Chocolate Dipped Almond Meringues Recipes

CHOCOLATE-ALMOND MERINGUES

Steps:

• Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.

CHOCOLATE-DIPPED MERINGUE SANDWICH COOKIES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. , Preheat oven to 225°. In a small bowl, whisk confectioners' sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar mixture., Transfer meringue to a pastry bag fitted with a #805 round pastry tip. Pipe 1-in.-diameter cookies 1 in. apart onto parchment-lined baking sheets. Using a finger moistened with water, smooth tops of cookies., Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on baking sheets., Place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally., Transfer chilled ganache to a pastry bag fitted with a #802 round pastry tip.Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.), Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) If desired, dip ganache in coarse sugar or crushed peppermint candies; place on waxed paper and let stand until set. Store in airtight containers at room temperature.

DUTCH BOKKENPOOTJES - GOAT'S FEET

Steps:

• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
• Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
• Preheat an oven to 320 degrees F (160 degrees C).
• Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
• Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.

CHOCOLATE MERINGUE STARS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form and sugar is dissolved. Gently fold in cocoa. , Insert a large open star tip into a pastry bag; fill half full with meringue. Pipe stars, about 1-1/4 in. in diameter, or drop by rounded teaspoonfuls onto parchment-lined baking sheets. , Bake at 300° for 30-35 minutes or until lightly browned. Remove from paper; cool on wire racks., In a microwave, melt chocolate and shortening; stir until smooth. Dip cookies halfway into glaze; allow excess to drip off. Place on waxed paper; let stand until set.

MANDELMAKRONEN (ALMOND MERINGUES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
• Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

CHOCOLATE-DIPPED ALMOND MERINGUES

Steps:

• Preheat the oven to 300*F. Line 2 cookie sheets with parchment or wax paper.
• With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
• Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoon. Beat for another 1-2 minutes, until the mixture is stiff and shiny.
• Using a rubber spatula, carefully fold in the almonds. Drop the meringue batter by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon.
• Bake until pale golden, about 30 to 40 minutes. Let cool.
• Place the chocolate in a heatproof container and melt it over a simmering pot of water. Remove the chocolate from the heat.
• Line two cookie sheets with fresh parchment or waxed paper. One at a time, dip the bottoms of the meringues into the melted chocolate, let the excess chocolate drain off and place the chocolate-dipped meringues on the prepared cookie sheets. Refrigerate for 1 hour or until the chocolate is set.
• Store at room temperature in an airtight container.