Cocoa Spice Meringues With Chocolate Cream Food

CHOCOLATE MERINGUES

Steps:

• Preheat oven to 200F/100C
• In a large, clean bowl, whisk egg whites together until firm peaks appear.
• Gradually add sugar, beating after each addition
• When the last of the sugar has been added, whisk for 3 minutes until meringue is thick and glossy.
• Fold through sifted cocoa and grated chocolate.
• Fit a medium size star nozzle piping tip into a piping bag and fill with meringue.
• Place down a silicone baking mat onto a baking tray.
• Carefully start piping. Start by piping a 5inch/12cm circle. Then carefully, without lifting the piping bag, build up the sides of your meringue to make a nest.
• Place in oven and bake 1 hour and 45 minutes, or until lightly browned.
• Turn off the oven and leave meringues in, door closed until they are fully cooled down (about 1 hour to 1.5 hours)

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.

COCOA-SPICE MERINGUES WITH CHOCOLATE CREAM

Steps:

• FOR MERINGUES:
• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 200°F. Line 2 heavy large baking sheets with foil. Cut out one 4x2-inch cardboard or paper rectangle. Using toothpick or wooden skewer, gently outline 11 rectangles on each sheet of foil, spacing 1 inch apart (do not pierce foil).
• Sift first 7 ingredients into medium bowl. Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Add 2 tablespoons sugar and beat whites until firm and glossy. Beat in remaining 9 tablespoons sugar 1 tablespoon at a time, beating well after each addition. Continue to beat until very thick and stiff peaks form, about 3 minutes. Fold in spice mixture in 3 additions.
• Working in batches, transfer meringue to pastry bag fitted with 1/4-inch-diameter plain tip. Starting at 1 short end of each outlined rectangle, pipe meringue in crosswise lines to fill rectangles completely. Bake until dry and crisp, reversing baking sheets after 1 hour, about 2 hours.
• Remove baking sheets from oven. Transfer foil with meringues to racks; cool. Peel foil from meringues. (Can be made up to 4 days ahead. Layer meringues between sheets of waxed paper in airtight container. Store at room temperature.)
• FOR CHOCOLATE CREAM:
• Bring 1/2 cup cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool completely, whisking occasionally, about 20 minutes.
• Using electric mixer, beat 1 1/2 cups cream in large bowl until soft peaks form. Fold in chocolate mixture in 4 additions.
• Line baking sheet with foil. Spread 2 tablespoons chocolate cream atop 1 meringue, leaving 1/2-inch border around edges. Top with second meringue. Repeat layering with 2 tablespoons chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat layering with 2 tablespoons chocolate cream and third meringue. Place meringue stack on prepared baking sheet. Repeat with 15 more meringues and chocolate cream to make 6 meringue stacks total.
• Place remaining 4 meringues in plastic bag and close tightly. Using rolling pin, finely crush meringues. Place meringue crumbs in shallow dish.
• Spread enough remaining chocolate cream around sides (not tops) of meringue stacks to cover. (Reserve any remaining chocolate cream for another use.) Coat sides with meringue crumbs. Refrigerate pastries at least 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)
• Sift cocoa powder and powdered sugar evenly over pastries and serve.

COCOA NIB, CHOCOLATE, AND CITRUS DACQUOISE

Steps:

• For Meringues:
• Preheat oven to 300°F. Line bottoms of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper; spray parchment with nonstick spray. Sift powdered sugar and cornstarch into medium bowl; whisk in ground cocoa nibs and 1/2 teaspoon coarse salt. Beat egg whites and cream of tartar in large bowl until thick and foamy. Adding 1 tablespoon sugar at a time, beat until stiff but not dry. Fold in cocoa nib mixture. Divide meringue between prepared pans, spreading evenly.
• Bake meringues 1 hour. Turn off heat. Keeping oven door closed, leave meringues in oven overnight to dry (meringues will deflate slightly).
• Chocolate chiffon cake:
• Preheat oven to 325&Deg;F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment paper; spray parchment with nonstick spray. Combine 1/4 cup sugar and next 5 ingredients in medium bowl; whisk to blend.
• Whisk 1/3 cup oil, egg yolks, and 2 tablespoons water in large bowl to blend. Stir in dry ingredients. Beat egg whites in another medium bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into yolk mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool in pan 15 minutes. Turn cake out onto rack; peel off parchment. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature.
• For mascarpone whipped cream:
• Combine all ingredients in large bowl. Beat just until mixture holds soft peaks (do not overbeat or mixture will curdle). Cover and chill at least 1 hour and up to 2 hours.
• For glaze:
• Place chocolate in large microwave-safe bowl. Combine heavy whipping cream, 3 tablespoons water, unsweetened cocoa powder, and light corn syrup in heavy medium saucepan. Whisk over medium heat until blended and just beginning to boil. Pour mixture over chopped chocolate; let stand 1 minute, then stir until smooth. Whisk in butter. Let glaze stand until thick enough to spread, 15 to 20 minutes.
• Place 1 meringue on platter, flat side down; spread 1/2 cup glaze over. Refrigerate until chocolate is firmly set, about 30 minutes. Spread half of mascarpone cream (about 1 1/2 cups) over chilled chocolate. Refrigerate 10 minutes. Place cake layer on work surface; spread with 1/2 cup marmalade, then remaining mascarpone cream. Carefully place cake layer atop meringue on platter. Top assembled cake with second meringue, flat side up. Spread 1/3 of glaze over top and sides of cake in thin even layer. Refrigerate until coating sets, about 30 minutes.
• Heat remaining glaze in microwave just until pourable but not hot, 5 to 10 seconds. Carefully pour glaze over cake, spreading to coat evenly. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Cake can be made 3 days ahead. Cover with cake dome and keep refrigerated.
• Cut cold cake into wedges. Serve with blood orange segments.
• Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
• ** An Italian cream cheese; sold at many supermarkets and at Italian markets.

CINNAMON COCOA MERINGUES WITH VANILLA ICE CREAM AND CINNAMON CHOCOLATE SAUCE

Steps:

• Make the sauce:
• In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat, add the chocolates, and whisk the mixture until they are melted. Whisk in the butter and the cinnamon, whisking until the sauce is smooth, and let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm. Makes about 1 1/2 cups.
• Make the meringues:
• In a bowl with an electric mixer beat the egg whites until they are foamy, add the cream of tartar, and beat the whites until they hold soft peaks. Add the sugar, 1 tablespoon at a time, beating, and beat the meringue until it holds stiff peaks. Sift the cocoa powder and the cinnamon over the meringue and fold them in gently but thoroughly. Transfer the mixture to a pastry bag fitted with a 1/2-inch star tip and pipe it into 5-inch rounds on baking sheets lined with parchment paper. Bake the meringues in the middle of a preheated 250°F. oven for 1 1/2 hours and let them cool on the sheets. The meringues may be made 10 days in advance and kept, separated with sheets of wax paper, in an airtight container. Arrange 1 meringue on each of 2 plates and top each meringue with a scoop of the ice cream and some of the cinnamon chocolate sauce.

COCOA MERINGUE BASKETS WITH NECTARINES, BERRIES, AND CREAM

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.