Bittersweet Chocolate Walnut Meringue Kisses Recipes

AUNT GRETA'S WALNUT MERINGUES

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.

MERINGUES, CHOCOLATE WALNUT

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.

CHOCOLATE-PEANUT MERINGUE KISSES

Steps:

• Preheat oven to 350 degrees. In a medium heatproof bowl, combine egg whites, confectioners' sugar, and pinch of salt. Set bowl over (not in) a pot of barely simmering water and cook, whisking constantly, until mixture is warm and frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 3 minutes. Beat in vanilla, then fold in peanuts and chocolate. Transfer mixture to a quart-size zip-top bag; with scissors, cut a 3/4-inch hole in one corner.
• Pipe 30 mounds (1 inch tall and 1 1/2 inches wide), 1 inch apart, on a parchment-lined rimmed baking sheet. Bake, using the handle of a wooden spoon to keep oven door slightly ajar, until dry to the touch, about 20 minutes, rotating halfway through. Let cool completely on sheet on a wire rack before peeling off parchment.

MERINGUE KISSES

Steps:

• Line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
• In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
• Heat oven to 120C/100C fan/ gas 1/2. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
• Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
• Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.

BITTERSWEET CHOCOLATE WALNUT MERINGUE KISSES

Steps:

• Let egg whites stand in large bowl at room temp. 30 mins. Preheat oven to 300. Line cookie sheet parchment paper or lightly greased foil.
• Beat egg whites and cream of tarter on med. to high speed until soft peaks form[tips curl]. Gradually add sugar, about 1 tablespoon at a time, beating until glossy anf stiff peaks form[tips stand straight]. fold in 1/4 cup of the chocolate and 1/4 cup of the nuts.
• Drop meringue in 6 mounds 2 in. apart on prepared sheet. Using back of spoon, swirl the top of each meringue into a high tip that curls.
• Place meringues in oven, immediately decrease oven temp to 200. Bake 1 1/2 hours or until crisp and dry on outsides. Cool completely on sheet on a wire rack.Gently peal cooled meringues of paper or foil. Sprinkle w/ remaining chocolate & nuts. Serve.
• TO STORE: Store in an airtight container at room temp up to 24 hours.