Dr Lees Mocha Meringue Recipes

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MOCHA MERINGUE



Mocha Meringue image

Categories     Dairy     Egg     Dessert     Bake     Low Fat     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 large egg whites
1 teaspoon (generous) instant espresso powder
1/8 teaspoon cream of tartar
1/2 cup sugar
1 pint chocolate frozen yogurt, softened
Cocoa powder
Instant espresso powder

Steps:

  • Preheat oven to 250°F. Line 2 cookie sheets with parchment paper. Trace six 3-inch circles on each paper.
  • Using electric mixer, beat first 3 ingredients to soft peaks. Gradually add sugar and beat to stiff glossy peaks. Transfer whites to pastry bag fitted with 1/4-inch plain tip. Beginning in the center of each circle, pipe concentric circles to fill traced circle. Bake until meringues are dry, about 2 hours.(Can be prepared 2 days ahead. Store in oven.)
  • Gently spread 1/4 cup yogurt evenly on 6 meringues. Top with remaining meringues. Freeze until firm.
  • Place cocoa and espresso in sieve. Lightly sprinkle over tops of meringue and serve immediately.

MOCHA MERINGUES



Mocha Meringues image

Light little cookies with a hint of coffee. It won't kill you to make them without cream of tartar. I made these on Christmas Eve, realized I had no cream of tartar, wasn't going to go out and get any (are you crazy?), did without and had a hit. Although it's probably better if you have some.

Provided by horseplay

Categories     Drop Cookies

Time 2h15m

Yield 48 meringues, 48 serving(s)

Number Of Ingredients 7

2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sugar
2 tablespoons unsweetened cocoa powder

Steps:

  • Take your eggs out of the fridge and allow them to come to room temperature.
  • Make sure you have two oven racks in your oven. Preheat oven to 250°F.
  • In a small bowl, mix vanilla and instant coffee.
  • In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
  • Increase speed slightly and add sugar gradually but steadily.
  • Beat mixture until stiff peaks form. This should take about 10 minutes.
  • Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
  • Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
  • Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
  • Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.

Nutrition Facts : Calories 18.7, Sodium 16.8, Carbohydrate 4.4, Fiber 0.1, Sugar 4.2, Protein 0.3

DR. LEE'S MOCHA MERINGUE



Dr. Lee's Mocha Meringue image

Provided by Roberta Lee, M.D.

Yield Serves 2

Number Of Ingredients 8

1 cup powdered sugar
1 tbsp of cocoa
1/8 tsp cinnamon
1/2 tsp instant coffee powder
4 egg whites
1/2 tsp vanilla
1/2 cup slivered almonds
1/4 tsp salt

Steps:

  • Preheat oven to 250 degrees. Lightly grease a cookie sheet. Sift powdered sugar, cocoa, coffee and salt. Put dry mix and almonds in blender-grind until it becomes a fine powder. Beat the egg whites and vanilla extract until stiff. Fold the powdered mix with the stiff egg whites. Drop meringue mix with a tablespoon onto cookie sheet. Bake for 2 to 3 hours, turn off the oven, leave meringues in oven for 20 minutes, then serve.
  • Adapted from The Moosewood Cookbook by Mollie Katzen.

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