Mocha Meringues With Mexican Cinnamon Recipes
MEXICAN CINNAMON COOKIES
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 dozen.
Number Of Ingredients 11
Steps:
- Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 10mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MOCHA MERINGUES WITH MEXICAN CINNAMON
Just 15 minutes of prep gets these treats ready to go in the oven. Our Mocha Meringues with Mexican Cinnamon deliver nutty, chocolatey deliciousness.
Provided by My Food and Family
Categories Home
Time 1h
Yield 9 servings, 4 meringues each
Number Of Ingredients 7
Steps:
- Heat oven to 250°F.
- Combine chocolate, nuts, coffee granules, cinnamon, 1/4 cup granulated sugar and 1 Tbsp. brown sugar.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add remaining granulated sugar, then remaining brown sugar, beating after each addition until stiff peaks form. Gently stir in chocolate mixture.
- Spoon into 36 mounds, 4 inches apart, on parchment-covered baking sheets. Spread each mound to form 2-inch round.
- Bake 45 min. or until crisp, dry and very lightly browned. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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