Chocolate Coffee Meringues Recipes

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CHOCOLATE COFFEE MERINGUE ROULADE



Chocolate coffee meringue roulade image

A rich roulade that combines meringue, chocolate and coffee is a guaranteed crowdpleaser at any dinner party.

Provided by delicious. magazine

Categories     Boozy bakes and adult puds

Yield Serves 10

Number Of Ingredients 17

Sunflower oil for greasing
6 medium free-range egg whites
330g golden caster sugar
2 tbsp plain flour
60g ground almonds
1 tbsp espresso coffee powder dissolved in 1 tsp boiling water
Handful flaked almonds
Dark chocolate, melted, to drizzle
For the chocolate spread
200g dark chocolate (70% cocoa solids), chopped into chunks
50g salted butter
120ml double cream
½ tsp sea salt flakes
For the cream filling
200ml double cream
40g icing sugar
1 tsp espresso coffee powder, dissolved in 1 tsp boiling water

Steps:

  • Heat the oven to 200°C/180°C fan/gas 6. Line a 23cm x 33cm lipped swiss roll tin or baking tray with baking paper, then lightly oil the paper.
  • In a large clean bowl, whisk the egg whites with an electric mixer until thick, glossy and holding medium peaks. On a low speed, whisk in the sugar, a little at a time, then add the flour, ground almonds and coffee until just combined.
  • Spread the meringue evenly into the tin, scatter over the flaked almonds, then bake for 8 minutes. Lower the oven temperature to 160°C/140°C fan/ gas 4 and cook for a further 20-25 minutes. Lift the meringue from the tin on its paper and cool for 10 minutes on a wire rack, then invert onto another piece of baking paper to cool completely.
  • Meanwhile, make the chocolate spread: melt the chocolate in a heatproof bowl over a pan of simmering water (don't let the water touch the bowl). When melted, add the butter and stir gently, then leave to cool for 15 minutes. Add the cream gradually, beating between additions with a balloon whisk, then add the salt. Spread evenly over the cooled meringue, then chill the whole dessert for 15 minutes.
  • For the cream filling, put the cream, icing sugar and coffee in a clean mixing bowl. Whisk with an electric mixer until it starts to thicken. Continue in bursts until you get soft peaks (that fall over).
  • Spread the cream on top of the chocolate spread. Starting with a short edge, carefully roll up the meringue, using the baking paper to help. Wrap the paper tightly around and chill for at least 3 hours. To serve, put on a plate, drizzle with melted chocolate and slice.

Nutrition Facts : Calories 529kcals, Fat 31.9g (17.4g saturated), Protein 5.9g, Carbohydrate 54g (51.2g sugars), Fiber 0.9g

CHOCOLATE MERINGUES



Chocolate Meringues image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield approximately 50 meringues

Number Of Ingredients 5

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened Dutch process cocoa, sifted

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.

CHOCOLATE MERINGUE



Chocolate Meringue image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 3 to 5 servings

Number Of Ingredients 5

4 1/2 ounces egg whites
4 1/2 ounces sugar
3/4 ounces cocoa
1-ounce 10X powdered sugar
3/4-ounce cacao nibs

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.

CHOCOLATE MERINGUES



Chocolate Meringues image

From the first time I baked these cookies, they've been a lip-smacking success. Old-fashioned and attractive, they make a perfect holiday pastry. I'm the grandmother of six and stay active with a German folk dance group.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

2 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla or almond extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
1/4 cup chopped almonds

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.

Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

IRISH COFFEE MERINGUES



Irish Coffee Meringues image

Categories     Coffee     Milk/Cream     Mixer     Egg     Dessert     Bake     St. Patrick's Day     Whiskey     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

Meringues
7 tablespoons sugar
3 tablespoons (packed) dark brown sugar
1 teaspoon instant espresso powder or instant coffee powder
2 large egg whites
Filling
1 1/4 cups chilled whipping cream
2 tablespoons sugar
2 tablespoons Irish whiskey
2 teaspoons instant espresso powder or instant coffee powder
Chocolate-covered coffee beans (optional)

Steps:

  • For meringues:
  • Preheat oven to 250°F. Line 2 heavy baking sheets with parchment paper. Stir 3 tablespoons sugar, 1 tablespoon brown sugar and 1 teaspoon instant espresso powder in small bowl to blend well. Using hand-held electric mixer, beat egg whites in medium bowl until medium-stiff peaks form. Add remaining 4 tablespoons sugar and 2 tablespoons dark brown sugar to egg whites by tablespoonfuls and beat until stiff peaks form. Fold coffee-sugar mixture into meringue.
  • Drop meringue by rounded tablespoonfuls onto prepared baking sheets, spacing evenly. Using knife, gently spread meringues 2 1/2- to 3-inch rounds. Bake until meringues are dry and can be easily be lifted from parchment, about 45 minutes. Transfer meringues to racks and cool completely. (Can be prepared 2 days ahead. Store in airtight containers at room temperature.)
  • For filling:
  • Beat 1 cup whipping cream in medium bowl to medium-firm peaks. Add sugar, Irish whiskey and instant espresso powder and beat until firm peaks form.
  • Place 1 meringue on plate, flat side down. Spoon 1 generous tablespoon of espresso cream filling over. Top with another meringue, flat side down, and press gently until filling spreads to edge. Repeat with remaining meringues and filling. (Can be prepared 1 hour ahead. Cover with plastic wrap and refrigerate.)
  • Beat remaining 1/4 cup whipping cream in small bowl until firm peaks form. Spoon small dollop of cream atop each meringue. Garnish each with chocolate-covered coffee beans, if desired.

CHOCOLATE-FILLED MERINGUES



Chocolate-Filled Meringues image

"These lovely delicate meringue shells are easy to make, and their crisp texture is a perfect complement to the creamy chocolate filling," says Mary Lou Wayman from Salt Lake City, Utah.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 11

2 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Dash salt
1/2 cup sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 cup baking cocoa
1 cup whipped topping
1 package (10 ounces) frozen sweetened sliced strawberries, thawed

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.

Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 156mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE MERINGUE



Chocolate Meringue image

These yummy, melt-in-your-mouth chocolate delights are a perfect way of indulging in sweets without overwhelming your diet. They're a good serving of protein-packed, light chocolaty goodness. These are also crunchy and may fulfill that crunch you've been lusting after.

Provided by wg

Categories     Desserts     Cookies     Meringue Cookies

Time 1h20m

Yield 36

Number Of Ingredients 5

4 egg whites
2 ¼ cups confectioners' sugar
1 teaspoon butter, or as needed
1 dash all-purpose flour, or as needed
5 tablespoons unsweetened cocoa powder

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.

Nutrition Facts : Calories 35 calories, Carbohydrate 8.2 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 7.2 mg, Sugar 7.7 g

CHOCOLATE MERINGUE FOR CHOCOLATE MERINGUE CAKE WITH COFFEE BUTTERCREAM



Chocolate Meringue for Chocolate Meringue Cake with Coffee Buttercream image

This recipe creates the chocolate meringue discs that are the foundation for Martha's decadent Chocolate Meringue Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes two 10-inch layers

Number Of Ingredients 5

1 1/2 cups confectioners' sugar, plus more for dusting
1/3 cup Dutch-process cocoa powder
6 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar

Steps:

  • Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Using a marker, trace 10-inch circles on each sheet of parchment; turn paper marked-side down. In a large bowl, sift together confectioners' sugar and cocoa powder; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until foamy. Add the cream of tartar and whisk until soft peaks form. With mixer running, gradually add the granulated sugar, whisking until stiff glossy peaks form, 4 to 5 minutes. Sift in the confectioners' sugar and cocoa mixture in three additions, folding after each addition, until mostly incorporated.
  • Transfer meringue to a large pastry bag fitted with a 1/2-inch plain tip. Starting just within the marked circles, pipe meringue, working inward in a spiral pattern. Bake for 2 hours. Turn off oven, allowing meringues to dry out until oven is completely cool, at least 4 hours and up to overnight.

COFFEE MERINGUES



Coffee Meringues image

Elegant little after-dinner treats, delicately flavored with coffee and dipped in chocolate. Low carb and low fat, perfect snacks in moderation for diabetics. Three or four of these only amounts to 12-16 grams of carbohydrates and only a trace of fat. Also low in sodium

Provided by Gigi6287

Categories     Candy

Time 1h

Yield 42 meringues

Number Of Ingredients 7

2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/3 cup granulated sugar
1/3 cup confectioners' sugar
1 tablespoon instant coffee granules
1 tablespoon warm water
4 ounces semi-sweet chocolate baking squares, chopped

Steps:

  • Preheat oven to 225 degrees F.
  • Grease 2 or 3 cookie sheets or use parchment paper lined sheets.
  • Beat egg whites and cream of tartar in medium bowl on medium speed until soft peaks form.
  • Add granulated sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved.
  • Fold in confectioners' sugar.
  • Stir coffee granules into warm water in small bowl until dissolved.
  • Fold into meringue.
  • Spoon meringue into piping bag fitted with 1 1/2 inch nozzle.
  • Pipe mounds onto cookie sheet, each about 1/2 inch high, 1 inch in diameter and about 2 inches apart onto prepared cookie sheets.
  • Bake on lowest rack in oven for 35-40 minutes until dry.
  • Turn oven off and let meringues stand in unopened oven until cool.
  • Heat chocolate in medium saucepan on lowest heat, stirring often until melted; do hot overheat.
  • Removed from heat.
  • Stir until smooth.
  • Dip bottoms of each meringue into chocolate (or 1 side of each meringue), allowing excess to drip back into saucepan.
  • Place on foil or waxed paper-lined cookie sheets.
  • Let stand in cool place until chocolate is set.
  • Do not chill.
  • Store in airtight containers.

Nutrition Facts : Calories 24, Fat 0.8, SaturatedFat 0.5, Sodium 3, Carbohydrate 4.3, Fiber 0.2, Sugar 4, Protein 0.3

CHOCOLATE-COFFEE DACQUOISE



Chocolate-Coffee Dacquoise image

Meringue cake. Nut-filled meringue with coffee buttercream and chocolate ganache.

Provided by christinewtng

Categories     Chocolate Cake

Time 8h30m

Yield 16

Number Of Ingredients 19

⅔ cup ground almonds
⅓ cup ground hazelnuts
1 cup castor sugar or superfine sugar, divided
1 tablespoon cornstarch
¼ teaspoon salt
4 large egg whites, at room temperature
1 pinch cream of tartar
4 large egg yolks
½ cup confectioners' sugar
1 tablespoon cornstarch
¼ teaspoon salt
¾ cup whole milk
1 ½ tablespoons instant coffee granules
2 tablespoons hot water
1 cup unsalted butter, softened
6 ounces bittersweet chocolate, chopped
6 fluid ounces heavy cream
2 teaspoons light corn syrup
20 nuts hazelnuts

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Mark out a 13x10-inch rectangle on parchment paper; place it on a baking sheet.
  • Combine ground almonds, ground hazelnuts, 1/2 cup of caster sugar, cornstarch, and salt in a bowl.
  • Whip egg whites and cream of tartar together in another bowl until foamy, then mix in the remaining 1/2 cup caster sugar until glossy and stiff. Fold in the nut-sugar mixture in two batches. Spread the meringue onto the parchment paper and mist the surface with water.
  • Bake in the preheated oven for 90 minutes, then turn off the oven and leave the meringue inside for another 90 minutes. Remove to a wire rack to cool.
  • Whisk egg yolks, confectioners' sugar, cornstarch, and salt for buttercream together in a bowl.
  • Heat milk to a simmer. Pour milk into the yolk mixture, whisking until smooth. Return mixture to the heat and continue whisking until thickened and stiff. Transfer custard to a bowl, cover, and refrigerate until set, about 2 hours. Before using, bring to room temperature, about 30 minutes.
  • Dissolve instant coffee in hot water.
  • Whip butter in a bowl until light. Beat in the custard in 3 batches until just combined. Add coffee mixture and beat until light and fluffy.
  • Place chocolate for ganache in a heat-proof bowl. Heat cream and corn syrup to a simmer in a small saucepan; then pour over the chocolate to soften. Stir until smooth and cool for 5 minutes.
  • Peel off paper from meringue and transfer to a cutting board. Use a serrated knife to trim the edges and cut into 4 equal rectangles. Spread 3 rectangles each with about 1/4 cup ganache. Refrigerate until firm, about 1 hour.
  • Spread remaining rectangle with about 1/2 cup buttercream; place on a wire rack. Place one ganache-coated meringue, chocolate-side down on top and press gently. Spread on 1/2 cup buttercream and repeat with the remaining meringue. Frost the top and sides of the cake with the remaining buttercream. Refrigerate until firm, about 1 hour more.
  • Microwave remaining ganache in a microwave-safe bowl in 15-second intervals, until warm and runny. Pour over cake and garnish with whole hazelnuts.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 26.9 g, Cholesterol 98.6 mg, Fat 25.9 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 13 g, Sodium 100.3 mg, Sugar 22.4 g

CHOCOLATE-FLECKED MERINGUES



Chocolate-Flecked Meringues image

Serve your guests with these chocolate-flecked meringues - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 36

Number Of Ingredients 6

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup sifted powdered sugar
1/2 teaspoon chocolate extract
1/4 cup finely grated dark chocolate

Steps:

  • Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
  • In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar and the powdered sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved, 2 to 4 minutes. Fold in chocolate extract and grated chocolate. Onto cookie sheets, drop meringue by rounded tablespoonfuls about 2 inches apart.
  • Bake 1 hour 35 minutes. Turn off oven; leave meringues in oven with door closed 2 hours. Store meringues in an airtight container for up to 1 week.

Nutrition Facts : Calories 24, Carbohydrate 5 g, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 6 mg

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From goodfood.com.au


COCOA-COFFEE MERINGUE KISSES RECIPE | MYRECIPES
Position oven racks in top and bottom thirds of oven. Preheat oven to 275°F. Line 2 baking sheets with parchment paper.
From myrecipes.com


COFFEE MERINGUE WITH CHOCOLATE ESPRESSO ICE | DESSERT RECIPES
2012-12-04 Add half the sugar, whisk in well then add the rest of the sugar in 2 batches to make a thick, glossy meringue. Whisk the coffee/cornflour mixture into the meringue with the vinegar. Spoon 8 large, fluffy mounds of meringue on to the baking trays and bake for 1 ½ hrs, until they’re crisp and come off the paper easily. Turn off the oven and ...
From goodto.com


CHOCOLATE MERINGUE CAKE WITH COFFEE SWISS MERINGUE BUTTERCREAM
2017-05-03 Put the chocolate and the cream in a saucepan and heat over low heat. Stir until a smooth chocolate sauce. To assemble cut the cake into three layers, place one layer, flat side up, on a plate or cake stand, spread 3 tablespoons of blueberry jam, then 2 tablespoons buttercream, place the meringue and spread with 2 tablespoons buttercream. Place ...
From servingdumplings.com


COFFEE MERINGUE RECIPE | HOW TO MAKE COFFEE MERINGUE - BAKING …
We've also decorated ours with grated dark chocolate for an extra level of luxury. The key to this recipe is to get your stiff peaks right for the meringues, have a look at our video above for some tips. 2 h 30 m Total Time. 30 m Prep Time. 2 h Bake Time. 1 Makes. A little effort.
From bakingmad.com


COFFEE MERINGUE RECIPE - THERESCIPES.INFO
On a low speed, whisk in the sugar, a little at a time, then add the flour, ground almonds and coffee until just combined. Spread the meringue evenly into the tin, scatter over the flaked almonds, then bake for 8 minutes. Lower the oven temperature to 160°C/140°C fan/ gas 4 and cook for a further 20-25 minutes.
From therecipes.info


ESPRESSO MERINGUES | KING ARTHUR BAKING
Preheat the oven to 200°F. Line two baking sheets with parchment paper, or aluminum foil. In a large bowl, beat together the egg whites, cream of tartar, and salt until foamy. Add the espresso powder, coffee extract, and 1 tablespoon of the sugar, beating until soft peaks form. Gradually add the remaining sugar, continuing to beat until the ...
From kingarthurbaking.com


DOUBLE CHOCOLATE MERINGUES - SUGAR SPUN RUN
2018-06-25 Preheat oven to 225F (105C) and line a large cookie sheet with parchment paper. Set aside. Combine egg whites, cream of tartar, and salt in a large, completely clean and grease-free bowl. Using an electric mixer or a stand mixer fitted with the whisk or paddle attachment, stir on low speed until mixture becomes foamy.
From sugarspunrun.com


CHOCOLATE COFFEE MERINGUE ROULADE RECIPE - FOOD NEWS
Once the chocolate is melted, add butter, stir, and let cool for 15 minutes. 6. Sift the cornflour over the meringue, add the vanilla and vinegar and fold through gently using a metal spoon. 7. Spread the mixture evenly in the prepared tin. 8. Sprinkle the meringue with the combined hazelnuts and extra sugar. 9.
From foodnewsnews.com


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