Chocolate Meringue Cookies Recipe Demonstration - Joyofbaking.com
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- Опубликовано: 5 окт 2024
- Recipe here: www.joyofbaking... Stephanie Jaworski of Joyofbaking.com demonstrates how to make Chocolate Meringue Cookies. It is hard to resist these billowy Chocolate Meringue Cookies with their powdery crisp crust and soft marshmallow centers. I just love how the crust melts slowly on the tongue, leaving behind a sweet yet deep chocolate flavor. While I often eat these just as they are, they make a very nice plated dessert that you can top with fresh fruit and whipped cream, creme fraiche, a fruit sauce, a chocolate sauce, an ice cream, or even a sorbet.
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You are a natural teacher, thank you for sharing
Stephanie Jaworski you are one of the greatest human being on this earth .. not because you are great chef but you also nice person .
Tried the recipe last night. I am going to use this method for all my meringue from now on. I used the ice cream scoop to place on the baker's paper. Used the shortest amount of time that was called for and WOW! they are great. I can count on you and your videos for easy instructions and wonderfully tasting recipes. Thanks.
You don't need to change bowls, although you could. You want to whip the meringue before folding in the cocoa as it would only take a few more folds to completely fold it in. Yes, you can start at the lower temperature, it will just take a little longer to bake. And size does impact baking time.
This is the perfect cookie to welcome in that first warm bright sunny spring day
Your kitchen assistant is adorable!
Hi joy I'm enjoy to watching your video every time,and you know I bake my own cake by following you baking .I'm very proud on myself I'm a first time to bake a cake. I choose your red velvet cake for my bday and it seems that I'm successfully made it by following what your doing.
i love it when you taste your product and explain and your critique on it, i wish you would do that for all your videos
I love how you've let people comment and that you taste all the food now. I've been watching your videos for at least a year and a half now, and your banana muffins recipe has become famous in my family :) Thanks for all your recipes! I love them.
So adorable that your dog walked through the room during your tutorial! Love the day to day homey feel of your house during your videos. It's like we're right there in the kitchen with you!
Who knew all the work that you do in preparing the recipe, doing the baking and recording, that your dog would become a star also :) You should have Baxter on more often!
I love watching your videos. Your other meringue videos helped me perfect making my pavlovas. I made some of your recipes and they are always very tasty. I think you would like making pavlova. It is one of my favorite things to make topped with fresh whip cream with strawberries, raspberries, and blackberries. Also, your Airedale is so adorable.
I love everything about this show!
omg!! the dog at the start is so cute!
Wow it came out well.everyone must try this.
I made this for my St. Patrick's Day party. They were delicious. However I did not dye them green. I also made your sea salted caramels too. I used cherrywood smoked sea salt. They were also a hit. I love these they are so impressive and easy to make.
Yes, I will be doing a recipe and video on Swiss Buttercream in the near future.
I like how Baxter makes his appearance when the cookies are done.
I made your chocolate cheesecake today with your shortbread crust. it s chilling over night and tomorrow I ad the ganache. it smelled so chocolaty, I am excited for the taste tomorrow. I am a 26 year old man by the way.
THANK YOU SO MUCH!! This looks really good and im gonna try to do it today like you did. Thank you again :)
You've make it looked easier to do. Thanks for your tips
Hi Steph, I just love when your dog opened the door as the cookies were done and hot. What's his name?
If you want to use this meringue without baking it, to make the egg whites safe, I would warm the egg whites to 160 degrees F (7l degrees C).
Hi Stephanie, I jus made these.. It came out ultimate.. I textured it with chocolate sauce.. And whip cream and it was a treat... I'm working out on macarons still , I will surely tel ya when I get those macarons right... :)
Sounds like a great idea.
Meringues by nature are quite sweet. Normally you need to add at least 1/4 cup (50 grams) of sugar for every egg white to make a meringue cookie. You could try reducing the sugar to see if you like the results.
The length of baking really affects whether the meringue has a soft and marshmallow center or whether it's completely firm inside.
I like the fact that you mentioned the ratio between egg white and powdered sugar a 1:2
Honestly I've never tried using a cookie press with meringue. For piping you can usually buy the tips separately or you can buy a kit that includes many different sizes and shapes.
How in the world do you stay so slim making all these delicious goodies?! Thanks for all the videos. Sometimes my sweet tooth is satisfied just by watching your videos. :)
Your dog opened the door hahaha
Oh my goodness that looks heavenly! I am definitely going to try this recipe in the next couple of days..... that is if I can wait that long! 😉
This is the first video i see that you taste what you have made :)
thanks for sharing Your recipe
Hi joy,pls adopt me... I will eat all d food u bake
toinkzization1CheeseCakeNocoke
I definitely will try and let you know. Thanks
Stephanie! thank you very much for all these delicious recepies. such a wonderful woman!! thank you again :)
In my house eveybody loves it.i make alot.i also made ur cream puffs and they were awsome.everyone loved it.thank u so much for this recipie and all the other recipie.
Pve ur vids.
The dog is so beautiful and funny!
oh wow they look beautiful!
so creative n look simple gotta try it
I like your recipes so much...thank you a lot.
wow that was quick :) thank you! i'll make them tomorrow
I made these yesterday and I'm making them again cuz ,y family loved em. There in the oven now.yum!ni only made 1 recipe. Bit it need p making 12 pretty descent sized ones...
Thank you for replying. I think I will try again. I live in Singapore so it is quite humid. So I will make it in a air conditioned room next time, hope it comes out nicely.
Yes, you could use regular sugar. I've never tried folding in chocolate syrup, but I think it's okay.
It really depends on how vigorously you whisk the mixture. But it will probably take maybe five minutes.
thanks for the quick answer! I tried a meringue cookie recipe this week and I think between not making them thick enough and the oven temp being high they are solid. We have a fundraising bakesale for a local CASA program so I'll try these out (dairy and gluten free, which is a nice option). :-)
There is a few reasons why this could happen. Humidity is a problem when making meringue, so if you live in a humid climate that could be the reason they didn't get that hard outer shell. Or the meringue wasn't beaten enough, or they weren't baked long enough.
Thank you so much came out well.
Yes.
I am 10 and i tried this recipe, it was AWESOME! I thought making these were so hard but they were SUPER EASY!~ I AM TOTALY SUBSCRIBING YOUR CHANNEL!!!!!
I've tried once adding finely chopped room temp chocolate and I was satisfied with the taste.
Looks easy! I gonna try tomorrow!
I've never tried that.
YOUR DOG'S SO CUTE. XD The cookie looks yummyyyy
are you going to do a swiss buttercream. you always give the history and science about your recipes and i am interested in the science behind SMB. especially the ratio of whites to sugar and so on
Thanks and greetings from Bulgaria! :)
Hi, Stephanie, I really like the texture of these swiss meringue cookies. Can i use this technique with other meringue cookie recipes? I mean, can I take any meringue cookie recipe, warm the sugar and egg whites in the recipe first, and then beat the whites even if the recipe doesn't call for warming the white and sugar first?
I just made them and they turned out perfect, I wonder if I can use Stevia and kind of have the same results or does it necesarily needs regular sugar ?, Thanks !
That is strange. Before making the meringue did you make sure that your bowl and whisk were free of grease? Because that can cause your meringue not to whip up properly. Also, make sure that no condensation (water) gets into the mixture as that can be a problem as well.
I was just making these yesterday before you uploaded this, except I didn't do the swiss meringue method. They came out great though.
Omg they look yummy
Hi Stephanie! I made these and they were absolutely fantastic!!! Have a question though: they came out a little more hallow inside than yours here. Do you have any ideas why?
PS! I did beat the egg whites for a quite a long time even after I had already reached stiff peaks...perhaps I over beat them?
You can pipe this meringue with excellent results.
I'm so gonna try it!!
Stephanie I live your recipes and your videos :)
Yes, over beating could be the problem.
Looks amazing'
Normally when I make a Swiss buttercream frosting I wouldn't use this much sugar in it.
Baxter is an Airedale terrier.
Steph did you know small meringues only have 2 calories -but that size probably looking at 12 or more calories - I have been recently diagnosed with type 2 inherited from my mums side - but I will survive - but I would allow myself one of these in awhile - just saw your dog let himself in - I generally make mine and leave them in the oven overnight
Thanks for the recipe. Can this mix be piped? Or would it be too sticky?
Hi Stephanie. I found your channel a couple of days ago and I love it. This is the first thing I have tried from you so far. I loved it. I put a twist on them, yes I made two batches. The first one I used almond extract and cocoa powder but very light. It was almost like eating a marichina cherry. HA..I dont understand why. The next I used vanilla and Abuelita Mexican Chocolate (instant powder). I was relucant because it also has sugar in it but I used a very small amount in it then more on top before cooking. O my! Delicious! I do have a question. These are huge! Massive and while I love them I need to cut down the size of them. If I made half the size what could you suggest as a cooking time? Thanks again. I appreciate how you explain things and make them look realistic in a normal kitchen setting.
Your dog just came right in :P So cute!
Hi Stephanie! i just found this recipe of yours and im trying to make this next week for my baby cousins. i was wondering if you could add melted chocolate instead of the coco powder.. would it deflate the meringue ??
Hi Stephanie, I wonder why for all meringue types of baking, we always use so much sugar? Is it mainly for the taste or the structure? If I don't like too sweet, is it possible to reduce the sugar amount by half? Thanks for answering
hey :) great recipe! i've got only one question, could i fill the mixture into a piping bag to make the cookies look like little roses or somethign? or would all the air get out of the meringue and they would turn flat or something? would be great of you'd answer :)
greetings from germany!
Hi there, I bake them last 2 weeks for my family members it turns out good. I melt the sugar and egg whites accordingly it was fluffy and glossy i preheat oven at 180°c then i bake them for 1hr 10mins at 140°c. But now when i try it again it is very sticky, i rebaked them again for abt 15mins but still the same. I tried different ways so that the bright colour wont turn brown. I change it to 120°c for 1hr 45mins it is still the same. I tried both ways to melt the egg whites and sugar And also with a pinch of salt. Possible if you could tell me where did i do wrong in this? Really appreciate your feedback.
So happy i found ur channel!! This is great :D trying it out this weekend! I will make them smaller though ,like the small bite sizes ::))
Thanks for your answer, I have another question, if I add butter or crisco after beating it, I'm going to get a buttercream frosting, what I don´t know it´s how much amount would I have to add, thanks a lot
i will try that..hope it will work out :D thnx stephanie :)
Hi Stephanie. I have a couple questions. 1. I only have a hand mixer - should I still change bowls to take the temp down? 2. Can I whip the cocoa powder in earlier rather than fold it in? I'd like it really mixed but don't want to take down the meringue. 3. Does the size impact the cooking time? 4. The oven at my apt. is horrid & runs hot; I was able to get between 250-260 for 240 this week but having to change the temp - I don't know if it will work. Any suggestions? Can I start at 200?
Hi Stephanie, I tried this recipe just now and baked in my Electrolux conventional oven at 90degrees Celsius for 2 hrs and when I took them out, they were not too hard on the outside and it's a little difficult to take off the parchment paper and I thought maybe it would be easier to take off if ilet it cool a bit so I went and did something else and came back, they were even harder to take out, and I broke 2 cookies wheni I tried to pull them off. So when I re watched this video and saw the co
great recipe ! thank you. Can you tell me again the oven temperature in Celsius, because I'm not sure to have well understood ? thank you. :
I prefer piping them, you can get so many different shapes. The swiss style is my favorite.
I see you can use this recipe with a piping bag and tip. Can you also use it with a metal cookie press? Forgive my ignorance if they are considered the same. I have not used my cookie press or piping bag yet. P.S. What is the best type of piping ensemble to buy, or can I use my cookie press instead, in general?
can you make an oreocake? great video :)
When making it, can we use regular sugar? Oh and instead of cocoa powder can we just use chocolate syrup?
Unfortunately, it's a problem. I usually take the egg shell and try and scoop it out.
Stephanie your dog is adorable :D
Thank you
Hello! Thank you for the video. Is it possible to use a different type of sweetener?
Hi chef...!!!
If my baking pan is full and meringue is still left a bit then should I refrigerate it coz where I stay it's too hot here....
Do I have to do it in the Swiss way with the Egg Whites
Today I want to make a chocolate meringue cake and I was wondering if those meringues will be fine when making a big one, not a cookie? I am worried that they it may be to soft inside. What do you think?
Look into a recipe for swiss meringue butter cream, if you want to use it as frosting.
I usually use regular cocoa powder but want to try baking the meringue cookies with DARK dutch processed coca powder (vs. regular dutch powdered). Would the cookies end up unbalanced - too heavy with the dark cocoa? Do I want to reduce the amount of cocoa? I realize it is a matter of taste. This is a general question - a 1:1 exchange with cocoa.Will it work and be simply a very rich wonderful flavor, or overdone
?
is it possible to cut it in two and put some ice-cream or whipped cream inside before serving?
His name is Baxter.
can we use the unbaked meringue as a cake frosting? or will it lose it's air over time?
250 C is far too hot. The temperature should be 250 F or 130 C.