Coco Meringue Puffs 1968 Recipes

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FORGOTTEN PUFFS (CHOCOLATE CHIP MERINGUE COOKIES)



Forgotten Puffs (Chocolate Chip Meringue Cookies) image

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

2 egg whites
⅔ cup white sugar
1 teaspoon vanilla extract
1 cup miniature chocolate chips
½ cup chopped pecans

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

MERINGUE PUFFS



Meringue Puffs image

Make and share this Meringue Puffs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 50m

Yield 36 cookies

Number Of Ingredients 6

2 egg whites
3/4 cup sugar
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 cup chocolate chips
1 cup pecans, chopped

Steps:

  • Beat 2 egg whites until soft peaks form.
  • Add sugar, cream of tartar, and salt; beat until stiff.
  • Fold in chocolate chips and pecans.
  • Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
  • Bake at 300 degrees for 20 minutes.

PECAN PUFFS (MERINGUE COOKIES)



Pecan Puffs (Meringue Cookies) image

Make and share this Pecan Puffs (Meringue Cookies) recipe from Food.com.

Provided by Kikimony

Categories     Drop Cookies

Time 1h10m

Yield 36 puffs

Number Of Ingredients 5

3 egg whites
1 pinch salt
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • In a mixing bowl beat egg whites until soft peaks form.
  • Gradually add sugar, beating until stiff peaks form (5-8 minutes).
  • Fold in vanilla and pecans.
  • Drop by well-rounded teaspoonfuls onto greased cookie sheets.
  • Bake at 200 degrees for 50-55 minutes or until firm to the touch.
  • Store in airtight container.

CHERRY MERINGUE PUFFS



Cherry Meringue Puffs image

Add attractive color to meringue cookies with cherry-flavored gelatin. The white chocolate drizzle is delicious.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 60

Number Of Ingredients 6

3 egg whites
1 teaspoon white vinegar
1/8 teaspoon salt
3/4 cup sugar
1/2 box (4-serving size) cherry-flavored gelatin (about 3 tablespoons)
1 bag (12 oz) white vanilla baking chips (2 cups)

Steps:

  • In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
  • Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
  • Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
  • In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
  • Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 20 mg, Sugar 7 g, TransFat 0 g

MERINGUE TEASERS



Meringue Teasers image

Meringue puffs with a hint of chocolate.

Provided by Paula Roberts

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 6

2 egg whites
⅔ cup super fine sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
  • Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
  • Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 10.7 g, Fat 5.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 12 mg, Sugar 9.5 g

COCONUT MERINGUE TREE



Coconut Meringue Tree image

We found the more stable Swiss meringue to be the best option for this majestic edible tree, since there is a fair amount of piping involved in its construction. Don't skip the step of letting the meringues dry in the oven - it will finish the drying process without coloring them. If you find your meringues taking on color before they are done baking, make sure your oven temperature is correct and lay a sheet of foil gently over the top of them to avoid more color.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 8

7 large egg whites, at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
2 teaspoons pure vanilla extract
1 teaspoon pure coconut extract
2 cups cold heavy cream
1/4 cup cold cream of coconut (such as Coco López)
1/4 cup confectioners' sugar, plus more for dusting

Steps:

  • Preheat the oven to 225 ̊ F. Line 2 baking sheets with parchment paper. Trace an 8-inch and a 4-inch circle on 1 sheet of parchment. Trace a 6-inch, 2-inch and 1-inch circle on the second sheet. Flip over both sheets (the circles should still be visible).
  • Bring a few inches of water to a simmer in a medium saucepan over low heat. Put the egg whites in the bowl of a stand mixer and set the bowl over the saucepan (don't let the bowl touch the water). Whisk in the granulated sugar and cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 165 ̊ F on an instant-read thermometer, 4 to 5 minutes.
  • Transfer the bowl to the stand mixer and fit with the whisk attachment; add the cream of tartar. Beat on high speed until glossy with very stiff peaks, 2 to 3 minutes. Add 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract. Reduce the speed to medium and beat until the mixer bowl is no longer hot to the touch, 2 to 3 more minutes.
  • Transfer about half of the meringue to a pastry bag fitted with a large star tip. Starting with the largest traced circle, pipe a ruffled edge around the perimeter. Use some of the remaining meringue from the bowl to fill the circle so the middle is just slightly higher than the piped border. Pipe a second smaller circle of ruffles on top to create a tiered effect. Repeat with the 6-, 4- and 2-inch circles, creating 2 tiers of ruffles on each. Pipe the 1-inch circle, finishing with a peak on top. Transfer the baking sheets to the oven and bake until the meringues are crisp but not browned, about 2 hours. Turn off the oven and let the meringues cool in the oven.
  • When ready to assemble, beat the heavy cream in a large bowl with a mixer on medium speed until foamy. Add the cream of coconut and confectioners' sugar, then beat on medium-high speed until soft peaks form, 30 seconds to 1 minute. Add the remaining 1 teaspoon vanilla extract and 1/2 teaspoon coconut extract and whisk just to combine.
  • Dust all 5 meringue tiers lightly with confectioners' sugar. Set the 8-inch layer on a serving platter or cake stand and spread a thick layer of whipped cream on top, just to where the ruffles start. Repeat with the remaining meringue layers and whipped cream, working from the largest to the smallest meringues to build the tree. Dust with more confectioners' sugar.

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