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chocolate meringue seeds

Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it.

Chocolate and hazelnut meringues

less than 30 mins

30 mins to 1 hour

less than 30 mins

30 mins to 1 hour

Ingredients

For the meringues

  • 6 free-range egg whites
  • 300g/10½oz caster sugar
  • 50g/2oz chocolate (70 per cent cocoa solids), grated
  • 3 tbsp cocoa powder
  • 1 tsp sherry vinegar
  • 150g/5oz hazelnuts, shelled, toasted, roughly chopped

For the filling

  • 400ml/14fl oz double cream, whipped until soft peaks form when the whisk is removed
  • 1 vanilla pod, split, seeds scraped out
  • 1 tbsp sugar

For the sauce

  • 200g/7oz ready-made chocolate hazelnut spread
  • 100g/3½oz unsalted butter
  • 200ml/7fl oz double cream
  • 2 tbsp hazelnut liqueur

Method

Preheat oven to 180C/365F/Gas 4.

For the meringues, beat the egg whites in a bowl until stiff peaks form when the whisk is removed.

Add the sugar, one tablespoon at a time, whisking well.

Add the chocolate, cocoa powder, vinegar and nuts and gently fold into the meringue mixture.

Line a baking tray with greaseproof paper and spoon small mounds of meringue mixture onto it.

Transfer the tray to the oven and turn down the heat to 150C/300F/Gas 2 immediately and bake for 45-50 minutes. (The meringues should be crisp on the outside and chewy in the middle.)

For the filling, place the cream, vanilla seeds and sugar into a clean bowl and mix together well.

For the sauce, place the chocolate hazelnut spread, butter, double cream and hazelnut liqueur into a pan over a low heat. Allow the ingredients to melt, stirring occasionally, until combined.

To serve, place a dollop of filling mixture between two meringues. Place onto a plate and pour the sauce over the top. Repeat with the remaining meringues and serve.

Flax Seeds Gel Meringue has totally changed the way I bake these days. I am having lot of fun preparing recipes using Flax seeds gel meringue.
For the years, I have been searching to replace egg white in baking but I had no luck and finally, I am able to all those recipes calls for egg whites.
Ingredients:
1/2 cup Flax Seeds Gel, Chilled(I freeze about an hour to speed up the process of preparing Meringue)
(see the video on my channel)
2/3 cup Powdered Sugar
3 tbsp Egg replace powder
(Video can be found on my channel)
1 cup mini Choco chip
1 tsp Mint extract
Green Food colors – optional
More Choco chip to coat the base of Cookies – Optional

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Eggless Mint Chocolate Chip Meringue Cookies Video Recipe by Bhavna

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Flax Seeds Gel Meringue has totally changed the way I bake these days. I am having lot of fun preparing recipes using Flax seeds gel meringue.
For the years, I have been searching to replace egg white in baking but I had no luck and finally, I am able to all those recipes calls for egg whites.
Ingredients:
1/2 cup Flax Seeds Gel, Chilled(I freeze about an hour to speed up the process of preparing Meringue)
(see the video on my channel)
2/3 cup Powdered Sugar
3 tbsp Egg replace powder
(Video can be found on my channel)
1 cup mini Choco chip
1 tsp Mint extract
Green Food colors – optional
More Choco chip to coat the base of Cookies – Optional

Ingredients
Flax seeds gel 1⁄2 Cup (8 tbs)
Powdered sugar 2⁄3 Cup (10.67 tbs)
Egg replace powder 3 Tablespoon
Mini chocolate chips 1 Cup (16 tbs)
Mint extract 2 Drop
Green food color 2 Drop (Optional)
Directions
GETTING READY

Preheat oven to 250 degrees F. Line a baking sheet with double layer of parchment sheets and set aside.
MAKING