CHOCOLATE HAZELNUT MERINGUES
A rich chocolate-hazelnut filling is featured in these delicious meringues - a tempting French dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 40
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, the powdered sugar and cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Fold in hazelnuts.
- Spoon mixture into decorating bag fitted with large open star tip. Onto cookie sheets, pipe meringues about 1 inch apart.
- Bake 1 hour 35 minutes. Turn oven off; leave meringues in oven with door closed 2 hours. Store tightly covered at room temperature up to 1 week.
Nutrition Facts : Calories 140, Carbohydrate 24 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 25 mg
HAZELNUT MERINGUES
Steps:
- Hazelnut powder:
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.
- If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel. Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water. Squeeze the nuts through the skins.
- Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.
- Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.
- In a standing mixer, whip the egg whites on medium speed. When whites begin to foam, increase speed to high. When whites are at stiff peak, pour in the extra-fine sugar. Fold in dry ingredients in 3 additions.
- Pour meringue mixture into piping bag without a tip. Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.
- Bake for 7 to 8 minutes. Meringues will puff and begin to burst when finished baking. Meringues will be crispy on the outside but soft in the middle.
- Serve immediately, or let cool and fill or top with ganache.
- In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer. Place chocolate into a metal bowl. Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth. Let it cool to room temperature. With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.
CHOCOLATE-HAZELNUT MERINGUE LAYER CAKE
Guests don't need to know how easy this impressive dessert is to make!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease with shortening two 9-inch round cake pans. Line pan bottoms with cooking parchment paper; grease again, and sprinkle pans with flour.
- In large bowl, beat cake mix, water, oil and egg yolks with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread batter evenly in pans.
- In another large bowl, beat egg whites with electric mixer on medium speed until foamy. Gradually add granulated sugar, beating on high speed until stiff peaks form. Fold in ground hazelnuts. Place spoonfuls of meringue on top of batter in each pan; carefully spread to cover batter to within 1/4 inch of sides of pans.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Carefully run knife around sides of pans to loosen cake and meringue. Remove from pans, and place meringue-side-up on cooling racks. Cool completely, about 1 hour.
- For topping, using chilled large bowl and beaters, beat whipping cream using electric mixer on medium speed until soft peaks form. Add 1/4 cup of the hazelnut spread and the powdered sugar; beat until stiff peaks form.
- To assemble cake, place cake layer on serving plate or cake stand, meringue-side-up. Place remaining 1/3 cup hazelnut spread in small microwavable bowl. Microwave uncovered on High 15 to 30 seconds or just until softened. Carefully spread softened hazelnut spread over meringue layer. Top with remaining cake layer, meringue-side-up. Top with dollops of whipped cream mixture, spreading slightly to cover top of cake. Garnish top with candies. Refrigerate until ready to serve.
Nutrition Facts : Calories 610, Carbohydrate 59 g, Cholesterol 120 mg, Fat 7 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 43 g, TransFat 1/2 g
HAZELNUT MERINGUES
For a chocolate-hazelnut version of these meringue cookies, sift in 2 tablespoons cocoa powder when adding the nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a food processor, pulse hazelnuts until finely ground. In a medium heatproof bowl, combine egg whites, sugar, and pinch of salt. Set bowl over (not in) a pot with 2 inches simmering water and cook, whisking constantly, until warm to the touch, about 3 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until thick and glossy, 3 minutes. With a rubber spatula, fold in hazelnuts.
- Drop batter by heaping tablespoonfuls, 2 inches apart, onto 2 parchment-lined baking sheets. Bake until cracked on top, about 18 minutes, rotating sheets halfway through. Let meringues cool to room temperature.
Nutrition Facts : Calories 131 g, Fat 8 g, Fiber 1 g, Protein 2 g
HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE
A rich, decadent dessert with guaranteed wow-factor
Provided by Good Food team
Categories Dessert, Dinner
Time 2h40m
Number Of Ingredients 12
Steps:
- Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
- To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
- Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
- To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce
Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
CHOCOLATE AND HAZELNUT MERINGUE CAKE
This cake has delicious twists and turns from it crackly top and hidden hazelnut center to its chocolatey finish.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 13
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.
HAZELNUT MERINGUE KISSES
Categories Cookies Mixer Chocolate Egg Dessert Bake Kid-Friendly Chill Hazelnut Simmer Double Boiler Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 42 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 225°F. and line 2 large baking sheets with parchment paper. Fit a large pastry bag with a 1/2-inch plain tip.
- In a bowl with am electric mixer beat whites with cream of tartar and salt until they just hold soft peaks. Add sugar in a stream and beat in vanilla and espresso and cocoa powders, beating until meringue holds stiff, glossy peaks.
- Working quickly, fold ground hazelnuts into meringue gently but thoroughly and fill pastry bag with meringue. Pipe 42 dots (each about 1/2 teaspoon) of meringue onto parchment 1/2 inch apart and top each dot with a whole hazelnut (meringue dots will anchor nuts). Pipe meringue over hazelnuts, encasing them, to form cookies about 1 inch wide and 1 3/4 inches high.
- Bake cookies in middle and lower third of oven, switching positions of baking sheets halfway through baking, 1 hour and 15 minutes, or until meringue os form on the outside and pale golden (cookies will fall during baking). Remove parchment with cookies from baking sheets and cool on racks (cookies will continue to crisp as they cool). Carefully peel cookies off parchment.
- In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth, and remove from het. Dip top half of each cookie in melted chocolate, transferring cookies, chocolate sides up, to a wax-paper-lined tray. Chill cookies until chocolate is hardened, about 15 minutes. Cookies keep, arranged in layers between sheets of wax paper in an airtight container and chilled, 5 days.
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HAZELNUT-AND-CHOCOLATE MERINGUE CAKE RECIPE - FOOD
From foodandwine.com
5/5 Total Time 4 hrsServings 8-10
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Draw two 8-inch rounds on one sheet of the parchment and one 8-inch round on the other.
- Spread the hazelnuts on a third baking sheet and toast for 12 to 14 minutes, until browned. Let cool slightly, then transfer to a towel and rub to remove the skins. Chop the nuts. Lower the oven temperature to 225°.
- In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form. Gradually beat in the granulated sugar at high speed until stiff. Beat in the vanilla and almond extracts. Fold in the hazelnuts and chocolate chips. Pour the melted chocolate down the side of the bowl and gently fold until the meringue is lightly marbled.
- Spread the meringue in the drawn circles and bake for 2 hours and 30 minutes, until crisp; rotate the pans halfway through baking. Turn off the oven, leave the door ajar and let the meringues cool completely.
CHOCOLATE-HAZELNUT MERINGUES | BETTER HOMES & GARDENS
From bhg.com
- For meringue, in a medium mixing bowl, beat egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add granulated sugar, beating until stiff peaks form (tips stand straight). Fold in cocoa mixture. Fill a pastry bag fitted with a 1/4-inch writing (round) tip with the meringue mixture. Pipe a 1- to 1-1/4-inch diameter round in a spiral on prepared baking sheet; continue piping upward on outside edge to make spiral about 1 inch high. Repeat with remaining meringue mixture to make 20 to 24 cookies. Bake in preheated oven for 20 minutes. Turn off oven. Let cookies dry in the oven with the door closed for at least 1 hour.
- If desired, in a small saucepan, melt the semisweet chocolate and shortening over low heat. Dip each hazelnut halfway into melted chocolate. Let excess chocolate drip off nut; set nut on a waxed-paper lined baking sheet and let stand until chocolate sets.
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