Strawberry Chocolate Meringue Recipes

STRAWBERRY AND CHOCOLATE MERINGUE

Steps:

• Preheat your oven to 140°C (275°F) (Gas Mark 1).
• Line 2 baking trays with baking paper. Draw 3 rectangles, 10 x 25cm on the baking paper. You can just fit two rectangles on the one baking tray.
• Whisk the egg whites until the soft peak stage.
• Add the caster sugar (I add mine all at once) and continue to whisk until the mixture is stiff and glossy.
• Add the vinegar and cornflour and whisk for a couple more minutes. The mixture should be able to hold its shape if the bowl is turned upside down.
• Prepare an icing bag with a large star nozzle and fill with the meringue mixture.
• Using your template, pipe (10cm) lines until you have filled all three rectangles.
• Bake in the oven for 1 hour. After 1 hour turn the oven off and leave the meringues to cool in the oven.
• When your meringues are cool, melt the chocolate and spread it over 2 of the meringue layers making sure you go right to the edge.
• Place in the fridge for about 10 minutes to harden.
• Assemble just before serving by whipping the double cream with some icing sugar and chopping your strawberries (leave about 8 whole ones for decoration).
• Place one chocolate meringue on your serving dish and spread with one third of the cream and top with half the chopped strawberries.
• Place the second chocolate meringue on top and spread with another third of the cream and the remaining chopped strawberries.
• Place the plain meringue layer on top and spread with the remaining cream.
• Arrange the whole strawberries on top and drizzle over any remaining chocolate.

CHOCOLATE-DIPPED STRAWBERRY MERINGUE ROSES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°., Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend., Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment-lined baking sheets., Bake until set and dry, 40-45 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.

STRAWBERRY-CHOCOLATE MERINGUE TORTE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, combine strawberries and 1 teaspoon sugar. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate strawberries and whipped cream, covered, until assembly., Preheat oven to 250°. Line a baking sheet with parchment. Trace two 8-in. circles 1 in. apart on paper; set aside. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Spread evenly over circles., Bake until set and dry, 70-80 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely. , In a microwave, melt chocolate chips; stir until smooth. Spread evenly over tops of meringues. Carefully remove one meringue to a serving plate. Remove whipped cream from refrigerator; beat until stiff peaks form. Spread half of the whipped cream over the meringue; top with half of the strawberries. Repeat layers. Serve immediately.

STRAWBERRY AND CHOCOLATE MERINGUE COOKIES

Steps:

• In a food processor, I ground two bags (.26 oz each) of Brothers all-natural freeze-dried strawberry fruit crisps. Make sure you have the lid on your food processor, or the powder will fly everywhere.
• Separate four eggs, so you have the whites. I start with three bowls. One is for the egg whites, one is to separate the yolk from the whites, and a third bowl for the egg yolks. The reason to separate the yolk from the whites is that if any of the yolks would leak into the egg white, you can not use the egg white. Add the four egg whites to a stand mixer (using the whisk beater) and beat on medium speed till they are frothy. Next, add the cream of tartar and turn the mixer to high. Beat for about a minute.
• IMPORTANT STEP - Slowly add one tablespoon of sugar at a time. You want the sugar to incorporate into the egg white. After you have added all the sugar, continue on high till you get stiff peaks. This could take 10 to 12 minutes or a little longer if necessary. You should be able to take the whisk beater, and if you turn it up, the peaks should not droop. If you touch the meringue, it should feel stiff and be shiny.
• Split the meringue into two bowls. In one add 2 TBSP of cocoa powder and mix in gently. In the other bowl, add 2 TBSP of the ground strawberry powder and 1 to 2 drops of red gel or food coloring. I used the gel coloring, but if all you have handy is food coloring, by all means, use that. Using two piping bags and two large star tip add a flavor to a bag. Pipe them onto two cookie sheet pans lined with parchment paper. Place both pans into the oven at 225° for 45 minutes. Turn the oven off and let them sit in the oven for an hour.

STRAWBERRY MERINGUE CLOUDS

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.

STRAWBERRY AND CHOCOLATE MERINGUE RECIPE

Steps:

• Heat the oven to 140C, 120C fan, 275F, gas 1. Using a pestel and mortar, crush half the freeze-dried strawberries into a fine powder, then very lightly crush the remainder, keeping it fairly chunky. Set them aside. In a large bowl, whisk the egg whites and a pinch of salt using an electric hand whisk on a medium speed until frothy. Increase the speed to high and continue to whisk until stiff peaks form
• Continue to whisk, adding the sugar 1tbsp at a time, until stiff and glossy. You should be able to hold the bowl upside down! Using the whisk, fold in the freeze-dried strawberries. Dab a small amount of the meringue on the corners of the baking sheet, to secure a sheet of baking parchment. Spoon on the meringue a shape into a 20cm (8in) round. Bake on the middle shelf for 1 hour, then turn of the oven and leave for at least 4 hours or overnight
• To serve, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, remove from the heat and leave to cool for a few minutes. Add the cream, vanilla and icing sugar, and slowly whisk together until lightly thickened. Top the meringue with the cream and strawberries, and dust with icing sugar.