COCOA-ALMOND MERINGUE COOKIES
Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE COVERED ALMOND MERINGUE COOKIES
A light crisp cookie covered in milk chocolate that's scrumptious!
Provided by Chez Renee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
- Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
- Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 17.8 g, Cholesterol 2.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 14.8 mg, Sugar 15.6 g
ALMOND MERINGUE COOKIES
An old German family favorite. Meringue cookies made with almonds and spiced with cinnamon and lemon. A must for every Christmas!
Provided by Kristen Nicole
Categories World Cuisine Recipes European German
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
- In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
- Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
- Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 5.5 g, Fat 4.5 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 5.2 mg, Sugar 3.4 g
ALMOND MERINGUE COOKIES
Here is alittle sweetie for those that crave a treat - Just have one cookie and you will be fine - even maybe 2 but no more. This is a Splenda recipe. Caution read the review abd then decide if you want to make them!
Provided by Bergy
Categories Drop Cookies
Time 1h15m
Yield 30 Cookies
Number Of Ingredients 5
Steps:
- Prehat oven to 250 degrees F.
- Line a cookie sheet (or two) with parchment paper or aluminum foil.
- Place egg whites in a totally grease free bowl and beat until frothy (medium speed) Add cream of tartar, beat at high speed until soft peaks form.
- Beat in the almond extract and the sugar, 1 tbsp at a time.
- Continue to beat until the meringue is shiny& stiff.
- Gently fold in the almonds.
- Drop by tbsp onto the parchment covered cookie sheet.
- Bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes Remove from the oven and cool ON THE BAKING SHEETS before trying to remove.
- Keep in tighly closed tins.
ALMOND MERINGUE COOKIES
It's a good thing these melt-in-your-mouth cookies are only 15 calories each-they're addicting! Lois Sharp, Cudahy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 6-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the egg whites, cream of tartar and extract on medium speed until soft peaks form. Combine confectioner's sugar and sugar. Gradually add to egg white mixture, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gently fold in ground almonds., Cut a small hole in the corner of a pastry bag; insert a #8 star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment-lined baking sheets; sprinkle with chopped almonds., Bake at 275° for 30-35 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.
Nutrition Facts :
ALMOND-MERINGUE COOKIES
A confluence of textures-crispy, airy, and crunchy-come together in these Almond-Meringue Cookies, perfect for any holiday gathering.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in 2 yolks, 2 tablespoons cream, and the vanilla. Reduce speed to low. Gradually mix in flour and salt. Shape into a disk; wrap in plastic. Refrigerate until cold, about 45 minutes.
- Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 1 1/2-inch fluted cutter, cut out rounds, and place on parchment-lined baking sheets. Reroll scraps, and cut out. Whisk remaining yolk and 1 tablespoon cream; brush cookies with egg wash. Refrigerate 15 minutes.
- Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat until foamy. Gradually add remaining 2 teaspoons sugar; beat until stiff peaks form. Place 1 teaspoon meringue and 3 almond pieces on top of each cookie. Bake until meringue is golden, about 15 minutes. Let cool completely on sheets on wire racks.
COCOA ALMOND MERINGUE COOKIES
Steps:
- Preheat oven to 300ºF. Line two baking sheets with parchment paper or silicone baking mats. Sift confectioners' sugar, ground almonds and cocoa. Set aside dry ingredients. In the bowl of a stand mixer on medium speed, using the whisk attachment, whip the egg whites and salt until the whites are opaque. Increase to medium-high speed and continue to whip while adding the granulated sugar 1 tablespoon at a time. Continue whipping until the whites are shiny and hold a stiff peak. Beat in vanilla extract. Remove bowl from mixer and gently fold in the dry ingredients, followed by the chocolate chips, with a large rubber spatula. The whites will deflate a little bit, but fold quickly and gently to minimize the deflation. Drop the batter by tablespoonfuls onto your prepared baking sheets spacing them about 2 inches apart. Dust the tops lightly with confectioners' sugar. Bake at 300ºF for 10 minutes, then, without opening the oven door, lower the temperature to 200ºF and bake for 1 hour more. Remove from oven and allow meringues to cool completely on the baking sheet. Carefully peel meringues off the parchment.
COCOA-ALMOND MERINGUE COOKIES
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
- Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
- Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container.
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