Meringue Teasers Food

MERINGUE TEASERS

Meringue Teasers image

Meringue puffs with a hint of chocolate.

Provided by Paula Roberts

Categories Desserts Cookies Drop Cookie Recipes

Yield 24

Number Of Ingredients 6

Ingredients

2 egg whites
⅔ cup super fine sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 10.7 g, Fat 5.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 12 mg, Sugar 9.5 g

MERINGUES

Meringues image

Provided by Food Network Kitchen

Time 3h25m

Yield about 20 cookies

Number Of Ingredients 8

Ingredients

3 large egg whites, at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1 teaspoon peppermint extract or 2 teaspoons grated lime zest (optional)
Assorted food coloring (optional)
1/2 to 2/3 cup mini chocolate chips (optional)
Assorted sanding sugar, melted chocolate or nonpareils, for decorating

Steps:

Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams

MERINGUE

Meringue image

Provided by Keegan Gerhard

Categories dessert

Time 50m

Number Of Ingredients 4

Ingredients

8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona)
8 ounces heavy cream, scalded
1 part egg white
1 1/2 parts sugar

Steps:

Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.
In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.
Preheat the oven to 200 to 220 degrees F.
Fill a pastry or resealable plastic bag with the meringue and pipe little stars or "kisses" onto a parchment-lined baking sheet. Bake until very dry, between 40 minutes to 1 1/2 hours. You do not want any color or "browning" on the kisses so keep the oven temperature low. Dip the kisses into the ganache and make ganache sandwiches. Set aside to dry for a few minutes. Serve immediately.
Alternately, you can pipe the meringue into long lines and bake in the oven at 200 to 220 degrees F until nice and dry, about 40 minutes to 1 1/2 hours. Then break into little sticks and use them as decorations on your favorite tartlets or cake.

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