CHOCOLATE COFFEE MERINGUE ROULADE
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
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
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.
CHOCOLATE MERINGUE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 3 to 5 servings
Number Of Ingredients 5
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
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
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
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
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
"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
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
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
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
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
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
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
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
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
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
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
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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