Surprise Meringues Recipes

SURPRISE MERINGUES

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.

SURPRISE MERINGUE KISSES

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.

SURPRISE MERINGUES

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.

MERINGUE SURPRISE COOKIES

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.

HAZELNUT MERINGUE SURPRISE

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter and line the bases and sides of 2 x 20cm springform tins with baking parchment. Grind the hazelnuts and icing sugar in a food processor until fine. Whisk the egg whites until stiff, add half the caster sugar and whisk again until stiff, then repeat with the rest of the caster sugar. Fold in the vanilla, vinegar and ground nut mixture until well combined. Divide the mixture between the tins and bake for 25-30 mins until the tops are firm to the touch. Remove and cool in the tins on a wire rack. The meringues are very fragile and may crack a little, but don't worry.
• While the meringues cool, make the chocolate cream. Melt the chocolate in a bowl over a pan of barely simmering water, then remove from the heat. Leave to cool slightly, then stir in the cream and leave to set in a cool place.
• Carefully remove the cooled meringues from the tins and put one layer onto a serving plate. Lightly crush half of the berries with a fork. Using a palette knife, spread half the chocolate cream over the meringue and spoon over the berries. Top with the remaining layer, then ice with chocolate cream and decorate with remaining berries. Chill until serving.

SURPRISE MERINGUES

Steps:

• In a mixing bowl beat egg whites and cream of tarter until soft peaks form.
• Gradually add sugar, salt and vanilla, beating until stiff peaks form and sugar is dissolved, about 5-8 minutes.
• Fold in the chocolate chips and nuts.
• Drop by rounded teaspoonfuls onto greased baking sheets.
• Bake at 300° for 30 minutes or until light brown.
• Cool on baking sheets.

SURPRISE MERINGUES

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.