MERINGUE KISSES
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 70 kisses
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
- Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment.
CHOCOLATE GANACHE MERINGUES
Looking for a delicious dessert? Then check out these tasty meringues with a chocolate ganache sandwiched between two cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- In 1-quart heavy saucepan, heat whipping cream over medium heat just until cream comes to a simmer. Remove from heat; stir in chocolate until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened.
- Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup granulated sugar, beating on high speed just until stiff peaks form. Fold in 1/3 cup powdered sugar.
- In small bowl, mix 1/4 cup powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into 24 (1 1/2-inch) rounds, about 1 inch apart, on parchment paper.
- Bake 1 hour to 1 hour 15 minutes or until crisp. Slide parchment paper with cookies onto cooling rack. Cool completely, about 5 minutes.
- For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue. Meringue becomes tough if it absorbs moisture; store in a loosely covered container at room temperature. If the humidity is high, transfer to a tightly covered container.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 25 mg, Sugar 11 g, TransFat 0 g
CHOCOLATE MERINGUE TART RECIPE BY TASTY
Here's what you need: pre-baked tart shell, chocolate, butter, eggs, egg yolks, plain flour, sugar, egg whites, caster sugar, vanilla extract, wine vinegar, cocoa powder
Provided by Ellie Holland
Categories Desserts
Yield 6 servings
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 150°C (300°F).
- Gently melt the chocolate and butter together over a bain-marie.
- Once combined, take off the heat.
- Stir in the eggs, egg yolks and sugar.
- Fold in the flour.
- Pour into the tart shell.
- Bake for 15 minutes.
- Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
- Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
- Whisk until stiff peaks form.
- Gently fold in the cocoa powder.
- Spoon on top of the chocolate tart.
- Bake for 30 minutes.
- Cut into slices and serve.
- Enjoy!
Nutrition Facts : Calories 952 calories, Carbohydrate 82 grams, Fat 59 grams, Fiber 4 grams, Protein 22 grams, Sugar 45 grams
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
- Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
- Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
- Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
- Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.
MERINGUE KISSES
There's a nice chocolaty surprise inside these sweet kisses. They're my husband's top choice each Christmas.-Tami Henke, Lockport, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 44 cookies.
Number Of Ingredients 8
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.
Nutrition Facts : Calories 86 calories, Fat 3g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
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