Chocolate Pistachio Meringues Recipe Mary

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SALTED PISTACHIO MERINGUES



Salted Pistachio Meringues image

Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 12 very large meringues

Number Of Ingredients 5

3 cups superfine or caster sugar (1 pound 5 ounces) (see Cook's Note)
9 extra-large egg whites, at room temperature
1 teaspoon pure vanilla extract
1/3 cup shelled, roasted, salted pistachios, roughly chopped
Fleur de sel

Steps:

  • Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
  • Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
  • Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
  • Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.

CHOCOLATE-PISTACHIO MERINGUES



Chocolate-Pistachio Meringues image

Easy to make and attractive. If you are making these for Christmas decorate with colored peel, cherries or small marzipan holly leaves

Provided by Bergy

Categories     Drop Cookies

Time 55m

Yield 3 dozen meringues

Number Of Ingredients 6

1/3 cup pistachios, natural not dyed
1/4 cup semisweet chocolate piece (or Chips)
2 egg whites
1 pinch cream of tartar
2/3 cup berry sugar (very fine sugar)
1/2 teaspoon vanilla

Steps:

  • Preheat oven 250f, grease and flour 2 cookie sheets.
  • In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve.
  • Beat egg whites& cream of tartar until soft peaks form.
  • Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed.
  • Fold in the chocolate-nut mixture& vanilla.
  • Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between.
  • Bake 30 minutes or until the meringues are firm but not brown.
  • Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack.
  • Store in a tightly covered container.

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.

CHOCOLATE PISTACHIO BISCOTTI



Chocolate Pistachio Biscotti image

Chocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 40 cookies.

Number Of Ingredients 11

1/3 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
3 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1/3 cup baking cocoa
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup semisweet chocolate chips
1/2 cup pistachios
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 107 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 48mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

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

PISTACHIO MERINGUES



Pistachio Meringues image

Categories     Egg     Nut     Dessert     Bake     Vegetarian     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes about 24

Number Of Ingredients 5

1 1/4 cups shelled natural pistachios, chopped
1/2 cup powdered sugar
3 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar

Steps:

  • Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
  • Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)

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