Best Mocha Meringues With Mexican Cinnamon Recipes

MOCHA MERINGUES

Steps:

• Take your eggs out of the fridge and allow them to come to room temperature.
• Make sure you have two oven racks in your oven. Preheat oven to 250°F.
• In a small bowl, mix vanilla and instant coffee.
• In large bowl (or your mixer's bowl) add egg whites, cream of tartar and salt. Beat on medium speed until the eggs are frothy.
• Increase speed slightly and add sugar gradually but steadily.
• Beat mixture until stiff peaks form. This should take about 10 minutes.
• Add vanilla/coffee mixture and mix until combined. Decrease speed to low and add cocoa gradually until just incorporated.
• Using a pastry bag or ziploc bag with a corner cut off, pipe meringue onto two parchment lined cookie sheets. The mounds should be no less than half an inch apart and should each be about an inch across.
• Bake for 30 minutes, then switch the two baking sheets from one rack to the other.
• Bake for another 20 minutes until the meringues are dry. Turn off the oven and leave it slightly open while the meringues crisp for about an hour.

MOCHA MERINGUE

Steps:

• Preheat oven to 250°F. Line 2 cookie sheets with parchment paper. Trace six 3-inch circles on each paper.
• Using electric mixer, beat first 3 ingredients to soft peaks. Gradually add sugar and beat to stiff glossy peaks. Transfer whites to pastry bag fitted with 1/4-inch plain tip. Beginning in the center of each circle, pipe concentric circles to fill traced circle. Bake until meringues are dry, about 2 hours.(Can be prepared 2 days ahead. Store in oven.)
• Gently spread 1/4 cup yogurt evenly on 6 meringues. Top with remaining meringues. Freeze until firm.
• Place cocoa and espresso in sieve. Lightly sprinkle over tops of meringue and serve immediately.

MEXICAN CHOCOLATE MERINGUES

Steps:

• Whisk the egg whites until they are foamy. Add salt and cream of tartar and beat until very stiff. Whisk in vanilla, then sugar, a small amount at a time, until the meringue is shiny and stiff. This should take just about 3 minutes by hand and under a minute by electric mixer.
• Whisk in the cinnamon and grated chocolate. Spoon mounds, about 2 tablespoons, on to an ungreased nonstick baking sheet. Leave plenty of space between the mounds.
• Place in a preheated oven at 300°. Bake for 3 hours or until set.
• Carefully remove from the baking sheet but if the meringues are too moist and soft, return to the oven to firm up and dry out some more. Allow to cool completely.
• Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream.
• To make the flavored cream simply stir half-melted chocolate pieces into stiffly whipped cream, chill until solid.

MOCHA MERINGUES

Steps:

• Stir together vanilla and coffee granules, set aside.
• Using an electric mixer at medium speed, beat together egg whites and cream of tartar until frothy. Increase mixer speed to medium high. Add sugar, one tablespoon at a time, and beat until stiff peaks form, about 5 minutes.
• Sprinkle cocoa over egg white mixture and fold in until blended. Stir in vanilla mixture and chocolate chips.
• Drop by heaping tablespoonfuls onto parchment paper lined baking sheets.
• Bake at 250 degrees F. for one hour. Do not open the oven door. Turn the oven off and prop the door slightly open. Leave the cookies in the oven for an additional 30 minutes. Remove from oven and carefully remove cookies with a thin metal spatula. Enjoy!

DR. LEE'S MOCHA MERINGUE

Steps:

• Preheat oven to 250 degrees. Lightly grease a cookie sheet. Sift powdered sugar, cocoa, coffee and salt. Put dry mix and almonds in blender-grind until it becomes a fine powder. Beat the egg whites and vanilla extract until stiff. Fold the powdered mix with the stiff egg whites. Drop meringue mix with a tablespoon onto cookie sheet. Bake for 2 to 3 hours, turn off the oven, leave meringues in oven for 20 minutes, then serve.
• Adapted from The Moosewood Cookbook by Mollie Katzen.

CHOCOLATE-CINNAMON MERINGUES

Steps:

• Sift together sugar and cocoa powder.
• In a large bowl, beat the egg whites, cinnamon, and cream of tartar with an electric mixer on medium speed until it forms soft peaks.
• Beat in the sugar mixture one tablespoon at a time.
• Beat the entire mixture on high until it's glossy and stiff.
• Line two baking sheets with parchment paper.
• Drop by rounded teaspoonfuls of batter onto the sheets, leaving 1-inch between.
• Bake at 250 degrees F for 40 to 45 minutes, or until the tops feel dry to the touch.
• Cool 5 minutes, then remove from parchment paper.