MERINGUE PUFFS
Make and share this Meringue Puffs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 50m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Beat 2 egg whites until soft peaks form.
- Add sugar, cream of tartar, and salt; beat until stiff.
- Fold in chocolate chips and pecans.
- Drop by teaspoonfuls onto a cookie sheet lined with wax paper.
- Bake at 300 degrees for 20 minutes.
APPLE MERINGUE
Provided by Florence Fabricant
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place the apples in a saucepan with water to cover, add the cup of sugar, bring to a simmer and cook until the apples are tender, about 25 minutes. This step may be done in advance but the apples should be reheated before continuing with the recipe.
- Preheat oven to 300 degrees.
- Drain the apples and place them in a round baking dish, mounding them into a pyramid.
- Beat the egg whites until they begin to peak, then gradually beat in the 2 tablespoons of sugar and the lemon peel. Continue beating until the egg whites hold firm peaks but are not dry.
- Cover the apples with the meringue, place in the oven and bake 15 minutes, until the meringue begins to brown. Serve at once.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Fiber 8 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 65 grams
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- Separate the eggs into egg yolks and egg whites. Egg yolks will be needed for the shortcrust pastry and the egg whites for the meringue. Weight the egg whites - we add sugar based on their weight (as much sugar as egg whites). Place the egg whites in a clean and dry bowl and place the bowl in the fridge (we'll be making the meringue at the end).
- Take the dough out of the fridge, place it on a sheet of baking paper and cover with a piece of plastic foil. Roll out into a circle larger than the diameter of the tart pan (with at least 2-inch / 5 cm rim).
- Add a pinch of salt to the egg whites and beat at high speed until the soft peaks are formed - the meringue will be fluffy and if you lift the beater upwards, peaks will form, but they will move sideways when moving the beater.
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