CHOCOLATE-PISTACHIO MERINGUES
Easy to make and attractive. If you are making these for Christmas decorate with colored peel, cherries or small marzipan holly leaves
Provided by Bergy
Categories Drop Cookies
Time 55m
Yield 3 dozen meringues
Number Of Ingredients 6
Steps:
- Preheat oven 250f, grease and flour 2 cookie sheets.
- In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve.
- Beat egg whites& cream of tartar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed.
- Fold in the chocolate-nut mixture& vanilla.
- Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between.
- Bake 30 minutes or until the meringues are firm but not brown.
- Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack.
- Store in a tightly covered container.
SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
PISTACHIO-CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 30 meringues
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread 3/4 cup pistachios on a baking sheet and bake on the lower oven rack until toasted, about 8 minutes. Let cool completely, then pulse in a food processor until finely chopped.
- Line 2 baking sheets with parchment paper. Spread the granulated sugar on one of the prepared pans and bake on the lower oven rack until very hot but not melting, about 10 minutes. Reduce the oven temperature to 225˚.
- Meanwhile, combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. About 30 seconds before the sugar comes out of the oven, beat the egg whites on medium speed until soft peaks form. Gradually beat in the hot sugar, about 1 tablespoon at a time, using the parchment paper as a funnel. Increase the mixer speed to high and beat, scraping down the bowl as needed, until stiff peaks form, 3 to 4 minutes. Add the vanilla and beat until the meringue is fluffy, about 30 seconds.
- Reline the baking sheet that you used for the sugar with parchment paper. Gently fold the chopped pistachios and chocolate into the meringue with a rubber spatula until just combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe the meringue into 1 3/4-inch-wide mounds (about 1 1/2 inches tall) about 1 inch apart onto the prepared pans. Very finely chop the remaining 2 tablespoons pistachios, then sprinkle on the meringues.
- Bake, switching the pans halfway through, until the meringues are firm to the touch and lift easily off the parchment, 40 to 50 minutes. Turn off the oven and let the meringues sit in the oven for 10 minutes, then remove the meringues to racks to cool completely.
CHOCOLATE MERINGUE CAKE
Oh my gosh, this cake takes time, effort and energy, but the results are WELL worth it and it is actually easier than it looks. This is a beautiful cake and everyone RAVES over it. You can make the cake layers ahead of time and freeze them for up to a month (thaw them at room tem before assembling the cake). The meringues can be baked a day ahead of time and store in tins. The cream cheese filling can be prepared a day ahead of time and refrigerated.
Provided by Sherrybeth
Categories Dessert
Time 4h
Yield 1 3 layer cake
Number Of Ingredients 20
Steps:
- FOR CAKE:.
- Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
- In a separate bowl, beat butter at medium speed until creamy.
- Add sugar and beat well.
- Add egg yolks, one at a time and beat until well blended after each addition.
- In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
- In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
- Stir in the pecans and mix well.
- Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
- Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
- CREAM CHEESE FILLING:.
- Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Once the cake cools completely, spread this filling between the layers.
- GANACHE:.
- Bring whipping cream to a simmer in a heavy saucepan over medium heat.
- Remove from heat and add chocolate, stirring until the chocolate is melted.
- Cool until ganache becomes a spreading consistency (stirring often).
- Frost the top and sides of the cake with ganache reserving 1/2 cup.
- MERINGUES:.
- Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
- Gradually add sugar; beating until soft peaks form and sugar dissolves.
- Fold in chocolate.
- Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
- Transfer to wire racks to cool completely.
- Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
- TO SERVE THE CAKE:.
- Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
- TO STORE:.
- IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
PISTACHIO MERINGUES
Categories Egg Nut Dessert Bake Vegetarian Spring Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 5
Steps:
- Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
- Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)
PISTACHIO MERINGUES WITH SUMMER BERRIES
A gorgeous, fruity dessert that makes the most of fruit available in early summer
Provided by Good Food team
Categories Buffet, Dessert, Dinner
Time 1h30m
Number Of Ingredients 7
Steps:
- Heat oven to 140C/fan 120C/gas 1. Line a baking tray with baking parchment. Place the pistachio nuts into a shallow roasting tin and toast in the oven for about 7-10 mins until golden. Place in a food processor and blitz until coarsely ground.
- Blend the cornflour and vinegar to a paste. In a large clean bowl, whisk the egg whites until they form soft peaks, then gradually add the sugar a tbsp at a time until it forms a stiff glossy mixture.
- Fold most of the pistachios into the meringue, reserving about 2 tbsp. Finally stir through the cornflour mixture. Spoon the mixture onto the baking tray to make four large meringue nests, using the back of the spoon to hollow out the centres. Sprinkle with the reserved pistachios and bake for about 45 mins until firm and crisp on the outside. Turn off the oven, but leave the meringues in to dry out in the warmth until completely cold.
- To serve, place a meringue on each plate and spoon a little crème fraîche into the middle. Sprinkle over the seasonal berries and serve.
Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium
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