Fig And Chocolate Meringues Recipes

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FIGS IN MERINGUE



Figs in Meringue image

In this recipe, fresh figs are baked in clouds of meringue.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 3

2 large egg whites
1 cup confectioners' sugar
3 large figs, cut in quarters, lengthwise

Steps:

  • Heat oven to 250 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites to soft peaks on medium speed, about 7 minutes. Reduce the speed to low, and slowly add the confectioners' sugar. Once the sugar is fully incorporated, increase the speed to high; you may need to scrape down the bowl a few times. Whisk until whites are firm but not dry, about 10 minutes more.
  • Line a baking sheet with parchment paper. Divide the meringue into 4 equal dollops on the parchment, and place 3 fig quarters in the center of each dollop. Using a small offset spatula, smooth the meringue around the bottom of the figs, sealing the bottom of each fig in meringue.
  • Place baking sheet with meringue and figs on center rack of oven, and bake until meringues are firm, about 1 hour. Remove baking pan from oven, and, using a spatula, transfer meringues to a serving platter. Serve immediately.

CHOCOLATE, FIG AND WALNUT MERINGUE



Chocolate, fig and walnut meringue image

Chocolate, fig and walnut meringue

Provided by Amanda Laird

Categories     Dinner party

Time 1h

Yield 4

Number Of Ingredients 10

100 g Dark chocolate (Main)
4 Dried figs, (stalks removed)
12 Walnuts (Main)
1 tsp Vanilla essence/extract
2 tsp Cornflour
3 Eggs, (whites)
1 tsp Apple cider, (or white vinegar)
¾ Caster sugar
1 to dust Icing sugar
1 to serve Cream

Steps:

  • Preheat the oven to 150C. Chop the chocolate, finely slice the figs and roughly chop the walnuts. Mix together with the vanilla and the cornflour.
  • Beat the egg whites with electric beaters until stiff, add the vinegar and half of the sugar and beat well. Continue beating while adding a spoonful of the remaining sugar at a time until the meringue is glossy.
  • Fold in the chocolate, fig and walnut mixture, then spoon the mixture on to baking paper and bake for 1 hour. Dust with icing sugar and serve with cream.

MERINGUES WITH FIGS AND CHOCOLATE



Meringues with Figs and Chocolate image

The Meringues with Figs and Chocolate recipe out of our category Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h20m

Yield 50

Number Of Ingredients 5

150 grams slivered almonds
150 grams dried Figs
2 egg whites
110 grams powdered sugar
200 grams white Couverture

Steps:

  • Chop coarsely the almonds slivers and taost in a dry pan while stirring. Let cool down.
  • Finely chop the figs.
  • Beat the egg whites until very stiff, sprinkle the powdered sugar, and continue beating until the mixture forms peaks and shines.
  • Carefully fold the almonds and figs into the beaten egg whites.
  • Pour the egg white mixture into small heaps using 2 teaspoons over a baking tray lined with baking paper. Bake in a preheated oven at 160°C (fan: 140°C, gas mark 2) (approximately 320°F) for 25-30 minutes. Remove from the oven and allow to cool on a wire rack.
  • Chop the chocolate coarsely, melt in a bowl over hot water bath, and stir until smooth. Let cool and brush the meringues with it. Chill the meringues in refrigerator until the chocolate has set.

Nutrition Facts : Calories 610.2 kcal, Fat 45.62 g, SaturatedFat 19.31 g, Protein 17.11 g, Carbohydrate 55.38 g, Sugar 26.9 g, Cholesterol 0 mg

CHOCOLATE MERINGUES



Chocolate Meringues image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield approximately 50 meringues

Number Of Ingredients 5

3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated, superfine sugar
1 teaspoon vanilla
4 tablespoons unsweetened Dutch process cocoa, sifted

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.

FIG AND CHOCOLATE CHUNK COOKIES



Fig and Chocolate Chunk Cookies image

Chewy figs are a phenomenal addition to classic chocolate chunk cookies.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup chocolate chunks
1/2 cup chopped dried figs

Steps:

  • Line 2 baking sheets with parchment paper.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried figs.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

FIG AND CHOCOLATE MERINGUES



Fig and Chocolate Meringues image

From Australian Women's Weekly. A prize recipe by Margaret Flood of Brunswick, Victoria. Can be made up to a week ahead. Store in an airtight container to prevent them losing their crispiness. They are very sweet so have them with a cup of coffee!

Provided by Lee_tah

Categories     Dessert

Time 1h5m

Yield 45 cookies

Number Of Ingredients 6

3 egg whites
3 drops white vinegar
1 1/4 cups caster sugar
1 cup dried fig, finely chopped
200 g dark chocolate, coarsely chopped
3/4 cup toasted hazelnuts, chopped

Steps:

  • Preheat oven to (150°C/130°C fan-forced) Or 300°F Line 3 oven trays with baking paper.
  • Put egg whites and the few drops of vinegar in a clean bowl. Beat egg whites until soft peaks form, then gradually add sugar, 1 tablespoon at a time. Gently fold through figs, chocolate and hazelnuts.
  • Drop tablespoons of mixture onto trays, about 3cm apart. Bake for about 40 minutes or until dry to touch. Turn off oven. Leave in the oven with the door slightly ajar for about an hour. This lets the centres dry out a bit more.
  • NOTE1: To toast hazelnuts - Preheat oven to (180C) 350°F In a cookie sheet, toast hazelnuts in one layer in middle of oven 5 to 10 minutes, or until lightly colored and skins start to crack open. Wrap nuts in a clean dish towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool completely.
  • NOTE 2: The meringues are a bit crumbly, so next time I am going to bake them in pretty mini muffin papers, just on a cookie sheet. They taste fantastic, but look a bit bland. So I am going to put a bit of melted chocolate on the top and then top with a toasted hazelnut.

Nutrition Facts : Calories 75, Fat 4.1, SaturatedFat 1.8, Sodium 6.2, Carbohydrate 9.8, Fiber 1.4, Sugar 7.4, Protein 1.4

WARM FIG AND CHOCOLATE SPONGE CAKE



Warm Fig and Chocolate Sponge Cake image

This dessert is somewhere between a sponge cake and a clafoutis: light and airy, yet rich from the addition of dark chocolate and rum. Make sure you use really ripe, in-season figs, as they make all the difference here. The figs release their juices with the caramel, rum and orange to create a sauce that is perfect to scoop over the sponge cake when serving. For a more concentrated flavor, roast your figs separately before adding them to the caramel. A spoonful of crème fraîche is all you need here, but you could serve this with some vanilla ice cream, if you're looking for a supertreat.

Provided by Yotam Ottolenghi

Categories     cakes, dessert

Time 1h

Yield 4 servings

Number Of Ingredients 12

1/2 cup/100 grams superfine (caster) sugar
2 tablespoons dark rum
2 teaspoons finely grated orange zest, plus 1 tablespoon juice (from 1 orange)
12 ripe black figs (about 14 ounces/400 grams), tough stems removed and figs halved lengthwise
2 eggs, whites and yolks separated
1/3 cup plus 2 tablespoons/100 milliliters heavy cream (double cream)
1/4 cup/35 grams all-purpose (plain) flour
2 tablespoons/15 grams cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon flaky sea salt
1 1/2 ounces/40 grams dark chocolate (70 percent), roughly chopped into scant 1/2-inch/1-centimeter pieces
Crème fraîche, for serving

Steps:

  • Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
  • Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes. Carefully add the rum - it will spit and seize up a little - and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside to cool.
  • Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
  • In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
  • Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes. Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.

CHOCOLATE-FILLED MERINGUES



Chocolate-Filled Meringues image

"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

2 large egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
Dash salt
1/2 cup sugar
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 cup baking cocoa
1 cup whipped topping
1 package (10 ounces) frozen sweetened sliced strawberries, thawed

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 MERINGUE



Chocolate Meringue image

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

4 egg whites
2 ¼ cups confectioners' sugar
1 teaspoon butter, or as needed
1 dash all-purpose flour, or as needed
5 tablespoons unsweetened cocoa powder

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



Chocolate Meringues image

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

2 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon white vinegar
1/2 teaspoon vanilla or almond extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
1/4 cup chopped almonds

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 FIG BROWNIES



Chocolate Fig Brownies image

This is a variation on the Green and Black's/Linda McCartney recipe, substituting fig puree for some of the butter. Shockingly delicious, with a fudgy texture which improves over time.

Provided by Spoiled and Lazy

Categories     Dessert

Time 50m

Yield 12-14 squares, 12-14 serving(s)

Number Of Ingredients 10

175 g pureed dried figs
125 g butter
300 g good quality chocolate (70%/85%, I always use Green and Black's)
400 g sugar
5 eggs
1 tablespoon vanilla essence
200 g flour
2 teaspoons baking powder
1 pinch salt (optional)
150 g roasted nuts (optional, but I like hazelnuts and almonds)

Steps:

  • To make fig puree, cover about 125-150g of dried figs with boiling water (figs+water to equal 175g). Keep warm (you can microwave on low for 5 minutes or so or put in a small pan over low heat). Soak until soft (about 10 minutes) and puree in food processor or with stick blender. The puree should have a texture similar to thick batter or soft butter. If it's too thick, add a little water or if it's too thin, add more softened figs. (If you find you've made a bit more than the 175g you need for the brownies, you can use it to top toast or porridge or substitute for butter in biscuit or flapjack recipes.).
  • Melt butter and chocolate together in a heat-proof bowl over a pot of simmering water, or put it in the microwave on low for about two minutes (check, stir and repeat until melted).
  • Beat eggs, sugar and vanilla together until thick and creamy, then add 175g of the fig puree and then the chocolate/butter mixture.
  • Sift together flour and baking powder (add a pinch of salt if desired) into the bowl and combine.
  • If adding nuts, roast under grill or in a hot pan, chop and add.
  • Pour into baking pan or loaf tins. I use silicone, which doesn't need preparation, but a metal tin should be greased and either floured or lined with baking paper.
  • Bake at 180°C/350 F/gas mark 4 for about 30 minutes or until the brownie begins to crack and does not wobble when shaken. This may take slightly less or slightly more time depending on how hot your oven is and how you like your brownies (ie longer baking time makes a cakier, less fudgy brownie). Cool and cut into squares.
  • A note about substitutions: this recipe is amazingly robust and seems foolproof. Feel free to make prudent and appropriate substitutions as long as you keep the correct proportions of wet and dry ingredients. I often cut the sugar (by 30-50g) and just add an equal amount of flour instead. You can use prunes instead of figs, or substitute spelt flour for wheat. I once used 200g of chocolate and substituted 5 tablespoons of cocoa with an extra tablespoon of fig puree for the rest. Significant subs can be made within reason.

MOM'S CHOCOLATE CHIP MERINGUES



Mom's Chocolate Chip Meringues image

These were my favorite as a kid! They are melt-in-your-mouth delicious and easy to make.

Provided by Leigh Cotter

Categories     Desserts     Cookies

Time 4h20m

Yield 12

Number Of Ingredients 5

2 egg whites
¼ teaspoon salt
⅔ cup white sugar
⅛ teaspoon cream of tartar
1 cup miniature chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.
  • Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.
  • Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

Nutrition Facts : Calories 114.8 calories, Carbohydrate 20.3 g, Fat 4.3 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 2.6 g, Sodium 59.3 mg, Sugar 19 g

CHOCOLATE-FLECKED MERINGUES



Chocolate-Flecked Meringues image

Serve your guests with these chocolate-flecked meringues - a perfect dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 36

Number Of Ingredients 6

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup sifted powdered sugar
1/2 teaspoon chocolate extract
1/4 cup finely grated dark chocolate

Steps:

  • Heat oven to 225°F. Line cookie sheets with cooking parchment paper.
  • In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Increase speed to medium; gradually add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating until soft peaks form. Increase speed to high; gradually add remaining 6 tablespoons granulated sugar and the powdered sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved, 2 to 4 minutes. Fold in chocolate extract and grated chocolate. Onto cookie sheets, drop meringue by rounded tablespoonfuls about 2 inches apart.
  • Bake 1 hour 35 minutes. Turn off oven; leave meringues in oven with door closed 2 hours. Store meringues in an airtight container for up to 1 week.

Nutrition Facts : Calories 24, Carbohydrate 5 g, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 6 mg

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From thelittleepicurean.com


ROASTED FIGS AND SALTED BUTTER CARAMEL MERINGUES: RECIPES FOR A …
2022-05-04 Roasted figs and salted butter caramel meringues: recipes for a gourmet Mother’s Day. Roasted figs and salted butter caramel meringues: recipes for a gourmet Mother’s Day . Edward L. Robinett; May 5, 2022; Barbeque; posted on May 6, 2022 PSA: If you didn’t understand, Mother’s Day is this Sunday, May 8. But do not panic ! If you haven’t found the …
From forumskagerrak.com


FIG HAZELNUT MERINGUES | FOOD TO LOVE
2012-12-30 Recipe. Fig hazelnut meringues Dec 30, 2012 1:00pm. 15 mins preparation; Serves 4; Print. Ingredients. Fig hazelnut meringues. 3 egg whites; 3/4 cup caster sugar; 1 tablespoon cornflour; 3 figs, thickly sliced; 1/2 cup hazelnuts, toasted, finely chopped; 1/4 cup honey ; 1 cup cream; 1/2 teaspoon vanilla extract; 2 tablespoon icing sugar; Method. Fig …
From foodtolove.co.nz


FIG FRANGIPANE TART | RICARDO
Crust. In a bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. The mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.
From ricardocuisine.com


CHOCOLATE MERINGUE CAKE - DONNA HAY
My recipe for chocolate meringue cake is gloriously chocolately and smooth. Indulge in some weekend baking or serve to impress guests. Indulge in some weekend baking or serve to impress guests. MY ACCOUNT
From donnahay.com.au


DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
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.
From onceuponachef.com


FIG AND MARSALA TRIFLE WITH TOASTED MERINGUE RECIPE | DELICIOUS.
Method. Melt chocolate, broken up, in a heatproof bowl over a pan of simmering water. Remove from the heat and stir until just smooth. Cool slightly. Meanwhile, cut 150g ready-made Madeira sponge into small cubes and put into 6 serving glasses. Drizzle each with 1 tablespoon of Marsala. Cut 3 fresh figs into eighths and sit on top of the sponge.
From deliciousmagazine.co.uk


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