COCOA MERINGUE BASKETS WITH NECTARINES, BERRIES, AND CREAM
Categories Milk/Cream Berry Chocolate Egg Fruit Dessert Nectarine Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F. Line 3 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter biscuit cutter or bowl as guide, heavily trace 9 circles on each of 2 parchment-lined baking sheets. On third parchment-lined baking sheet and using same guide, trace 10 semicircles. Turn parchment paper over so that marked side is down (circles and semicircles will show through).
- Whisk 1 1/2 cups sugar and cocoa powder in medium bowl to blend. Using electric mixer, beat egg whites, 1 1/2 teaspoons vanilla and cream of tartar in large bowl until soft peaks form, about 1 1/2 minutes. Gradually add sugar-cocoa mixture and beat until very stiff and glossy, about 4 minutes.
- Cut off 1/3 to 1/2 inch from 1 corner of 1-gallon resealable plastic bag. Scoop enough meringue into bag to fill 3/4 full. Twist bag shut above meringue and hold firmly closed while piping. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots to anchor. To form basket bottoms: Starting in center of each marked circle on 1 baking sheet, pipe meringue in continuous spiral to fill circles completely. Pipe 12 marble-size balls atop edge of each circle. To form basket sides: On second baking sheet, pipe meringue atop edge of traced circles to form rings. Pipe 12 marble-size meringue balls atop each ring, spacing about 1/3 to 1/2 inch apart. To form basket handles: On third sheet, pipe meringue atop outline of semicircles.
- Bake meringues until firm and dry to touch, about 2 hours. Turn off oven; let meringues stand in closed oven overnight to dry completely. (Can be made 3 days ahead. Store airtight in single layer at room temperature.)
- Toss nectarine slices with crème de cassis in medium bowl. Beat whipping cream, remaining 6 tablespoons sugar and 1 1/2 teaspoons vanilla in large bowl until peaks form.
- Place 1 meringue bottom on each of 8 plates. Place 1 meringue side atop each bottom. Spoon dollop of whipped cream into center of each basket. Top with spoonful of nectarine slices, then a few raspberries and blackberries. Repeat with another layer of cream, nectarines, and berries. Dip ends of 1 meringue handle into whipped cream and attach to 1 basket; repeat with remaining handles. Sift powdered sugar over baskets. Garnish with mint sprigs and serve.
PASSOVER CHOCOLATE CHIP COCOA MERINGUES
An easy to make treat that everyone will enjoy for Passover or year round. Sift powdered sugar over meringues and add fresh strawberries to the dish for a lovely presentation. Works best with mini chocolate chips. Using parchment/cooking paper reduces the risk of burning the bottoms (can use foil instead).
Provided by LAURENCOHEN
Time 50m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper. Sift 1/4 cup sugar, cocoa, and salt into a small bowl.
- In a large bowl, beat egg whites with an electric mixer until soft peaks begin to form. Mix in remaining 1/4 cup of sugar gradually, and beat until medium-firm peaks form. Sprinkle in cocoa mixture gradually, and continue beating until egg whites are stiff. Fold in chocolate chips. Drop mixture onto baking sheets by rounded teaspoonfuls, spacing about 1 inch apart.
- Bake in preheated oven for 40 minutes for crispy cookies. Cool cookies on baking sheets.
Nutrition Facts : Calories 34.6 calories, Carbohydrate 7 g, Fat 0.8 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 8.8 mg, Sugar 6.2 g
HOT COCOA MERINGUES
Like the frothy topping on a cup of cocoa, these swirled chocolate meringue cookies are light, airy and-of course-dotted with marshmallows. For those who didn't grow up with meringues as a holiday cookie tray staple, it's a great time to get familiar with this delicate cookie. As alternative diets and gluten sensitivities become more prevalent, it's important to bake at least some cookies that'll make all your guests feel jolly, no matter how they eat! Like all meringues, this cookie does not use any flour, so it's gluten free. But we firmly believe that this cookie is much more about what is included than what isn't. Mixing Hershey's™ Special Dark™ cocoa in to part of the batter not only delivers rich chocolate taste (quite an accomplishment for a cookie that's so airy) but it also makes a beautiful swirl that makes them eye-catching. These cookies are perfect for bakers who want to expand their baking skills. Be sure to read the recipe all the way through before you start-a good idea for any cookie-so that you're set up to succeed!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
- In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
- In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
- Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
- Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.
Nutrition Facts : Calories 40, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 7 g, TransFat 0 g
MERINGUE NAPOLEONS WITH LIME ICE CREAM AND BLACKBERRIES
This recipe yields more meringue squares than you'll need for the ice cream-filled napoleons. The extras can replace any that break - and they also make a delicious snack.
Time 12h
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 175°F and line 2 large baking sheets with parchment paper. Make a template for meringues. First, trace a 5-inch square from cardboard and cut to size. Then trace a 3-inch square in center, and cut out with X-Acto or utility knife.
- Beat whites with salt in a bowl with an electric mixer at medium-high speed until they just hold soft peaks. Gradually add half of sugar, beating at high speed, and continue to beat until whites hold stiff, glossy peaks. Fold in remaining sugar gently but thoroughly.
- Spread about 1 teaspoon meringue onto corners of each piece of parchment and turn paper over, pressing on corners to adhere parchment to baking sheets.
- Starting in 1 corner, place template flat against 1 baking sheet and spoon a heaping tablespoon meringue into center. Holding template down firmly, spread meringue evenly with offset spatula to fill opening, then gently lift template straight up from sheet to make a clean edge. Form 17 more meringues in same manner (9 per sheet), scraping excess meringue from template as necessary. Discard any leftover meringue.
- Bake in upper and lower thirds of oven until dry to the touch, very pale, and crisp, about 1 1/4 hours. Cool meringues on sheets 5 minutes, then carefully peel meringues from parchment and transfer to racks to cool.
- Purée berries with sugar (to taste) in a blender or food processor, then force through a fine sieve into a bowl to remove seeds.
- Sprinkle 6 meringue squares with confectioners sugar. Put 1 unsugared meringue square on each of 6 plates and top with small scoops of ice cream and berries, then cover with a sugared meringue square. Spoon a dollop of whipped cream onto each napoleon and grate a bit of lime zest over top. Divide sauce among plates.
More about "cocoa meringues with berries food"
COCOA MERINGUE CAKE WITH CHOCOLATE GANACHE AND RED BERRIES …
COCOA MERINGUES WITH BERRIES RECIPE: HOW TO MAKE IT
CHOCOLATE MERINGUE NESTS - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
CHOCOLATE MERINGUES WITH ICE CREAM AND BERRIES | CANADIAN LIVING
From canadianliving.com
COCOA MERINGUES WITH BERRIES | RECIPE | BERRIES RECIPES, EASTER …
From pinterest.co.uk
COCOA MERINGUE BASKETS WITH NECTARINES, BERRIES, AND CREAM
From pinterest.com
COCOA MERINGUES WITH BERRIES | BERRIES RECIPES, SWEET SAUCE, …
From pinterest.com
COCOA MERINGUE DROPS RECIPE - FOOD NEWS
From foodnewsnews.com
BOCCONE DOLCE MERINGUE WITH CHOCOLATE CREAM AND BERRIES
From bhg.com
CHOCOLATE MERINGUES RECIPE | FOOD | THE GUARDIAN
From theguardian.com
COCOA MERINGUES WITH BERRIES | RECIPE | BERRIES RECIPES, EASTER …
From pinterest.co.uk
CHOCOLATE, BERRY AND MERINGUE LAYERS RECIPE | GOOD FOOD
From goodfood.com.au
CHOCOLATE-BERRY MERINGUE | MIDWEST LIVING
From midwestliving.com
RUBY BAKES MERINGUES | RUBY TANDOH | FOOD | THE GUARDIAN
From theguardian.com
PEPPERMINT AND COCOA MERINGUES | WILLIAMS SONOMA
From williams-sonoma.com
RECIPES/COCOA-MERINGUE-BASKETS-WITH-NECTARINES-BERRIES-AND …
From github.com
CHOCOLATE MERINGUES - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
COCOA MERINGUE BASKETS WITH NECTARINES, BERRIES, AND CREAM
From fooddiez.com
COCOA MERINGUES WITH BERRIES
From crecipe.com
COCOA NIB MERINGUES RECIPE | MYRECIPES
From myrecipes.com
COCOA MERINGUE SHELLS RECIPE - FOOD NEWS
From foodnewsnews.com
MERINGUES WITH FRESH STRAWBERRIES AND CHOCOLATE MASCARPONE
From myrecipes.com
FRESH BERRY MERINGUE RECIPE - NYT COOKING
From cooking.nytimes.com
CHOCOLATE MERINGUE CAKE WITH FRESH BERRIES
From artfuldesperado.com
MERINGUES WITH STRAWBERRIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCOA MERINGUES WITH BERRIES RECIPE
From crecipe.com
CHOCOLATE MERINGUES - FOODHEAVENMAG.COM
From foodheavenmag.com
FLAVOURED MERINGUES | RECIPE | CUISINE FIEND
From cuisinefiend.com
COCOA MERINGUES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCOA MERINGUE CAKE WITH CHOCOLATE GANACHE AND RED BERRIES …
From staging.maesfood.com
COCOA MERINGUES RECIPE - NEW RECIPES - 2022
From za.khonj.org
FEARS' FOOD: COCOA MERINGUES WITH BERRIES
From fearsfood.blogspot.com
CHOCOLATE MERINGUE CAKE WITH FRESH BERRIES - TRENDLAND
From trendland.com
PISTACHIO MERINGUES WITH SUMMER BERRIES
From pantryfed.com
CRISPY MERINGUE CUPS WITH BERRIES AND SORBET RECIPE
From foodnetwork.com
CHOCOLATE-BERRY MERINGUE - BETTER HOMES & GARDENS
From bhg.com
HEALTHY MERINGUE RECIPES | EATINGWELL
From eatingwell.com
CHOCOLATE MERINGUE COOKIES (WITH JUST 5 INGREDIENTS) - EARTH, …
From earthfoodandfire.com
COCOA MERINGUES WITH BERRIES - STOLENRECIPES.NET
From stolenrecipes.net
COCOA MERINGUES RECIPE BY SWEET.CHEF | IFOOD.TV
From ifood.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love