MOCHA MERINGUE SANDWICH COOKIES
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
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
MOCHA BROWNIE MERINGUE COOKIES
Use instant coffee in this recipe for Mocha Brownie Meringue Cookies to help you get that mocha flavor! Dust these brownie meringue cookies with cocoa powder before serving for a pretty presentation.
Provided by My Food and Family
Categories Summer 2019
Time 55m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat egg whites and cream of tartar in large bowl with mixer on high speed until soft peaks form. Beat in coffee. Gradually add sugar, beating constantly until stiff peaks form.
- Add cocoa powder; mix well. Fold in chopped chocolate.
- Drop half the egg white mixture evenly into 9 mounds on each of 2 parchment-covered baking sheets, using about 1/4 cup egg white mixture for each mound.
- Bake, 1 baking sheet at a time, 18 to 20 min. or until tops are firm. Cool completely before removing cookies from baking sheet.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber less than 1 g, Sugar 0 g, Protein 1 g
FUDGY MOCHA BROWNIE COOKIES
These fudgy mocha brownie cookies are rich, decadent, and perfect for when you can't decide between a brownie and a cookie!
Provided by Sloane
Categories cookies
Time 42m
Number Of Ingredients 12
Steps:
- In a heat proof bowl add the chocolate and butter, and place over a double boiler with simmering water.
- Stir the butter and chocolate every minute or so until it is completely melted and smooth. Just like with ganache, you do not want to over mix it or it will split. Once all of the chocolate and butter is melted and combined, remove from heat and stop stirring. Set aside.
- In a small bowl, stir together the cocoa powder and hot water. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the brown sugar, granulated sugar, and eggs on medium-high speed for 2-3 minutes until light and pale in color.
- Using a rubber spatula, fold in the chocolate-butter mixture and bloomed cocoa powder mixture until fully combined.
- Then, add in the flour, cocoa powder, espresso powder, baking powder, and salt, and mix until just combined.
- Allow cookie dough to rest at room temperature for at least 10 minutes to thicken up.
- Meanwhile, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- Using a 2 tablespoon cookie scoop, scoop batter onto the prepared baking sheets about two inches apart.
- Bake cookies for about 10 minutes until they are crackly, shiny, and appear set.
- Allow to cool completely on baking sheet.
- Sprinkle with flaky sea salt and enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 135 calories, Sugar 15.4 g, Sodium 116.4 mg, Fat 6.2 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 19.7 g, Fiber 1.2 g, Protein 2.1 g, Cholesterol 24 mg
MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.
Nutrition Facts :
MOCHA BROWNIES WITH COFFEE FROSTING
These are the best brownies that I've tasted. Got this from a friend at work and now I make them all the time.
Provided by ALYSSIA71
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h15m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan.
- Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely.
- Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 16.6 g, Cholesterol 25.7 mg, Fat 6.7 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 58.1 mg, Sugar 13.6 g
MOCHA BROWNIES
I doctor up my favorite brownie mix- Duncan Hines Dark Chocolate Fudge to make this and a couple other variations. This one is my husband's favorite, and mine, as well.... so far - I'm not done fooling around with this! If you like rich mocha flavor, you should enjoy this. The computer wants me to say "Duncan Hines chewy Fudge Brownie" mix, but it's the "Dark Chocolate Fudge" mix I use!
Provided by Saralaya
Categories Dessert
Time 40m
Yield 9-12 serving(s)
Number Of Ingredients 7
Steps:
- I dump the dry mix into a large mixing bowl and add the two tsps of instant espresso to the dry mix.
- In a measuring cup I put the 1/3 cup oil and 1/3 cup water, then add the vanilla and coffee flavoring, makes it easier for me.
- Add the egg to the dry mix and then all the rest of the wet ingredients.
- Stir by hand, as directed on the box, about 50 strokes - or until there aren't any ( or many) dry lumps.
- Scrape the bowl into a prepared baking pan. The box calls for a 13 x 9 pan, but I spray the bottom of an 8x8 square pan with cooking spray and use that.
- The package calls for a much longer baking time than I find necessary. I use my Cuisinart Toaster/ Oven/ Broiler and it takes 35 minutes at 350 degrees for it to be perfect.
MOCHA BROWNIES
Brownies with a kick! These are quick to prepare and i find that the coffee and chocolate enhance each other.
Provided by kleigh83
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Brownies: In a medium sauce pan combine granulated sugar, butter, cocoa powder, and instant coffee.
- Cook and stir over medium heat until butter melts.
- Remove from heat and cool for 5 minutes.
- Add eggs and vanilla.
- Beat lightly by hand to combine.
- Be careful not to over mix.
- Stir in flour, baking powder, and salt.
- Stir in walnuts if you are using them.
- Spread the batter into a greased (9x9x2 in) baking pan.
- Bake in a preheated 350* oven for 24 minutes, or until set.
- Cool pan on a rack.
- Frosting: In a mixing bowl beat butter until fluffy.
- Add cocoa powder.
- Gradually add 1 c.
- of the confectioners sugar and beat well.
- Slowly beat in 2 tbs of the milk and the vanilla.
- Slowly beat in remaining sugar.
- Beat in additional milk, if necessary, to make the frosting spreading consistancy.
- Once brownies are cooled, spread frosting over brownies.
- Cut into bars.
Nutrition Facts : Calories 282.2, Fat 11.9, SaturatedFat 7.2, Cholesterol 63.6, Sodium 152.4, Carbohydrate 43.5, Fiber 1, Sugar 36.4, Protein 2.5
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