Meringues With Figs And Chocolate Recipes

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MERINGUES, CHOCOLATE WALNUT



Meringues, Chocolate Walnut image

Provided by Dede Wilson

Categories     Cookies     Mixer     Chocolate     Egg     Nut     Bake     Christmas

Yield Yield: 45 cookies

Number Of Ingredients 7

Ingredients
2 large egg whites
1/8 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/4 cup walnut halves, toasted and finely chopped

Steps:

  • Directions
  • 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
  • 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
  • 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.

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

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

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