Peanut Meringues With Hot Chocolate Cacahuetes Merengues Con Chocolate Caliente Recipes

MEXICAN CHOCOLATE MERINGUES

Steps:

• Whisk the egg whites until they are foamy. Add salt and cream of tartar and beat until very stiff. Whisk in vanilla, then sugar, a small amount at a time, until the meringue is shiny and stiff. This should take just about 3 minutes by hand and under a minute by electric mixer.
• Whisk in the cinnamon and grated chocolate. Spoon mounds, about 2 tablespoons, on to an ungreased nonstick baking sheet. Leave plenty of space between the mounds.
• Place in a preheated oven at 300°. Bake for 3 hours or until set.
• Carefully remove from the baking sheet but if the meringues are too moist and soft, return to the oven to firm up and dry out some more. Allow to cool completely.
• Serve the meringues dusted with cinnamon and accompanied by strawberries and chocolate-flavored cream.
• To make the flavored cream simply stir half-melted chocolate pieces into stiffly whipped cream, chill until solid.

HOT COCOA MERINGUES

Steps:

• Heat oven to 275°F. Place oven racks in upper and lower third of oven. Line 2 large cookie sheets with cooking parchment paper.
• In large bowl, beat egg whites, cream of tartar and vanilla with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff, glossy peaks form and sugar is almost dissolved, 5 to 6 minutes, scraping side of bowl occasionally. Do not underbeat.
• In small bowl, place 2 cups of the meringue. Sprinkle cocoa through fine mesh strainer over top; fold cocoa into mixture. Place large piping bag fitted with large star piping tip on its side. Using large icing spatula, spoon half of white meringue so it covers one half of the length of inside of piping bag. Carefully spoon half of the cocoa meringue on top of the white in bag. On cookie sheet, pipe into 2-inch circles. Repeat filling piping bag and piping with remaining meringues.
• Place both cookie sheets in oven. Bake 30 minutes. Turn off oven; leave meringues in oven with door closed 1 hour. Remove from oven, and place pans on cooling racks; continue to cool at room temperature, about 2 hours. Remove from parchment paper; place on cooling racks.
• Place waxed paper or cooking parchment paper under cooling racks. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring halfway through, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over tops of cookies. Sprinkle mallow bits on tops of cookies. Let stand 1 hour 30 minutes or until chocolate is set. Store covered in airtight container in single layer.

CHOCOLATE MERINGUES

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.

HOT CHOCOLATE MERINGUES

Steps:

• Heat oven to 250 degrees. Line two baking sheets with nonstick foil or parchment paper.
• In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon.
• Place egg whites into a bowl and add cream of tarter.
• Begin beating egg whites on low speed until foamy. Increase to medium speed and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
• Transfer mixture to a pastry bag and pipe a small disk onto prepared baking sheets about an inch apart. (I got 12 large meringues per baking sheet.).
• Bake at 250 degrees for 1 hour, 30 minutes. DO NOT open the oven door during cooking time or the meringues may collapse.
• Turn off oven and let meriggues sit in oven for 1/2 hour.
• Transfer to wire rack to cool completely.