Meringues With Figs And Chocolate Recipes

FIGS IN MERINGUE

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 MERINGUE

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.

PEARS IN MERINGUE WITH CHOCOLATE SAUCE

Steps:

• Soak almonds, glace fruit, and 1/4 cup rum together overnight.
• Preheat oven to 450 degrees F. Combine water, cinnamon, and jam in a large saucepan. Boil until well incorporated and syrupy. Reduce heat. Add pears and cook gently for 5 minutes. Remove to an ovenproof dish. Fill cavities with crystallized fruit. Reserve pan syrup, discarding cinnamon bark.
• Beat egg whites until stiff. Fold in confectioners' sugar. Pipe this meringue over pears. Dust with confectioners' sugar and bake for 5 minutes.
• Stir chocolate pieces into warm syrup and add rum.
• Serve pears on a heated platter, surrounded with warm chocolate sauce.

CHOCOLATE MERINGUES

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.

CHOCOLATE-FILLED MERINGUES

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.

FIG AND CHOCOLATE MERINGUES

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.