Best Dark Chocolate Meringue Drops Recipes

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MERINGUE DROPS



Meringue Drops image

If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Food coloring, optional
3/4 cup sugar
White pearl or coarse sugar, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

CHOCOLATE MERINGUE DROPS



Chocolate Meringue Drops image

Provided by Food Network

Yield 48 drop cookies

Number Of Ingredients 7

4 large egg whites
2 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
2 tablespoons flour
2 teaspoons very finely ground fresh coffee grounds (or powdered instant coffee)
1 tablespoon water
3/4 cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.;

MERINGUES, CHOCOLATE WALNUT



Meringues, Chocolate Walnut image

Provided by Dede Wilson

Categories     Cookies     Mixer     Chocolate     Egg     Nut     Bake     Christmas

Yield Yield: 45 cookies

Number Of Ingredients 7

Ingredients
2 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/4 cup walnut halves, toasted and finely chopped

Steps:

  • Directions
  • 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
  • 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
  • 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.

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