Best 4 Pecan Mocha Meringues Recipes
Indulge in a symphony of flavors with our exquisite Pecan Mocha Meringues, where delicate and airy meringue nests are filled with a velvety mocha buttercream, generously topped with chopped pecans. These delightful treats are not only visually stunning but also offer a perfect balance of sweetness, nuttiness, and a hint of coffee.
In this culinary adventure, we'll guide you through three variations of this classic dessert, each with its unique twist. The Classic Pecan Mocha Meringues are a timeless favorite, featuring a rich mocha buttercream filling nestled within crispy meringue shells and adorned with chopped pecans. For a touch of sophistication, try the Chocolate-Dipped Pecan Mocha Meringues, where the meringue nests are elegantly dipped in dark chocolate, creating an irresistible combination of textures and flavors. And for those who love a touch of fruitiness, the Raspberry Swirl Pecan Mocha Meringues introduce a layer of tangy raspberry preserves, adding a delightful pop of color and flavor to the classic combination.
These Pecan Mocha Meringues are perfect for any occasion, whether it's a festive gathering, an afternoon tea party, or simply a sweet treat to enjoy. With their elegant presentation and irresistible taste, they're sure to impress your guests and satisfy your sweet cravings. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these delightful Pecan Mocha Meringues together!
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.
MOCHA-CHIP MERINGUES
Espresso powder intensifies the chocolatey taste of these elegant little cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 48
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a small bowl, whisk together sugar and cornstarch; set aside.
- In a large bowl, using an electric mixer, beat egg whites and salt on medium speed until frothy. Beating constantly, add sugar mixture 1 tablespoon at a time; beat until stiff, glossy peaks form, 6 to 8 minutes total (scrape down the bowl halfway through). Add espresso powder and cocoa; beat until well blended. With a rubber spatula, fold in chocolate chips.
- Drop batter by level tablespoons onto prepared baking sheets, about 1 inch apart. Bake until crisp, about 40 minutes, rotating sheets halfway through. Cool completely on sheets, about 20 minutes.
MOCHA MERINGUES
Light little cookies with a hint of coffee. It won't kill you to make them without cream of tartar. I made these on Christmas Eve, realized I had no cream of tartar, wasn't going to go out and get any (are you crazy?), did without and had a hit. Although it's probably better if you have some.
Provided by horseplay
Categories Drop Cookies
Time 2h15m
Yield 48 meringues, 48 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 18.7, Sodium 16.8, Carbohydrate 4.4, Fiber 0.1, Sugar 4.2, Protein 0.3
MOCHA MERINGUES
Make and share this Mocha Meringues recipe from Food.com.
Provided by Michelle Berteig
Categories Drop Cookies
Time 1h45m
Yield 3 dozen
Number Of Ingredients 7
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!
Nutrition Facts : Calories 367.2, Fat 9.4, SaturatedFat 5.5, Sodium 59.6, Carbohydrate 71.9, Fiber 3.5, Sugar 66.2, Protein 5.9
Tips:
- Use fresh egg whites: Fresh egg whites are essential for making successful meringues. Older egg whites may not whip up as well and can result in a meringue that is not as stiff or stable.
- Whip the egg whites gradually: Start whipping the egg whites on low speed and gradually increase the speed to high. This will help to prevent the egg whites from becoming overbeaten, which can make them grainy.
- Add the sugar slowly: Slowly add the sugar to the egg whites while continuing to whip. This will help to prevent the meringue from becoming too sweet or grainy.
- Do not overbeat the meringue: Overbeaten meringue can become dry and crumbly. Whip the meringue until it is stiff peaks, but not so stiff that it is difficult to fold.
- Use a piping bag to shape the meringues: A piping bag will help you to create evenly shaped meringues. If you do not have a piping bag, you can use a spoon to drop the meringue onto the baking sheet.
- Bake the meringues at a low temperature: Meringues should be baked at a low temperature (200°F/95°C) for a long period of time (1-2 hours). This will help to prevent the meringues from browning and will ensure that they are cooked through.
- Let the meringues cool completely: Once the meringues are baked, let them cool completely on the baking sheet. This will help to prevent them from cracking.
Conclusion:
Pecan mocha meringues are a delicious and elegant dessert that is perfect for any occasion. These meringues are made with egg whites, sugar, and a hint of coffee and chocolate. They are then baked at a low temperature until they are crispy on the outside and chewy on the inside. Pecan mocha meringues can be served on their own or with whipped cream, ice cream, or fruit.
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