STRAWBERRY MERINGUE COOKIES
Steps:
- Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
- Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
- Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
- Remove parchment paper from baking sheet and let meringues cool completely.
STRAWBERRY MERINGUE CLOUDS
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 10 to 12 meringues
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
- Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
- The meringues can be stored in an airtight plastic container for up to 4 days.
STRAWBERRY MERINGUE CAKE
"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 231mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
FRESH STRAWBERRY MERINGUE
A fresh and light strawberry dessert. Looks so impressive, but only you will know how easy it is to make! Originally from a local Methodist church cookbook.Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
- Beat with an electric mixer until partially stiff.
- Add sugar gradually, beating until stiff.
- Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
- Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
- Meringue shell will crack while it's baking.
- Let cool in plate.
- Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
- Spread over meringue shell.
- Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
- Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
- Chill in refrigerator for several hours or overnight.
- Garnish with reserved berries and serve.
Nutrition Facts : Calories 418.6, Fat 18.7, SaturatedFat 11.3, Cholesterol 121.7, Sodium 111.2, Carbohydrate 61.4, Fiber 0.9, Sugar 58.7, Protein 3.6
DEE'S QUICK AND EASY STRAWBERRY MERINGUES.(4 INGREDIENTS, 5 MIN
I love these on a warm summery day, they are so easy to make and great if you are stuck for a dessert, they look great and have only 4 ingredients.You can play around with this recipe by using different fruits etc.
Provided by Dee-lish 2
Categories Dessert
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and top strawberries.
- In a blender mix all of the cream and about half of the strawberries, add a dash of vanilla to the cream if using.
- Spoon into meringue nests and decorate with remaining strawberries.
- NOTE: I ''fan'' the strawberries and lay them on top for decoration,you can also serve with extra cream on the side if you wish.
- You can use different fruits for this dessert,I find berries best.
FROZEN STRAWBERRY MERINGUE
Light & easy to make. Cook time includes 1 hour to chill. From Great American Recipes card series. Other berries may be used in place of strawberries.
Provided by Chandra M
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Separate crushed strawberries in half.
- Set aside 1 cup for the meringue and sweeten the other cup to taste with the honey or powdered sugar.
- Cover and refrigerate until ready to serve.
- Beat the egg whites until they hold soft peaks.
- Add the sugar 1 tbsp at a time until the meringue is thick and glossy.
- Add the reserved cup of strawberries and beat just to blend.
- Transfer the meringue to a covered freezer container.
- Freeze for at least 1 hour (can be stored for 1 month in freezer).
- To serve, spoon crushed, sweetened berries into 4 brandy glasses or bowls.
- Top with the meringue.
- Garnish with mint and sliced berries if desired.
STRAWBERRY MERINGUES
they great because everyone likes them
Provided by No pudding waste
Time 1h10m
Yield Makes Meringues
Number Of Ingredients 5
Steps:
- preheat the oven to 110c 225f gas mark 1/4. Lightly grease 2 large baking sheets and line with paper.
- place the egg whites into a large, spotlessly clean mixing bowl and whisk them until they form stiff peaks.
- add the sugar a tablespoon at a time whisking well after each addition until the mixture is smooth thick and glossy.
- place heaped teaspoons of the mixture spaced a little apart into the prepared baking sheets until you have 30 meringues flatten slightly.
- bake in a preheated oven for 1 hour or until they peel away from the baking paper leave to cool whisk the vanilla sugar into the cream until thick.
- spread some cream on the flat side of a meringue put some strawberries on top spread some cream on another meringue and sandwich together.
STRAWBERRY SHORTCAKE MERINGUE NESTS RECIPE BY TASTY
These strawberry shortcake meringue nests make a perfect sweet ending to a summer gathering. They take a bit of time to bake but are well worth the wait. The strawberry sauce comes together in a snap, and you can use store-bought pound cake and whipped cream to save time.
Provided by Katie Aubin
Categories Desserts
Time 3h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
- In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
- Line 2 baking sheets with parchment paper.
- Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
- Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
- Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
- Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
- To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 33 grams, Fat 8 grams, Fiber 0 grams, Protein 5 grams, Sugar 27 grams
STRAWBERRY MERINGUES
Make and share this Strawberry Meringues recipe from Food.com.
Provided by Charmie777
Categories Dessert
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place egg whites in small mixwer bowl; let stand at room temperature for about 1 hour.
- Cover baking sheets with parchment paper. Draw eight 3-inch circles on parchment paper.
- For meringue, combine egg whites, vanilla, cream of tartar, and salt.
- Beat till soft peaks form.
- Gradually add 1 cup sugar, beating until stiff peaks form.
- Spread meringue over the 8 circles, using about 1/3 cup for each. Using back of spoon, shape into shells.
- Bake in 275º oven for 1 hour. For crisper meringues, turn oven off; dry meringue shells in oven with door closed about 1 hour. Peel off paper.
- Halve strawberries; sweeten with a little sugar, if desired.
- Melt chocolate and butter; cool.
- Combine whipping cream and powdered sugar; beat until stiff peaks form.
- To assemble, drizzle aoubt 1 teaspoon of the cooled chocolate mixture over each shell.
- Reserve about 1/2 cup of the whipped cream for garnish;divide remainder evenly among the shells.
- Top with the halved strawberries. Garnish with reserved whipped cream.
Nutrition Facts : Calories 283.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 43.3, Sodium 60.6, Carbohydrate 36, Fiber 2.7, Sugar 30.7, Protein 3.4
STRAWBERRY MERINGUE CUPS
Judy Grimes of Brandon, Mississippi likes to celebrate with something special from her oven that looks as good as it tastes. This pretty dessert- with red strawberries cupped in fluffy white meringue- fills the bill on both counts!
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place egg white in a 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 and sugar is dissolved., Drop into four mounds on a parchment-lined baking sheet. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries and garnish with mint if desired.
Nutrition Facts :
STRAWBERRY MERINGUE DESSERTS
When time is short, use thawed whipped topping instead of making sweetened whipped cream. -Susan Maraffa, North Lima, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line baking sheets with parchment paper. Draw twenty-four 4x2-1/2-in. rectangles on the paper; set aside. , For meringue, in a large bowl, beat the egg whites, 1 teaspoon vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Insert a #12 round pastry tip in a pastry bag or heavy-duty plastic bag. Fill bag with meringue. Pipe meringue in long rows on rectangles until each is completely filled. Bake at 250° for 1 hour or until set and dry. Turn oven off; leave meringues in oven for 1 hour. , Remove from the oven and cool on baking sheets. When cooled completely, remove meringues from paper and store in an airtight container at room temperature. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread 1 tablespoon over each meringue. Let stand until chocolate is set. , In a large bowl, beat cream until soft peaks form. Gradually add confectioners' sugar and remaining vanilla, beating on high until stiff peaks form., Set aside 12 strawberries; cut remaining strawberries into 1/4-in. slices. Place 12 meringues on a flat serving platter. Spread each with 2 tablespoons whipped cream; top with sliced strawberries. Spread each with 2 tablespoons whipped cream. Top with remaining meringues and whipped cream. Loosely cover; refrigerate for up to 2 hours., Just before serving, drizzle with chocolate syrup. Cut reserved strawberries in half. Arrange cut side down over whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 311 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 48mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
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