Strawberry And Chocolate Meringue Kisses Recipes

STRAWBERRY AND CHOCOLATE MERINGUE

Steps:

• Preheat your oven to 140°C (275°F) (Gas Mark 1).
• Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray.
• Whisk the egg whites until the soft peak stage.
• Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy.
• Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down.
• Prepare an icing bag with a large star nozzle and fill with the meringue mixture.
• Using your template, pipe (10cm) lines until you have filled all three rectangles.
• Bake in the oven for 1 hour. After 1 hour turn the oven off and leave the meringues to cool in the oven.
• When your meringues are cool, melt the chocolate and spread it over 2 of the meringue layers making sure you go right to the edge.
• Place in the fridge for about 10 minutes to harden.
• Assemble just before serving by whipping the double cream with some icing sugar and chopping your strawberries (leave about 8 whole ones for decoration).
• Place one chocolate meringue on your serving dish and spread with one third of the cream and top with half the chopped strawberries.
• Place the second chocolate meringue on top and spread with another third of the cream and the remaining chopped strawberries.
• Place the plain meringue layer on top and spread with the remaining cream.
• Arrange the whole strawberries on top and drizzle over any remaining chocolate.

STRAWBERRY-CHOCOLATE MERINGUE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate strawberries and whipped cream, covered, until assembly., Preheat oven to 250°. Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles., Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely. , In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately.

CHOCOLATE MERINGUES AND STRAWBERRIES

Steps:

• Heat oven to 325°. In a bowl, combine strawberries, 2 tablespoons granulated sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt; beat to combine. Slowly add remaining 3/4 cup granulated sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture; whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet. Make an indentation in the middle of each meringue so sides are 1/2-inch thick. Place in oven, reduce temperature to 300° and bake until meringues are dry on outside and soft in center, 50 minutes. Cool on sheets. Using an electric mixer, whip cream and confectioner's sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.

STRAWBERRY AND CHOCOLATE MERINGUE RECIPE

Steps:

• Heat the oven to 140C, 120C fan, 275F, gas 1. Using a pestel and mortar, crush half the freeze-dried strawberries into a fine powder, then very lightly crush the remainder, keeping it fairly chunky. Set them aside. In a large bowl, whisk the egg whites and a pinch of salt using an electric hand whisk on a medium speed until frothy. Increase the speed to high and continue to whisk until stiff peaks form
• Continue to whisk, adding the sugar 1tbsp at a time, until stiff and glossy. You should be able to hold the bowl upside down! Using the whisk, fold in the freeze-dried strawberries. Dab a small amount of the meringue on the corners of the baking sheet, to secure a sheet of baking parchment. Spoon on the meringue a shape into a 20cm (8in) round. Bake on the middle shelf for 1 hour, then turn of the oven and leave for at least 4 hours or overnight
• To serve, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, remove from the heat and leave to cool for a few minutes. Add the cream, vanilla and icing sugar, and slowly whisk together until lightly thickened. Top the meringue with the cream and strawberries, and dust with icing sugar.

CHOCOLATE-DIPPED STRAWBERRY MERINGUE ROSES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°., Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend., Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets., Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.

STRAWBERRY AND CHOCOLATE MERINGUE COOKIES

Steps:

• In a food processor, I ground two bags (.26 oz each) of Brothers all-natural freeze-dried strawberry fruit crisps. Make sure you have the lid on your food processor, or the powder will fly everywhere.
• Separate four eggs, so you have the whites. I start with three bowls. One is for the egg whites, one is to separate the yolk from the whites, and a third bowl for the egg yolks. The reason to separate the yolk from the whites is that if any of the yolks would leak into the egg white, you can not use the egg white. Add the four egg whites to a stand mixer (using the whisk beater) and beat on medium speed till they are frothy. Next, add the cream of tartar and turn the mixer to high. Beat for about a minute.
• IMPORTANT STEP - Slowly add one tablespoon of sugar at a time. You want the sugar to incorporate into the egg white. After you have added all the sugar, continue on high till you get stiff peaks. This could take 10 to 12 minutes or a little longer if necessary. You should be able to take the whisk beater, and if you turn it up, the peaks should not droop. If you touch the meringue, it should feel stiff and be shiny.
• Split the meringue into two bowls. In one add 2 TBSP of cocoa powder and mix in gently. In the other bowl, add 2 TBSP of the ground strawberry powder and 1 to 2 drops of red gel or food coloring. I used the gel coloring, but if all you have handy is food coloring, by all means, use that. Using two piping bags and two large star tip add a flavor to a bag. Pipe them onto two cookie sheet pans lined with parchment paper. Place both pans into the oven at 225° for 45 minutes. Turn the oven off and let them sit in the oven for an hour.

STRAWBERRY SHORTCAKE MERINGUE NESTS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
• Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
• Line 2 baking sheets with parchment paper.
• Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
• Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
• Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
• Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
• To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
• Enjoy!

MERINGUE KISSES (ALMOND/ORANGE/STRAWBERRY/MINT/COCOA VARIATIONS)

Steps:

• Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
• In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
• For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
• Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
• ORANGE KISSES:.
• Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
• STRAWBERRY KISSES:.
• Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
• MINT KISSES:.
• Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
• COCOA KISSES:.
• Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.

MERINGUE KISSES II

Steps:

• Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
• Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
• Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
• Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
• To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.

STRAWBERRY CHOCOLATE MERINGUE

Steps:

• Place egg whites in mixing bowl; let stand at room temp for 30 minutes.
• Add cream of tartar and vanilla; beat on medium speed until soft peaks form.
• Gradually beat in sugar, 1 Tablespoon at a time, until stiff peaks form.
• Fold in almonds.
• Line a baking sheet with parchment paper.
• Trace a 9-inch circle on the paper.
• Spoon meringue evenly over circle, forming a 1-1/4 inch rim.
• Bake at 300-degrees for 45 minutes.
• Turn oven off and do not open door.
• Let meringue dry for 1 hour.
• Cool on baking sheet on wire rack.
• When completely cool, remove meringue from parchment paper.
• In a mixing bowl, beat cream cheese and brown sugar until smooth and fluffy.
• Beat in cocoa, milk and vanilla.
• Fold in whipped cream.
• Spoon into the meringue shell.
• Top with strawberries.
• Melt chocolate and shortening: drizzle over berries.