Best 2 Pistachio Chocolate Meringues Recipes
Indulge in a symphony of flavors with our delectable Pistachio Chocolate Meringues, where the delicate crunch of meringue meets the irresistible richness of chocolate and the nutty allure of pistachios. These ethereal treats are not only a feast for the taste buds but also a visual masterpiece, adding a touch of elegance to any occasion. With just a few simple steps, you can create these delightful meringues in your own kitchen, transforming ordinary ingredients into extraordinary culinary delights.
**Recipes Included:**
* **Classic Pistachio Chocolate Meringues:** Embark on a journey of pure indulgence with this classic recipe. Crisp meringue shells envelop a luscious chocolate ganache, while chopped pistachios add a burst of texture and flavor.
* **Pistachio Chocolate Meringue Roulade:** Elevate your dessert game with this stunning roulade. Layers of delicate meringue, rich chocolate ganache, and chopped pistachios are skillfully rolled together, creating a visually captivating and tastefully tantalizing treat.
* **Pistachio Chocolate Meringue Nests:** Delight your guests with these charming meringue nests. Crispy meringue shells are filled with a velvety chocolate mousse and topped with chopped pistachios, resembling miniature works of art that will leave a lasting impression.
* **Pistachio Chocolate Meringue Kisses:** Experience the magic of these petite and elegant meringue kisses. Delicate meringue shells are sandwiched between rich chocolate ganache, resulting in a symphony of flavors that will melt in your mouth.
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 ingredients, especially the chocolate and pistachios. This will make a big difference in the final flavor of the meringues.
- 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 they start to thicken. This will help prevent them from becoming overbeaten.
- Add the sugar slowly, one tablespoon at a time, while continuing to whip the egg whites. This will help prevent the meringues from becoming grainy.
- Once the meringues are stiff and glossy, fold in the chocolate and pistachios. Be careful not to overmix, or the meringues will lose their volume.
- Pipe the meringues onto a baking sheet lined with parchment paper. Make sure to leave enough space between the meringues so that they don't touch during baking.
- Bake the meringues at a low temperature for a long time. This will help them dry out and become crispy without browning.
- Once the meringues are cool, store them in an airtight container at room temperature. They will keep for up to 2 weeks.
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 with different flavors and colors. With a little practice, you can create beautiful and delicious meringues that will impress your friends and family.
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