Strawberry And 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.

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 KISSES

Steps:

• 1. Preheat oven to 200ºF.
• 2. In a glass or metal bowl, whip the egg whites until they're frothy. Add salt and cream of tartar
• 3. Add sugar, one tablespoon at a time, until stiff peaks form and the meringue looks glossy.
• 4. Add the extract, the crushed strawberries and a few drops of food color until it looks slightly pink. Add mini-chocolate chips.
• 5. Scoop into a zip lock bag. Cut off the corner and squeeze kisses onto 2 parchment covered cookie sheets. Bake in oven for 2 hours. Remove and let cool on cookie sheets.

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 MERINGUES

Steps:

• Heat oven to 275°F. Line cookie sheet with heavy brown paper or aluminum foil.
• Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in chocolate.
• Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 3-inch circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed 1 1/2 hours. Finish cooling at room temperature.
• Place strawberries in blender or food processor. Cover and blend on medium speed until smooth. Fill each meringue with about 1/2 cup frozen yogurt. Top with strawberries.

CHOCOLATE MERINGUES AND STRAWBERRIES

Steps:

• Heat oven to 325°. In a bowl, combine strawberries, 2 tablespoons granulated sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt; beat to combine. Slowly add remaining 3/4 cup granulated sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture; whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet. Make an indentation in the middle of each meringue so sides are 1/2-inch thick. Place in oven, reduce temperature to 300° and bake until meringues are dry on outside and soft in center, 50 minutes. Cool on sheets. Using an electric mixer, whip cream and confectioner's sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.