Pistachio meringue

These little meringues are the beginning of my holiday baking series here on Chocolate Shavings. Now that the holiday season is upon us - we got our got our first snow this weekend! - it's time to start thinking about all the baking that lies ahead! These little snow caps are the perfect way to welcome the holidays. They are easy to make and have that perfect crunchy texture. The only trick to preparing them is making sure you leave them to dry out completely in shut-off oven before you…

If you are looking for a real show-stopper dessert then these Chocolate & Pistachio Meringue Cookies are just what you are looking for. These melt in your mouth meringues are dipped in chocolate and sprinkled with pistachio bits.

Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they’re crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with…

Like snowflakes, no two of these meringue hearts are alike. You don’t need any special equipment—just a couple of spoons—to create their whimsical swooping shapes. Tint with blushing shades of red, pink, and purple paste food coloring, and vary the flavor with raspberry, strawberry, and even cake batter extracts.

PISTACHIO SWIRL MERINGUE, a fun and tasty twist to the classic meringue. It is easy and quick to make, and the result is ohhh so pretty.

The easiest chocolate swirled spoon meringues that you literally spoon onto a baking sheet. Top 'em with crumbled pistachios, bake, and done!

Yotam Ottolenghi and Sami Tamimi of London-based restaurant and deli Ottolenghi (ottolenghi.co.uk) say the secret to their famous meringues is a good freestanding electric mixer. Making them by hand is out of the question (your arm muscles would never cope) and using a handheld electric mixer is not practical – the mixture gets too firm for most machines. They recommend heating the sugar to help it cook the egg white as the meringue is being beaten, this gives a stable mixture.

This dessert is a heavenly combination of crisp yet chewy meringue and sweet apricot compôte

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These Meringue Acorns are a real show stopper and taste heavenly. Vanilla meringue surrounded by melted chocolate truffles and covered with salty nuttiness.