Chocolate Nut Meringues Food

CHOCOLATE NUT MERINGUES

Steps:

• beat egg whites until stiff peaks form in a glass or aluminum bowl.
• fold in sugar and cocoa, mixing well.
• fold in nuts (if using them).
• using a spoon and a spatula place ~2 T lumps of the batter on an un-greased baking sheet. This is key--there must be no fat that touches the batter or else the meringues will collapse.
• bake at 200F for several hours (welcome suggestions on temp and time). I usually bake them for 2+ hours and then let them sit in the oven for several more hours until the insides are not gooey.

CHOCOLATE MERINGUE

Steps:

• Preheat oven to 200 degrees F.
• Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
• Bake for about 1 hour or until the meringue is hard and completely dried out.

CHOCOLATE MERINGUES

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

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.

MERINGUES, CHOCOLATE WALNUT

Steps:

• Directions
• 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
• 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
• 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.

CHOCOLATE & WALNUT PAVLOVA WITH MADEIRA & TANGERINES

Steps:

• Roughly chop the tangerines. In a bowl, toss the tangerines with the madeira until thoroughly coated, then set aside to macerate.
• Heat othe oven to 110C/90C fan/gas ¼. Line two baking sheets with baking parchment. Whisk the egg whites in a clean bowl or stand mixer until soft peaks form. Without stopping whisking, gradually add the sugar and whisk until thick and glossy, then whisk in the vinegar too. Toss the walnuts in the melted chocolate, then fold into the egg so the meringue is marbled with chocolate.
• Spread a circle of the chocolate and walnut meringue about 20-25cm in diameter on each baking sheet. Bake for 2 hrs until crisp but slightly soft in the middle - don't worry if it cracks; it will still taste delicious. Remove from the oven and carefully lift the meringues and parchment onto wire racks to cool. Peel the parchment from the meringues, then use a wide palette knife to lift one meringue onto a serving platter or cake stand.
• Whip the cream to soft peaks, being careful not to over whip. Fold in half the tangerines and the madeira used to soak them. Spread just over half the cream mixture onto the meringue, then top with the other layer of meringue, the remaining cream and the rest of the tangerines. Sprinkle over the grated dark chocolate and serve. Can be made a day ahead and chilled in the fridge.

NUT & CHOCOLATE MERINGUES

Steps:

• Preheat oven to 250°F. Place egg whites in small bowl. Gradually add sugar, beating with electric mixer on high speed until stiff peaks form. (Do not underbeat.) Blend in vanilla and cinnamon. Gently stir in trail mix.
• Drop tablespoonfuls of the egg white mixture onto parchment paper-covered baking sheets.
• Bake 35 to 40 min. or until cookies are dry on the outside. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

Steps:

• Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
• To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
• Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
• To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce