Chocolate Chip Meringue Cookies
These cookies are light and crispy, naturally gluten free and if you use dairy free chocolate chips they are dairy free tool. They melt in your mouth! Find the recipe here:
The Chewiest Chocolate Meringue Cookies
Make an easy meringue recipe and turn them into meringue cookies! These chewy chocolate meringue cookies make an easy sweet snack, a great kid's snack idea, and an even easier prep-ahead sweet treat. #TopTip: You can flavour these meringue cookies with whatever you like, but chocolate lovers, these meringue cookies are what chocolate dreams are made of! Try this chewy meringue cookie recipe and let us know how much you LOVE it!
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FULL RECIPE
Makes 16
INGREDIENTS
170g NESTLÉ Aero for Baking, broken into pieces
2 large egg whites
1 ml cream of tartar
½ tsp vanilla essence
½ tsp salt
¼ cup brown sugar
Serving suggestion:
NESTLÉ Hot Chocolate
METHOD
1. Preheat the oven to 180° and line a baking tray with baking paper.
2. Place the NESTLÉ Aero for Baking chocolate in a heatproof bowl. Microwave in 15-second intervals, stirring in between until the chocolate is melted.
3. In a large bowl, add the egg whites, cream of tartar, vanilla essence and salt. Using a hand mixer, beat the egg whites until soft peaks form. Add in the sugar, beating until stiff peaks form.
4. Gently fold the melted chocolate into the eggs until combined. *Chef’s Tip: Avoid overmixing to prevent the egg whites from losing air.
5. Use a tablespoon to spoon the batter onto a baking sheet, allowing space between each for the cookies to spread during baking. Bake for 8-10 minutes, until crackly on the top but chewy on the inside. Allow to cool before serving alongside a mug of NESTLÉ Hot Chocolate and ENJOY!
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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
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Meringue kisses Recipe | How to Make Meringue Cookies
Learn how to make the best meringue kisses! They are crispy, sweet and they melt in your mouth. These beautiful and colorful meringue cookies are perfect for birthday parties, for holidays, valentine’s day, as a tread or just as a pretty candy that your family and friends will love!
►Full written and printable recipe + tips:
► Equipment I used in this video:
More Recipes you may like:
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Makes about 70-80 cookies
Ingredients:
3 Large egg whites (100g)
1 cup (200g) Castor sugar
Pinch Salt
1/4 teaspoon Cream of tartar (optional)
Gel food coloring (optional)
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 200°F (100°C), line one or two baking sheets with parchment paper. Set aside.
2. Place the egg whites in a large, clean bowl or a bowl of a stand mixer. Add a pinch of salt and cream of tartar (optional). Beat egg whites until foamy, start by beating on low then increase to high speed, when the mixture is foamy, add the sugar very slowly one teaspoon at a time while continuing to beat.
3. Once all the sugar has been added, continue whisking on high speed and whisk until the meringue is glossy and very stiff.
4. Stir in vanilla extract or other flavoring (see recipe notes). At this stage you can add gel food coloring if desired.
5. Transfer the meringue to a piping bag fitted with a tip/nozzle of your choice. Or just cut the end of the piping bag and pipe without a tip. If you wish you can color your kisses by adding food coloring gel strips inside your pastry bag before filling (see the video).
6. Pipe the kisses onto the prepared trays. Squeeze lightly on the piping bag slowly pulling up before quickly lifting off to create the tip.
7. Place the tray on the center rack and bake for about an hour, then turn the oven off and keep closed for an additional 1-2 hours.
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Piping Tips:
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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.
Music - Free song called Pacific Sun by Nicolai Heidlas
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Meringue Cookies Recipe
These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Meringue cookies are such a delightful addition to the table and so easy to make! I love to flavor mine with a drop of good vanilla but almond and even peppermint are great choices too. Try dipping or drizzling with chocolate for an extra layer of flavor and remember, these make wonderful gifts!.
Recipe:
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