Chocolate Meringue Pavlova Carrie Sheridan Recipes
CHOCOLATE MERINGUE CHRISTMAS COOKIES/CARRIE SHERIDAN
THESE are incredibly special -- Target makes tubs of meringue cookies and so does Whole Foods...but neither can hold a candle to this recipe with ground almonds, adding a macaroon element...and it's not too sweet. somehow, the bottom stays chewy and a crest rises that is crunchy over a hollow middle it's a little tricky to get the consistency right - but if you don't, you just have the MOST DELICIOUS chocolate bark to scrape off the cookie sheets -- You Can't Lose!
Provided by carrie sheridan
Categories Drop Cookies
Time 45m
Yield 48 cookies, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Melt chocolate in a pan or bowl set over hot water on the stove.
- Let cool.
- Beat egg white and salt until stiff, but not dry.
- Gradually beat in sugar until the mixture is very stiff and satiny.
- Fold in the almonds, vanilla and melted chocolate.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake for 15 minutes.
- it's best to take these off with a spatula while still warm].
- if you want to cheat, these can also be baked on brown paper or parchment paper.
Nutrition Facts : Calories 241.7, Fat 9.7, SaturatedFat 3.8, Cholesterol 0.7, Sodium 76.6, Carbohydrate 36.2, Fiber 2.2, Sugar 32.3, Protein 3.6
CHOCOLATE PAVLOVA
Cocoa and brown sugar lend this meringue a denser, moister, creamier texture than usual.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 9
Steps:
- Make the meringue: Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment. Draw an 8-inch circle on parchment, then flip. Mix whites, sugars, and salt in a mixer bowl set over a pan of simmering water. Whisk constantly until sugars dissolve and mixture is warm, about 3 minutes. Remove from heat, and whisk on medium-high speed until stiff peaks form, about 8 minutes. Beat in vanilla.
- Sift cocoa powder over meringue, and fold until barely any streaks remain. Using an offset spatula or a large spoon, spread meringue into a round, using circle as a guide. (Be careful not to spread out too much; meringue will spread more during baking.) Form a well in center, being careful not to spread meringue too thin.
- Bake meringue until dry to the touch, about 1 hour. Let cool on sheet on wire rack. Meringue will keep, covered, for up to 1 day.
- To assemble pavlova: Spread dark-chocolate cream evenly in center of meringue, leaving a 1/2-inch border from edge. Spread whipped cream over chocolate cream. Garnish with chocolate curls, and serve immediately.
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- Prepare two baking sheets by lining them with parchment paper, tracing two 7.5 or 8-inch circles on the underside of each piece of parchment (you'll have 4 circles in total, two on each baking sheet). It's best to use a dark marker on the underside of the parchment so that when you flip it over, the circles are visible through the parchment but the marker won't transfer onto the meringue.
- Add the egg whites to the bowl of your stand mixer fitted with the whisk attachment. Whip the egg whites on high speed just until foamy. Slow the mixer to low speed and begin adding the sugar in a constant slow stream until you've added all 1 1/3 cups of it. Increase the speed of the mixer to high again and let the egg whites and sugar whip until they reach stiff peaks (about 5 minutes). This means that when you stop the mixer and remove the whisk attachment from the mixture, the egg whites stick up and form a peak that doesn't fall to the side.
- Once the egg white and sugar mixture appears to have reached the 'stiff peak' stage, remove a very small amount of the mixture from the bowl using a small, clean spoon and rub the mixture between your fingers. If it feels smooth and you can't feel any sugar granules then this means it's time to add the rest of the ingredients. Another way to test this is to taste a little bit of the mixture to make sure the sugar is completely dissolved.
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