Chocolate Pistachio Meringues Recipe Mary Recipe For Banana

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PISTACHIO-CHOCOLATE MERINGUES



Pistachio-Chocolate Meringues image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield About 30 meringues

Number Of Ingredients 7

3/4 cup plus 2 tablespoons raw pistachios
3/4 cup granulated sugar
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, finely chopped

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread 3/4 cup pistachios on a baking sheet and bake on the lower oven rack until toasted, about 8 minutes. Let cool completely, then pulse in a food processor until finely chopped.
  • Line 2 baking sheets with parchment paper. Spread the granulated sugar on one of the prepared pans and bake on the lower oven rack until very hot but not melting, about 10 minutes. Reduce the oven temperature to 225˚.
  • Meanwhile, combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. About 30 seconds before the sugar comes out of the oven, beat the egg whites on medium speed until soft peaks form. Gradually beat in the hot sugar, about 1 tablespoon at a time, using the parchment paper as a funnel. Increase the mixer speed to high and beat, scraping down the bowl as needed, until stiff peaks form, 3 to 4 minutes. Add the vanilla and beat until the meringue is fluffy, about 30 seconds.
  • Reline the baking sheet that you used for the sugar with parchment paper. Gently fold the chopped pistachios and chocolate into the meringue with a rubber spatula until just combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe the meringue into 1 3/4-inch-wide mounds (about 1 1/2 inches tall) about 1 inch apart onto the prepared pans. Very finely chop the remaining 2 tablespoons pistachios, then sprinkle on the meringues.
  • Bake, switching the pans halfway through, until the meringues are firm to the touch and lift easily off the parchment, 40 to 50 minutes. Turn off the oven and let the meringues sit in the oven for 10 minutes, then remove the meringues to racks to cool completely.

PISTACHIO MERINGUES WITH SUMMER BERRIES



Pistachio meringues with summer berries image

A gorgeous, fruity dessert that makes the most of fruit available in early summer

Provided by Good Food team

Categories     Buffet, Dessert, Dinner

Time 1h30m

Number Of Ingredients 7

85g shelled pistachios
1 tsp cornflour
1 tsp white wine vinegar
4 egg whites
200g golden caster sugar
200ml pot crème fraîche
450g seasonal berries, such as strawberries , raspberries, blueberries, redcurrants or blackberries

Steps:

  • Heat oven to 140C/fan 120C/gas 1. Line a baking tray with baking parchment. Place the pistachio nuts into a shallow roasting tin and toast in the oven for about 7-10 mins until golden. Place in a food processor and blitz until coarsely ground.
  • Blend the cornflour and vinegar to a paste. In a large clean bowl, whisk the egg whites until they form soft peaks, then gradually add the sugar a tbsp at a time until it forms a stiff glossy mixture.
  • Fold most of the pistachios into the meringue, reserving about 2 tbsp. Finally stir through the cornflour mixture. Spoon the mixture onto the baking tray to make four large meringue nests, using the back of the spoon to hollow out the centres. Sprinkle with the reserved pistachios and bake for about 45 mins until firm and crisp on the outside. Turn off the oven, but leave the meringues in to dry out in the warmth until completely cold.
  • To serve, place a meringue on each plate and spoon a little crème fraîche into the middle. Sprinkle over the seasonal berries and serve.

Nutrition Facts : Calories 552 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.23 milligram of sodium

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