Dessert - Chewy Holiday Meringue Cookies recipes

Author: Paulette Le

Dessert Baking Afternoon tea Dinner Lunch

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations. How To Make Chewy Meringues With Pink Swirls

Chewy Chocolate Meringues
Chewy Holiday Meringue Cookies
Ultimate meringue
How To Make Chewy Meringues
How do you keep meringues chewy?
Why are my meringues not chewy?
How do I make meringues more firm?
Why is my meringue soft after baking?

Chewy Chocolate Meringues

Deliciously simple, this recipe's chewy chocolate meringue cookies stay soft in the center under a crisp shell. They're gluten free with three ingredients!
Provided by: Riki Shore
Yields: 3 items
Cuisine: American
Number of ingredients: 3

Ingredients:

1 cup egg whites
2 cups sugar
1 cup dark chocolate chips

How to cook:

Preheat the oven to 275 degrees. Line two baking sheets with parchment paper.
Place the egg whites and sugar in a medium saucepan over medium-low heat. Cook, stirring, until the sugar melts.
Place the warm egg white and sugar mixture in the bowl of a stand mixer and beat on high until the whites are stiff and glossy, about 5 – 10 minutes.
Add the chocolate chips and mix on medium until incorporated.
Scoop large spoonfuls onto the prepared baking sheets. These cookies won’t spread, but you want to keep an inch between them on the sheet. They will look like fluffy clouds, and will retain this shape during baking.
Bake in the oven for about 45 minutes, rotating the sheets halfway through, until they are hard on the outside and soft in the center. The best way to test is to break one in half and make sure it’s cooked through, but still soft.
Allow to cool completely on the baking sheet before removing them carefully with your hands. Store in an airtight container up to 4 days.

Notes: Easy Chewy Meringue Recipe, How To Make Chewy Meringues With Pink Swirls · Pre heat the over at 120 degrees. · Whisk the egg whites on high speed until the whites fall in peaks · Next Add the

Chewy meringue

These easy and delicious meringues make a great base for a dessert, or they're also Duration: 6:39

Crisp & Chewy Meringue(s) With a Soft Marshmallow Centre

Subscribe to Treat Factory today:https://www.youtube.com/channel/UC6-aCheck out some of my Duration: 1:41

Chewy Meringues

How to make chewy meringues. Chewy Meringues. 261 views261 views. May 31, 2021. 4 Duration: 5:14

Chewy Holiday Meringue Cookies

These perfect Holiday Meringue Cookies are crispy on the outside with a nougat-like chewy interior and are gluten-free and fat-free.
Provided by: hungrygirlinqueens
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 36 servings
Cuisine: Cookies
Number of ingredients: 6

Ingredients:

Nutrition:

How to cook:

Preheat the oven to 225 degrees.
In an empty bowl attached to a stand mixer with a whisk attachment, add egg whites and whisk at low for 1 minutes.
Add cream of tartar and increase speed for 1 minute.
Increase speed again and wait until the egg whites start foaming, if needed increase speed again.
Once the egg whites are frothy, add sugar once tablespoon at a time, increasing the speed to high.
Continue whipping eggs until fully combined with sugar and form a stiff peak.
Add salt and vanilla essence into the batter and combine with a spatula.
Take a piping bag and attach the tip you would like to use.
Place the piping bag into a tall glass and fold over the sides of the piping bag.
Scoop the meringue mixture and place into the piping bag.
On a lined baking tray, make small one-inch wide circles with the piping bag to create cookies evenly.
Pipe all the meringue batter onto lined baking trays.
Top with sprinkles if desired.
Place in the oven and bake for one hour
Turn the oven off and leave in the hot oven for another 2-3 hours, until the oven fully cools.
Take out of the oven and enjoy.

Notes: Meringues - Apply to Face Blog, Make sure your bowl and whisk are very clean. · Do not let any yolk get into the whites. · Put each egg white into separate cups as you separate them. · Make sure

Ultimate meringue

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by: Angela Nilsen
Total time: 135 minutes
Cook time: 105 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: French
Number of ingredients: 3

Ingredients:

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

Nutrition:

How to cook:

Heat the oven to 110C/ 100C fan/gas ¼.
Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.
Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Notes: The Easiest Basic Meringue Recipe, How to make meringues using sugar and egg whites. Crisp on the outside and chewy inside. Perfect for making pavlova, Eton Mess, meringue kisses and much more.

How To Make Chewy Meringues

How To Make Chewy Meringues With Pink Swirls
Provided by: SarahJChristie
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: French
Number of ingredients: 7

Ingredients:

Nutrition:

Calories: 156 calories
Carbohydrate: 38 grams carbohydrates
Cholesterol: 0 milligrams cholesterol
Fat: 0 grams fat
Fiber: 0 grams fiber
Protein: 2 grams protein
Saturated Fat: 0 grams saturated fat
Serving Size: 1 serving
Sodium: 45 grams sodium
Sugar: 37 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 0 grams unsaturated fat

How to cook:

Pre heat the over at 120°c
Whisk the egg whites on high speed until the whites fall in peaks
Add the salt and cream if tartar
Put the sugar in a spoonful at a time and keep whisking until the mixture is glossy, but do not over mix
Add the vanilla essence
Put the mixture into piping bags and pipe in swirls on baking sheets lined with grease proof paper, being sure to leave a space in between.
With cocktail sticks swirl red food colouring gently onto meringues to create a swirl pattern
Put in the oven for 1 hour being sure to turn down to 100 degrees c after 30 mins
Leave to cool on a wire rack.

Notes: Chewy Meringue Cookies with Blackberry Jam, Bake cookies in the oven at 225 for one hour. Afterward, turn the oven off and continue baking for 1 additional hour with the