DEATH BY CHOCOLATE: COCOA MERINGUE
Steps:
- Preheat oven to 225 degrees F.
- Using a 9-inch cake circle as a guide, with a pencil trace a circle on a sheet parchment paper cut to fit a baking sheet. Turn the paper over and with trace mark down, place on a baking sheet.
- Place 4 egg whites, 1/8 teaspoon cream of tartar, and 1/8 teaspoon salt in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peeks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high speed. Whisk until stiff about 1 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tablespoons cocoa, and 1 tablespoon cornstarch. Fill a pastry bag (with no tip) with cocoa meringue. Fill the traced circle with meringue: start in the center and pipe a 3/4-inch wide spiral towards the outside of the circle. Place the meringue in the preheated oven and bake for 15 minutes. Reduce heat to 200 degrees F. and bake for 2 hours and 45 minutes. Remove from the oven and allow the cocoa meringue to cool on baking sheet for 45 minutes before handling. Adjust the oven temperature to 325 degrees F.
CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
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 MERINGUES WITH BERRIES
Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Place egg white in a small bowl; let stand at room temperature for 30 minutes. , Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar. , Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate., Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour., In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. If desired, top with grated orange zest.
Nutrition Facts : Calories 215 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 46g carbohydrate (41g sugars, Fiber 3g fiber), Protein 3g protein.
COCOA MERINGUE KISSES
Categories Cookies Chocolate Egg Dessert Bake Valentine's Day Low Fat Wheat/Gluten-Free Kwanzaa Summer Bon Appétit
Yield Makes 40
Number Of Ingredients 6
Steps:
- Preheat oven to 300°F. Line 2 heavy large baking sheets with foil or parchment paper. Sift 1/4 cup sugar, cocoa and salt into small bowl. Beat egg whites and cream of tartar in large bowl until soft peaks begin to form. Add remaining 1/4 cup sugar 1/2 tablespoon at a time and beat until medium-firm peaks form. Add cocoa mixture 1 tablespoon at a time and beat until meringue is stiff and glossy.
- Drop meringue onto prepared baking sheets by rounded teaspoonfuls, spacing 1 inch apart. For chewy soft cookies, bake meringues 25 minutes. For drier, crisper cookies, bake meringues 40 minutes. Cool cookies on baking sheets. Sift powdered sugar over cookies.
COCOA-SPICE MERINGUES WITH CHOCOLATE CREAM
Categories Milk/Cream Mixer Chocolate Egg Dessert Bake Spice Bon Appétit
Yield Serves 6
Number Of Ingredients 17
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.
CHOCOLATE MERINGUE COOKIES
This is a meringue cookie with a double chocolate taste. Store these in an air tight container.
Provided by Madonna
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
- Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g
More about "hot cocoa meringues recipes"
HOT COCOA MERINGUE COOKIES - COOKIE DOUGH AND OVEN …
From cookiedoughandovenmitt.com
4.6/5 (20)Total Time 1 hrCategory DessertCalories 108 per serving
- Add the egg whites and cream of tartar to a large bowl. Beat with a hand mixer or with a stand mixer on high until soft peaks form.
- Gradually add in the sugar while continuing to beat until stiff peaks have formed. Pull out the beater to check for stiff peaks. If the meringue can stand straight up on your beater or in the mixing bowl, you're ready. Do NOT under mix or your cookies will be puddles. If you aren’t sure, beat the meringue just a little more.
- Sift the hot cocoa mix over the meringue and very carefully FOLD it in. Do not stir the mixture, it will cause the meringue to weep.
MEXICAN HOT CHOCOLATE MERINGUES - PRINCESS PINKY GIRL
From princesspinkygirl.com
5/5 (1)Total Time 2 hrs 35 minsCategory DessertCalories 33 per serving
HOT COCOA MERINGUE COOKIES - CHOCOLATE CHOCOLATE …
From chocolatechocolateandmore.com
Reviews 2Total Time 1 hrServings 12
CHOCOLATE MERINGUE COOKIES | THE RECIPE CRITIC
From therecipecritic.com
EASY COCOA MERINGUES • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
3.3/5 (126)Category Dessert
- Using a stand mixer or handheld electric mixers with a large bowl, beat the egg whites on medium speed until they start to get foamy.
HOT COCOA MERINGUE COOKIES: A LIGHT HOLIDAY DESSERT - SIMPLEMOST
From simplemost.com
MERINGUES | TASTEMADE
From tastemade.com
HOT COCOA MACARONS: STEP BY STEP RECIPE W/ VIDEO TUTORIAL
From chelsweets.com
COCOA MERINGUES WITH SALTED CARAMEL - RODELLE KITCHEN
From rodellekitchen.com
HOT COCOA CUPCAKES WITH MERINGUE FROSTING RECIPE
From foodandwine.com
MERINGUES WITH COCOA POWDER | GIANGI'S KITCHEN
From giangiskitchen.com
CHOCOLATE MERINGUE KISSES RECIPE | MYRECIPES
From myrecipes.com
ITALIAN HOT CHOCOLATE WITH FLOATING MERINGUE KISS - VIKALINKA
From vikalinka.com
HOT COCOA WITH MERINGUE - LOU LOU BISCUIT
From louloubiscuit.com
THESE HOT COCOA MERINGUE COOKIES ARE SO LIGHT AND AIRY
From simplemost.com
CHOCOLATE MERINGUE COOKIES • FOOD FOLKS AND FUN
From foodfolksandfun.net
You'll also love