Chocolate Dipped Almond Meringues Food
CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.
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- To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.
- Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200° for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues from paper. Cool completely on wire rack.
- To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container.
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- Pre-heat the oven to 90°C/200°F. The key to creating the perfect meringues is to bake them low and slow.
- Wipe a large bowl and the whisk attachment of a stand mixer with a paper towel with a few drops of lemon juice. This eliminates any grease. Put the egg whites in the bowl and whisk until foamy, about 30 sec. Add the cream of tartar and whisk again on medium speed for about 1 min. or until soft peaks form. Increase the speed to high and add one tablespoon of sugar at a time, mixing well in between each spoon full. Beat until thick and glossy. Add the almond extract and whisk for another 30 sec.
- Use a large round decorating tip and fill a piping bag with the mixture and pipe it on a baking sheet lined with parchment paper. Hold the piping bag up straight to form the perfect meringue and continue to pipe until you get a size of about 5-cm/2-in.
- Bake for 90 min. at 90°C/200°F, making sure you don’t open the door as this will let heat escape. Once the time is up, turn off the oven but leave the meringues in there for a further 1 hr. This will create a perfect crisp outside with a soft chewy center.
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- In medium bowl, with mixer on high speed, beat egg whites, extract, cream of tartar, and salt until soft peaks form.
- Gradually beat in sugar until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.
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