Comments on: Cocoa Spice Meringue Cookies

By: admin

admin — Wed, 23 Dec 2009 02:33:16 +0000

Hi Brook – I’m not sure how I missed those! I have a bunch of WFN coconut in the pantry too so I’ll be trying those soon. Thanks for linking to them. Coconut is so sweet on it’s own it makes sense you don’t need so much sweetener for it.

By: Brook

Brook — Tue, 22 Dec 2009 19:31:57 +0000

Annette, Have you tried these? They are plenty sweet for my kids and for me too. I even omit the stevia and have used just 1/2 c rapadura. They are very tasty.
http://www.thenourishinggourmet.com/2009/10/spiced-macaroons-dairy-refined-sugar-and-grain-free.html

By: Any Jam and Nut Bars

Any Jam and Nut Bars — Tue, 22 Dec 2009 06:44:05 +0000

[...] egg yolks (make meringue cookies with the [...]

By: admin

admin — Tue, 22 Dec 2009 04:24:33 +0000

Hi Brook,

I wonder if they would work using honey? They might not come out as crisp and light but it would make it a much more natural food with a milder flavor. I still have some egg whites in the fridge so maybe I’ll make up another batch of these and try. I am always on the lookout for ways to repackage the omelet for my picky 3 year old. Let’s see…pudding, eggnog, ice cream, smoothie made with any of the above and these cookies would be perfect too if I could get the sugar down. I used Wilderness Family Naturals cocoa which I think is pretty mild compared to other cocoa. I like that it’s raw which makes it a super food perfect for smoothies!

By: Brook

Brook — Tue, 22 Dec 2009 03:09:29 +0000

Yum! I made these tonight. They were great, however, I used sucanat and they are a bit to molasses tasting for me. Also, mine were much darker and more chocolate looking than yours looked in the pic. I’ve been thinking that my Azure cocoa is really strong. Thanks again for a wonderful recipe.

By: admin

admin — Tue, 15 Dec 2009 16:43:29 +0000

Hi Rebecca, I’m so glad! I have 2 egg whites sitting in my fridge and planning to make eggnog again today but I’m trying not to make any more of these becuase they are so seriously addictive. If you leave them slightly chewy inside they are sort of like grownup tootsie rolls. Happy holidays!

By: Rebecca

Rebecca — Tue, 15 Dec 2009 16:04:31 +0000

These are definitely my husband’s new favorite Christmas cookie! I had to hide them from him so that he didn’t eat them all before the party I am supposed to bring them to.

By: Tuesday Twister – Butter Cookies – Meringues – Sourdough Pumpernickel « Cooking without almost everything

Tue, 15 Dec 2009 13:55:33 +0000

[...] Cocoa Spice Meringue Cookies (these were a big hit and need to be added to our annual cookie recipes) [...]

By: admin

admin — Tue, 08 Dec 2009 04:58:15 +0000

Hi Jenny,
I remember when I lived in Sweden they would make large versions of these and top them with whipped cream and fresh berries. It was heavenly melt in your mouth goodness! I hope you like these.

If you don’t bake these you can use it as meringue frosting and just brown the top under the broiler for a minute or two.

I’m not much of a meringue frosting gal but the spice makes this addictive.

I’ve been dreaming of a chai latte version but no time to play yet…

By: Jenny @ Nourished Kitchen

Jenny @ Nourished Kitchen — Tue, 08 Dec 2009 03:34:58 +0000

This looks great! We use so many egg yolks that I often end up throwing away the egg whites. I’ve been looking for a recipe to use them up.