Meringues Chocolate Walnut Recipes

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CHOCOLATE HAZELNUT MERINGUES



Chocolate Hazelnut Meringues image

A rich chocolate-hazelnut filling is featured in these delicious meringues - a tempting French dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 40

Number Of Ingredients 6

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup powdered sugar
2 tablespoons unsweetened baking cocoa
1/2 cup finely chopped toasted hazelnuts (filberts)

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, the powdered sugar and cocoa, 1 tablespoon at a time, beating 2 to 4 minutes or until stiff peaks form and sugar is dissolved. Fold in hazelnuts.
  • Spoon mixture into decorating bag fitted with large open star tip. Onto cookie sheets, pipe meringues about 1 inch apart.
  • Bake 1 hour 35 minutes. Turn oven off; leave meringues in oven with door closed 2 hours. Store tightly covered at room temperature up to 1 week.

Nutrition Facts : Calories 140, Carbohydrate 24 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 25 mg

MERINGUES, CHOCOLATE WALNUT



Meringues, Chocolate Walnut image

Provided by Dede Wilson

Categories     Cookies     Mixer     Chocolate     Egg     Nut     Bake     Christmas

Yield Yield: 45 cookies

Number Of Ingredients 7

Ingredients
2 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/4 cup walnut halves, toasted and finely chopped

Steps:

  • Directions
  • 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
  • 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
  • 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.

AUNT GRETA'S WALNUT MERINGUES



Aunt Greta's Walnut Meringues image

Provided by Food Network

Categories     dessert

Time 28m

Yield 36 servings

Number Of Ingredients 5

1 egg white
1/2 cup sugar
1 teaspoon cinnamon
Pinch salt
1 to 2 cups chopped walnuts, toasted and cooled

Steps:

  • Heat oven to 300 degrees F.
  • Whip the egg white with a whip attachment until stiff.
  • Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.
  • Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.

CHOCOLATE NUT MERINGUES



Chocolate Nut Meringues image

Make and share this Chocolate Nut Meringues recipe from Food.com.

Provided by Papagayita

Categories     Drop Cookies

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 4

7 ounces egg whites
16 ounces confectioners' sugar
1 cup cocoa
1/2 cup nuts (I usually use sliced almonds or walnuts) (optional)

Steps:

  • beat egg whites until stiff peaks form in a glass or aluminum bowl.
  • fold in sugar and cocoa, mixing well.
  • fold in nuts (if using them).
  • using a spoon and a spatula place ~2 T lumps of the batter on an un-greased baking sheet. This is key--there must be no fat that touches the batter or else the meringues will collapse.
  • bake at 200F for several hours (welcome suggestions on temp and time). I usually bake them for 2+ hours and then let them sit in the oven for several more hours until the insides are not gooey.

Nutrition Facts : Calories 258.2, Fat 1.6, SaturatedFat 0.9, Sodium 44.3, Carbohydrate 62.5, Fiber 3.6, Sugar 55.9, Protein 4.8

UKRAINIAN LAVISH CHOCOLATE MERINGUE CAKE



Ukrainian Lavish Chocolate Meringue Cake image

This recipe from Western Ukraine is from Christina Nawrocky, a distinguished cook who runs a food column in the Ukrainian woman's weekly in New York. This recipe is from her mother, who left behind a beautiful, handwritten notebook of recipes, which is Christina's most prized family treasure, and which offers a perfect access to a rich and authentic regional cuisine.

Provided by Olha7397

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 19

5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon white vinegar
1/2 cup superfine sugar
8 large eggs, separated
1/2 cup granulated sugar
4 ounces bittersweet chocolate, grated
1 1/4 cups ground walnuts
1/4 cup unflavored fine dry breadcrumb
1 tablespoon fine ground coffee (not instant)
1 tablespoon fresh lemon juice
1 cup heavy cream or 1 cup whipping cream
3 tablespoons confectioners' sugar (sometimes called icing sugar or powdered)
1 tablespoon instant coffee powder
1 tablespoon rum extract
1 cup red currant preserves
8 ounces bittersweet chocolate
2 tablespoons vegetable shortening
2 tablespoons water

Steps:

  • The day before assembling the cake, make the meringue layers. Cut out TWO-11-inch circles from parchment or freezer paper; grease well with butter and sprinkle lightly with flour.
  • Preheat the oven to 250°F Fold the rim of the baking circles slightly upward.
  • In a large bowl, beat the egg whites, cream of tartar, and vinegar together until the whites hold a stiff peak. Add the superfine sugar, a few Tablespoons at a time, beating until the mixture is stiff and glossy. To make superfine sugar blend in the blender until it is superfine.
  • Gently fill each circle with half the meringue mixture, spreading evenly with a rubber spatula. Bake until the meringues are light golden and dry, 1 hour.
  • Invert the meringues onto a plate and peel off the parchment paper. Leave in a dry spot overnight.
  • The next day, preheat the oven to 350°F Line the bottom a 10-inch sprinform pan with parchment or freezer paper. Lightly butter the paper and sprinkle lightly with flour.
  • To make the walnut chocolate layer, in a large bowl, beat the egg yolks with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted.
  • With clean, dry beaters, beat the egg whites in a separate bowl until soft peaks form. Gently fold one-third of the whites into the beaten yolks, then fold in the rest, alternating with the grated chocolate and walnuts.
  • Fold in the bread crumbs, coffee, and lemon juice.
  • Pour the batter into the prepared pan. Bake for 20 minutes. Reduce the oven temperature to 300°F and bake until the cake tester comes out clean, another 20 to 25 minutes.
  • When the cake cools off a little, remove the sides of the pan. Invert the cake and peel off the paper. Using a serrated knife, cut it horizontally into two layers.
  • Whip the cream with the sugar, instant coffee, and rum extract until it holds stiff peaks.
  • Place one of the walnut-chocolate layers, cut side up, on a cake platter and spread it with 1/2 cup of the red currant preserves and then with one-third of the coffee-flavored cream. Top with one meringue layer. Spread another one-third of the cream on the meringue layer and top with the second meringue layer. Spread the rest of the cream filling on the meringue. Spread the remaining preserves over the remaining walnut-chocolate layer. Place the walnut-chocolate layer, preserves side down, on top of the cream filling.
  • You should have the following layers, starting at the bottom: walnut-chocolate, preserves, cream, meringue, cream, meringue, cream, preserves, walnut-chocolate.
  • For the icing, melt the chocolate and shortening in the water in the top of a double boiler, over barely simmering water.
  • Spread the top and sides of the cake with warm chocolate icing. Refrigerate the cake for at least 1 hour before serving. Serves 12.

Nutrition Facts : Calories 359.1, Fat 18.4, SaturatedFat 6.8, Cholesterol 168.2, Sodium 102.7, Carbohydrate 41.5, Fiber 1, Sugar 32.7, Protein 7.8

MERINGUE TEASERS



Meringue Teasers image

Meringue puffs with a hint of chocolate.

Provided by Paula Roberts

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 6

2 egg whites
⅔ cup super fine sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
  • Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
  • Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.

Nutrition Facts : Calories 88.8 calories, Carbohydrate 10.7 g, Fat 5.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 12 mg, Sugar 9.5 g

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 COCONUT MERINGUES



Chocolate Coconut Meringues image

Provided by Elaine Louie

Categories     dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 4

2 large egg whites
2/3 cup sugar
4 ounces unsweetened chocolate
1 1/2 cups finely grated unsweetened coconut

Steps:

  • Preheat oven to 350 degrees. Using an electric mixer, whip egg whites until soft peaks form. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
  • Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate and half the coconut into the bowl of egg whites. Fold in the remaining coconut.
  • Drop heaping tablespoons of the batter onto baking sheets lined with lightly greased parchment paper. Bake about 12 minutes, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15 minutes longer.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 5 milligrams, Sugar 4 grams

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