Chocolate Meringues And Strawberries Food

STRAWBERRY-CHOCOLATE MERINGUE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate strawberries and whipped cream, covered, until assembly., Preheat oven to 250°. Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles., Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely. , In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately.

CHOCOLATE-DIPPED STRAWBERRY MERINGUE ROSES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°., Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend., Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets., Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.

STRAWBERRY AND CHOCOLATE MERINGUE RECIPE

Steps:

• Heat the oven to 140C, 120C fan, 275F, gas 1. Using a pestel and mortar, crush half the freeze-dried strawberries into a fine powder, then very lightly crush the remainder, keeping it fairly chunky. Set them aside. In a large bowl, whisk the egg whites and a pinch of salt using an electric hand whisk on a medium speed until frothy. Increase the speed to high and continue to whisk until stiff peaks form
• Continue to whisk, adding the sugar 1tbsp at a time, until stiff and glossy. You should be able to hold the bowl upside down! Using the whisk, fold in the freeze-dried strawberries. Dab a small amount of the meringue on the corners of the baking sheet, to secure a sheet of baking parchment. Spoon on the meringue a shape into a 20cm (8in) round. Bake on the middle shelf for 1 hour, then turn of the oven and leave for at least 4 hours or overnight
• To serve, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, remove from the heat and leave to cool for a few minutes. Add the cream, vanilla and icing sugar, and slowly whisk together until lightly thickened. Top the meringue with the cream and strawberries, and dust with icing sugar.

STRAWBERRY CHOCOLATE MERINGUE

Steps:

• Place egg whites in mixing bowl; let stand at room temp for 30 minutes.
• Add cream of tartar and vanilla; beat on medium speed until soft peaks form.
• Gradually beat in sugar, 1 Tablespoon at a time, until stiff peaks form.
• Fold in almonds.
• Line a baking sheet with parchment paper.
• Trace a 9-inch circle on the paper.
• Spoon meringue evenly over circle, forming a 1-1/4 inch rim.
• Bake at 300-degrees for 45 minutes.
• Turn oven off and do not open door.
• Let meringue dry for 1 hour.
• Cool on baking sheet on wire rack.
• When completely cool, remove meringue from parchment paper.
• In a mixing bowl, beat cream cheese and brown sugar until smooth and fluffy.
• Beat in cocoa, milk and vanilla.
• Fold in whipped cream.
• Spoon into the meringue shell.
• Top with strawberries.
• Melt chocolate and shortening: drizzle over berries.

STRAWBERRY-CHOCOLATE MERINGUE TORTE

Steps:

• Preheat oven to 250°.
• Cover a large baking sheet with parchment paper. Draw 2 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
• Beat egg whites, salt, and cream of tartar at high speed of a mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Spread half of the mixture into each circle on prepared baking sheet using the back of a spoon. Bake at 250° for 1 hour or until the meringues are crisp.
• Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.
• Sprinkle each meringue with 1 1/2 tablespoons chocolate chips. Return the meringues to oven; turn off heat, and let stand for 5 minutes. Spread the softened chocolate with a spatula. Cool meringues to room temperature.
• Place 1 meringue on a serving platter; spread 1 cup whipped topping over top. Arrange half of strawberry mixture over the whipped topping. Top with remaining meringue; spread 1 cup whipped topping over top. Arrange the remaining strawberry mixture over the whipped topping. Place 1 tablespoon chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chips are soft. Stir chocolate; drizzle over top of torte.

CHOCOLATE-MERINGUE COOKIES

Steps:

• Preheat oven to 175 degrees. Line a baking sheet with parchment paper.
• Sift 1/4 cup of cocoa over the meringue, and fold so that streaks of cocoa remain.
• Fill a pastry bag fitted with a tip of your choice (we used an Ateco #5 star tip); pipe out cookies in small coils or desired shapes onto baking sheet. Sift remaining cocoa over cookies; bake until cookies lift off parchment easily, about 2 hours.