Chocolate Peanut Meringue Cookies Recipes
CHOCOLATE CHIP MERINGUE COOKIES
This is one of my most popular recipes. Shape them into hearts for Valentine's Day or make them as drop cookies for other occasions. -Debbie Tilley, Riverview, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and nuts if desired., Cut a small hole in the corner of a pastry or plastic bag; insert # 806 round pastry tip. Fill the bag with meringue. Pipe 1-1/2-in. hearts 2 in. apart onto lightly greased baking sheets. Bake at 300° for 20-25 minutes or until firm to the touch. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
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
FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)
Easy cookies you don't need to watch over. I got this recipe from Betty at church. I just love these!
Provided by Cami
Categories Desserts Cookies Meringue Cookies
Time 5h15m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Add vanilla extract and stir. Fold chocolate chips and pecans into the mixture. Drop by teaspoonful onto prepared baking sheet.
- Bake in preheated oven for 1 minute. Turn oven off and let cookies continue to bake as the oven cools until light and crispy, 5 hours to overnight.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 7 g, Fat 2.5 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 0.9 g, Sodium 3.6 mg, Sugar 6.4 g
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PEANUT BUTTER CLOUDS - ONCE UPON A CHEF
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- Preheat the oven to 200°F. Line two cookie sheets with parchment paper. Position racks in upper and lower thirds of the oven.
- In the bowl of a heavy duty mixer fitted with the whisk attachment (or a bowl if using a hand mixer with beaters), combine the egg whites and cream of tartar. Beat at medium-high speed (or high speed if using a hand mixer) until the egg whites are creamy white and hold soft peaks when the beaters are lifted out of the bowl. Continue to beat on medium-high speed, adding sugar a little at a time, taking about 2 minutes in all, until the whites are glossy and stiff. When you lift the whisk out the bowl, the whites should hold stiff peaks.
- Scatter small spoonfuls of the peanut butter over the meringue. With a large rubber spatula, fold the peanut butter into meringue until streaky; you don't want it to be perfectly blended.
- Using two soup spoons, drop heaping tablespoons of meringue about 1-½ inches apart onto the lined cookie sheets. Sprinkle each meringue with a bit of chopped peanuts. Bake for 1-½ hours, rotating the pans from top to bottom and front to back halfway through baking. Turn off the heat and let the meringues cool completely in oven.
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- Remove eggs from the fridge and separate them, leaving the egg whites in a bowl. Let stand at room temperature for 20-30 minutes. If you are using a pastry bag to pipe the cookies, prepare it now. Set out a baking sheet lined with parchment paper.
- Melt peanut butter (using a microwave or double boiler) until it is creamy. Set aside and let cool, but make sure to stir the peanut butter every few minutes, You want it to remain creamy and “runnier” than when it comes from the jar, but not be very warm.
- Add egg whites to a very clean and dry bowl of an electric mixer with a pinch of salt. Begin with the mixer on low speed, and gradually increase the speed as peaks begin to form. Beat in the sugar and cream of tartar. Increase the speed to high and beat until glossy. You want stiff peaks, which took about 5-6 minutes for me.
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