Best 2 Chocolate Pistachio Meringues Recipes
Indulge in the symphony of flavors with our exquisite Chocolate Pistachio Meringues, a culinary masterpiece that tantalizes the senses. These delicate confections are crafted with precision, combining rich dark chocolate and the nutty essence of pistachios, resulting in a textural delight that melts in your mouth. Each meringue is a work of art, adorned with a crown of chopped pistachios, adding a vibrant pop of color and an extra layer of nutty crunch. As you bite into these airy clouds of sweetness, the velvety chocolate ganache filling oozes out, creating an explosion of flavors that will leave you craving more. Our comprehensive guide provides two delectable recipes - one for classic Chocolate Meringues and another for the irresistible Chocolate Pistachio Meringues. With step-by-step instructions and helpful tips, we'll guide you through the process of creating these heavenly treats in the comfort of your own kitchen. So, embark on this culinary adventure and prepare to impress your loved ones with these exquisite Chocolate Pistachio Meringues.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
Tips:
- Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
- Make sure the egg whites are at room temperature before you start whipping them. This will help them reach their full volume and give the meringues a light and airy texture.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites become foamy. This will help prevent the whites from becoming grainy.
- Once the egg whites are stiff and glossy, add the sugar gradually, beating continuously. This will help prevent the meringue from becoming too runny.
- Fold in the chopped pistachios and chocolate chips gently, using a spatula. Be careful not to overmix, or the meringues will deflate.
- Pipe the meringue mixture onto a parchment paper-lined baking sheet, using a pastry bag fitted with a star tip. If you don't have a pastry bag, you can use a spoon to drop the meringue mixture onto the baking sheet.
- Bake the meringues in a preheated oven at 200°F for 1 hour and 30 minutes, or until they are dry and crisp.
- Let the meringues cool completely on the baking sheet before serving. They will keep in an airtight container at room temperature for up to 3 days.
Conclusion:
These chocolate pistachio meringues are a delicious and elegant treat that is perfect for any occasion. They are easy to make and can be customized with different flavors and toppings. Whether you are looking for a sweet snack or a special dessert, these meringues are sure to please everyone.
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