CHOCOLATE PECAN MERINGUE TORTE
Steps:
- Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
- Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
- With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
- Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
- In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
- In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
- Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.
CHOCOLATE GANACHE MERINGUES
Looking for a delicious dessert? Then check out these tasty meringues with a chocolate ganache sandwiched between two cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- In 1-quart heavy saucepan, heat whipping cream over medium heat just until cream comes to a simmer. Remove from heat; stir in chocolate until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened.
- Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup granulated sugar, beating on high speed just until stiff peaks form. Fold in 1/3 cup powdered sugar.
- In small bowl, mix 1/4 cup powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into 24 (1 1/2-inch) rounds, about 1 inch apart, on parchment paper.
- Bake 1 hour to 1 hour 15 minutes or until crisp. Slide parchment paper with cookies onto cooling rack. Cool completely, about 5 minutes.
- For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue. Meringue becomes tough if it absorbs moisture; store in a loosely covered container at room temperature. If the humidity is high, transfer to a tightly covered container.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 25 mg, Sugar 11 g, TransFat 0 g
BANANA PUDDING WITH MERINGUE
The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
Provided by Laura M.
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
- In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
- In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
- Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 695.8 calories, Carbohydrate 127.5 g, Cholesterol 104.2 mg, Fat 18.4 g, Fiber 4.6 g, Protein 9.8 g, SaturatedFat 5.4 g, Sodium 297.8 mg, Sugar 60.3 g
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 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
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 GATEAU
This recipe is from Coles Autumn Magazine 2010. The cost per serve is AU$3.00. Make-ahead tip: You can make the Candied Oranges up to 3 days in advance. Store on a sheet of non-stick baking paper, in a single layer, in an airtight container.
Provided by AlisVolatPropriis
Categories Dessert
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 150°C or 130°C fan. Using a pencil, draw an 18cm circle on each of 3 pieces of non-stick baking paper. Spray 3 oven trays lightly with oil, and place paper onto them, pencil-side down.
- Beat egg whites until soft peaks form. Add sugar gradually, beating well between each addition. Beat in vanilla. Sift cocoa over meringue and gently fold through until evenly combined.
- Spread meringue onto the trays within pencil lines. Sprinkle almonds onto the meringue. Bake for 45 minutes, swapping trays from top to bottom shelf halfway through.Turn off oven, prop the door ajar and leave to cool completely.
- Meanwhile, to make Candied Oranges: Cut orange into 5mm slices. Combine water and sugar in a wide frying pan and stir over low heat, without boiling, until sugar has dissolved. Add orange slices and bring to the boil. Reduce heat slightly and cook at a gentle boil for 20 minutes. Turn off heat, and, using tongs, transfer each slice to a wire rack to cool.
- Beat cream until soft peaks form. Set 1/3 of cream aside, and beat orange rind briefly into the larger portion, unti1just combined.
- To assemble, spread orange cream over two of the meringues. Stack on a serving plate. Spread plain cream on remaining meringue, and place on top. Halve orange slices and arrange into cream. Run a vegetable peeler down long side of chocolate bar to make curls, quantity to taste, and put on top with Easter eggs.
Nutrition Facts : Calories 751, Fat 44.7, SaturatedFat 25.6, Cholesterol 113.2, Sodium 123.2, Carbohydrate 88.6, Fiber 5, Sugar 77.4, Protein 10.3
BANANA CREAM MERINGUE PIE
I grew up on a farm in Alberta, and I still remember my mom's pies, fresh from the oven for supper. This creamy banana variety is so good, no store-bought version can compare!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine 2/3 cup sugar, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Keep warm., In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Slice banana into the crust; pour filling over top. Spread meringue evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 336 calories, Fat 12g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 312mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
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BANANA MERINGUE CAKE - SUGARHERO
From sugarhero.com
5/5 (1)Total Time 3 hrs 35 minsServings 16Calories 777 per serving
- Preheat the oven to 350 F (177 C). Line four 8" round cake pans with parchment paper, and spray the pans with nonstick cooking spray. (Disposable foil pans work well for this purpose, if you don't have four regular cake pans.)
- Place the chopped white chocolate in a large microwave-safe bowl. Microwave in 30-second increments, stirring after every 30 seconds to prevent scorching. Stir until the white chocolate is completely melted and smooth.
- Place a cake layer on a cardboard cake round. Place about a third of the white chocolate ganache on top, and spread it in an even layer to the edge of the cake. Place a second cake layer on top, and continue to alternate cake layers and ganache until your cake is assembled with 4 layers of cake and 3 layers of ganache. Refrigerate the cake to firm up the ganache while you prepare the meringue topping.
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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