How To make Chocolate Meringue Cookies
2 lg Egg whites
1/2 ts Vanilla
1 ds Salt
1/2 c Sugar
1 c Chocolate chips
1 c Walnuts, chopped
Preheat oven to 350 degrees.
Beat together the egg whites, vanilla, and salt until frothy with an electric mixer. Slowly beat in the sugar, 1 tabls. at a time, on medium. Continue beating meringue until sugar dissolves and whites get glossy and form soft peaks. Gently fold in the choc chips and nuts. Drop by teaspoonfuls on well-greased cookie sheet. Place in the preheated oven. Close the door and turn the oven off. Do not open the oven door for 4-5 hours (best to leave overnight).
Serving Ideas : Makes 12-18-20, depending on the size!
Recipe by: Sandee Hughes
How To make Chocolate Meringue Cookies's Videos
Chocolate meringue recipe
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▼ THIS RECIPE ▼
You'll need:
4 egg whites
150g caster (a.k.a. superfine) sugar
50g chocolate
1. Melt the chocolate in a bowl and allow to cool whilst making the meringue
2. Whip the egg whites until they reach a thick foam then add the sugar one spoon at a time whilst whipping slowly until all the sugar has gone
3. Whip for a few minutes until stiff peaks
4. In a large piping bag, stripe the sides in two or three lines with melted chocolate
5. Pipe similar sized swirls onto a lined baking tray
6. Bake at 80c / 170F (or the lowest your oven will go) for 2.5/3 hours and allow to cool in the oven
▼ GENERAL TIPS ▼
Tips: Store this covered (either in a tub or in cling film/plastic wrap) for up to 7 days. The meringues will become more 'marshmallowy' the longer you leave them
Use your eggs fridge cold for better results (larger / more stable foam).
**General - This video was not sponsored in any way so if I recommend a product or brand, this is just because I like that particular product of brand.
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How To Make PERFECT Meringue | Mistakes to Avoid!
This how-to make the perfect Meringue recipe is very easy for you to make at home. Whether you want to use this meringue for a pie, or as a snack to be eaten on its own, this is the perfect Meringue recipe.
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In this perfect Meringue recipe video, you will learn how to make the best Meringue ever! It's super simple using this amazingly easy step-by-step recipe guide on how to make the perfect Meringue. The main ingredient is sugar so you know it's going to be sweet and delicious! And, this perfect Meringue recipe is so simple anyone can try it at home using our recipe for how to make Meringue.perfect Meringue recipes are very simple and easy to make, for a dessert or an anytime snack. So sit back and enjoy our recipe for the perfect Meringue.
If you love this how to make the perfect Meringue recipe, let us know what you think in the comments below! #Meringue #Dessert #Recipe
Ingredients for making Meringues:
4 Eggs
1/8 Teaspoon of lemon juice
8.8 oz of caster sugar
Vanilla extract
Salt
parchment paper
Instructions for making Meringues:
- First, separate the whites from the yolks with your eggs and pour the egg whites into a large mixing bowl.
- Add your lemon juice to the bowl, and whip the mixture with a stand mixer and mix until the cream holds it's peaks.
- Then while mixing, add your caster sugar gradually, one tablespoon at a time.
- Once all the sugar is added, turn up the speed on the mixer. Once mixed, check to make sure all the grains are gone.
- Now add your a dash of vanilla extract and a pinch of salt and whip the ingredients until the cream forms stiff peaks.
- Now on a baking pan, use a little bit of cream to glue down your parchment paper, and line the bottom of the pan with it.
- Now form and place small balls of your Meringue in the baking pan.
- You can now place the baking pan in the over at 300°F for 25 minuets. Once that's done, turn off the oven and leave the Meringue in the oven for an hour. The Meringues are ready when they no longer stick to the bottom of the pan.
A few Pro Foolproof Meringue Tips to Consider:
Tip 1: Use old eggs
Tip 2: Bring eggs to room temperature
Tip 3: Use a clean bowl
Tip 4: Don’t forget the secret ingredient
Tip 5: Take your time
Tip 6: Take weather into account
CHOKLADBISKVIER | Swedish Chocolate Meringue Cookies
Chokladbiskvier are one of my all time favorite Swedish pastries. They are believed to have originated in Sweden, but the exact date of their creation is unknown. They have been around for at least a few decades and have become a staple in Swedish bakeries and cafes. Chewy almond cookies topped with rich chocolate buttercream and dipped in dark chocolate. What’s there not to like??
For the recipe click HERE:
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Tempering Technique Video with L’Ecole Valrhona Pastry Chef Sarah Tibbetts
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Chocolate meringues | 4 ingredient Christmas cookie recipe
For today's Christmas recipe we are making four ingredient chocolate meringue cookies! These easy meringue cookies have a wonderful light, crisp texture and literally melt in your mouth! With just hint of chocolate flavour these delicious meringue cookies are the perfect addition to your Christmas cookie tray. They can be made well ahead of Christmas and stored for up to 2 weeks in an airtight container, making this one of my favourite easy make ahead Christmas cookie recipes!
Chocolate meringue cookies recipe
Ingredients:
3 large room temperature egg whites 95-105g
1/8 teaspoon cream of tartar .5g
2/3 cup granulated white sugar 135 g
1 tablespoon cocoa powder 7.5g
Directions:
Preheat your oven to 150F/75C. In the bowl of a stand mixer fitted with the balloon whisk attachment beat the egg whites on medium speed for about two minutes, or until they are nice and foamy. Add cream of tartar and continue beating for another minute or until well incorporated. Begin adding the sugar 1/2 tablespoon at a time, mixing well after each addition, and scraping down the bowl often. Adding the sugar slowly helps ensure that you have a nice smooth meringue for your cookies. The process of adding and mixing in the sugar will take around 5-7 minutes. Once all of the sugar has been added, scrape down the sides of the bowl, increase the speed to high and continue whipping the meringue for another minute or two, or until all of the sugar is dissolved and you have a nice smooth glossy meringue with a nice stiff peak. Add in the cocoa powder and mix for a minute, or until combined. Make sure you scrape down the bowl so all of the cocoa is incorporated into your chocolate meringue.
Transfer your meringue into a piping bag fitted with your desired tip. I'm using a 2d closed star tip. Use a small amount of meringue to attach your parchment to you baking sheet. Pipe meringue into desired size/ designs. For a rosette, begin in the middle and spiral your way out until its your desired size. Release pressure and continue that spiral motion as you pull away. Bake for 90-120 minutes depending on the size of your meringue cookies. Mine are 1.5-2.5 diameter so I baked them for the full 2 hours, smaller cookies will require less time, and larger cookies may require a bit more time. Once they are done baking, open your oven a couple inches and leave the pans in the oven for 30 minutes. The gradual change in temperature helps reduce the amount of cracking. Store your chocolate meringues in an airtight container, and these will keep at room temperature for a couple weeks.
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12 days of EASY Christmas cookies Recipes
Chewy ginger molasses cookies :
Chewy chocolate coconut cookies:
Snickerdoodles :
Jam thumbprints :
Peppermint brownie cookies :
White chocolate cranberry cookies :
Slice and bake shortbread :
Lemon sugar cookies :
Chocolate crinkle cookies :
Peppermint meringues :
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Chocolate Meringue Cookies : By The Cake
Crispy, light but not too sweet because there is cocoa as a mixed garden. Topped with dark chocolate, fragrant, delicious. You can do it easily at your home.
???? Ingredients
Egg whites 60 g
1/4 tsp cream of tartar
Granulated sugar 80 g
Icing sugar 20 g
Cocoa powder 4 g
Dark chocolate
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คุกกี้เมอแรงค์รสช็อกโกแลต กรอบ เบา แต่ไม่หวานจัด เพราะมีโกโก้เป็นส่วนผสม โรยหน้าด้วยดาร์กช็อกโกแลต หอม อร่อยค่ะ ขั้นตอนและวิธีทำไม่ยุ่งยาก ดูแล้วสามารถทำตามได้ทันที รายละเอียด เทคนิคต่างๆ อยู่ในคลิปหมดแล้วค่ะ
???? สูตร
ไข่ขาว 60 g
ครีมออฟทาร์ทาร์ 1/4 ชช.
น้ำตาลทรายละเอียด 80 g
น้ำตาลไอซิ่ง 20 g
ผงโกโก้ 4 g
ดาร์กช็อกโกแลต
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