Chocolatemeringuegateau Recipes

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
• Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
• Drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.

Steps:

• Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust.
• In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Steps:

• Preheat oven to 350 degrees. Butter a 9-by-3-inch springform pan. Line bottom with parchment. Butter parchment, and sprinkle with flour; tap out excess. Set aside.
• Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.
• Make cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar until pale and smooth. Add egg yolks, one at a time, beating well after each addition, until mixture is light and fluffy. Add melted chocolate, vanilla, and rum, if using; beat until combined. Set aside.
• In a clean mixer bowl, combine 6 egg whites and salt; using the whisk attachment, beat on high speed until soft peaks form, about 2 minutes. Stir one-third of the egg whites into chocolate mixture. Fold in remaining beaten egg whites just until combined. Pour batter into prepared pan, and bake 25 minutes.
• Meanwhile, make meringue: Combine hazelnuts, chopped chocolate, and cornstarch in a small bowl, and set aside. Place remaining 4 egg whites and cream of tartar in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in hazelnut mixture.
• Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

Steps:

• In 1-quart heavy saucepan, heat whipping cream over medium heat just until cream comes to a simmer. Remove from heat; stir in chocolate until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened.
• Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup granulated sugar, beating on high speed just until stiff peaks form. Fold in 1/3 cup powdered sugar.
• In small bowl, mix 1/4 cup powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into 24 (1 1/2-inch) rounds, about 1 inch apart, on parchment paper.
• Bake 1 hour to 1 hour 15 minutes or until crisp. Slide parchment paper with cookies onto cooling rack. Cool completely, about 5 minutes.
• For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue. Meringue becomes tough if it absorbs moisture; store in a loosely covered container at room temperature. If the humidity is high, transfer to a tightly covered container.

Steps:

• Pre-heat the oven to 150°C (300°F).
• Gently melt the chocolate and butter together over a bain-marie.
• Once combined, take off the heat.
• Stir in the eggs, egg yolks and sugar.
• Fold in the flour.
• Pour into the tart shell.
• Bake for 15 minutes.
• Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
• Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
• Whisk until stiff peaks form.
• Gently fold in the cocoa powder.
• Spoon on top of the chocolate tart.
• Bake for 30 minutes.
• Cut into slices and serve.
• Enjoy!

Steps:

• Preheat oven to 200 degrees F.
• Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
• Bake for about 1 hour or until the meringue is hard and completely dried out.

Steps:

• Filling: Combine sugar, flour, cocoa and salt in a saucepan.
• Gradually stir in milk. Cook over medium heat, stirring constantly until thick.
• Pour a small amount into beaten eggs and stir well. Return to hot mixture and cook for 2 more minutes. Remove from heat. Add butter and vanilla, mixing well. Pour into a pie shell and set aside.
• Meringue: Preheat oven to 350.
• In a mixing bowl, beat egg whites on high speed of the electric mixer, gradually adding sugar and vanilla. Beat until mixture holds firm peaks. Spread meringue over pie.
• Bake for 12 to 15 minutes or until browned.

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.

Steps:

• Making the sponges: Heat oven to 180C/160C fan/gas 4. You'll need to make 3 rectangular chocolate sponges, a pair of round chocolate sponges, and 3 rectangular orange sponges to assemble this cake, so get everything organised first. Take a look at our Guide and the additional tips, in the Tip box below.
• For every rectangular sponge, you'll need to line the base of a 21 x 31cm tin (see Guide in the Tips below and Related guides box, right) neatly with baking parchment and grease the sides with a little flavourless oil.
• Start with the chocolate sponges. Put the butter in a small saucepan and heat gently until melted. Whisk together the egg yolks, milk and vanilla extract in a small bowl. Stir the flour and cocoa into the melted butter to make a paste. Transfer this butter-flour mixture to a big mixing bowl and whisk in the egg mixture a little at a time - this takes elbow grease to get it smooth, but keep going!
• Put the egg whites in a bowl and beat with an electric whisk until stiff. Add the sugar and continue beating until the mixture is glossy and thick. Whisk a third of the meringue mixture into the chocolate mixture to loosen, then use a big metal spoon to gently fold the remaining meringue into the batter until just incorporated. Spread the batter evenly in the tin. Bake for 12 mins.
• Turn the cake out of the tin onto baking parchment very lightly dusted with icing sugar. Peel off the cake lining parchment and cover with a clean tea towel.
• Repeat steps 2 to 5 twice more. When the third rectangular sponge is baked, turn out as before but very loosely roll up the sponge like a Swiss roll, starting from one of the shortest sides, rolling up the tea towel inside.
• Make a final, fourth batch of the chocolate sponge recipe, but this time divide it between 2 x 20cm round, shallow sandwich tins. Bake for 10 mins, then turn out as instructed in step 5.
• Now make the orange sponges. Follow steps 3 to 6 again, but instead of milk, measure 75ml of the juice from the orange you've zested. If you don't have enough, make up the difference with milk. Whisk in the zest.
• Cool all the sponges.
• Making the frosting and icing: For the orange frosting, beat together the butter, icing sugar, orange zest and juice. Beat until just combined - the acidity of the orange may start to split the mixture if overbeaten. If it looks a little split though, don't worry - just stop mixing, it'll still taste lovely. Can be kept in the fridge for up to 3 days, but will need bringing back to room temp to use.
• When you are about to start assembling, put all the chocolate icing ingredients in a heatproof bowl over a pan of barely simmering water. Gently melt together, stirring occasionally, until smooth and shiny.
• Assembling the cake: Cut each rectangular sponge into 2 long strips 7cm wide - trimming the long edges off will give you a neater finish (see step A in the Guide). It's important to be really accurate, so use a ruler. Trim the short edges to neaten. When you prepare the rolled-up sponges, just gently unroll first - don't worry if they crack a bit.
• Spread a thin layer of orange frosting over every strip, right to the edges. Gently peel the strips away from their paper - they will have stuck a bit. Start with 1 chocolate and 1 orange strip that was rolled up to cool, and lay one on top of the other - but don't line up the ends. Sit the second sponge about an inch down from one of the ends of the bottom sponge (it doesn't matter which is chocolate and which is orange). Start to roll up from this end - the bottom sponge should roll up and over neatly on top of the second, so the middle of the roll is nice and tight (see step A in the Guide).
• Keep adding extra sponges and rolling up to make a giant Swiss roll but as you roll, the ends of each different-coloured layer won't finish together (and this difference increases as the roll gets bigger). So you'll need to add chocolate and orange sponges individually from now on, rather than sandwiching together first, then adding to the rolled cake. Where each strip ends, you'll stick on a matching sponge - so a chocolate strip always continues with another chocolate, and the same with orange (see steps C & D in the Guide). This is the fiddly bit, as you'll find you'll need to partly stick on 1 coloured strip, then snuggle in the other coloured strip partway through. (This sounds more complicated than it is. When you start to do it, this will all make sense.) If you have a spare pair of hands in the house, this is the time to use them.
• It's up to you whether you find it easier to work as a roll (see step E in the Guide), or to turn the roll on one of its flat ends to work with (see step F in the Guide). I started rolling, and just as it got towards the ends and was getting quite heavy and bulky, I flipped it to continue. Have the round sponges to hand as you near the end, to check whether you've reached a roll of 20cm diameter plus. As soon as you do, stop - you may have 1 strip of 1 colour left over.
• Sit the rolled cake on one of its flat ends if you haven't already. Spread a good layer of orange frosting over the top, then press on 1 of the round chocolate sponges (see step G in the Guide) - line it up to the middle of the roll, rather than one of the edges of the roll. This means you'll have to take a sharp knife and trim the roll all around, until it is perfectly flush with the round sponge top. Flip the cake upside down onto your serving plate. Spread some more orange frosting over the new top, and add the second round sponge.
• Gradually spoon on, and spread over, the chocolate icing with a big palette knife. If should still be runny enough to gently run down the sides, giving you a shiny finish (see step H in the Guide).

Steps:

• Bring an inch of water to a boil in a medium saucepan. Combine the cream and chocolate in a large heatproof bowl. When the water boils, turn the heat to low so the water is barely simmering or just steaming. Set the bowl over the saucepan and melt the chocolate, gently stirring with a whisk now and then.
• While the chocolate melts, whisk the egg whites in a clean bowl using a stand mixer or electric hand mixer on medium speed. When the whites are foamy, add the sugar in a slow stream while whisking. Continue whisking until stiff peaks form. The whites should look glossy but not dry, and, when you lift the whisk from the mixture, a peak should form in the bowl and hold.
• Once the chocolate has melted completely, turn off the heat but leave the bowl over the saucepan. Holding the bowl with a kitchen towel, add the egg yolks one at a time, whisking after each addition. If the mixture looks broken, remove the bowl from the saucepan, cool for a minute, then add 1 tablespoon cream and whisk just until shiny and smooth. Whisk in the vanilla. (Don't worry if it still doesn't look completely smooth. It will come together in the next step.)
• Add a quarter of the beaten whites to the chocolate mixture and stir gently with a flexible rubber spatula until incorporated but still a little streaky. This will make it easier to fold in the remaining whites to create an airy mousse by gradually lowering the temperature of the chocolate (tempering) and making the mixture loose.
• Add the rest of the whites and fold them in by running the spatula from 12 o'clock on the bowl to 6 o'clock, then scooping up the chocolate on the bottom and gently folding it over the whites as you move toward 9 o'clock. Rotate the bowl 90 degrees and repeat. Continue folding just until the last streak of white disappears. It's OK if there are a few lumps of whites left. It's better to not deflate the batter by folding too much.
• Scoop into a pretty bowl or into individual cups or bowls for serving if you'd like. Otherwise, keep it in the mixing bowl. Refrigerate the mousse uncovered until cool, then cover and refrigerate for at least 4 more hours and preferably 24. The covered mousse can be refrigerated for up to 5 days.
• If you'd like to serve the mousse with whipped cream, whisk heavy cream until soft peaks form. A cup or two of heavy cream is plenty for this amount of mousse. Serve the mousse cold, straight from the refrigerator, with the whipped cream.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Steps:

• Preheat oven to 150°C or 130°C fan. Using a pencil, draw an 18cm circle on each of 3 pieces of non-stick baking paper. Spray 3 oven trays lightly with oil, and place paper onto them, pencil-side down.
• Beat egg whites until soft peaks form. Add sugar gradually, beating well between each addition. Beat in vanilla. Sift cocoa over meringue and gently fold through until evenly combined.
• Spread meringue onto the trays within pencil lines. Sprinkle almonds onto the meringue. Bake for 45 minutes, swapping trays from top to bottom shelf halfway through.Turn off oven, prop the door ajar and leave to cool completely.
• Meanwhile, to make Candied Oranges: Cut orange into 5mm slices. Combine water and sugar in a wide frying pan and stir over low heat, without boiling, until sugar has dissolved. Add orange slices and bring to the boil. Reduce heat slightly and cook at a gentle boil for 20 minutes. Turn off heat, and, using tongs, transfer each slice to a wire rack to cool.
• Beat cream until soft peaks form. Set 1/3 of cream aside, and beat orange rind briefly into the larger portion, unti1just combined.
• To assemble, spread orange cream over two of the meringues. Stack on a serving plate. Spread plain cream on remaining meringue, and place on top. Halve orange slices and arrange into cream. Run a vegetable peeler down long side of chocolate bar to make curls, quantity to taste, and put on top with Easter eggs.

Steps:

• In a large bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Beat in vinegar and vanilla. , Meanwhile, in a microwave, melt chocolate chips; stir until smooth. Fold into egg white mixture; fold in coconut and almonds., Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.