How To make Cinnamon Chocolate Meringues
6 Egg whites; room temp
1/2 ts Vanilla
1 pn Cream of tartar
1 c Granulated sugar
1/8 ts Cinnamon
4 tb Cocoa powder
1/4 c Finely chopped pecans
Toasted and cooled Recipe by: TWO HOT TAMALES Preheat the oven to 275 degrees. With an electric beater on low speed, whip the egg whites and vanilla until frothy. On a medium speed, add the cream of tartar and whip until they turn white and begin to stiffen. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy. Sift the cocoa powder and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites. Drop heaping tablespoons of the batter, several inches apart, on parchmentlined cookie sheets. Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20 to 25 minutes with the door closed. Store the cooled meringues in an airtight -----
How To make Cinnamon Chocolate Meringues's Videos
Chocolate Meringue Cookies from @IlRifugioPerfetto AKA The Perfect Refuge
Making chocolate meringue cookies from The Perfect Refuge AKA Il Rifugio Perfetto. In this recipe, we'll show you how chocolate meringue cookies!
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This recipe is from @IlRifugioPerfetto AKA The Perfect Refuge's video Few ingredients and minutes | You will love them and you will always cook them! # 430 find the original here:
If you love this how to make chocolate meringue cookies from The Perfect Refuge AKA Il Rifugio Perfetto, let us know what you think in the comments below! #dished #chocolate #desserts
Ingredients for making double chocolate meringue cookies:
2 egg whites
3/4 cup sugar
2 tbsp cocoa powder
2 tbsp chopped chocolate or chocolate chips
Instructions for making double chocolate meringue cookies:
- First in a large bowl add your egg whites
- Then add in your sugar to the bowl
- Now mix everything together with a whisk until meringue forms
- Now you can add in your cocoa powder
- And also add your chopped chocolate or chocolate chips
- Now mix everything together with a whisk again
- Spoon your cookie dough onto your baking sheet
- Bake in the oven at 300F for 25 minutes
- Your chocolate meringue cookies are now ready to eat
➡️ If you recreate this chocolate meringue cookies recipe from The Perfect Refuge AKA Il Rifugio Perfetto, please link and mention us in your video so we can find you and give you a shout out!
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???? How To Make Hazelnut Meringues Cookies Recipe
So you've made our Chocolate Hazelnut Cake - Torte Recipe and have egg whites left over? Then why not try this Hazelnut Meringues Recipe? They aren't really cookies... they are better!
Ingredients:
100g (.22 pound) hazelnuts
200g (.44 pound) sugar
75g (.17 pound) Demerara sugar
1 tsp (5 mL) ground cinnamon
5 egg whites
1/8 tsp cream of tartar
1 tsp (5 mL) pure vanilla extract
Chocolate Hazelnut Cake - Torte
Method:
Preheat the oven to 400ºF (200ºC)
Put the hazelnuts on a baking sheet and roast until browned, about five minutes.
Reduce the oven to 225ºF (110ºC).
Wrap the hazelnuts in a clean tea towel and rub to loosen and remove their papery skins.
In food processor roughly chop the hazelnuts.
Remove half and then finely chop the rest.
Line two baking sheets with parchment.
In a bowl, whisk the sugars and cinnamon.
In an extremely clean bowl of a stand mixer, whisk egg whites and cream of tartar to stiff peaks.
Add the vanilla.
While still whisking slowly add the sugar mixture to the egg whites a spoonful at a time; once you've added half the sugar, you can add the rest more quickly.
Keep whisking until the meringues are stiff and glossy.
Fold in the ground and chopped nuts.
Drop by large tablespoonfuls on to the parchment lined sheets.
Bake for about 90 minutes, until the meringues are dry and sound hollow when tapped.
Turn off the oven and leave to dry out in the cooling oven.
Makes about 48
#cookies #CookieRecipe #Meringues
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The Meringue Girls' Chocolate Orange Teacakes | Waitrose
The Meringue Girls show you how to make their retro chocolate orange teacakes.
See the full recipe here:
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How to Make Meringue | Bake It Up a Notch with Erin McDowell
Brilliant baker Erin McDowell is here to help you master all things meringue in this episode of “Bake It Up a Notch.” In her #bakingtutorial, she explains how exactly to get those perfect peaks, gives a step-by-step guide on how to make French, Italian & Swiss meringue, and (of course) shares a few fun recipes you can make with meringue.
GET THE RECIPES:
Meringue Cookies Swirled with Jam:
Creamy Lemon Custard Pie:
Italian Meringue:
Swiss Meringue:
French Meringue:
Looking for a specific tip? We've got you covered:
0:51 - The different stages of whipping meringue
3:06 - Tips for using meringue powder
3:32 - How to make French meringue
9:30 - A Swiss meringue tutorial
15:30 - How to make Italian meringue
23:15 - Troubleshooting meringue
25:33 - A few finishing touches
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Cinnamon Toffee Chip Meringue Cookies
With only a few ingredients, these cloud-like cookies pack the perfect amount of cinnamon and chocolate toffee flavor in each bite.
Cinnamon Meringue Cookies
TA shows DA how she gets ready for Valentines day with these tasty melt in your mouth cookies.
For the complete printable recipe follow the link below: