Strawberry And Chocolate Meringue Cookies Recipes

STRAWBERRY MERINGUE COOKIES

Steps:

• Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
• Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
• Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
• Remove parchment paper from baking sheet and let meringues cool completely.

STRAWBERRY AND CHOCOLATE MERINGUE COOKIES

Steps:

• In a food processor, I ground two bags (.26 oz each) of Brothers all-natural freeze-dried strawberry fruit crisps. Make sure you have the lid on your food processor, or the powder will fly everywhere.
• Separate four eggs, so you have the whites. I start with three bowls. One is for the egg whites, one is to separate the yolk from the whites, and a third bowl for the egg yolks. The reason to separate the yolk from the whites is that if any of the yolks would leak into the egg white, you can not use the egg white. Add the four egg whites to a stand mixer (using the whisk beater) and beat on medium speed till they are frothy. Next, add the cream of tartar and turn the mixer to high. Beat for about a minute.
• IMPORTANT STEP - Slowly add one tablespoon of sugar at a time. You want the sugar to incorporate into the egg white. After you have added all the sugar, continue on high till you get stiff peaks. This could take 10 to 12 minutes or a little longer if necessary. You should be able to take the whisk beater, and if you turn it up, the peaks should not droop. If you touch the meringue, it should feel stiff and be shiny.
• Split the meringue into two bowls. In one add 2 TBSP of cocoa powder and mix in gently. In the other bowl, add 2 TBSP of the ground strawberry powder and 1 to 2 drops of red gel or food coloring. I used the gel coloring, but if all you have handy is food coloring, by all means, use that. Using two piping bags and two large star tip add a flavor to a bag. Pipe them onto two cookie sheet pans lined with parchment paper. Place both pans into the oven at 225° for 45 minutes. Turn the oven off and let them sit in the oven for an hour.

STRAWBERRY AND CHOCOLATE MERINGUE KISSES

Steps:

• 1. Preheat oven to 200ºF.
• 2. In a glass or metal bowl, whip the egg whites until they're frothy. Add salt and cream of tartar
• 3. Add sugar, one tablespoon at a time, until stiff peaks form and the meringue looks glossy.
• 4. Add the extract, the crushed strawberries and a few drops of food color until it looks slightly pink. Add mini-chocolate chips.
• 5. Scoop into a zip lock bag. Cut off the corner and squeeze kisses onto 2 parchment covered cookie sheets. Bake in oven for 2 hours. Remove and let cool on cookie sheets.

STRAWBERRY-CHOCOLATE MERINGUES

Steps:

• Heat oven to 275°F. Line cookie sheet with heavy brown paper or aluminum foil.
• Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in chocolate.
• Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 3-inch circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed 1 1/2 hours. Finish cooling at room temperature.
• Place strawberries in blender or food processor. Cover and blend on medium speed until smooth. Fill each meringue with about 1/2 cup frozen yogurt. Top with strawberries.

CHOCOLATE MERINGUES AND STRAWBERRIES

Steps:

• Heat oven to 325°. In a bowl, combine strawberries, 2 tablespoons granulated sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt; beat to combine. Slowly add remaining 3/4 cup granulated sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture; whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet. Make an indentation in the middle of each meringue so sides are 1/2-inch thick. Place in oven, reduce temperature to 300° and bake until meringues are dry on outside and soft in center, 50 minutes. Cool on sheets. Using an electric mixer, whip cream and confectioner's sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.