Figs In Meringue Recipes

FIG AND CHOCOLATE MERINGUES

Fig and Chocolate Meringues image

From Australian Women's Weekly. A prize recipe by Margaret Flood of Brunswick, Victoria. Can be made up to a week ahead. Store in an airtight container to prevent them losing their crispiness. They are very sweet so have them with a cup of coffee!

Provided by Lee_tah

Categories Dessert

Time 1h5m

Yield 45 cookies

Number Of Ingredients 6

Ingredients

3 egg whites
3 drops white vinegar
1 1/4 cups caster sugar
1 cup dried fig, finely chopped
200 g dark chocolate, coarsely chopped
3/4 cup toasted hazelnuts, chopped

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.

Nutrition Facts : Calories 75, Fat 4.1, SaturatedFat 1.8, Sodium 6.2, Carbohydrate 9.8, Fiber 1.4, Sugar 7.4, Protein 1.4

FIGS IN MERINGUE

Figs in Meringue image

In this recipe, fresh figs are baked in clouds of meringue.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 3

Ingredients

2 large egg whites
1 cup confectioners' sugar
3 large figs, cut in quarters, lengthwise

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.

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