CHOCOLATE MERINGUE
These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.
Provided by wg
Categories Desserts Cookies Meringue Cookies
Time 1h20m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g
CHOCOLATE MERINGUE COOKIES
This is a meringue cookie with a double chocolate taste. Store these in an air tight container.
Provided by Madonna
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g
CHOCOLATE MERINGUES
From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. , Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds., Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE MERINGUE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F.
- Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
- Bake for about 1 hour or until the meringue is hard and completely dried out.
CINNAMON CHOCOLATE MERINGUES
Steps:
- Preheat the oven to 275 degrees.
- With an electric beater on low speed, whip the egg whites and vanilla until frothy. On a medium speed, add the cream of tartar and whip until they turn white and begin to stiffen. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.
- Sift the cocoa powder and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites.
- Drop heaping tablespoons of the batter, several inches apart, on parchment lined cookie sheets.
- Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20 to 25 minutes with the door closed.
- Store the cooled meringues in an airtight container.
CHOCOLATE CHIP MERINGUES
No one can resist these cloud-like cookies studded with chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 30
Number Of Ingredients 6
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.
Nutrition Facts : Calories 83 g, Fat 3 g, Protein 1 g
CHOCOLATE MERINGUES
A delicate little treat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Candy
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and line two 8 by 11 cake pans with wax paper.
- Beat egg whites until foamy.
- Sift sugar, cocoa and cream of tartar together and add to egg whites gradually, beating until egg whites form stiff peaks.
- Pour into prepared pans and bake for 20 minutes.
- When cool, cut into squares or diamond shapes.
- To make the frosting; cut marshmallows into pieces and melt in a double boiler or very briefly in the microwave.
- Boil sugar and water until the mixture will spin a thread.
- Pour over melted marshmallows; add vanilla and beat until mixture is thick.
- Spread on half of meringues, top each with another meringue, spread with more frosting and sprinkle with chopped nuts.
Nutrition Facts : Calories 223.3, Fat 0.3, Sodium 62.5, Carbohydrate 53.9, Fiber 0.5, Sugar 44.4, Protein 2.7
CHOCOLATE MERINGUE RECIPE
The recipe is froma baker, instructor and author, Nick Malgieri. Makes enough to make 2 or 3, 9 to 10 inch layers or a large shell and cover.
Provided by Rita1652
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F.
- Sift the cocoa powder through the finest strainer you have, to eliminate any lumps. Thoroughly combine it with 1/4 cup of the sugar. Set aside.
- Pour the egg whites into a clean, dry bowl. Begin by whipping them with a mixer set on medium speed.
- Add the salt and allow the egg whites to whip until they are whip, opaque and begin to hold a soft peak, 2 or 3 minutes. Increase the speed to high and pour in the remaining sugar (1 cup) in a very slow stream. This should take about 2 minutes.
- The egg whites should retain a dull appearance. If they become shiny, you are adding the sugar too quickly, it is melting fast and the meringue is losing air. By the time you have added the sugar (1 cup), the egg whites should be very stiff, but not dry and separated.
- With a rubber spatula, fold in the sugar and cocoa mixture, scattering it over the egg whites in three or four additions. Fold quickly but gently to retain as much air as possible.
- Proceed immediately to the piping or shaping of the meringue before it has a chance to lose air from standing.
- Bake for 30 minutes. The meringue needs to set quickly before the fat in the cocoa breaks down the meringue, making it fall. Rotate the pan so it bakes evenly.
Nutrition Facts : Calories 139.9, Fat 0.4, SaturatedFat 0.2, Sodium 61.3, Carbohydrate 33, Fiber 0.9, Sugar 31.4, Protein 3.2
CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY
Here's what you need: egg whites, caster sugar, vanilla extract, white wine vinegar, chocolate
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 100°C (210°F).
- In a bowl, separate the egg whites and whisk until soft peaks form.
- Gradually add the sugar in stages, as you whisk.
- Whisk in the vanilla extract and white wine vinegar.
- Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
- Gently fold in the melted chocolate, taking care not to overmix.
- Spoon the meringue onto a baking tray lined with greaseproof paper.
- Bake for 60 minutes, until the meringue no longer sticks to the paper.
- Serve with raspberries and strawberries.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams
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