Fig And Chocolate Meringues Recipes

WARM FIG AND CHOCOLATE SPONGE CAKE

Steps:

• Heat the oven to 375 degrees Fahrenheit/190 degrees Celsius.
• Add 1/4 cup/50 grams sugar to a small, oven-proof, high-sided sauté pan with a 6-inch/15-centimeter base (or similar). Cook over medium-high heat, swirling the pan a few times, until the sugar has melted and turned a dark caramel color, 5 to 8 minutes. Carefully add the rum - it will spit and seize up a little - and cook for another 30 seconds, stirring until combined and thick. Remove from the heat, stir in the orange juice and figs, and set aside to cool.
• Add the egg yolks to a medium bowl along with 2 tablespoons/25 grams sugar. Whisk by hand until pale and thick, about 3 minutes. Add the cream, flour, cocoa powder, vanilla, salt and orange zest, then whisk until smooth and thick.
• In another medium bowl, using a clean whisk, whisk the egg whites by hand with the remaining 2 tablespoons/25 grams sugar until they form stiff peaks, 4 to 5 minutes. Fold gently into the yolk batter, then pour the mixture over the figs in the sauté pan (it should cover the figs completely).
• Sprinkle all over with the chocolate and bake until the batter rises and is cooked through, about 25 minutes. Remove from the oven, divide among four bowls and drizzle with any remaining liquid from the pan. Serve hot, with some crème fraîche alongside.

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.

FIG AND CHOCOLATE MERINGUES

Steps:

• Preheat oven to (150°C/130°C fan-forced) Or 300°F Line 3 oven trays with baking paper.
• Put egg whites and the few drops of vinegar in a clean bowl. Beat egg whites until soft peaks form, then gradually add sugar, 1 tablespoon at a time. Gently fold through figs, chocolate and hazelnuts.
• Drop tablespoons of mixture onto trays, about 3cm apart. Bake for about 40 minutes or until dry to touch. Turn off oven. Leave in the oven with the door slightly ajar for about an hour. This lets the centres dry out a bit more.
• NOTE1: To toast hazelnuts - Preheat oven to (180C) 350°F In a cookie sheet, toast hazelnuts in one layer in middle of oven 5 to 10 minutes, or until lightly colored and skins start to crack open. Wrap nuts in a clean dish towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and cool completely.
• NOTE 2: The meringues are a bit crumbly, so next time I am going to bake them in pretty mini muffin papers, just on a cookie sheet. They taste fantastic, but look a bit bland. So I am going to put a bit of melted chocolate on the top and then top with a toasted hazelnut.

CHOCOLATE MERINGUES

Steps:

• Preheat oven to 200 degrees F. In a large bowl with an electric mixer beat the egg whites until frothy. Add the cream of tartar and granulated sugar 1 tablespoon at a time. Beat until the egg whites are stiff and shiny and the sugar granules cannot be felt in the whites. Beat in the vanilla, reduce speed to low and add cocoa until combined. With a spatula put the egg white mixture into a pastry bag fitted with a large star tip. Pipe 2-inch meringue "kisses" on a parchment paper lined baking sheet, at least 2 inches apart. Bake in the middle of oven for 2 hours. Turn off oven and leave the meringues in it for at least 2 more hours or until meringues are completely dry.

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.

FIGS IN MERINGUE

Steps:

• Heat oven to 250 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites to soft peaks on medium speed, about 7 minutes. Reduce the speed to low, and slowly add the confectioners' sugar. Once the sugar is fully incorporated, increase the speed to high; you may need to scrape down the bowl a few times. Whisk until whites are firm but not dry, about 10 minutes more.
• Line a baking sheet with parchment paper. Divide the meringue into 4 equal dollops on the parchment, and place 3 fig quarters in the center of each dollop. Using a small offset spatula, smooth the meringue around the bottom of the figs, sealing the bottom of each fig in meringue.
• Place baking sheet with meringue and figs on center rack of oven, and bake until meringues are firm, about 1 hour. Remove baking pan from oven, and, using a spatula, transfer meringues to a serving platter. Serve immediately.

CHOCOLATE MERINGUE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Beat egg whites in a glass or metal bowl using an electric mixer on low speed until foamy. Add sugar slowly, continuing to beat until meringue is smooth, shiny, and satiny, about 10 minutes. Let stand while coating 2 baking sheets with butter and flour.
• Add cocoa powder to egg white mixture slowly, 1/2 tablespoon at a time. Beat on medium power until very smooth and evenly colored.
• Drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until each cookie comes off the baking sheet cleanly, 1 to 2 hours.