DOUBLE CHOCOLATE MERINGUES
Celebrate with little indulgences--a little ice cream, a little sauce and lots of flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 275°F. Cover cookie sheet with heavy brown paper or cooking parchment paper.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in hazelnuts. Drop meringue by 1/3 cupfuls in 8 mounds onto paper. Shape into circles, building up sides.
- Bake meringues 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour 30 minutes. Finish cooling at room temperature, about 2 hours.
- In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Stir in 3/4 cup sugar, the cocoa, half-and-half and salt. Heat slowly to boiling; do not stir. Remove from heat; stir in vanilla. Fill each meringue with scoop of ice cream. Serve with warm sauce.
Nutrition Facts : Calories 420, Carbohydrate 60 g, Cholesterol 40 mg, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 150 mg
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.
DOUBLE CHOCOLATE PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h15m
Yield 8 slices
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
- For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
- For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
- Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
- Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.
CHOCOLATE SWISS MERINGUE BUTTERCREAM
There's buttercream, and then there's Chocolate Swiss Meringue Buttercream. Satiny smooth, rich and deeply chocolaty, this frosting will take your cake and cupcakes to a whole new level. For these spectacular results though, some time and effort is required-but no guesswork! The Betty Crocker Kitchens have laid out precise instructions and tips, so you'll know exactly what to expect-even in the case of the unexpected, check out our Expert Tips for more. Before you dig in, here's what to keep in mind. This frosting is called Swiss meringue buttercream, because you make Swiss meringue first, which means cooking egg whites and sugar over a pan of simmering water in a double boiler (to avoid burning) until mixture reaches 160°F (for food safety reasons), and then whipping egg white-sugar mixture into stiff, glossy peaks. With your Swiss meringue made, the next step is to begin adding softened butter, one piece at a time. Adding the butter slowly is key, because you are blending two mixtures that wouldn't normally mix. To pull it off successfully, have patience. Your frosting will simply look like soupy meringue until nearly the last piece of butter is blended, so keep the faith, follow the directions and keep beating. Once you've incorporated the butter with the meringue, it's easy to stir in the cooled, melted chocolate.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 5
Steps:
- In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
- Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
- In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
- Fill and frost 1 (8-inch) three-layer cake.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 60 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 15 g, ServingSize 5 Tablespoons, Sodium 210 mg, Sugar 28 g, TransFat 1 g
DOUBLE CHOCOLATE FUDGE
If you love chocolate, here's a receipt that's sure to please. This rich treat is a favorite of our family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 pounds (150 pieces).
Number Of Ingredients 8
Steps:
- Line a 15x10x1-in. pan with foil; grease foil with 1-1/2 teaspoons butter., In a heavy large saucepan, combine sugar, milk, salt and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat. , Stir in marshmallow creme until melted. Stir in both chocolates until melted. If desired, stir in walnuts. Immediately spread into prepared pan. Refrigerate until firm. , Using foil, lift fudge from pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in airtight containers in the refrigerator.
Nutrition Facts :
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.
CHOCOLATE MERINGUE COOKIES
This is a meringue cookie with a double chocolate taste. Store these in an air tight container.
Provided by Madonna
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
- Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g
CHOCOLATE CHIP MERINGUE
These bring back good childhood memories, and they are a good change from regular chocolate chip cookies. Great for any occasion.
Provided by Dodie
Categories Desserts Cookies Meringue Cookies
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
- In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.
Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.2 g, Fat 4.2 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.5 g, Sodium 8.5 mg, Sugar 16 g
More about "double chocolate meringues recipes"
DOUBLE CHOCOLATE MERINGUE COOKIES - THE UNLIKELY BAKER
From theunlikelybaker.com
5/5 (18)Calories 41 per servingCategory Dessert
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, whisk 5 egg whites, 1/2 teaspoon cream of tartar and a pinch of salt on medium speed until soft peaks (6-8 minutes).
- Switch to low speed and very slowly (I do it one teaspoon at a time) add the 1 cup of sugar until your meringue is stiff, sticky and glossy (5-6 minutes).
- Sprinkle the cocoa powder on top of the meringue and gently fold until combined. Sprinkle the chopped chocolate on top of that and fold 2-3 times just until the chocolate is spread out (you don't want to fully incorporate, you want to see chunks of chocolate in places).
DOUBLE CHOCOLATE MERINGUES - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (4)Total Time 3 hrs 20 minsCategory CookieCalories 47 per serving
- Combine egg whites, cream of tartar, and salt in a large, completely clean and grease-free bowl.
- Using an electric mixer or a stand mixer fitted with the whisk or paddle attachment, stir on low speed until mixture becomes foamy.
- Increase speed to high and gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishTotal Time 30 minsCategory DessertsCalories 67 per serving
- Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted. Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
- In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually add the sugar, continuing to beat until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
- Immediately drop heaping tablespoons of the batter about 1-inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (don't stack them as they crumble easily).
DOUBLE-CHOCOLATE MERINGUE COOKIES RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 135 per serving
- Cover 2 large baking sheets with parchment paper; secure with masking tape. Sift together 1/2 cup powdered sugar and cocoa.
- Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla; beat until combined. Fold in chocolate chips.
- Drop dough by rounded tablespoons onto prepared baking sheets to form 36 mounds. Bake at 300º for 30 minutes, rotating racks after 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Sprinkle evenly with 1 tablespoon powdered sugar. Carefully remove cookies from paper.
DOUBLE VANILLA MERINGUES RECIPE | MYRECIPES
From myrecipes.com
23 BEST MERINGUE DESSERTS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
DOUBLE-CHOCOLATE CREAM PIE RECIPE - SERIOUS EATS
From seriouseats.com
DOUBLE CHOCOLATE CUPCAKES - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
DOUBLE-COFFEE MERINGUE KISSES | CANADIAN LIVING
From canadianliving.com
DOUBLE CHOCOLATE MERINGUE COOKIES - COOKIST.COM
From cookist.com
DOUBLE CHOCOLATE MERINGUE COOKIES - MEATLOAF AND MELODRAMA
From meatloafandmelodrama.com
CHOCOLATE MERINGUES - THE HOME COOK'S KITCHEN
From thehomecookskitchen.com
CHOCOLATE SWIRLED MERINGUE COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
DOUBLE CHOCOLATE MERINGUE COOKIES - YUMMY HEALTHY EASY
From yummyhealthyeasy.com
PERFECT MERINGUE RECIPE (WITH TIPS) | PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
DOUBLE CHOCOLATE MERINGUE COOKIES (SCHOKOBUSSERL) - RED TED ART
From redtedart.com
PERFECT CHOCOLATE SWISS MERINGUE BUTTERCREAM - THE FLAVOR BENDER
From theflavorbender.com
CHEWY CHOCOLATE MERINGUES - COMPLETELY DELICIOUS
From completelydelicious.com
DOUBLE BAKED CHOCOLATE MERINGUE BROWNIE - CUT OUT
From cutoutandkeep.net
ERIC LANLARD'S DOUBLE BAKED CHOCOLATE MERINGUE BROWNIE
From hellomagazine.com
CHEWY CHOCOLATE MERINGUES | WILLIAMS SONOMA
From williams-sonoma.com
ERIC LANLARD'S DOUBLE BAKED CHOCOLATE MERINGUE BROWNIE RECIPE
From lovefood.com
CHOCOLATE MERINGUES WITH CHOCOLATE CREAM RECIPE - BBC FOOD
From bbc.co.uk
DOUBLE-CHOCOLATE MOCHA MERINGUES RECIPE - SPRY LIVING
From spryliving.com
DOUBLE-BAKED CHOCOLATE MERINGUE BROWNIE - SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
CHOCOLATE MARBLED MERINGUES RECIPE - TESCO REAL FOOD
From realfood.tesco.com
CHOCOLATE MERINGUE COOKIES - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
CHOCOLATE ORANGE MERINGUES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
ALICE MEDRICH’S MELTING CHOCOLATE MERINGUES
From browniepointsblog.com
DOUBLE BERRY MERINGUES | DESSERT RECIPES | GOODTOKNOW
From goodto.com
CHOCOLATE CHIP MERINGUE COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
DOUBLE CHOCOLATE MERINGUES RECIPE (DAIRY-FREE & GLUTEN-FREE …
From godairyfree.org
MERINGUE COOKIE RECIPES | COOKING LIGHT
From cookinglight.com
DOUBLE BAKED CHOCOLATE MERINGUE BROWNIE RECIPE
From deliciousmagazine.co.uk
CHOCOLATE MERINGUE NESTS - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
DOUBLE CHOCOLATE PAVLOVA WITH MASCARPONE CREAM & RASPBERRIES
From onceuponachef.com
MINI CHOCOLATE MERINGUES - LITTLE BIG H
From littlebigh.com
CHOCOLATE MERINGUE KISSES | KING ARTHUR BAKING
From kingarthurbaking.com
DOUBLE-BAKED CHOCOLATE MERINGUE BROWNIE BY ERIC LANLARD
From pinterest.com
MINT CHOCOLATE MERINGUES RECIPE - THE DARING GOURMET
From daringgourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love