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 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 TORTE
This divine dessert is a chocoholic's dream come true with its moist made-from scratch cake and crunchy meringue.
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , Add cream of tartar; beat until soft peaks form. Sift confectioners' sugar and cocoa together 2 times; gently fold into batter. Fold in vanilla. Spread evenly over circles. , Bake at 275° for 1 hour. Turn oven off and do not open door; let meringues dry for 1 hour. , Remove from oven; cool on baking sheet. When completely cool, remove meringues from paper; store in an airtight container., In a large bowl, cream butter and sugar until light and fluffy. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Beat in vinegar and vanilla. Combine the flour, cocoa and baking soda; add to batter alternately with buttermilk and water., Pour into two 9-in. round baking pans coated with cooking spray and floured. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , Place one cake layer on a serving plate; spread 1/2 cup whipped topping over cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue and remaining topping. Sprinkle with toffee bits and shaved chocolate.
Nutrition Facts : Calories 362 calories, Fat 9g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 225mg sodium, Carbohydrate 65g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE MERINGUE CAKE
Oh my gosh, this cake takes time, effort and energy, but the results are WELL worth it and it is actually easier than it looks. This is a beautiful cake and everyone RAVES over it. You can make the cake layers ahead of time and freeze them for up to a month (thaw them at room tem before assembling the cake). The meringues can be baked a day ahead of time and store in tins. The cream cheese filling can be prepared a day ahead of time and refrigerated.
Provided by Sherrybeth
Categories Dessert
Time 4h
Yield 1 3 layer cake
Number Of Ingredients 20
Steps:
- FOR CAKE:.
- Beat egg whites at high speed with an electric mixer until soft peaks form; set aside.
- In a separate bowl, beat butter at medium speed until creamy.
- Add sugar and beat well.
- Add egg yolks, one at a time and beat until well blended after each addition.
- In a small bowl, combine the buttermilk and 2 teaspoons flavoring.
- In a separate bowl, combine the flour, baking soda and cocoa. Add the dry mixture to the butter mixture, alternating with the buttermilk mixture; beginning and ending with the flour mixture. Beat at low speed after each addition until well blended.
- Stir in the pecans and mix well.
- Fold in the beaten egg whites and pour the batter into 3 well greased 9 inch cake pans.
- Bake at 350°F for 20 minutes until a wooden toothpick comes out clean.
- Cool for 10 minutes in the pan, then remove cake to wire racks to cool completely.
- CREAM CHEESE FILLING:.
- Beat the first four ingredients at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Once the cake cools completely, spread this filling between the layers.
- GANACHE:.
- Bring whipping cream to a simmer in a heavy saucepan over medium heat.
- Remove from heat and add chocolate, stirring until the chocolate is melted.
- Cool until ganache becomes a spreading consistency (stirring often).
- Frost the top and sides of the cake with ganache reserving 1/2 cup.
- MERINGUES:.
- Beat the egg whites, vinegar and salt at high speed with an electric mixer until foamy.
- Gradually add sugar; beating until soft peaks form and sugar dissolves.
- Fold in chocolate.
- Drop by heaping teaspoonfuls onto parchment paper lined baking sheets and bake at 250°F for 35 minutes.
- Transfer to wire racks to cool completely.
- Once cool, mound meringues on top of cake to form a small mountain, beginning at the sides and working in, layering 3-4 layers high. Drizzle the meringues with the remaining ganache.
- TO SERVE THE CAKE:.
- Before cutting, remove the meringues with small tongs and use them as a garnish on each cake serving.
- TO STORE:.
- IF you have any cake left, store it in the refrigerator without the meringues. Store the meringues in an airtight container at room temperature.
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.
FRENCH GATEAU MARJOLAINE (MARJOLAINE CAKE)
Four layers of nut meringue layered with vanilla buttercream, chocolate buttercream and Praline buttercream. This cake is Fernand Point's masterpiece of pastry. Marjolaine means sweet marjoram, though neither flower nor herb have anything to do with it. For decoration the chef stencils the famous pyramid on the sugared top of the cake and they serve it every day at the Restaurant de la Pyramide. This restaurant is located in a little town called Vienne, halfway between Paris and the Riviera.
Provided by Olha7397
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE MERINGUE NUT CAKE: Preheat oven to very hot 450°F.
- In separate pans or pie plates put 1 1/2 cups blanched almonds and 1 full cup skinned hazelnuts. Bake in the hot oven for 20 minutes, or until brown, shaking pans occasionally. Remove from oven and cool. Grind 1 cup at a time in an electric blender on high speed for about 5 seconds, and empty into a bowl. Mix ground nuts with 1 1/2 cups sugar.
- Reduce oven to very slow 250°F.
- Beat until stiff: 8 egg whites (reserve yolks for butter cream), a pinch of salt, and 1/4 teaspoon cream of tartar.
- Gradually fold in the sugar nut mixture.
- Line baking sheets with waxed paper or parchment paper and butter paper lightly.
- On it mark 4 bands about 12 inches long and 4 inches wide. Spread these bands thickly with the meringue nut mixture, and bake in the slow oven for about 30 minutes, or until crusty on top, but still pliable. Invert on waxed paper, and carefully remove waxed paper from bottom of bands. Cool.
- FOR THE CHOCOLATE WAFERS: Melt: 6 ounces semisweet chocolate pieces over hot water.
- Cut circles 2 1/2 inches in diameter from waxed paper or parchment paper and spread these rounds with a thin coating of the melted chocolate. Place rounds on a cookie sheet and chill in refrigerator.
- FOR THE BUTTER CREAM: In saucepan combine: 1 cup sugar, 1/3 cup water, and 1/8 teaspoon cream of tartar. Bring to a boil and boil rapidly to 240°F on a candy thermometer, or until syrup spins a long thread. Gradually in a thin stream pour the hot syrup into 8 egg yolks beating all the time, and continue to beat until the mixture is COOL and thick.
- When cool beat in bit by bit 1 1/2 cups sweet butter. This makes 1 quart butter cream.
- Measure 1 cup of the butter cream and flavor it with 1 teaspoon vanilla.
- Measure a second cup and flavor it with 1/4 cup praline powder.
- Melt: 3 ounces semisweet chocolate pieces with 1 tablespoon water and stir into remaining butter cream. Chill all 3 flavored creams until firm enough to spread.
- PRALINE POWDER: In a saucepan combine: 3/4 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1/2 cup blanched almonds. Cook without stirring until mixture is color of dark molasses. Pour onto oiled cookie sheet and let cool.
- Detach the praline from sheet with pancake turner and break into pieces. Blend half at a time in container of an electric blender for about 20 seconds, or until ground to a fine powder.
- Store in refrigerator in a tightly closed container. Makes a bout 3/4 cup.
- PRESENTATION: Place a meringue band on a serving plate and spread with the vanilla cream. Top with second meringue band and spread with half the chocolate cream. Top with the third meringue band and spread with praline cream. Top with fourth meringue band. Frost sides with remaining chocolate cream and sprinkle top heavily with confectioners' sugar.
- Carefully peel waxed paper from bottom of the chocolate wafers and decorate the sides of the cake by overlapping the wafers all the way around. Serves 10.
- A Treasury of Great Recipes by Mary and Vincent Price.
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CHOCOLATE MERINGUE GATEAU | FOOD&WINE IRELAND
From foodandwine.ie
Servings 6Total Time 1 hr
- Mark 2 x 19cm circles on parchment paper. Check that the bowl is dry, spotlessly clean and free of grease. Put the egg whites into the bowl and add 110g sieved icing sugar all at once; whisk for about 10 minutes until the mixture forms stiff, dry peaks. Sift together the cocoa and the remaining 15g sieved icing sugar and fold in very gently. Spread into circles with a palette knife and bake immediately in the oven for 45 minutes or until just crisp. Leave to cool completely then peel off the paper.
- Meanwhile, very gently melt the chocolate with the rum and 1 tablespoon of cream, or in a bowl over simmering water. Cool and add 2 tablespoons of whipped cream into the chocolate. Mix well, then fold that into the remaining softly whipped cream; don’t stir too much or it may curdle.
- To make the chocolate wafers, melt the chocolate in a bowl over barely simmering water. Stir until quite smooth. Spread on a non-stick baking mat or heavy baking tray. Put into a cold place until stiff enough to cut into square or diamond shapes.
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