Best 5 Schokoladenmakronen Gluten Free Christmas Chocolate Meringues Recipes
Are you looking for a delicious and gluten-free holiday treat? Look no further than Schokoladenmakronen, also known as German Chocolate Meringues. These light and airy cookies are made with just a few simple ingredients and are sure to be a hit with friends and family alike. The combination of sweet meringue and rich chocolate creates a truly indulgent treat that is perfect for any special occasion. Whether you're looking for a festive treat to serve at a holiday party or a sweet snack to enjoy anytime, Schokoladenmakronen are sure to satisfy your craving.
Check out the recipes below so you can choose the best recipe for yourself!
SCHOKOLADENMAKRONEN (GLUTEN-FREE CHRISTMAS CHOCOLATE MERINGUES)
These German Christmas cookies only need 5 ingredients and they are naturally gluten free. Try to use good dark chocolate, it will make a difference in the taste. When the cookies come straight out of the oven, the chocolate will be warm and melted, to die for! The finer the chocolate, the better the meringues.
Provided by vewohl
Categories World Cuisine Recipes European German
Time 1h21m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
- Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
- Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 5 g, Fat 0.5 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 4.2 mg, Sugar 3.3 g
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.
FESTIVE MERINGUE CHRISTMAS TREES
These meringues are eye-catching on the dessert table at a holiday party, and they taste heavenly! Look no further for the perfect treat to get you into the Christmas spirit. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield about 26 meringues
Number Of Ingredients 9
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 200°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes. Tint with green food coloring and mix thoroughly., Cut a small hole in the tip of a pastry bag; insert a large #828 open star tip. Transfer meringue to bag. Pipe 2-in.-diameter tree shapes 2 in. apart onto parchment-lined baking sheets; top with sprinkles and a star nonpareil. , Bake until firm to the touch, about 3 hours. Turn off oven and open door all the way; leave meringues in oven until cool. Remove meringues from parchment. If desired, sprinkle lightly with confectioners' sugar. Store in an airtight container at room temperature.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
SCHOKOLADENMAKRONEN (GLUTEN-FREE CHRISTMAS CHOCOLATE MERINGUES)
These German Christmas cookies only need 5 ingredients and they are naturally gluten free. Try to use good dark chocolate, it will make a difference in the taste. When the cookies come straight out of the oven, the chocolate will be warm and melted, to die for! The finer the chocolate, the better the meringues.
Provided by vewohl
Categories German Recipes
Time 1h21m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
- Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
- Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
- Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 5 g, Fat 0.5 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 4.2 mg, Sugar 3.3 g
GLUTEN-FREE MINT CHOCOLATE CHIP MERINGUES
Mint adds a distinctive flavor to these chocolate chip meringues cookies - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 200°F. Line 2 large cookie sheets with cooking parchment paper.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Gradually add sugar, beating on high speed just until stiff peaks form. Beat in spearmint extract and food color. Fold in 1/2 cup of the chocolate chips. Onto cookie sheets, drop meringue by tablespoonfuls about 1 inch apart. Bake 2 hours. Turn oven off; let meringues stay in oven with door closed overnight.
- In small microwavable bowl, microwave shortening and remaining 1 cup chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and chips can be stirred smooth. Dip bottom of each cookie into melted chocolate. Return to cookie sheets; let stand 2 hours until chocolate is set. Store loosely covered at room temperature.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 5 mg, Sugar 9 g, TransFat 0 g
Tips:
- Use high-quality chocolate for the best flavor. A chocolate with a cocoa content of at least 70% is ideal.
- Make sure the egg whites are at room temperature before you start whisking them. This will help them reach their full volume.
- Whip the egg whites until they are stiff and glossy. This will help the macarons hold their shape.
- Add the sugar gradually to the egg whites while whisking constantly. This will help prevent the egg whites from becoming grainy.
- Fold in the almond flour and cocoa powder gently until the batter is just combined. Overmixing will make the macarons tough.
- Pipe the batter onto a parchment paper-lined baking sheet, leaving about 1 inch of space between each macaron.
- Tap the baking sheet firmly on the counter a few times to release any air bubbles.
- Let the macarons rest at room temperature for 30 minutes before baking. This will help them develop a skin, which will prevent them from cracking in the oven.
- Bake the macarons in a preheated oven at 325°F for 15-20 minutes, or until they are set and the tops are matte.
- Let the macarons cool completely before filling them.
Conclusion:
These gluten-free Schokoladenmakronen, or German chocolate macarons, are a delicious and festive treat that are perfect for Christmas or any other special occasion. They are made with a combination of almond flour, cocoa powder, and egg whites, and they are filled with a rich chocolate ganache. The macarons are light and airy, with a crisp exterior and a chewy interior. They are also gluten-free, making them a great option for people with celiac disease or gluten sensitivity. With a little bit of time and effort, you can easily make these delicious macarons at home.
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