fat 1.4, SaturatedFat 0.2, Sodium 4.8, Carbohydrate 7.5, Fiber 0.5, Sugar 6.2, Protein 0.8
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