SUMMER BERRY MERINGUES
Gordon Ramsay gives us a masterclass in meringues - the perfect prepare-ahead pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
- Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
- Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
- To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
COCOA MERINGUE BASKETS WITH NECTARINES, BERRIES, AND CREAM
Categories Milk/Cream Berry Chocolate Egg Fruit Dessert Nectarine Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 200°F. Line 3 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter biscuit cutter or bowl as guide, heavily trace 9 circles on each of 2 parchment-lined baking sheets. On third parchment-lined baking sheet and using same guide, trace 10 semicircles. Turn parchment paper over so that marked side is down (circles and semicircles will show through).
- Whisk 1 1/2 cups sugar and cocoa powder in medium bowl to blend. Using electric mixer, beat egg whites, 1 1/2 teaspoons vanilla and cream of tartar in large bowl until soft peaks form, about 1 1/2 minutes. Gradually add sugar-cocoa mixture and beat until very stiff and glossy, about 4 minutes.
- Cut off 1/3 to 1/2 inch from 1 corner of 1-gallon resealable plastic bag. Scoop enough meringue into bag to fill 3/4 full. Twist bag shut above meringue and hold firmly closed while piping. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots to anchor. To form basket bottoms: Starting in center of each marked circle on 1 baking sheet, pipe meringue in continuous spiral to fill circles completely. Pipe 12 marble-size balls atop edge of each circle. To form basket sides: On second baking sheet, pipe meringue atop edge of traced circles to form rings. Pipe 12 marble-size meringue balls atop each ring, spacing about 1/3 to 1/2 inch apart. To form basket handles: On third sheet, pipe meringue atop outline of semicircles.
- Bake meringues until firm and dry to touch, about 2 hours. Turn off oven; let meringues stand in closed oven overnight to dry completely. (Can be made 3 days ahead. Store airtight in single layer at room temperature.)
- Toss nectarine slices with crème de cassis in medium bowl. Beat whipping cream, remaining 6 tablespoons sugar and 1 1/2 teaspoons vanilla in large bowl until peaks form.
- Place 1 meringue bottom on each of 8 plates. Place 1 meringue side atop each bottom. Spoon dollop of whipped cream into center of each basket. Top with spoonful of nectarine slices, then a few raspberries and blackberries. Repeat with another layer of cream, nectarines, and berries. Dip ends of 1 meringue handle into whipped cream and attach to 1 basket; repeat with remaining handles. Sift powdered sugar over baskets. Garnish with mint sprigs and serve.
BERRIES & CREAM IN MERINGUE CUPS
Make and share this Berries & Cream in Meringue Cups recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
- Begin to add the granulated sugar, a spoonful at a time.
- Add the cinnamon.
- Continue to beat until the meringue is very glossy and forms stiff peaks.
- Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
- Adding a little more of the egg white mixture, shape a rim around the edges.
- Continue to make more of the meringue shells, spacing evenly across the baking sheet.
- Bake for about 1-1/2 hours or until firm to the touch.
- Turn off the oven, but leave the meringue shells in the warm oven for another hour.
- Cool completely.
- Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
- Prepare the cream by whipping with the sugar until firm peaks form.
- Fold in pure vanilla, and refrigerate.
- To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
- Sprinkle w/ cinnamon.
Nutrition Facts : Calories 458.7, Fat 14.3, SaturatedFat 8.7, Cholesterol 51.8, Sodium 64.3, Carbohydrate 79.5, Fiber 2.4, Sugar 47.8, Protein 5.5
MERINGUES WITH FRESH BERRIES
Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,
Nutrition Facts : Calories 222 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
VANILLA PRALINE MERINGUE CUPS WITH BLACKBERRY-RASPBERRY SAUCE
Categories Dairy Egg Fruit Dessert Bake Blackberry Raspberry Walnut Chill Bon Appétit
Yield Makes 6
Number Of Ingredients 13
Steps:
- Make sauce:
- Puree berries with their juices and preserves in processor until well blended. Press through sieve to remove seeds. Refrigerate sauce. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
- Make meringues:
- Position 1 rack in bottom third and 1 rack in center of oven and preheat to 225°F. Using bottom of 2/3-cup soufflé dish (measuring about 3 1/2 inches in diameter with 1 3/4-inch-high sides) as template, trace 3 circles on each of 2 large sheets of parchment paper, spacing 5 to 6 inches apart. Place parchment, marked side down, on baking sheets (circles will show through).
- Turn 1 souffleé dish upside down on work surface. Center 1 foil square on dish; press foil to cover outside of dish completely. Cut overhang to 3/4-inch width so that foil resemble to hat with brim. Repeat with 5 more foil squares and sides, making 6 foil hats total.
- Whisk sugar and cornstarch in small bowl to blend. Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually beat in sugar mixture. Beat until meringue is very thick and glossy, at least 5 minutes. Spoon meringue into pastry bag fitted with medium star tip (no.4). Pipe dot of meringue near corners of baking sheet; press corners of parchment to anchor.
- Staring in center of 1 marked circle on parchment, pipe meringue in concentric circles to fill marked circle completely. Repeat with remaining 5 marked circles, forming 6 meringue rounds total.
- Starting at base of foil hat, pipe meringue in columns up sides but not onto top of foil hat, each column touching the previous one so that sides are covered completely. Repeat with remaining meringue and foil hat. Slide spatula under each meringue cylinder with soufflé dish still inside; place on sheets between meringue rounds (there will be 3 meringue round and 3 meringue cylinders on each sheet).
- Bake meringues until firm and dry, about 2 hours. Turn off oven; let meringues stand in closed oven 1 hour. Transfer baking sheets to racks and cool meringues completely.
- Lift meringue rounds off parchment; place on work surface. Lift foil with meringue cylinders to detach foil. Place 1 cylinder over each meringue round, forming cup. Mix toffee bits and nuts in small bowl. Spoon 1/4 cup ice cream into each meringue cup. Sprinkle with 1 tablespoon nut mixture. Top with 1/4 cup ice cream and 1 tablespoon nut mixture. Wrap filled meringues in plastic and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
- Spoon sauce onto plates. Unwrap meringues; place on plates. Serve with berries.
MERINGUE, MACERATED BERRIES, WHIPPED CREAM AND HAZELNUT SAUCE
Make and share this Meringue, Macerated Berries, Whipped Cream and Hazelnut Sauce recipe from Food.com.
Provided by Manami
Categories Dessert
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine the berries, 2 tablespoons of Grand Marnier, 1/4 cup sugar and orange zest.
- Allow to macerate for at least 2 hours and up to 8 hours, tightly covered, and refrigerated.
- Preheat oven to 200°F.
- Have a large baking sheet lined with foil and greased lightly with butter.
- In a mixing bowl, beat egg whites and cream of tartar with a mixer until soft peaks form.
- Gradually add 3/4 cup of sugar and beat until the meringue forms stiff, shiny peaks.
- Spoon the meringue into 6 equal mounds on the greased sheet, and using the back of a spoon, spread slightly out and make an indentation in the center.
- Place in the oven on the middle rack for 1 hour.
- Turn off the oven and leave in oven until dry, about 1 hour.
- Remove from oven and transfer to a rack to cool completely.
- In a mixing bowl beat the heavy cream to soft peaks.
- Add the remaining 1/4 cup of sugar and the remaining Grand Marnier, and beat just until stiff peaks begin to form.
- Place 1 meringue on each of 6 plates, and fill with 1/2 cup macerated berries.
- Top with a dollop of whipped cream and drizzle warm chocolate sauce over the top.
- HAZELNUT CHOCOLATE SAUCE:.
- Ina medium saucepan, bring the cream and Grand Marnier to a gently boil.
- Remove from heat, add the chocolate and whisk until melted and well blended.
- Whisk in the hazelnuts and cover to keep warm until needed.
Nutrition Facts : Calories 688.5, Fat 42.1, SaturatedFat 23.6, Cholesterol 137.6, Sodium 69.1, Carbohydrate 76.4, Fiber 3.2, Sugar 42.2, Protein 6.7
CRISPY MERINGUE CUPS WITH BERRIES AND SORBET
Believe it or not, these elegant meringues are made in a microwave. Top them with your favorite macerated fruit and sorbet flavor for an easy dessert that's crunchy, juicy and refreshing all at the same time.
Provided by Zac Young
Categories dessert
Time 35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Stir together the strawberries, blackberries, sugar, lemon juice and a pinch of salt in a medium bowl. Set aside to macerate, stirring occasionally, while you make the meringue cups.
- Whisk together the egg white, vanilla, remaining 1/8 teaspoon salt and lemon zest in another medium bowl. Add the confectioners' sugar and stir with a rubber spatula until mostly combined, and then mix with your hands until a thick, firm dough forms.
- Remove about 1/8 of the dough and place in another bowl. Add the red gel food coloring. Wearing gloves, knead the dough to swirl in the color until no streaks remain. Return the red dough to the bowl with the other dough and mix together until swirled throughout.
- Transfer the dough to a cutting board and pat into a disk. Cut into 8 equal pieces (about 2 tablespoons each), and then roll each into a ball. Use a finger to poke a hole, about 1/2 inch across and 1/2 inch deep, into the center of each ball. If the ball starts to crack when poked, use your fingers to press it back together. Cover with a slightly damp kitchen towel so they don't dry out.
- Line a microwave-safe round dinner plate with a paper towel. Place 1 ball in the center of the plate and microwave on the highest setting until the dough puffs into a crispy meringue about 5 inches across-it should be hollow when tapped, about 1 minute 30 seconds. Use an oven mitt or kitchen towel to remove the very hot plate from the microwave and transfer the paper towel with the meringue to a wire rack.
- Line a second large microwave-safe round dinner plate with a new paper towel and repeat this process with the remaining pieces of dough, alternating between the two plates so that they have a little time to cool down after microwaving each meringue cup.
- Let the meringues cool completely, then carefully peel away the paper towels.
- Place each meringue cup on a serving plate and top each with about 1/2 cup of the macerated berries and a scoop of lemon sorbet. Drizzle with some of the juices from the fruit and serve immediately.
More about "berries cream in meringue cups recipes"
MERINGUE NESTS WITH BERRIES AND VANILLA CREAM - THE …
From thebusybaker.ca
MERINGUE NESTS WITH BERRIES - BAKE FROM SCRATCH
From bakefromscratch.com
MERINGUE FRUIT CUPS RECIPE - TABLESPOON.COM
From tablespoon.com
MERINGUE CUPS WITH LIME CREAM AND FRESH BERRIES RECIPE …
From leitesculinaria.com
BERRY AND CREAM MERINGUE CUPS - COOKING WITH MANUELA
From cookingwithmanuela.com
EASY FRESH BERRY ETON MESS - SIMPLY DELICIOUS
From simply-delicious-food.com
BERRIES AND CREAM MERINGUES - GOOD HOUSEKEEPING
From goodhousekeeping.com
MINI PAVLOVA WITH STRAWBERRIES AND CREAM - THE BUSY BAKER
From thebusybaker.ca
IFOOD.TV
RECIPE: BERRIES AND CREAM MERINGUE NESTS (CLOVER) - FOOD NEWS
From foodnewsnews.com
CHOCOLATE, BERRY AND MERINGUE LAYERS RECIPE | GOOD FOOD
From goodfood.com.au
BERRY AND CREAM MERINGUE CUPS – HUTAMA KITCHEN
From hutamakitchen.com
VANILLA CREAM-FILLED MERINGUES WITH BERRIES - SO DELICIOUS
From sodelicious.recipes
BUSYFOOD.NET – BERRY AND CREAM MERINGUE CUPS – BUSY FOOD
From busyfood.net
STRAWBERRY MERINGUE CUPS - ARTOFNATURALLIVING.COM
From artofnaturalliving.com
MINI MERINGUES WITH BERRIES AND CREAM - IT'S NOT COMPLICATED …
From itsnotcomplicatedrecipes.com
INDIVIDUAL MERINGUE CUPS WITH LIME CREAM AND FRESH BERRIES
From ifood.tv
COOKING WITH MANUELA: BERRY AND CREAM OVER MERINGUE CUPS
From cookingwithmanuela.com
MERINGUE CUPS, LIME CREAM, FRESH BERRIES RECIPE - FOOD NEWS
From foodnewsnews.com
BUSYFOOD.NET – BERRY AND CREAM MERINGUE CUPS – BUSY FOOD
From busyfood.net
ICE CREAM MERINGUE TORTE WITH BERRIES AND CREAM | GHIRARDELLI
From ghirardelli.com
MIXED BERRY ALMOND MERINGUE RECIPE | DRISCOLL'S
From driscolls.com
HOW TO MAKE CRUNCHY-SWEET MERINGUE CUPS THAT'LL STEAL THE SHOW
From tasteofhome.com
TUSCAN MERINGUES WITH BERRIES - ITALIAN FOOD FOREVER
From italianfoodforever.com
BERRIES WITH MASCARPONE AND MERINGUE - COOKING CHANNEL
From cookingchanneltv.com
FRESH BERRIES IN MERINGUE NESTS - RICARDO
From ricardocuisine.com
BERRIES AND CREAM MERINGUE NESTS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
MERINGUE COOKIES WITH BERRIES AND CREAM - SIMPLY HOME COOKED
From simplyhomecooked.com
CRISPY MERINGUE CUPS WITH BERRIES AND SORBET – FOOD NETWORK …
From foodnetwork.com
MERINGUE CUPS WITH STRAWBERRIES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
SUMMER BERRIES WITH CUMIN MERINGUES AND CRèME FRAîCHE - FOOD …
From foodandwine.com
BERRY MERINGUES RECIPE -SUNSET MAGAZINE
From sunset.com
CHOCOLATE SWIRLED MERINGUES WITH ROSè BERRIES + CREAM - THYME
From olivesnthyme.com
GORGEOUS BAKED MERINGUE WITH CREAM AND BERRIES - STACY LYN HARRIS
From stacylynharris.com
PAVLOVA CUPS WITH BASIL LIME CREAM, FRESH BERRIES
From spinachtiger.com
MINI PAVLOVAS, MERINGUE CUPS FILLED WITH FRUIT-FLAVORED CREAM AND ...
From pinterest.ca
BERRY MERINGUE ICE CREAM PIE - SIMPLY DELICIOUS
From simply-delicious-food.com
BERRY AND CREAM MERINGUE CUPS - BEST EASY RECIPES
From good-easyrecipes.blogspot.com
BERRY MERINGUES RECIPE | MYRECIPES
From myrecipes.com
You'll also love