Chocolate Chip Meringues Using Powdered Egg Whites Recipes

EMILY LUCHETTI'S CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Preheat oven to 275 degrees. Line baking sheets with parchment.
• In bowl of a standing mixer fitted with whip attachment, beat egg whites on medium speed until airy and peaks start to form. Slowly add sugar, a tablespoon at a time, and turn speed to high. Beat until stiff and shiny, another 5 minutes.
• Fold in chocolate chips, cocoa powder, vanilla extract and salt.
• Drop by heaped tablespoons or scoop onto baking sheets, about 1 inch apart. Cookies will not spread when they bake. Bake 30 to 35 minutes, until the outsides are dry and you can lift the cookies from the parchment. They will lift off more easily once cool. Store in an airtight container.

CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
• Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

CHOCOLATE MERINGUE COOKIES

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.

CHOCOLATE CHIP MERINGUE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
• In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.

CHOCOLATE CHIP & PECAN MERINGUE BARS

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.

FUDGY MERINGUE COOKIES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Coat 2 large rimmed baking sheets with nonstick spray. Place 1/2 cup chocolate chips in small microwave-safe bowl. Cook in 15-second intervals until chocolate softens; stir until melted and smooth. Cool chocolate to lukewarm, about 10 minutes. Whisk 1/2 cup sugar, cocoa, and cornstarch in small bowl to blend.
• Using electric mixer, beat room-temperature egg whites, vanilla, 1/8 teaspoon salt, and cream of tartar in medium bowl until soft peaks form. Add remaining 1 cup sugar in 4 additions, beating just to blend after each addition. Continue to beat until meringue is thick and glossy like marshmallow creme, about 2 minutes longer. Beat in cocoa mixture. Fold in melted chocolate, then 1/2 cup chips.
• Drop batter by rounded tablespoonfuls onto prepared sheets, spacing 3 inches apart. Bake cookies 7 minutes. Reverse sheets and bake until dry-looking and cracked, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer cookies to racks and cool completely.

CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE CHIP MERINGUE SURPRISES

Steps:

• Heat oven to 250 degrees.
• Line cookie sheets with parchment paper.
• Set aside.
• Bring egg whites to room temperature before making cookies in order to produce the greatest volume when beating.
• In a medium mixing bowl, combine egg whites and cream of tartar.
• Beat at high speed with electric mixer until soft peaks begin to form.
• Add sugar gradually (about 1 tablespoon at a time), while beating at the highest speed of the electric mixer.
• Beat until stiff peaks form.
• Fold in chocolate chips.
• Drop meringue mixture by rounded teaspoons onto the cookie sheets with parchment paper.
• Bake for 25-30 minutes, or until dry.
• Cookies should remain white.
• If they start to toast, turn down the heat and bake until dry.
• I prefer to turn off the oven when complete and let the cookies completely dry out in the residual heat of the oven overnight (I generally bake these cookies at night).

MERINGUE FROM POWDERED EGG WHITE

Steps:

• Preheat oven to 400°F.
• Blend 1/4 cup sugar and egg white powder in a mixer bowl.
• Add water and mix on low-medium speed 3-5 minutes until smooth.
• Scrape bowl.
• Beat on high speed, gradually adding remaining sugar and vanilla.
• Scrape bowl.
• Beat until meringue is stiff but not dry. Spread over hot pie filling; seal to edges of crust.
• Bake about 10 minutes until meringue is browned.

CHOCOLATE CHIP MERINGUES (USING POWDERED EGG WHITES)

Steps:

• Preheat oven to 275 F.
• Beat powdered egg whites with sugar, water and flavoring on high speed of an electric mixer for 4-5 minutes or until stiff peaks form.
• Gently hand stir in chocolate chips and nuts (if using).
• Drop Tbsps of batter onto parchment-lined cookie sheets and bake for 55-60 minutes or until lightly browned and dry.
• Do not overbake.
• These only keep a few days in a wax paper lined cookie tin, so don't make too far in advance.