Best Cocoa Almond Meringue Cookies Recipes

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COCOA-ALMOND MERINGUE COOKIES



Cocoa-Almond Meringue Cookies image

Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 8

4 large egg whites
1/2 teaspoon coconut extract
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1/4 cup plus 1 tablespoon baking cocoa, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 1g protein.

COCOA ALMOND MERINGUE COOKIES



COCOA ALMOND MERINGUE COOKIES image

Categories     Cookies     Chocolate     Dessert

Yield 30 cookies

Number Of Ingredients 8

1 cup confectioners' sugar, plus extra for dusting
1/3 cup finely ground blanched almonds
1/4 cup unsweetened cocoa powder
4 egg whites, at room temperature
pinch of salt
1/2 cup granulated sugar
1/2 tsp pure vanilla extract
1/3 c chocolate chips

Steps:

  • Preheat oven to 300ºF. Line two baking sheets with parchment paper or silicone baking mats. Sift confectioners' sugar, ground almonds and cocoa. Set aside dry ingredients. In the bowl of a stand mixer on medium speed, using the whisk attachment, whip the egg whites and salt until the whites are opaque. Increase to medium-high speed and continue to whip while adding the granulated sugar 1 tablespoon at a time. Continue whipping until the whites are shiny and hold a stiff peak. Beat in vanilla extract. Remove bowl from mixer and gently fold in the dry ingredients, followed by the chocolate chips, with a large rubber spatula. The whites will deflate a little bit, but fold quickly and gently to minimize the deflation. Drop the batter by tablespoonfuls onto your prepared baking sheets spacing them about 2 inches apart. Dust the tops lightly with confectioners' sugar. Bake at 300ºF for 10 minutes, then, without opening the oven door, lower the temperature to 200ºF and bake for 1 hour more. Remove from oven and allow meringues to cool completely on the baking sheet. Carefully peel meringues off the parchment.

COCOA-ALMOND MERINGUE COOKIES



Cocoa-Almond Meringue Cookies image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 8

4 - egg whites
1/2 teaspoon(s) coconut extract
1/4 teaspoon(s) almond extract
1/4 teaspoon(s) vanilla
1/4 teaspoon(s) cream of tartar
1/8 teaspoon(s) salt
1 cup(s) sugar
1/4 cup(s) plus 1 tablespoon baking cocoa, divided

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved.
  • Fold in 1/4 cup cocoa. Place mixture in a pastry or heavy-duty resealable plastic bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment paper-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours.
  • Dust cookies with remaining cocoa. Carefully remove from parchment paper. Store in an airtight container.

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