Best 3 Schokoladenmakronen Gluten Free Christmas Chocolate Meringues Recipes
**Gluten-Free Christmas Chocolate Meringues: A Holiday Treat for Everyone**
Get into the holiday spirit with these delectable Gluten-Free Christmas Chocolate Meringues. These airy and crispy treats are not only a festive addition to your holiday dessert table but also a delightful indulgence for those with gluten sensitivities. With a few simple ingredients and easy-to-follow steps, you can create these charming meringue cookies that are sure to impress your friends and family.
This collection features two irresistible recipes: Classic Chocolate Meringues and Chocolate Peppermint Meringues. Both recipes start with a base of whipped egg whites and sugar, resulting in a light and fluffy meringue. The Classic Chocolate Meringues embrace the rich flavors of cocoa powder, while the Chocolate Peppermint Meringues add a refreshing touch of peppermint extract, creating a delightful holiday twist.
These gluten-free meringue cookies are not only delicious but also visually stunning. Their delicate appearance, with crisp peaks and a dusting of powdered sugar, makes them a perfect addition to your Christmas décor. You can even get creative and decorate them with festive sprinkles or edible glitter for an extra touch of holiday cheer.
Whether you're looking for a gluten-free holiday treat or simply a delightful dessert to enjoy, these Gluten-Free Christmas Chocolate Meringues are sure to satisfy your cravings. With their airy texture, rich chocolate flavor, and festive presentation, these meringue cookies will be a hit at any gathering. So, gather your ingredients, preheat your oven, and let's embark on a baking journey that will fill your home with the sweet aroma of Christmas cheer.
RON'S GLUTEN-FREE CHOCOLATE MERINGUE COOKIES
Provided by Ron Ben-Israel
Time 45m
Yield approximately 40 cookies
Number Of Ingredients 7
Steps:
- Melt the 12 ounces of bittersweet chocolate pieces in a microwave-safe dish or over a gently simmering double-boiler. Let cool but not harden. Add the vanilla.
- Preheat the oven to 325 degrees F. Line three baking sheets with parchment paper.
- Place the salt and vinegar (or lemon juice) in a clean mixer bowl for a stand mixer. Use a paper towel to wipe off any possible grease. Use the paper towel to wipe the blades of the whisk attachment as well. Do not rinse. This procedure will ensure that the egg whites will whip to their full potential.
- Beat the egg whites on medium speed until foamy, about 1 minute. Increase the speed to high. Slowly add the sugar in a steady stream and continue beating until stiff peaks form, 4 to 5 minutes. (The bowl can be turned upside down without the meringue falling out.) Add a third of the meringue to the melted chocolate and mix well to lighten. Gently but thoroughly fold the melted chocolate into the meringue, and then fold in the remaining two ounces chopped bittersweet chocolate and the walnuts.
- Fill a large resealable plastic bag with the meringue and snip off the bottom corner, or use a pastry bag. Pipe the meringue into 1 1/2-inch rounds 2 inches apart on the prepared baking sheets.
- Immediately place in the oven and bake about 10 minutes. The cookies will develop a shiny crust but will still be gooey inside.
- Let rest on the baking sheets for 10 minutes before removing to a rack to cool completely. Store in an airtight container for up to 2 days.
MANDELMAKRONEN (ALMOND MERINGUES)
These German almond cookies are dairy free and gluten free and are baked during Advent in preparation for Christmas. They are quick and easy to make with only 4 ingredients and taste delicious. Try one to make sure it is baked all the way through, as it can be hard to tell. In Germany they are baked on backoblaten, little round wafers (there are gluten-free ones), but you can bake them directly on parchment paper as well. Store in an airtight container for up to 2 weeks.
Provided by barbara
Categories World Cuisine Recipes European German
Time 35m
Yield 48
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
- Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.
Nutrition Facts : Calories 40.2 calories, Carbohydrate 5 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 4.6 mg, Sugar 4.3 g
CHOCOLATE MERINGUE
These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.
Provided by wg
Categories Desserts Cookies Meringue Cookies
Time 1h20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
- Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
- Drop by spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g
Tips:
- Make sure your egg whites are at room temperature before you start. This will help them whip up more easily and give you a better meringue.
- Use a clean bowl and beaters when whipping the egg whites. Any grease or residue can prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites start to foam. This will help prevent them from becoming overbeaten.
- Add the sugar slowly, one tablespoon at a time, while continuing to whip the egg whites. This will help prevent the meringue from becoming grainy.
- Once the meringue is stiff and glossy, stop beating. Overbeating can cause the meringue to become dry and crumbly.
- Use a piping bag or a spoon to shape the meringue cookies. If you are using a piping bag, fit it with a star tip for a classic macaron shape.
- Bake the macarons at a low temperature for a long time. This will help them dry out and develop a crispy shell.
- Let the macarons cool completely before filling them. This will help prevent the filling from making the shells soggy.
Conclusion:
Schokoladenmakronen, or gluten-free chocolate meringues, are a delicious and festive treat that is perfect for Christmas or any other special occasion. They are easy to make and can be customized with different flavors and colors. With a little planning and preparation, you can make these beautiful and delicious cookies that will impress your friends and family.
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