Mocha Meringues With Mexican Cinnamon Recipes

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DR. LEE'S MOCHA MERINGUE



Dr. Lee's Mocha Meringue image

Provided by Roberta Lee, M.D.

Yield Serves 2

Number Of Ingredients 8

1 cup powdered sugar
1 tbsp of cocoa
1/8 tsp cinnamon
1/2 tsp instant coffee powder
4 egg whites
1/2 tsp vanilla
1/2 cup slivered almonds
1/4 tsp salt

Steps:

  • Preheat oven to 250 degrees. Lightly grease a cookie sheet. Sift powdered sugar, cocoa, coffee and salt. Put dry mix and almonds in blender-grind until it becomes a fine powder. Beat the egg whites and vanilla extract until stiff. Fold the powdered mix with the stiff egg whites. Drop meringue mix with a tablespoon onto cookie sheet. Bake for 2 to 3 hours, turn off the oven, leave meringues in oven for 20 minutes, then serve.
  • Adapted from The Moosewood Cookbook by Mollie Katzen.

MOCHA MERINGUE SANDWICH COOKIES



Mocha Meringue Sandwich Cookies image

These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 8

3 large egg whites, room temperature
1 teaspoon instant coffee granules
1/2 cup confectioners' sugar
1/4 cup baking cocoa
1/4 teaspoon cream of tartar
3/4 cup sugar
3/4 cup chocolate frosting
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

CINNAMON MOCHA COFFEE



Cinnamon Mocha Coffee image

Most store-bought flavored coffees are expensive. Here's a special early-morning beverage you can make at home. The aroma of cinnamon and cocoa makes this mocha coffee hard to resist. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/3 cup ground coffee (not instant coffee granules)
3/4 teaspoon ground cinnamon
1 cup 2% milk
2 to 3 tablespoons sugar
2 tablespoons baking cocoa
1 teaspoon vanilla extract
4 cinnamon sticks, optional
Whipped cream, optional

Steps:

  • In a coffeemaker basket, combine the coffee and ground cinnamon. Prepare 4 cups brewed coffee according to manufacturer's directions., Meanwhile, combine the milk, sugar, cocoa and vanilla in a saucepan. Cook over medium-low heat for 5-7 minutes or until small bubbles appear on the sides of the pan, stirring occasionally (do not boil). Pour hot milk mixture into four coffee cups, then add cinnamon-flavored coffee. Garnish with cinnamon sticks and whipped cream if desired.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 35mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

MOCHA MERINGUES



Mocha Meringues image

Light little cookies with a hint of coffee. It won't kill you to make them without cream of tartar. I made these on Christmas Eve, realized I had no cream of tartar, wasn't going to go out and get any (are you crazy?), did without and had a hit. Although it's probably better if you have some.

Provided by horseplay

Categories     Drop Cookies

Time 2h15m

Yield 48 meringues, 48 serving(s)

Number Of Ingredients 7

2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
2 tablespoons unsweetened cocoa powder

Steps:

  • Take your eggs out of the fridge and allow them to come to room temperature.
  • Make sure you have two oven racks in your oven. Preheat oven to 250°F.
  • In a small bowl, mix vanilla and instant coffee.
  • In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
  • Increase speed slightly and add sugar gradually but steadily.
  • Beat mixture until stiff peaks form. This should take about 10 minutes.
  • Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
  • Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
  • Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
  • Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.

Nutrition Facts : Calories 18.7, Sodium 16.8, Carbohydrate 4.4, Fiber 0.1, Sugar 4.2, Protein 0.3

MOCHA MERINGUES WITH MEXICAN CINNAMON



Mocha Meringues with Mexican Cinnamon image

Just 15 minutes of prep gets these treats ready to go in the oven. Our Mocha Meringues with Mexican Cinnamon deliver nutty, chocolatey deliciousness.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 9 servings, 4 meringues each

Number Of Ingredients 7

2 oz. BAKER'S Bittersweet Chocolate, finely chopped
1/2 cup coarsely ground almonds
2 tsp. MAXWELL HOUSE Instant Coffee
1/4 tsp. ground Mexican cinnamon (canela)
1/2 cup granulated sugar, divided
3 Tbsp. brown sugar, divided
2 egg whites

Steps:

  • Heat oven to 250°F.
  • Combine chocolate, nuts, coffee granules, cinnamon, 1/4 cup granulated sugar and 1 Tbsp. brown sugar.
  • Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add remaining granulated sugar, then remaining brown sugar, beating after each addition until stiff peaks form. Gently stir in chocolate mixture.
  • Spoon into 36 mounds, 4 inches apart, on parchment-covered baking sheets. Spread each mound to form 2-inch round.
  • Bake 45 min. or until crisp, dry and very lightly browned. Remove to wire racks; cool completely.

Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

CHOCOLATE-CINNAMON MERINGUES



Chocolate-Cinnamon Meringues image

I haven't prepared this recipe yet, but it's on my list to try! The recipe didn't come with information about how much it makes, so I'm only guessing at 36 meringues.

Provided by GinnyP

Categories     Drop Cookies

Time 1h

Yield 36 meringues

Number Of Ingredients 5

1 cup sugar
1/3 cup cocoa powder
4 egg whites
1/2 teaspoon ground cinnamon
1/4 teaspoon cream of tartar

Steps:

  • Sift together sugar and cocoa powder.
  • In a large bowl, beat the egg whites, cinnamon, and cream of tartar with an electric mixer on medium speed until it forms soft peaks.
  • Beat in the sugar mixture one tablespoon at a time.
  • Beat the entire mixture on high until it's glossy and stiff.
  • Line two baking sheets with parchment paper.
  • Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
  • Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
  • Cool 5 minutes, then remove from parchment paper.

Nutrition Facts : Calories 25.4, Fat 0.1, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 6.1, Fiber 0.3, Sugar 5.6, Protein 0.6

MEXICAN CHOCOLATE MERINGUES



Mexican Chocolate Meringues image

From Mexican Cookshelf. Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream (recipe included). A fiesta in in itself!

Provided by Julie Bs Hive

Categories     Dessert

Time 3h

Yield 24 meringues

Number Of Ingredients 10

5 egg whites, at room temperature
1 pinch salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
6 -7 ounces superfine sugar
1/4 teaspoon ground cinnamon
4 ounces semisweet chocolate, grated
4 ounces strawberries, to serve
whipped cream, to serve
chocolate piece, to serve

Steps:

  • Whisk the egg whites until they are foamy. Add salt and cream of tartar and beat until very stiff. Whisk in vanilla, then sugar, a small amount at a time, until the meringue is shiny and stiff. This should take just about 3 minutes by hand and under a minute by electric mixer.
  • Whisk in the cinnamon and grated chocolate. Spoon mounds, about 2 tablespoons, on to an ungreased nonstick baking sheet. Leave plenty of space between the mounds.
  • Place in a preheated oven at 300°. Bake for 3 hours or until set.
  • Carefully remove from the baking sheet but if the meringues are too moist and soft, return to the oven to firm up and dry out some more. Allow to cool completely.
  • Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream.
  • To make the flavored cream simply stir half-melted chocolate pieces into stiffly whipped cream, chill until solid.

MOCHA-CHIP MERINGUES



Mocha-Chip Meringues image

Espresso powder intensifies the chocolatey taste of these elegant little cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 48

Number Of Ingredients 7

3/4 cup sugar
1 tablespoon cornstarch
3 large egg whites, room temperature
1/4 teaspoon salt
1 teaspoon instant espresso powder
3 tablespoons unsweetened cocoa powder
1/2 cup semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
  • In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
  • Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.

MOCHA MERINGUE



Mocha Meringue image

Categories     Dairy     Egg     Dessert     Bake     Low Fat     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 large egg whites
1 teaspoon (generous) instant espresso powder
1/8 teaspoon cream of tartar
1/2 cup sugar
1 pint chocolate frozen yogurt, softened
Cocoa powder
Instant espresso powder

Steps:

  • Preheat oven to 250°F. Line 2 cookie sheets with parchment paper. Trace six 3-inch circles on each paper.
  • Using electric mixer, beat first 3 ingredients to soft peaks. Gradually add sugar and beat to stiff glossy peaks. Transfer whites to pastry bag fitted with 1/4-inch plain tip. Beginning in the center of each circle, pipe concentric circles to fill traced circle. Bake until meringues are dry, about 2 hours.(Can be prepared 2 days ahead. Store in oven.)
  • Gently spread 1/4 cup yogurt evenly on 6 meringues. Top with remaining meringues. Freeze until firm.
  • Place cocoa and espresso in sieve. Lightly sprinkle over tops of meringue and serve immediately.

MOCHA MERINGUES



Mocha Meringues image

Make and share this Mocha Meringues recipe from Food.com.

Provided by Michelle Berteig

Categories     Drop Cookies

Time 1h45m

Yield 3 dozen

Number Of Ingredients 7

1 teaspoon vanilla extract
1 teaspoon instant coffee granules
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
3 tablespoons baking cocoa
1/2 cup mini chocolate chip

Steps:

  • Stir together vanilla and coffee granules, set aside.
  • Using an electric mixer at medium speed, beat together egg whites and cream of tartar until frothy. Increase mixer speed to medium high. Add sugar, one tablespoon at a time, and beat until stiff peaks form, about 5 minutes.
  • Sprinkle cocoa over egg white mixture and fold in until blended. Stir in vanilla mixture and chocolate chips.
  • Drop by heaping tablespoonfuls onto parchment paper lined baking sheets.
  • Bake at 250 degrees F. for one hour. Do not open the oven door. Turn the oven off and prop the door slightly open. Leave the cookies in the oven for an additional 30 minutes. Remove from oven and carefully remove cookies with a thin metal spatula. Enjoy!

Nutrition Facts : Calories 367.2, Fat 9.4, SaturatedFat 5.5, Sodium 59.6, Carbohydrate 71.9, Fiber 3.5, Sugar 66.2, Protein 5.9

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