Chocolatemeringuestars Recipes

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CHOCOLATE MERINGUE STARS



Chocolate Meringue Stars image

These light, delicate chocolate meringue cookies sure make for merry munching. Their big chocolate flavor makes it difficult to keep the kids away before they're on the cookie tray. -Edna F. Lee, Greeley, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 7

3 large egg whites
3/4 teaspoon vanilla extract
3/4 cup sugar
1/4 cup baking cocoa
GLAZE:
3 ounces semisweet chocolate, chopped
1 tablespoon shortening

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa. , Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment-lined baking sheets. , Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks., In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE MERINGUE STARS



Chocolate Meringue Stars image

These are easy and attractive cookies. They are light and chewy and you can't eat just one. I usually make them at Christmas, but they will do for any occasion.

Provided by Jellyqueen

Categories     Dessert

Time 40m

Yield 36-48 stars

Number Of Ingredients 6

3 egg whites
3/4 teaspoon vanilla extract
3/4 cup sugar
1/4 cup baking cocoa
3 ounces semisweet chocolate
1 tablespoon shortening

Steps:

  • In a mixing bowl, beat egg whites and vanilla until soft peaks form.
  • Gradually add sugar, about 2 Tablespoons at a time, beating until stiff peaks form.
  • Gently fold in cocoa.
  • Place in a pastry bag with a large open star tip.
  • Line baking sheets with foil and coat the foil with nonstick cooking spray.
  • Pipe stars, about 1 1/4 in.
  • diameter, onto foil, or drop by rounded teaspoons.
  • Bake at 300 for 30-35 minutes or util lightly browned.
  • Remove from foil; cool on wire racks.
  • In a microwave or double boiler, melt chocolate and shortening; stir until smooth.
  • Dip the cookies halfway into glaze; place on waxed paper to harden.

MERINGUE STARS



Meringue Stars image

Provided by Gina Marie Miraglia Eriquez

Categories     Cookies     Coffee     Mixer     Chocolate     Egg     Dessert     Bake     Christmas     Kid-Friendly     New Year's Eve     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 7 dozen cookies

Number Of Ingredients 9

3 large egg whites, at room temperature 30 minutes, divided
1 teaspoon pure vanilla extract
3 pinches of cream of tartar, divided
3/4 cup superfine granulated sugar, divided
1 1/2 teaspoons instant-espresso powder
2 teaspoons unsweetened cocoa powder
1 (3 1/2-ounce) bar 70%-cacao bittersweet chocolate, melted
1 tablespoon vegetable oil
Equipment: 3 (12-inch) disposable pastry bags; a 1/2-inch star tip

Steps:

  • Make vanilla and coffee meringues:
  • Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.
  • Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.
  • Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.
  • Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.
  • Make chocolate meringues:
  • Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.
  • Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.
  • Transfer meringue to a pastry bag and pipe more stars.
  • Bake meringues:
  • Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)
  • Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.
  • Dip meringues in chocolate:
  • Line a large baking sheet with parchment or wax paper.
  • Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.

CHOCOLATY MERINGUE STARS



Chocolaty Meringue Stars image

Five simple ingredients are all that is needed to make these star-studded cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 48

Number Of Ingredients 5

3 egg whites
1/2 teaspoon cream of tartar
2/3 cup sugar
2 tablespoons plus 1 teaspoon unsweetened baking cocoa
About 1/3 cup ground walnuts

Steps:

  • Heat oven to 275° F. Line cookie sheet with aluminum foil or cooking parchment paper.
  • In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)
  • Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.
  • Bake 25 to 30 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to cooling rack. Store in airtight container.

Nutrition Facts : Calories 20, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 0 mg, Sugar 3 g, TransFat 0 g

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