BRAZIL NUT BRITTLE
I chose brazil nuts to add a different taste and ended up liking it more than my old favorite of pecan brittle. I have made brittle with almost every variety of nuts and pumpkin seeds with this same recipe.
Provided by Bea Long
Categories Nuts
Time 25m
Number Of Ingredients 5
Steps:
- 1. In heavy medium sized pot add sugar,water,syrup bring to a boil over med high heat until golden do not stir, do not touch, syrup will be extremely HOT
- 2. remove from heat add 2 tbsp butter and the desred nuts stir quickly once
- 3. pour onto silicone baking sheet or lightly sprayed cookie sheet or use parchment paper so it does not stick, let cool 10 minutes break into pieces then store in airtight container
VARIATION: NUT MERINGUE
Provided by Food Network
Number Of Ingredients 3
Steps:
- Before making the meringue, whirl the almonds in a food processor fitted with the metal blade until finely ground. Add the cornstarch and whirl again. Make Meringue. Fold ground almond mixture into finished meringue by hand.
- Here, cornstarch insulates the meringue from the fat in the nuts, which would otherwise cause it to break down.
- Easy way to pipe out disks of a particular size: trace a plate or other object of appropriate size onto parchment paper. The turn the paper over and use the circles as your guide. Start piping in the center and form a tight spiral out to the edge.
NUTTY MERINGUE COOKIES
Provided by Claire Robinson
Categories dessert
Time 2h40m
Yield approximately 2 1/2 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 225 degrees F.
- In a large bowl, using a hand beater, beat the egg whites, cream of tartar, salt and vanilla until soft peaks form. Gradually add the sugar and beat until the sugar dissolves and stiff peaks form, about 3 minutes. Gently fold in the chopped nuts.
- Drop the batter onto silicone mats or parchment lined baking sheets (will need 2) with a teaspoon, spacing at least 2 inches apart. Bake until the meringues are dried through, about 2 to 2 1/2 hours. The cookies will remove easily from the parchment or silicone mat when ready.
- Cook's Note: Do not bake on humid days. Dye these any color to suit a seasonal event. For orange cookies, add 5 drops of food coloring.
AUNT GRETA'S WALNUT MERINGUES
Steps:
- Heat oven to 300 degrees F.
- Whip the egg white with a whip attachment until stiff.
- Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.
- Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.
HAZELNUT MERINGUES
Steps:
- Hazelnut powder:
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper and lightly butter it, set aside.
- If hazelnuts are raw, toast them in the oven, and then rub the skins off in a clean, dry dishtowel. Blanch toasted hazelnuts in boiling water for 30 seconds and then immediately chill them in ice water. Squeeze the nuts through the skins.
- Grind the hazelnuts in the bowl of a food processor fitted with a steel blade with 5 ounces confectioners' sugar, until smooth and fine, approximately 10 to 15 seconds.
- Whisk together the hazelnut powder, 2 ounces confectioners' sugar, and flour lightly.
- In a standing mixer, whip the egg whites on medium speed. When whites begin to foam, increase speed to high. When whites are at stiff peak, pour in the extra-fine sugar. Fold in dry ingredients in 3 additions.
- Pour meringue mixture into piping bag without a tip. Pipe teardrop shapes with 2-inch diameter bottoms onto prepared sheet pan.
- Bake for 7 to 8 minutes. Meringues will puff and begin to burst when finished baking. Meringues will be crispy on the outside but soft in the middle.
- Serve immediately, or let cool and fill or top with ganache.
- In a small sauce pan heat the heavy cream, vanilla bean, and Frangelico to a simmer. Place chocolate into a metal bowl. Once the cream simmers, remove the vanilla bean and pour it over the chocolate, stir until smooth. Let it cool to room temperature. With a rubber spatula, scrape ganache into a pastry bag fitted with a medium size star tip, and pipe into Hazelnut Meringues.
ORANGE BRAZIL NUT TART
Steps:
- Preheat the oven to 350 degrees. Line a 10 inch round cake pan with parchment paper, butter and flour.
- In a mixing bowl, whip together the egg yolks and sugar until pale yellow. Add the orange zest and vanilla, whip until light and fluffy and set aside.
- In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside. Reserve the remaining nuts for the garnish.
- In another bowl, beat the egg whites until foamy. Sprinkle in the salt and continue beating until soft peaks form. Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined. Pour into the prepared pan.
- Bake 25 to 30 minutes, or until lightly browned. Set on a rack to cool, about 10 minutes. Run a knife along the edge to loosen and invert onto a platter. Remove the parchment let cool completely.
- Meanwhile, preheat the oven to 300 degrees. Place cake on a baking sheet lined with parchment paper.
- Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Arrange the sections over the cake. Pour the juice through a strainer and drizzle over the cake.
- In mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup of ground Brazil nuts.
- Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a rack and serve.
HAZELNUT & BAILEYS MERINGUE CAKE
A fantastic combination of sweet nutty meringue, fresh cream and tart raspberries
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Heat oven to 190C/170C fan/gas 5. Line 2 x 20cm sandwich tins with foil, then lightly oil the foil. Whizz the nuts in a processor until finely ground.
- Whisk the egg whites in a bowl until they form stiff peaks. Whisk in most of the sugar, a spoonful at a time, until the mixture is stiff and glossy. Stir the rest of the sugar into the nuts, then fold into the meringue with the vinegar. Divide between the tins and level the tops.
- Bake for 40-45 mins until firm, then cool in the oven. When the meringues are cold, carefully peel off the foil.
- To serve, whisk the cream, icing sugar and Baileys together until softly stiff. Put one of the meringues, top-side down, on a plate, then spread with the cream and scatter over the raspberries. Put the other meringue layer on top and dust generously with icing sugar.
Nutrition Facts : Calories 662 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
NEVER-EVER-FAIL MERINGUE
Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
- Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
- Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.5 mg, Sugar 9.5 g
HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE
A rich, decadent dessert with guaranteed wow-factor
Provided by Good Food team
Categories Dessert, Dinner
Time 2h40m
Number Of Ingredients 12
Steps:
- Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
- To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
- Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
- To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce
Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
CHOCOLATE NUT MERINGUES
Make and share this Chocolate Nut Meringues recipe from Food.com.
Provided by Papagayita
Categories Drop Cookies
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- beat egg whites until stiff peaks form in a glass or aluminum bowl.
- fold in sugar and cocoa, mixing well.
- fold in nuts (if using them).
- using a spoon and a spatula place ~2 T lumps of the batter on an un-greased baking sheet. This is key--there must be no fat that touches the batter or else the meringues will collapse.
- bake at 200F for several hours (welcome suggestions on temp and time). I usually bake them for 2+ hours and then let them sit in the oven for several more hours until the insides are not gooey.
Nutrition Facts : Calories 258.2, Fat 1.6, SaturatedFat 0.9, Sodium 44.3, Carbohydrate 62.5, Fiber 3.6, Sugar 55.9, Protein 4.8
More about "brazil nut meringues recipes"
15 BEST BRAZIL NUT RECIPES TO TRY TODAY - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 12, 2022Category Recipe Roundup
- Chocolate Chip Brazil Nut Cookies. Give the classic chocolate chip cookie an upgrade with the addition of Brazil nuts! These babies are the perfect combination of sweet, nutty, and chocolatey.
- Apricot Brazil Nut Energy Balls. If you’re looking for a nutrition-packed treat, this recipe is for you! These apricot and Brazil nut energy balls are a delicious way to get an energy boost without a sugary overload.
- Brazil Nut Butter. Do you know what’s better than peanut butter? This Brazil nut butter, of course! Brazil nuts are full of heart-healthy fats and antioxidants, making them a great addition to your diet.
- Creamy Brazil Nut Pesto Pasta with Roasted Courgette, Peas & Rocket. Have you ever had pesto made with Brazil nuts? If not, consider this your sign to try it.
- Ginger Brazil Nut Granola. Granola is a terrific way to get your morning off on the right foot. And if you’re feeling adventurous, why not try this mouthwatering ginger and Brazil nut granola?
HAZELNUT MERINGUE RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
5/5 (6)Total Time 2 hrs 20 minsCategory DessertCalories 30 per serving
MERINGUES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
3.7/5 (14)Calories 35 per servingTotal Time 2 hrs 20 mins
HAZELNUT MERINGUES WITH KUMQUAT CONSERVA - SUNSET …
From sunset.com
PASSION FRUIT CREAM PIE WITH BRAZIL NUT CRUST - OLIVIA'S …
From oliviascuisine.com
BRAZIL - NUT PIE - RECIPE - COOKS.COM
From cooks.com
JACONDE SPONGE WITH ORANGE & BRAZIL NUT CUSTARD & ITALIAN …
From barandkitchenmagazine.com
BRAZIL NUT RECIPES | BBC GOOD FOOD
WALNUT OR BRAZIL NUT MERINGUE WITH PEARS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ALEX ATALA'S BRAZIL-NUT MACARONS RECIPE - THE TELEGRAPH
From telegraph.co.uk
NUTELLA MERINGUES - BROMA BAKERY
From bromabakery.com
THE DAILY MEAL
You'll also love