Meringue Surprise Cookies Recipes
MERINGUE SURPRISE COOKIES
Add attractive colors to meringue cookies with sprinkles and candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 250°F. Line large cookie sheet with parchment paper. In small bowl, combine egg whites, salt and vanilla; beat until foamy. Gradually add sugar, beating 3 to 5 minutes or until stiff peaks form.
- Pipe or spoon mixture into 3/4-inch-wide mounds 1 inch apart on parchment-lined cookie sheet. Top each with mint candy. Pipe or spoon additional drop of mixture over candy to cover. Sprinkle with snowflake sprinkles.
- Bake at 250°F. for 50 to 60 minutes or until crisp. Immediately remove from cookie sheets. Cool 10 minutes or until completely cooled.
Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 6 g, TransFat 0 g
SURPRISE MERINGUE KISSES
Meringue cookies with a surprise inside. A variation of this recipe would be to omit the peppermint extract and add 1 1/2 cups chopped pecans after the stiff peaks form.
Provided by Mellan
Categories Desserts Cookies Drop Cookie Recipes
Yield 22
Number Of Ingredients 7
Steps:
- In small bowl, beat egg whites, vanilla, cream of tartar, peppermint extract (if using) and salt till soft peaks form.
- Very gradually add sugar; bet till very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on lightly greased cookie sheet.
- Press a chocolate kiss into each cookie. With a table knife, bring meringue up over candy.
- Bake in 275 degree F (140 degrees C) oven for 30 minutes. Immediately move to rack to cool.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 14.8 g, Cholesterol 2.1 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 15.3 mg, Sugar 9.1 g
SURPRISE MERINGUES
The addition of chocolate chips or nuts add flavor and crunch to these meringues. This recipe is given with chocolate chips, but you can use chopped nuts instead, or a combination of both.
Provided by KC
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
- Beat egg whites, salt, cream of tartar, sugar and vanilla until the meringue is stiff.
- Fold in the chocolate chips.
- Place 1 teaspoonful of meringue on the lined cookie sheets. Bake at 300 degrees F (150 degrees C) for 25 minutes.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 21.5 g, Fat 4.3 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.3 g
VANILLA MERINGUE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
- Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
- Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.
SURPRISE MERINGUES
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
SURPRISE MERINGUES
These wonderful light and airy confections are complemented by the cooling flavor of mint extract. Photo credit: Georgia Johnson from Comfort of Cooking.
Provided by McCormick
Categories Cookies and Brownies,
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 225°F. Line 2 large baking sheets with foil; spray foil with no stick cooking spray.
- Beat egg whites in large bowl with electric mixer on medium speed until frothy. Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extracts until well blended. Gently stir in chocolate chips.
- Drop by rounded measuring teaspoons 1 inch apart onto prepared baking sheets.
- Bake both sheets of meringues at the same time for 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
Nutrition Facts : Calories 114 Calories
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MERINGUE COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
Ratings 406Calories 21 per servingCategory Cookie, Dessert
- Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper. Set aside.
- Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl².
- Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.
3 INGREDIENT BAKED MERINGUE COOKIE RECIPE - SUSTAIN MY ...
From sustainmycookinghabit.com
Ratings 5Category DessertCuisine FrenchCalories 34 per serving
- Separate egg whites from the eggs. Set aside yolks for another recipe. Add in salt or cream of tartar.
- Beat egg whites in mixer on high speed for about 4 minutes until they start to change from clear to white.
- While still beating on high speed, slowly add in sugar (1 tbsp at a time) while mixing for another 4-6 minutes until firm, frothy peaks form.
- Transfer the mixture to a large piping bag or plastic freezer bag. If using the freezer bag, snip a small hole in one bottom corner. If using piping bag, use a tip of your choice.
DIVINITY SURPRISE COOKIES (HOLIDAY MERINGUE) - MY CASUAL ...
From mycasualpantry.com
Ratings 1Category SweetsCuisine AmericanTotal Time 8 hrs 10 mins
- In the bowl of a standing mixer, combine the egg whites, cream of tartar, and salt. Beat until thickened. With the mixer running, gradually add 1/2 cup sugar. Continue adding remaining 1/4 cup sugar until stiff peaks form. All of the sugar may not be needed. Mix in mint extract.
- Remove half of the egg white mixture to another bowl. Add a few drops of green food coloring into one bowl and red food coloring into the other bowl. Fold each gently to combine. Fold in half of the chocolate chips into each mixture.
- Using a small scoop, drop mounds of mixture on parchment-lined baking sheets. Place cookies in the oven and turn the oven off. Remove from the oven after 8 hours. Store in an airtight container.
MERINGUE COOKIES RECIPE {PEPPERMINT & CHOCOLATE CHIP ...
From cookincanuck.com
5/5 (2)Total Time 3 hrs 10 minsCategory DessertsCalories 23 per serving
- Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together sugar, cornstarch, and salt. In the bowl of a stand mixer (or a large bowl if using hand mixer), combine egg whites, vanilla extract, and cream of tartar. Use the whisk attachment for the stand mixer.
- With the mixture set on medium-low setting, whip the mixture until foamy, about 1 minute. While continuing to whip, gradually add the sugar mixture.
- Turn the mixer to medium speed. Continue to whip the egg whites until they hold stiff peaks, 4 to 5 minutes. This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry.
MERINGUE COOKIES - SUGARHERO
From sugarhero.com
4.6/5 (22)Total Time 2 hrs 20 minsEstimated Reading Time 7 minsCalories 24 per serving
- Preheat the oven to 200 degrees Fahrenheit (90 C). Place the room temperature egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. (Alternately, you can use a large bowl and a hand mixer with the whisk attachments.)
- Turn the mixer to medium speed and beat until the egg whites are foamy. Turn the mixer off, add the cream of tartar, and beat again on medium until the whites have turned an opaque white color and just start to hold soft peaks.
- At this point, start adding the sugar a few spoonfuls at a time with the mixer running. Adding the sugar slowly helps it incorporate and prevents the meringue from becoming grainy. Continue to add the sugar very gradually, and once all of the sugar is added, add the pinch of salt. Beat the egg whites until they are very thick, glossy, and a shiny white color. When you stop the mixer and lift the whisk out of the whites, the whites should have a very stiff peak. This process will take about 5-10 minutes in a stand mixer.
- Finally, stop the mixer, add the vanilla extract, and mix it in briefly. If you want to color the meringues just one color, add a small amount of gel food coloring to the mixing bowl and fold it in to the meringue mixture with a spatula, stirring gently. If you want to make multiple colors, divide the meringue first and work quickly to color each batch your desired color.
MERINGUE COOKIES - PREPPY KITCHEN
From preppykitchen.com
Ratings 180Calories 18 per servingCategory Dessert
- Set oven to 200F. Separate the egg whites one at a time into a small bowl then transfer each white to the bowl of your stand mixer. You really don’t want to get any broken yolks in your bowl so separating them individually contains the damage if anything happens.
- Add the cream or tartar and salt to the bowl then begin mixing on low and gradually increase the speed to high.
- Once the egg whites have frothed up you can begin SLOWLY sprinkling in the sugar. This step makes a big difference in your final meringues so remember to take your time and add the sugar in gradually. You can do is a teaspoon at a time or just sprinkle it in slow as slow can be. After the sugar has been added it’s time to beat in some vanilla.
- Your meringue is done once it has a Thick marshmallowy texture and can hold a nice peak. I would caution agains letting it sit for too long as it will pose consistency and not pipe as nicely if left to it’s own devices for too long. If you are coloring the meringue I suggest you add a SMALL, tiny amount of coloring in with a toothpick or skewer then beat in with the the whisk attachment to distribute the color. Transfer to a piping bag fitted with a large star attachment or with the tip snipped off.
MERINGUE SURPRISE COOKIES RECIPE - COOKEATSHARE
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- 1. Heat oven to 250 F. Line large cookie sheet with parchment paper. In small bowl, combine egg whites, salt and vanilla; beat till foamy.
- 2. Pipe or possibly spoon mix into 3/4-inch wide mounds 1 inch apart on parchment- lined cookie sheet. Top each with mint candy. Pipe or possibly spoon additional drop of mix over candy to cover. Sprinkle with snowflake sprinkles.
- 3. Bake at 250 F for 50 to 60 min or possibly till crisp. Immediately remove from cookie sheets. Cold 10 min or possibly till completely cooled.
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