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.
CHOCOLATE MERINGUE GATEAU
This recipe is from Coles Autumn Magazine 2010. The cost per serve is AU$3.00. Make-ahead tip: You can make the Candied Oranges up to 3 days in advance. Store on a sheet of non-stick baking paper, in a single layer, in an airtight container.
Provided by AlisVolatPropriis
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 150°C or 130°C fan. Using a pencil, draw an 18cm circle on each of 3 pieces of non-stick baking paper. Spray 3 oven trays lightly with oil, and place paper onto them, pencil-side down.
- Beat egg whites until soft peaks form. Add sugar gradually, beating well between each addition. Beat in vanilla. Sift cocoa over meringue and gently fold through until evenly combined.
- Spread meringue onto the trays within pencil lines. Sprinkle almonds onto the meringue. Bake for 45 minutes, swapping trays from top to bottom shelf halfway through.Turn off oven, prop the door ajar and leave to cool completely.
- Meanwhile, to make Candied Oranges: Cut orange into 5mm slices. Combine water and sugar in a wide frying pan and stir over low heat, without boiling, until sugar has dissolved. Add orange slices and bring to the boil. Reduce heat slightly and cook at a gentle boil for 20 minutes. Turn off heat, and, using tongs, transfer each slice to a wire rack to cool.
- Beat cream until soft peaks form. Set 1/3 of cream aside, and beat orange rind briefly into the larger portion, unti1just combined.
- To assemble, spread orange cream over two of the meringues. Stack on a serving plate. Spread plain cream on remaining meringue, and place on top. Halve orange slices and arrange into cream. Run a vegetable peeler down long side of chocolate bar to make curls, quantity to taste, and put on top with Easter eggs.
Nutrition Facts : Calories 751, Fat 44.7, SaturatedFat 25.6, Cholesterol 113.2, Sodium 123.2, Carbohydrate 88.6, Fiber 5, Sugar 77.4, Protein 10.3
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
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