Coffee Pecan Meringue Sandwich Cookies 1995 Recipes

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PECAN-MOCHA MERINGUES



Pecan-Mocha Meringues image

Provided by Jeanne Kelley

Categories     Cookies     Coffee     Blender     Chocolate     Bake     Easter     Low Cal     Pecan     Low Cholesterol     Party     Potluck     Bon Appétit

Yield Makes about 18

Number Of Ingredients 10

1/3 cup (packed) golden brown sugar
1 tablespoon unsweetened cocoa powder
1/3 cup egg whites (from about 3 large eggs)
1/4 teaspoon coarse kosher salt
1/8 teaspoon cream of tartar
1/3 cup sugar
2 teaspoons instant espresso powder
1 cup finely chopped toasted pecans
1/2 cup semisweet or bittersweet chocolate chips (optional)
18 (about) untoasted pecan halves

Steps:

  • Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.
  • Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD: Meringues can be made up to 1 day ahead. Store airtight at room temperature.

COFFEE-PECAN MERINGUE ICE CREAM SANDWICHES



Coffee-Pecan Meringue Ice Cream Sandwiches image

Delicate cookies and purchased ice cream produce a grown-up version of a playground favorite.

Yield Serves 8 to 10

Number Of Ingredients 10

2 cups pecans (about 8 ounces), lightly toasted, cooled
3 tablespoons plus 1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large egg whites
1/4 teaspoon cream of tartar
4 teaspoons instant coffee crystals
40 (about) pecan halves
1 1/4 cups (about) coffee ice cream

Steps:

  • Preheat oven to 225°F. Line 2 heavy large baking sheets with foil; butter and flour foil. Combine 1 cup pecans, 3 tablespoons sugar, cinnamon and salt in processor; grind finely. Add 1 1/2 ounces (about 1/4 cup) chocolate and 1 cup nuts and process just until pecans are coarsely chopped, using about 10 on/off turns.
  • Using electric mixer, beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 1/2 cup brown sugar, beating until mixture is very stiff, about 4 minutes. Fold in nut mixture and instant coffee (crystals will not dissolve).
  • Drop batter by scant tablespoonfuls onto prepared sheets, spacing evenly. Lightly press pecan half onto each cookie. Bake until meringues are dry, about 55 minutes. Cool completely on sheets.
  • Place 1 tablespoon ice cream on bottom side of 1 meringue. Gently press bottom side of another meringue onto ice cream. Place on baking sheet; freeze. Repeat with remaining meringues and ice cream. Freeze until firm, about 1 hour.
  • Melt 3 ounces chocolate in top on double boiler set over simmering water, stirring until smooth. Drizzle over sandwiches. Cover and freeze. (Can be made 2 days ahead. Keep frozen.)

PECAN MERINGUE COOKIES



Pecan Meringue Cookies image

Provided by Phyllis Glazer

Categories     Cookies     Mixer     Egg     Nut     Bake     Passover     Pecan     Spice     Spring     Kosher

Yield Makes 24 to 30

Number Of Ingredients 5

1 large egg white
1 cup light brown granulated sugar, regular light brown sugar, or turbinado sugar
Pinch of salt
1/4 teaspoon ground allspice or nutmeg
1 1/2 cups finely chopped pecans

Steps:

  • 1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
  • 2. Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt, and desired spice. Beat until the mixture looks shiny. Stir in the nuts.
  • 3. Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1/2 inches between each cookie. Flatten out the tops.
  • 4. Bake in the preheated oven for 25 to 30 minutes, or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from the oven and cool on a wire rack. Store in a sealed jar.

CHOCOLATE COFFEE SANDWICH COOKIES



Chocolate Coffee Sandwich Cookies image

These chewy chocolate cookies start with a brownie mix and are filled with a subtle, coffee-flavored buttercream.

Provided by Courtly

Categories     Dessert

Time 23m

Yield 36 sandwich cookies

Number Of Ingredients 12

1 tablespoon instant coffee granules
2 tablespoons very hot water
1 (19 1/2-22 1/2 ounce) box fudge brownie mix
1/2 cup butter, softened
1/2 cup flour
1 egg
2 tablespoons coarse sugar
2 teaspoons instant coffee granules
2 tablespoons very hot water
1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon light corn syrup

Steps:

  • Heat oven to 350. Place 1 T. coffee granules and 2 T. hot water in medium bowl; stir until dissolved. Stir in brownie mix, 1/2 cup butter, flour and egg.
  • Place coarse sugar into small bowl. Shape dough into 1 inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. Cool 2 minutes; remove from cookie sheets. Cool completely.
  • Place 2 t. coffee granules and 2 T. hot water in small cup; stir until dissolved. Beat 1/4 cup butter in medium bowl at medium speed until creamy. Gradually add powdered sugar alternately with dissolved coffee granules, scraping bowl often, until well mixed. Stir in corn syrup.
  • Spread 1 t. buttercream onto bottom-side of 1 cookie. Top with another cookie, bottom-side down.

Nutrition Facts : Calories 141, Fat 5.9, SaturatedFat 2.9, Cholesterol 16, Sodium 74.6, Carbohydrate 21.3, Fiber 0.1, Sugar 15, Protein 1.2

MOCHA MERINGUE SANDWICH COOKIES



Mocha Meringue Sandwich Cookies image

These crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings-try making them with fruit preserves. -Marie Valdes, Brandon, FL

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 8

3 large egg whites, room temperature
1 teaspoon instant coffee granules
1/2 cup confectioners' sugar
1/4 cup baking cocoa
1/4 teaspoon cream of tartar
3/4 cup sugar
3/4 cup chocolate frosting
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. Place egg whites in a large bowl. In a small bowl sift coffee granules through a fine sieve to break up, pressing with a spoon as needed. Sift together 1/2 cup confectioners' sugar, cocoa and coffee., Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually beat in sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in coffee mixture., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #11 round pastry tip. Add meringue; pipe 1-3/4-in. spirals 1 in. apart onto parchment-lined baking sheets., Bake meringues until set and dry, 12-15 minutes. Cool completely before removing meringues from paper., To assemble, spread about 1-1/2 teaspoons frosting onto the bottom of half of the meringues; cover with remaining meringues. Dust with additional confectioners' sugar.

Nutrition Facts : Calories 76 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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