Chocolate Meringue Christmas Cookiescarrie Sheridan Recipes

CHOCOLATE MERINGUE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
• Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
• Drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

CHOCOLATE SWIRL MERINGUE COOKIES

Steps:

• Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Melt the chocolate first so it can cool down before folding into the batter. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments, stirring after each increment until completely melted and smooth. Set aside.
• In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
• Gently fold in the chocolate. To maintain swirls, you don't want to completely mix it in. Don't worry if you don't use all 2 ounces- you can add some to the piping bag in the next step.
• Add an open star piping tip (I recommend Wilton 1M) to your piping bag (disposable or reusable). Drizzle any leftover chocolate along the inside of your piping bag (this is optional). Add the meringue batter. It won't all fit, so only use half to start.
• Pipe 1.5 inch swirls until you use up all the batter. See the video tutorial above if you need a visual. The cookies don't spread, so you can pipe them just 1-2 inches apart. Top each with sprinkles, if desired.
• Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.
• Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.
• Cover and store meringues at room temperature for up to 2 weeks.

CHOCOLATE MERINGUES

Steps:

• Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.

CHOCOLATE MERINGUE CHRISTMAS COOKIES/CARRIE SHERIDAN

Steps:

• Preheat oven to 350.
• Melt chocolate in a pan or bowl set over hot water on the stove.
• Let cool.
• Beat egg white and salt until stiff, but not dry.
• Gradually beat in sugar until the mixture is very stiff and satiny.
• Fold in the almonds, vanilla and melted chocolate.
• Drop by teaspoonfuls onto greased cookie sheets.
• Bake for 15 minutes.
• it's best to take these off with a spatula while still warm].
• if you want to cheat, these can also be baked on brown paper or parchment paper.

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 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.