Best 2 Pistachio Chocolate Meringues Recipes
Indulge in the divine symphony of flavors with our guide to creating the perfect pistachio chocolate meringues. These delicate treats are a delightful combination of crispy meringue shells, creamy pistachio filling, and rich chocolate ganache. As you embark on this culinary journey, we'll unveil the secrets to achieving the perfect balance of textures and flavors, ensuring that each bite is an exquisite symphony on your palate. From selecting the finest ingredients to mastering the art of meringue making, our comprehensive guide will equip you with the knowledge and confidence to craft these delectable pistachio chocolate meringues that will impress and delight your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE-PISTACHIO MERINGUES
Easy to make and attractive. If you are making these for Christmas decorate with colored peel, cherries or small marzipan holly leaves
Provided by Bergy
Categories Drop Cookies
Time 55m
Yield 3 dozen meringues
Number Of Ingredients 6
Steps:
- Preheat oven 250f, grease and flour 2 cookie sheets.
- In your blender or food processor combine pistachios and the chocolate,whirl until very finely chopped, reserve.
- Beat egg whites& cream of tartar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time and beat until very stiff peaks are formed.
- Fold in the chocolate-nut mixture& vanilla.
- Using a tsp drop small mounds of meringue on the prepared cookie sheets leaving about 1" between.
- Bake 30 minutes or until the meringues are firm but not brown.
- Let stand several minutes on the cookie sheets, loosen carefully, transfer to wire rack.
- Store in a tightly covered container.
PISTACHIO-CHOCOLATE MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield About 30 meringues
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350˚. Spread 3/4 cup pistachios on a baking sheet and bake on the lower oven rack until toasted, about 8 minutes. Let cool completely, then pulse in a food processor until finely chopped.
- Line 2 baking sheets with parchment paper. Spread the granulated sugar on one of the prepared pans and bake on the lower oven rack until very hot but not melting, about 10 minutes. Reduce the oven temperature to 225˚.
- Meanwhile, combine the egg whites, cream of tartar and salt in the bowl of a stand mixer fitted with the whisk attachment. About 30 seconds before the sugar comes out of the oven, beat the egg whites on medium speed until soft peaks form. Gradually beat in the hot sugar, about 1 tablespoon at a time, using the parchment paper as a funnel. Increase the mixer speed to high and beat, scraping down the bowl as needed, until stiff peaks form, 3 to 4 minutes. Add the vanilla and beat until the meringue is fluffy, about 30 seconds.
- Reline the baking sheet that you used for the sugar with parchment paper. Gently fold the chopped pistachios and chocolate into the meringue with a rubber spatula until just combined. Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe the meringue into 1 3/4-inch-wide mounds (about 1 1/2 inches tall) about 1 inch apart onto the prepared pans. Very finely chop the remaining 2 tablespoons pistachios, then sprinkle on the meringues.
- Bake, switching the pans halfway through, until the meringues are firm to the touch and lift easily off the parchment, 40 to 50 minutes. Turn off the oven and let the meringues sit in the oven for 10 minutes, then remove the meringues to racks to cool completely.
Tips:
- For the perfect meringue, make sure your egg whites are at room temperature and your bowl is completely clean and free of any grease.
- Beat the egg whites gradually, starting on low speed and increasing to high speed as they begin to thicken.
- Add the sugar slowly, one tablespoon at a time, while continuing to beat the egg whites.
- Keep beating the egg whites until they are stiff and glossy and form stiff peaks when you lift the beaters out of the bowl.
- To test the meringue, rub a small amount between your fingers. If it feels grainy, it needs to be beaten longer.
- When folding the dry ingredients into the meringue, be gentle and use a spatula to avoid deflating the meringue.
- Bake the meringues in a preheated oven at a low temperature for a long time. This will help them to dry out and become crispy.
- Once the meringues are baked, let them cool completely before storing them in an airtight container.
Conclusion:
Pistachio chocolate meringues are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized to your own taste. With a little care and attention, you can create perfect meringues that are sure to impress your friends and family.
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