Strawberry And Chocolate Meringue Cookies Food

STRAWBERRY MERINGUE COOKIES

Steps:

• Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
• Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
• Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
• Remove parchment paper from baking sheet and let meringues cool completely.

CHOCOLATE MERINGUES AND STRAWBERRIES

Steps:

• Heat oven to 325°. In a bowl, combine strawberries, 2 tablespoons granulated sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt; beat to combine. Slowly add remaining 3/4 cup granulated sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture; whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet. Make an indentation in the middle of each meringue so sides are 1/2-inch thick. Place in oven, reduce temperature to 300° and bake until meringues are dry on outside and soft in center, 50 minutes. Cool on sheets. Using an electric mixer, whip cream and confectioner's sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.

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.

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-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.

STRAWBERRY-CHOCOLATE MERINGUES

Steps:

• Heat oven to 275°F. Line cookie sheet with heavy brown paper or aluminum foil.
• Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in chocolate.
• Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 3-inch circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed 1 1/2 hours. Finish cooling at room temperature.
• Place strawberries in blender or food processor. Cover and blend on medium speed until smooth. Fill each meringue with about 1/2 cup frozen yogurt. Top with strawberries.

STRAWBERRY MERINGUE CLOUDS

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.

STRAWBERRY AND CHOCOLATE MERINGUE COOKIES

Steps:

• In a food processor, I ground two bags (.26 oz each) of Brothers all-natural freeze-dried strawberry fruit crisps. Make sure you have the lid on your food processor, or the powder will fly everywhere.
• Separate four eggs, so you have the whites. I start with three bowls. One is for the egg whites, one is to separate the yolk from the whites, and a third bowl for the egg yolks. The reason to separate the yolk from the whites is that if any of the yolks would leak into the egg white, you can not use the egg white. Add the four egg whites to a stand mixer (using the whisk beater) and beat on medium speed till they are frothy. Next, add the cream of tartar and turn the mixer to high. Beat for about a minute.
• IMPORTANT STEP - Slowly add one tablespoon of sugar at a time. You want the sugar to incorporate into the egg white. After you have added all the sugar, continue on high till you get stiff peaks. This could take 10 to 12 minutes or a little longer if necessary. You should be able to take the whisk beater, and if you turn it up, the peaks should not droop. If you touch the meringue, it should feel stiff and be shiny.
• Split the meringue into two bowls. In one add 2 TBSP of cocoa powder and mix in gently. In the other bowl, add 2 TBSP of the ground strawberry powder and 1 to 2 drops of red gel or food coloring. I used the gel coloring, but if all you have handy is food coloring, by all means, use that. Using two piping bags and two large star tip add a flavor to a bag. Pipe them onto two cookie sheet pans lined with parchment paper. Place both pans into the oven at 225° for 45 minutes. Turn the oven off and let them sit in the oven for an hour.

JELL-O MERINGUE COOKIES

Steps:

• Heat oven to 225ºF.
• Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir in dry gelatin mix until blended.
• Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets.
• Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.

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.

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.