Best 8 Cherry Chocolate Meringue Pots Recipes

CHOCOLATE DIPPED CHERRY MERINGUE COOKIE RECIPE

Steps:

• Allow egg whites to come to room temperature in a large mixing bowl (about 30 minutes). Preheat oven to 225. Line two large baking sheets with parchment paper and set aside. Add cream of tartar and salt to egg whites. Beat on high until soft peaks form. Gradually add sugar to egg whites, 1 tablespoon at a time. Continue to beat on high speed until egg whites are glossy and have become stiff. Beat in cherry juice and enough food coloring until the meringues have the desired color.
• Carefully scoop mixture into a piping bag fitted with a ½ inch star tip opening. Pipe meringue about 1 inch apart onto lined baking sheets.
• Bake cookies for 60 minutes or until meringues are dry and firm to the touch. Turn the oven off and let meringues sit in the oven with the door closed for another hour or until completely cooled.
• In a small microwave safe bowl, melt chocolate and shorting until smooth. Carefully dip bottoms of meringues into chocolate, allowing excess chocolate to drip down. Place meringues on baking sheet and allow chocolate to set completely.
• Store meringues in an airtight container.

CHERRY MERINGUE PUFFS

Steps:

• In medium bowl, place egg whites; set aside until room temperature, about 30 minutes. Meanwhile, line 2 large cookie sheets with cooking parchment paper or foil; set aside.
• Heat oven to 300°F. Beat egg whites, vinegar and salt with electric mixer on high speed until soft peaks form. Gradually beat in sugar and gelatin until stiff peaks form, scraping bowl occasionally. Spoon half of the mixture into large decorating bag fitted with large star tip #824 (at least 1/2-inch opening). Pipe puffs about 1 inch wide and 1 inch high onto cookie sheets, about 1 inch apart. Repeat with remaining mixture.
• Bake 18 to 20 minutes or until dry but not brown. Turn off oven; let stand in oven 15 minutes.
• In small microwavable bowl, microwave 1 1/3 cups of the baking chips uncovered on High 45 to 60 seconds, stirring after 35 seconds, until melted and smooth. Peel cookies from paper or foil; dip bottoms into melted chocolate, and place on waxed paper. Cool completely, about 20 minutes.
• Place remaining baking chips in small resealable freezer plastic bag. Microwave on High 45 to 50 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut small tip off one corner of bag, and drizzle over cooled puffs. Let stand until drizzle hardens, about 10 minutes.

CHERRY CHOCOLATE MERINGUE POTS

Steps:

• Whip the cream to soft peaks, then fold in the meringue pieces. Heat the chocolate in the microwave for 30-45 secs or until melted, stirring halfway through. Spoon 2 tbsp cherry compote into each of 4 glasses, then top with the meringue mix. Drizzle melted chocolate on top of each glass and serve.

CHOCOLATE POTS DE CREME WITH CHERRY WHIP

Steps:

• Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat.
• Put the chocolate into a heat-proof bowl. Heat 1 1/2 cups of the cream and 1/4 cup sugar in a medium saucepan over low heat. Whisk just until and sugar is dissolved. Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks. Whisk the yolk mixture into the chocolate until well combined. Transfer the mixture to a liquid measuring cup for easy pouring.
• Put 4 (6-ounce) ramekins into a high-sided baking dish. Evenly fill the ramekins with the chocolate mixture. Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven. Bake until custards are set but still jiggle slightly in the center, about 30 minutes. Remove the pan from the oven and carefully transfer the custards to a rack and cool to room temperature. Refrigerate the custards at least 2 hours and preferably overnight.
• When ready to serve, whisk the cherry jam in a small bowl until loosened and thin. In another bowl with a clean whisk, whip the remaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry jam until just combined and streaky. Serve the pots de creme chilled, topped with a dollop of cherry whipped cream.

CHERRY MERINGUE DESSERT

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling.

CHERRY-CHOCOLATE COCONUT MERINGUES

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes., Add extract and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Combine confectioners' sugar and cocoa; beat into egg white mixture. Fold in coconut and cherries., Drop by rounded tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 325° for 25-28 minutes or until firm to the touch. Cool completely on pans on wire racks. Store in an airtight container.

CHERRY-PECAN MERINGUES

Steps:

• Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.
• Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.
• Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets. These can be stored in an airtight container for up to 5 days.

CHOCOLATE-CHERRY CUPCAKES

Steps:

• Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
• Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
• Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
• Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
• Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
• Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
• Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
• Spread or pipe frosting over the cooled cupcakes.