CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY
Here's what you need: egg whites, caster sugar, vanilla extract, white wine vinegar, chocolate
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 100°C (210°F).
- In a bowl, separate the egg whites and whisk until soft peaks form.
- Gradually add the sugar in stages, as you whisk.
- Whisk in the vanilla extract and white wine vinegar.
- Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
- Gently fold in the melted chocolate, taking care not to overmix.
- Spoon the meringue onto a baking tray lined with greaseproof paper.
- Bake for 60 minutes, until the meringue no longer sticks to the paper.
- Serve with raspberries and strawberries.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams
MERINGUE-SWIRLED CHOCOLATE CAKE
Enjoy this delicious meringue-swirled chocolate cake made using Betty Crocker™ Super Moist™ chocolate fudge cake mix and eggs that's perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 325°F. Generously grease and lightly flour bottom and side of 9-inch springform pan.
- Make cake batter as directed on box; set aside. In medium bowl, beat 3 egg whites with electric mixer on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
- Spread two-thirds of the meringue up side of pan (do not spread on bottom of pan). Pour cake batter into pan; top with remaining meringue. Cut through meringue on top of cake and cake batter with tip of knife to swirl meringue through batter.
- Bake about 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove side of pan. Cool completely, about 1 hour. Store loosely covered.
Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 28 g, TransFat 0 g
CHOCOLATE SWIRL MERINGUE COOKIES
These chocolate swirled meringue cookies are made from just 5 ingredients. Follow the recipe closely because these require precision. Use my video tutorial, step-by-step photos, and success tips as your guide.
Provided by Sally
Categories Desserts
Time 2h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F (121°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Melt the chocolate first so it can cool down before folding into the batter. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments, stirring after each increment until completely melted and smooth. Set aside.
- In a completely clean residue-free large glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar and beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
- Gently fold in the chocolate. To maintain swirls, you don't want to completely mix it in. Don't worry if you don't use all 2 ounces- you can add some to the piping bag in the next step.
- Add an open star piping tip (I recommend Wilton 1M) to your piping bag (disposable or reusable). Drizzle any leftover chocolate along the inside of your piping bag (this is optional). Add the meringue batter. It won't all fit, so only use half to start.
- Pipe 1.5 inch swirls until you use up all the batter. See the video tutorial above if you need a visual. The cookies don't spread, so you can pipe them just 1-2 inches apart. Top each with sprinkles, if desired.
- Bake for 1 and 1/2 hours. (You can bake both baking sheets at once.) Do not open the oven as the meringues bake. Turn off the oven after 1.5 hours and let the meringues sit inside as the oven cools for 30 minutes or until the oven has cooled completely.
- Remove meringues from the oven and cool completely on the baking sheets. Once cool, use a flat spatula to remove the meringues from the baking sheets.
- Cover and store meringues at room temperature for up to 2 weeks.
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.
MERINGUE SWIRLS
Provided by Food Network Kitchen
Time 3h20m
Yield 20 meringues
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use the whisk attachment if using a stand mixer). Add the cream of tartar; increase the speed to medium high and add the superfine sugar, 1 tablespoon at a time. Scrape the seeds from the vanilla bean into the meringue (or add the extract) and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 minutes.
- Fit a piping bag with a large star tip. Fill the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar.
- Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week.
LIGHTEST EVER MERINGUES
Whisk up a batch of classic meringues, then get creative with citrus swirl, Turkish delight and chocolate varieties
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h25m
Yield Makes about 18
Number Of Ingredients 4
Steps:
- Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.
- In a clean bowl, whisk the egg whites until very stiff - the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.
- Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high - like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.
- Remove from the oven - they should peel easily away from the parchment - and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.
- To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.
Nutrition Facts : Calories 53 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium
CHOCOLATE MERINGUE SWIRLS
I was just browsing through the Godiva.com site and I saw these and since they make a lot of meringues here I suggested that they make these. Of course, here they make tiny ones but they were delicious! Cooling time is not included.
Provided by Manami
Categories Dessert
Time 1h15m
Yield 60 meringues, 30 serving(s)
Number Of Ingredients 6
Steps:
- Position oven racks in the upper and lower thirds of oven.
- Heat oven to 250°F.
- Line 2 jelly roll pans with parchment paper and set aside.
- Melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
- Allow chocolate mixture to cool slightly.
- In a small, heavy sauce pan combine 1 cup of sugar and water.
- Place over medium heat and cook, stirring constantly, until sugar dissolves.
- Reduce heat to low and gently simmer.
- In large bowl with electric mixer beat egg whites at medium speed until foamy.
- Add salt and cream of tartar and beat at high speed until soft peaks form.
- Gradually add remaining sugar and beat until stiff peaks form, do not over beat.
- Increase heat in saucepan to high.
- Boil sugar syrup until it registers 248°F (hard ball stage) on a candy thermometer.
- With mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
- Continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
- Remove bowl from mixer stand and whisk in melted chocolate just until blended.
- Transfer hot meringue mixture into large pastry bag fitted with a large star tip (Ateco #6) or use a clean, dry tablespoon to form "kiss" dollops on prepared baking sheets(this is the one we opted for).
- Space the "kisses" 3/4" apart = 24 meringues on each baking sheet.
- If using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2" wide at base, and spacing them 3/4" apart on each baking sheet; approx 24 meringues on each sheet.
- Any remaining meringue will hold up to be piped or spooned after the first batch.
- Bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
- Transfer cookies to a wire rack and cool completely.
- Dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
- Store cookies in airtight container in a cool, dry place for up to one week.
Nutrition Facts : Calories 55.3, Fat 1.5, SaturatedFat 0.9, Sodium 13.2, Carbohydrate 10.9, Fiber 0.5, Sugar 10.1, Protein 0.8
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