SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
MERINGUE "EGGS" WITH PISTACHIO CUSTARD AND CHOCOLATE DRIZZLE
Provided by Michael Chiarello : Food Network
Categories dessert
Time 40m
Yield 16 meringue
Number Of Ingredients 7
Steps:
- Make pistachio cream: Finely grind pistachios with 1 cup superfine sugar in a food processor. Add 1/2 cup milk and puree to a thick paste and transfer to a bowl.
- Make "eggs": Whisk together 2 tablespoons superfine sugar and remaining milk in a deep skillet and bring to a bare simmer (milk should steam but not bubble). While milk is heating, beat egg whites in a mixer fitted with the whisk on high speed until they hold soft peaks. Gradually beat in remaining superfine sugar until meringue holds stiff peaks.
- Using a large oval-shaped spoon, form 8 meringue "eggs" gently dropping them as formed into the simmering milk mixture. Keep the milk at a low simmer. Poach the meringues until set on the bottom, about 2 minutes, then carefully turn over and poach until set throughout, about 2 minutes more. Transfer with a slotted spoon to a plastic-wrap-lined baking pan and refrigerate until ready to serve. Repeat with remaining meringue to make 8 more eggs.
- Make custard: Whisk together the 8 yolks with the pistachio cream and almond extract. Slowly add 1 cup of poaching liquid to the yolk mixture, whisking constantly. Slowly whisk mixture into the poaching liquid. Cook custard over moderately low heat, stirring constantly until it's the thickness of heavy cream, about 180 degrees F on an instant-read thermometer. Do not overcook.
- Assemble dessert: Melt chocolate in a small metal bowl set over a small saucepan of barely simmering water, stirring constantly, until smooth or melt in microwave.
- Pour custard into 8 shallow bowls or rimmed plates and arrange meringues on top. Drizzle chocolate over meringues and custard.
CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield approximately 50 meringues
Number Of Ingredients 5
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-PISTACHIO MERINGUES
Easy to make and attractive. If you are making these for Christmas decorate with colored peel, cherries or small marzipan holly leaves
Provided by Bergy
Categories Drop Cookies
Time 55m
Yield 3 dozen meringues
Number Of Ingredients 6
Steps:
- Preheat oven 250f, grease and flour 2 cookie sheets.
- In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve.
- Beat egg whites& cream of tartar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed.
- Fold in the chocolate-nut mixture& vanilla.
- Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between.
- Bake 30 minutes or until the meringues are firm but not brown.
- Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack.
- Store in a tightly covered container.
PISTACHIO MERINGUES
Categories Egg Nut Dessert Bake Vegetarian Spring Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 5
Steps:
- Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
- Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)
More about "pistachio chocolate meringues recipes"
CHOCOLATE PISTACHIO SPOON MERINGUES - BROMA BAKERY
From bromabakery.com
4.9/5 (12)Estimated Reading Time 2 mins
- Heat the chocolate in a microwave-safe bowl for 30 seconds, then stir. If it’s not melted completely, nuke it for another 15 seconds. Allow to cool slightly while you make your meringue.
- In a standing mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add in sugar, cream of tartar, and salt, and continue to whip until stiff peaks form and the sugar granules absorb completely.
- Remove meringue from mixer, and spoon melted chocolate on top of the meringue. Do not mix (it will naturally swirl as you spoon it!).
PISTACHIO MERINGUES - JAMIE GELLER
From jamiegeller.com
CHOCOLATE DRIZZLED PISTACHIO MERINGUE COOKIES
From chickenscratchny.com
CHOCOLATE MERINGUE WITH PISTACHIO | SIMONE'S KITCHEN
From insimoneskitchen.com
CHOCOLATE PISTACHIO MERINGUE COOKIES - THE BLONDE CHEF
From theblondechef.com
DEVON CREAM MERINGUE NESTS WITH CHOCOLATE AND PISTACHIO
From presidentschoice.ca
PISTACHIO MERINGUES - THE ORIGINAL DISH
From theoriginaldish.com
MERINGUE ACORNS WITH SALTED PISTACHIOS AND CHOCOLATE
From natashaskitchen.com
4.9/5 (9)Category DessertCuisine FrenchTotal Time 2 hrs 30 mins
- Add 3 egg whites, 3/4 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat on high speed for 7 minutes until you have glossy ribbons and the peaks stay fairly stiff. Beat in 1 tsp vanilla on high speed for another min or so or until well incorporated (scrape down the bowl if you see stray streaks of vanilla).
- Use a 3/8" piping tip. I used my wilton 2A tip with a piping bag and pipe meringue kisses onto a parchment lined large cookie sheet (about 1" apart). You want the base of your "kisses" to be about 1-inch wide. Here's my technique, squeeze until your base is 1" in diameter then release pressure as you lift your bag up to create a pointy tip. This might work with a big ziploc bag and a 3/8" round hole cut in the corner. I don't see why not.
- Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull the parchment paper off the baking sheet and let the meringues cool on the paper at room temp. When they come out of the oven, they will be crisp on the outside a little marshmallowy on the inside, but will harden as they cool.
CHOCOLATE PISTACHIO MERINGUES - JUST J.FAYE
From justjfaye.com
PISTACHIO AND CHOCOLATE MERINGUE CAKE - WAITROSE & PARTNERS
From waitrose.com
PISTACHIO MERINGUES - JAMIE GELLER
From jamiegeller.com
CHOCOLATE-PISTACHIO MERINGUES RECIPE -SUNSET MAGAZINE
From sunset.com
CHOCOLATE & PISTACHIO MERINGUE COOKIES - FRUGAL MOM EH!
From frugalmomeh.com
CHOCOLATE CHIP PISTACHIO MERINGUES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
PISTACHIO AND CHOCOLATE MERINGUES - MY PRIMROSE HILL KITCHEN
From myprimrosehillkitchen.com
PISTACHIO AND CHOCOLATE MERINGUES | RNZ RECIPES
From rnz.co.nz
PISTACHIO-CHOCOLATE MERINGUES RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love