Chocolate Meringue Stars Recipes

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.

MERINGUE STARS

Steps:

• Make vanilla and coffee meringues:
• Preheat oven to 200°F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 2 or 3 large baking sheets with parchment paper.
• Beat 1 egg white with vanilla (for vanilla meringues) and a pinch each of cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in 2 tablespoons superfine sugar gently but thoroughly.
• Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to sheets. Pipe 1-inch-wide stars (1 inch high) about 1/2 inch apart.
• Make coffee meringues using same amounts and procedure as above but using espresso powder (1 1/2 teaspoons) in place of vanilla.
• Make chocolate meringues:
• Sift cocoa through a fine-mesh sieve and whisk together with 2 tablespoons superfine sugar.
• Beat remaining egg white with a pinch each of cream of tartar and salt with mixer at medium-high speed until it just holds soft peaks. Add remaining 2 tablespoons superfine sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks. Fold in cocoa mixture gently but thoroughly.
• Transfer meringue to a pastry bag and pipe more stars.
• Bake meringues:
• Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)
• Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.
• Dip meringues in chocolate:
• Line a large baking sheet with parchment or wax paper.
• Stir together chocolate and vegetable oil until completely smooth. Peel meringues off parchment, then dip bottom of each into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.

CHOCOLATE MERINGUE TART RECIPE BY TASTY

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!

CHOCOLATY MERINGUE STARS

Steps:

• Heat oven to 275° F. Line cookie sheet with aluminum foil or cooking parchment paper.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in cocoa. (Batter will not be mixed completely; there will be some streaks of cocoa.)
• Place meringue in decorating bag fitted with large star tip (#4). Pipe 1 1/4-inch stars onto cookie sheet. Sprinkle lightly with walnuts; brush excess nuts from cookie sheet.
• Bake 25 to 30 minutes or until outside is crisp and dry (meringues will be soft inside). Cool 5 minutes; remove from cookie sheet to cooling rack. Store in airtight container.

CHOCOLATE MERINGUE STARS

Steps:

• In a mixing bowl, beat egg whites and vanilla until soft peaks form.
• Gradually add sugar, about 2 Tablespoons at a time, beating until stiff peaks form.
• Gently fold in cocoa.
• Place in a pastry bag with a large open star tip.
• Line baking sheets with foil and coat the foil with nonstick cooking spray.
• Pipe stars, about 1 1/4 in.
• diameter, onto foil, or drop by rounded teaspoons.
• Bake at 300 for 30-35 minutes or util lightly browned.
• Remove from foil; cool on wire racks.
• In a microwave or double boiler, melt chocolate and shortening; stir until smooth.
• Dip the cookies halfway into glaze; place on waxed paper to harden.

CHOCOLATE MERINGUE

Steps:

• Preheat oven to 200 degrees F.
• Whip whites and sugar together in a large mixing bowl with an electric mixer. Sift together cocoa and powdered sugar. Fold the dry ingredients into the meringue when it has reached full volume. Then fold in the cocoa nibs. Spread the chocolate meringue onto a parchment paper lined sheet pan, sprayed with nonstick spray, about 1/4-inch thick.
• Bake for about 1 hour or until the meringue is hard and completely dried out.

CHOCOLATE MERINGUE STARS

Steps:

• In a mixing bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Gently fold in cocoa.
• Place in a pastry bag with a large open star tip (#8b). Line baking sheets with ungreased parchment paper. Pipe stars, about 1-1/4-in. diameter, onto foil, or drop by rounded teaspoonfuls.
• Bake at 300 degrees for 30-35 minutes or until lightly browned. Remove from foil; cool on wire racks.
• In a microwave or double boiler, melt chocolate and shortening; stir until smooth. Dip the cookies halfway into glaze; place on waxed paper to harden.