ALMOND MERINGUES
Light, airy and crisp meringues with a touch of almond.
Provided by Food Network Kitchen
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
- Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.
CHOCOLATE COVERED ALMOND MERINGUE COOKIES
A light crisp cookie covered in milk chocolate that's scrumptious!
Provided by Chez Renee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
- Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
- Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 17.8 g, Cholesterol 2.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 14.8 mg, Sugar 15.6 g
CHOCOLATE ALMOND MERINGUE TORTE
Make and share this Chocolate Almond Meringue Torte recipe from Food.com.
Provided by TooAllergic
Categories Frozen Desserts
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 300°F.
- Set Ice Cream or Dairy-free frozen dessert out to soften slightly.
- Process first three ingredients until finely mixed.
- Whip egg whites and sugar to stiff peaks.
- Fold almond mix into the egg whites.
- Spread onto parchment-lined baking sheets, forming two circles, approximately 9" round and 1/4-1/2" thick.
- Bake until firm (check after 20 minutes). Cool.
- Set one meringue on a plate and spread soft ice cream over it. Top with second meringue and place in the freezer for 30 minutes.
- Heat Soy milk to a simmer, and pull off of the heat. Stir in finely chopped chocolate or chips. Stir vigorously until this mixture is thick, slightly cooled and glossy (about 5 minutes).
- Pour Chocolate sauce over frozen ice cream cake, sprinkle the edge with the almonds and place back in freezer until ready to serve.
Nutrition Facts : Calories 340.2, Fat 15.1, SaturatedFat 3.3, Cholesterol 15.8, Sodium 139.4, Carbohydrate 45.7, Fiber 3.2, Sugar 40.2, Protein 9
CHOCOLATE-DIPPED ALMOND MERINGUES
Make and share this Chocolate-Dipped Almond Meringues recipe from Food.com.
Provided by senseicheryl
Categories Drop Cookies
Time 40m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 300*F. Line 2 cookie sheets with parchment or wax paper.
- With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
- Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoon. Beat for another 1-2 minutes, until the mixture is stiff and shiny.
- Using a rubber spatula, carefully fold in the almonds. Drop the meringue batter by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon.
- Bake until pale golden, about 30 to 40 minutes. Let cool.
- Place the chocolate in a heatproof container and melt it over a simmering pot of water. Remove the chocolate from the heat.
- Line two cookie sheets with fresh parchment or waxed paper. One at a time, dip the bottoms of the meringues into the melted chocolate, let the excess chocolate drain off and place the chocolate-dipped meringues on the prepared cookie sheets. Refrigerate for 1 hour or until the chocolate is set.
- Store at room temperature in an airtight container.
Nutrition Facts : Calories 50.5, Fat 2.7, SaturatedFat 1.1, Sodium 17.2, Carbohydrate 6.9, Fiber 0.8, Sugar 5.7, Protein 1.2
CHOKLADBISKVIER (SWEDISH CHOCOLATE MERINGUE COOKIES)
My Swedish mother's recipe is not easy, but the results are worth the effort! A delicate, almond and meringue base layer is topped with chocolate buttercream, then glazed with dark chocolate. Store in the refrigerator or freezer.
Provided by sonjagroset
Categories World Cuisine Recipes European Scandinavian
Time 1h37m
Yield 30
Number Of Ingredients 11
Steps:
- Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Sprinkle in white sugar with mixer running; beat until thoroughly combined. Fold in ground almonds and bread crumbs until evenly combined. Let meringue batter rest for 10 to 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Stir confectioners' sugar and cocoa powder together in a small bowl.
- Beat 1 cup butter in a large bowl until smooth. Add confectioners' sugar mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
- Scoop meringue batter onto baking sheets in 2-tablespoon portions.
- Bake in the preheated oven until firm but not browned, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely, about 10 minutes.
- Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
- Freeze meringue cookies until firm, 30 to 45 minutes.
- Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
- Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 18.7 g, Cholesterol 22.4 mg, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6.4 g, Sodium 32.3 mg, Sugar 15.5 g
COCOA-ALMOND MERINGUE COOKIES
Our Test Kitchen dreamed up these yummy chocolate, almond and coconut treats that taste just like a popular candy bar.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the extracts, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. , Fold in 1/4 cup cocoa. Place mixture in a pastry bag; cut a small hole in the corner of bag. Pipe meringue in 2-in. circles onto parchment-lined baking sheets. Bake at 250° for 50-60 minutes or until set and dry. Turn off oven; leave cookies in oven for 1-1/2 hours. , Dust cookies with remaining cocoa. Carefully remove from parchment. Store in an airtight container.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 6g carbohydrate, Fiber 0 fiber), Protein 1g protein.
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CHOCOLATE ALMOND MERINGUES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Cuisine American, FrenchTotal Time 2 hrs 20 minsServings 48Calories 35 per serving
- In medium bowl, with mixer on high speed, beat egg whites, extract, cream of tartar, and salt until soft peaks form.
- Gradually beat in sugar until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.
CHOCOLATE-DIPPED ALMOND MERINGUES RECIPE
From myrecipes.com
5/5 (4)Calories 48 per servingServings 24
- To prepare meringues, cover a baking sheet with parchment paper; secure to baking sheet with masking tape.
- Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold in almond extract and chopped chocolate. Drop batter by rounded tablespoonfuls onto prepared baking sheet. Bake at 200° for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; leave meringues in oven 1 hour or until cool and crisp. Remove from oven; carefully remove meringues from paper. Cool completely on wire rack.
- To prepare glaze, place semisweet chocolate chips in a medium microwave-safe bowl. Microwave at MEDIUM (50% power) 30 seconds or until melted, stirring until smooth. Dip half of each meringue in chocolate. Place on wire rack to dry. Store in an airtight container.
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