Strawberry and Chocolate Meringue Cookies
Dividing the meringue and adding ground-up freeze-dried strawberries to half gives these cookies that real strawberry taste. Of course, adding cocoa powder to the other half will provide these with a great chocolate taste.
Servings: 35 cookies
Calories: 28kcal
Ingredients
- 4 (4) Egg whites room temperature
- ½ teaspoon (0.5 teaspoon) Cream of tarter
- 1 cup (200 g) Sugar white
- 2 Tablespoon (2 Tablespoon) Unsweetened cocoa powder
- 2 Tablespoon (2 Tablespoon) Freeze dried strawberry ground
- ¼ teaspoon (0.25 teaspoon) Strawberry extract
- 1 to 2 drops (1 to 2 drops) Coloring gel red and brown
Instructions
- In a food processor, pulse the freeze-dried strawberries. You want as much of the strawberries to be dust in consistency. Add the strawberries to a strainer and sift out the large pieces. Next, weigh or measure the sugar and set it aside.
- Separate four eggs so you have the whites. I start with three bowls. One is for the egg whites, one is to separate the yolk from the whites, and the third bowl is for the egg yolks. The reason to separate the yolk from the whites in a separate bowl is that if any of the yolks would leak into the egg white, you can not use the egg white. This way, you do not contaminate any already separated egg whites.
- Add the four egg whites to a stand mixer (using the whisk beater) and beat on medium speed until they are frothy. Next, add the cream of tartar and turn the mixer to high.
- Continue beating the egg whites at high speed. IMPORTANT STEP - SLOWLY add one tablespoon of the sugar at a time. You want the sugar to be incorporated into the egg white. After you have added all the sugar, continue on high until you get stiff peaks. This could take 15 minutes or a little longer if necessary.
- You should be able to take the whisk beater, and if you turn it up, the peaks should not droop. If you touch the meringue, it should feel stiff and look shiny. Also, rub a little of the meringue between your fingers, and it should feel smooth, not grainy. If it is still grainy, whip it for another three minutes and test it again.
- Split the meringue into two bowls. Add the cocoa powder and the brown coloring gel in one and mix gently. Add the strawberry powder, strawberry extract, and red coloring gel to the other bowl. Fill the two piping bags that have large French open star tips. Pipe them onto two cookie sheet pans lined with parchment paper. You may want to weigh the corners down since the parchment paper tends to pull up when you lift the piping bag to start a new cookie.
- Place both pans into the oven and bake at 225°F (110°C) for 45 minutes. Then, turn the oven off and let them sit in the oven for 2 hours. Do not open the oven door; if you do and the cool air hits the cookies, they will sink into themselves and not dry. They are good when there is no resistance when taking them off the parchment paper, and they are light as a feather. Once you open the oven door, you can not close it again and continue baking.
Nutrition
Calories: 28kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 6g | Vitamin C: 10mg | Calcium: 1mg | Iron: 0.2mg