Meringue Smooches Recipes

MERINGUE COOKIES

Meringue Cookies image

This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.

Provided by Pat K.

Categories Desserts Cookies Drop Cookie Recipes

Yield 12

Number Of Ingredients 6

Ingredients

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
1 teaspoon vanilla extract
¾ cup white sugar
1 cup semisweet chocolate chips

Steps:

Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.

Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g

CHOCOLATE-CHIP SMOOCHES

Chocolate-Chip Smooches image

Provided by Food Network

Categories dessert

Time 45m

Yield about 36 candies

Number Of Ingredients 6

Ingredients

3 egg whites
1 cup sugar
1/2 teaspoon vanilla (optional)
1/3 cup roughly chopped walnuts
1/3 cup roughly chopped pecans
1/3 cup chocolate chips

Steps:

Beat egg whites until they form peaks. Gradually beat in the sugar and vanilla until then whites are stiff. Gently stir in the nuts and chocolate chips with a spoon. Drop the batter on parchment paper on a baking sheet in teardrops, Bake for 20 to 30 minutes in preheated 300 degree oven, until smooches are hard but still white.

RAINBOW SWIRL MERINGUES RECIPE BY TASTY

Rainbow Swirl Meringues Recipe by Tasty image

Here's what you need: granulated sugar, fresh egg white, salt, vanilla extract, gel food coloring, buttercream icing, raspberry jam, wooden skewer

Provided by Kiano Moju

Categories Bakery Goods

Yield 24 meringues

Number Of Ingredients 8

Ingredients

¾ cup granulated sugar
⅓ cup fresh egg white, room temperature
1 pinch salt
½ teaspoon vanilla extract
gel food coloring, of your choosing
1 cup buttercream icing
¼ cup raspberry jam
wooden skewer

Steps:

Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize - this is good! Remove the sugar from the oven and leave the oven on.
In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
Add in vanilla, just whipping until incorporated.
Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
Pipe 1-inch (2-cm) wide "kisses" of meringue onto a baking sheet about ½ inch (1 cm) apart.
Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
Cool the meringues on the baking sheet at room temperature until no longer warm.
To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
Enjoy!

Nutrition Facts : Calories 68 calories, Carbohydrate 12 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams

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