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.
MARBLED CHOCOLATE MERINGUES
Known in our family as Chocolate Garlic, thanks to a very clever (and probably concerned before she tasted them) girl. :) Again, from Williams Sonoma.
Provided by christinaleans
Categories Candy
Time 55m
Yield 20 meringues, 10 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 275°. Line 2 baking sheets with parchment paper.
- Bring 2 inches water to a simmer in a saucepan.
- Put chocolate in heatproof bowl and set over simmering water. Melt, stirring occasionally. Set aside to cool slightly.
- In another bowl, combine egg whites and sugar. Place over simmering water and whisk until hot, 4 to 5 minutes. Transfer bowl to a mixer and beat on high speed until stiff peaks form and mixture is lukewarm, 4 to 5 minutes.
- Remove bowl from mixer and drizzle melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
- Use a soup spoon to drop batter in large mounds spaced 1 1/2 to 2 inches apart on the baking sheets.
- Bake until crunchy outside and still chewy inside, 35 to 40 minutes.
- Transfer pans to a wire rack and cool completely before removing the cookies from the parchment.
- Store in an airtight container.
CHOCOLATE CHIP MARBLE COOKIES
All my family and friends love my cookies I make. I thought I would try something different, so I made a marbled chocolate chip cookie. They came out GREAT!!
Provided by QUISPER
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the shortening, water, white sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips, then fold in the cocoa powder last to create a marbled effect. Drop by rounded spoonfuls onto a cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 23.8 g, Cholesterol 16.2 mg, Fat 10.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 4.9 g, Sodium 49.3 mg, Sugar 14.7 g
MARBLE CHOCOLATE MERINGUES
Steps:
- Preheat an oven to 275°F. Line 2 baking sheets with parchment paper.
- In a saucepan, bring 1 to 2 inches water to a simmer. Place the chocolate in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Set aside to cool slightly.
- In a bowl, combine the egg whites and sugar. Place over simmering water and whisk until the mixture is hot, 4 to 5 minutes. Transfer the bowl to a mixer and beat on high speed until stiff peaks form and the mixture is lukewarm, 4 to 5 minutes.
- Remove the bowl from the mixer and drizzle the melted chocolate over the egg whites, folding in with a rubber spatula until just marbled.
- Using a soup spoon, drop the batter in large mounds spaced 1 1/2 to 2 inches apart on the prepared baking sheets. Bake until crunchy outside and still chewy inside, 35 to 40 minutes. Transfer the pans to a wire rack and cool completely before removing the cookies from the parchment. Store in an airtight container.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DOUBLE CHOCOLATE MARBLE CAKE
This is a fudgy cake that is very rich and there is more work involved than the usual marble cake.
Provided by Carol
Categories Desserts Cakes Chocolate Cake Recipes
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan.
- To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well.
- In a large bowl, beat the egg whites until stiff, and set aside.
- In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream.
- In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together
- Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.
Nutrition Facts : Calories 418.6 calories, Carbohydrate 57.6 g, Cholesterol 121.8 mg, Fat 19.6 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 269.5 mg, Sugar 37 g
MARBLED MERINGUE HEARTS
Pretty pastel cookies are a fun way to brighten any special occasion. Replace the vanilla with a different extract for a change of flavor. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove 1/4 cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets. , Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
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