Chocolate-Swirled Coffee Meringues

 

Chocolate-Swirled Coffee Meringues

Meringues are one of my favorite things to bake. I love how just a few simple ingredients—egg whites (often leftover from another recipe), sugar, and flavorings—come together to make something that tastes so great. These have dark chocolate swirl throughout, making them a bit more decadent than your average meringue. Out of the all meringues I’ve made (and I’ve made many), these were definitely my favorite! I seriously could not stop eating them.

Chocolate-Swirled Coffee Meringues

 

Chocolate-Swirled Coffee Meringues

3 large egg whites

Large pinch salt (I used kosher salt, but any salt is fine)

1/2 teaspoon vinegar (I used red wine, because that’s what I had on hand)

3/4 cup granulated sugar

1 teaspoon ground instant coffee

7 ounces semi-sweet or bittersweet chocolate, melted and cooled

1. Preheat oven to 275°F. Line to sheet pans with parchment paper.

2. Beat the egg whites with a hand mixer or in a stand mixer fitted with the whisk attachment. When foamy, add the salt and the vinegar, and beat the mixture until you get soft peaks. Add the sugar, 1 tablespoon at a time, beating well after each addition, until the mixture has stiff peaks. Add the coffee, and beat until incorporated. Drizzle the cooled melted chocolate over the meringue mixture, but do not mix in.

3. Using two spoons, dollop the mixture onto the prepared baking sheets.

4. Bake for 1 hour and then turn off the oven. Leave the meringues in the oven for a few more hours, or even overnight if you make them in the evening.

Makes about 24 meringues

Inspired by Bakers Royale
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Power Chopped Salad & Quinoa with Mushrooms and Arugula

Power Chopped Salad/Quinoa with Mushrooms & Arugula

I don’t usually post two recipes in one post, but when I was dishing out dinner last night it just looked so pretty on the plates that I had to take a picture. I posted it on Facebook and immediately got a request for the recipes.

So here they are. Two bright, vegetable-filled recipes; a perfect meal for hot end-of-summer days . (Because, despite what many people may believe, it IS still summer.)

Power Chopped Salad with Creamy Parsley Dressing

For the dressing:

leaves from 1 bunch of Italian parsley (about a cup)

3 tablespoons white wine vinegar

1/4 cup extra virgin olive oil

1/4 cup Veganaise (I used light mayo, because I already had it on hand)

3 tablespoons water

1 tablespoon xylitol (you can sub sugar, if you want to)

1/2 teaspoon coarse sea salt

1/4 teaspoon freshly ground black pepper

Blend all the ingredients together in a blender or in a cup using an immersion blender, until completely pureed. Will keep for up to a week in a jar in the fridge.

For the salad:

2 hearts of romaine, finely shredded

2 handfuls of baby arugula, roughly chopped

Creamy Parsley Dressing

1 (14 ounce) can chickpeas, rinsed and drained

2 vine-ripened tomatoes, diced

2 cooked beets, peeled and diced (I used THIS method) (I used 3 beets)

4 hard-boiled eggs, peeled and quartered (I used 5 eggs)

Toss the romaine and arugula with 1/4 cup of the dressing in a large bowl. Place onto individual plates or a large platter, and scatter the remaining ingredients over the top. Drizzle with more dressing, if desired.

Makes 4 servings

Quinoa with Mushrooms & Arugula

1/4 cup extra virgin olive oil

2 cloves garlic, minced

2 teaspoons finely chopped fresh thyme

1 pound cremini mushrooms, sliced

Coarse sea salt

2 cups cooked quinoa

2 large handfuls of arugula, roughly chopped

Freshly ground black pepper

1. Heat the oil in a large nonstick skillet over high heat. Add the garlic and thyme and cook for 30 seconds, until fragrant. Add the mushrooms and a large pinch of salt to the pan and cook, stirring occasionally, until softened and browned.

2. Transfer the mushrooms to a large bowl, add the quinoa and arugula, and stir to combine. Season to taste with more salt and freshly ground black pepper

Makes 4 serving

Both recipes from It’s All Good, by Gwyneth Paltrow and Julia Turshen

Spanish Omelet with Peas, Potatoes, and Saffron

This was a easy, flavorful, make-ahead recipe that, together with a tomato salad and some crusty bread, made for a fantastic summer meal.

Spanish Omelet with Peas, Potatoes, and Saffron
A Year in a Vegetarian Kitchen, Jack Bishop

This traditional Spanish omelet should be served chilled or at room temperature.

Kosher salt
1/2 pound red potatoes, scrubbed and cut into 1/2-inch dice
1/2 pound peas in pods, shelled (about 2/3 cup), or frozen peas
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon saffron threads, crumbled between your fingers
6 large eggs
Freshly ground black pepper

Bring about 1 quart water to a boil in a medium saucepan over high heat. Add salt to taste and the potatoes and cook until the potatoes are just beginning to soften but are not at all mushy, about 7 minutes. Add the peas and continue to cook until the vegetables are barely tender, about 3 minutes. Drain and set aside to cool slightly.

Meanwhile, heat 1 tablespoon of the oil in a medium ovenproof non-stick skillet over medium heat. Add the onion and 1/4 teaspoon salt and cook until softened, 8 to 10 minutes. (If the onion starts to turn brown, lower the heat.) Add the saffron and cook until aromatic, about 1 minute. Set the pan aside to let the onions cool slightly.

With a fork, beat the eggs, 1/4 teaspoon salt, and several grindings of pepper together in a medium bowl until well combined. Beat in the peas, potatoes, and onions, scraping the skillet as clean as possible.

Move an oven rack to the top position and heat the broiler. Heat the remaining oil in the skillet over medium-low heat. When the pan is hot, swirl the oil to coat the pan bottom evenly. Add the egg mixture and cook, occasionally sliding a spatula around the edges of the pan to loosen the omelet, until the bottom of the omelet is golden brown and the eggs are runny just on top, about 8 minutes.

Place the pan directly under the broiler and cook just until the top is golden brown and set, 1 to 2 minutes. watch carefully to prevent the omelet from burning.

Remove the pan from the broiler. The omelet can be cooled to room temperature in the pan if desired. Once cooled, the omelet can be removed from the pan whole. Cut into wedges and serve, or chill for several hours.

(*Note: If you do not have an ovenproof skillet, you can wrap the handle of your skillet with a few layers of heavy duty foil.)

3-4 servings