Egg In Cheese Meringue Nest Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
• Transfer the meringue to a pastry bag fitted with a large round tip. Pipe eight 3-inch disks on the baking sheets, then pipe around the edge of the disks to create 2-inch-high sides. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
• For the filling, whisk the mascarpone with the confectioners' sugar, then whisk in the heavy cream until soft peaks form. Spoon into the meringue nests; top with sugar pearls.

Steps:

• Preheat oven to 200 degrees. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down.
• Beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Reduce speed to low and gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold into whites with lemon zest.
• Fit a pastry bag with a large fluted tip (such as Ateco #825) and fill bag with meringue. Secure corners of parchment to baking sheet with dabs of meringue. Pipe a border of meringue along the inside of an egg shape, then add an extra layer around perimeter to form a 1-inch collar. Pipe a dab of meringue in the center and smooth with the back of a spoon to create an indentation. Repeat with remaining egg shapes.
• Bake 1 hour. Reduce heat to 175 degrees and bake until meringue has dried and is firm enough to pull off the baking sheet, 3 to 4 1/2 hours. Let cool completely before filling with curd and sprinkling with poppy seeds.

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

Steps:

• Preheat the oven to 450°F with a rack in the middle. Line a baking sheet that can take high temperatures without warping, with parchment paper or Silpat.
• Separate the egg yolks from the whites. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.
• Place the egg whites in a very clean mixer bowl and add the salt. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.
• Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.
• Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.
• Place in the oven for 3 minutes.
• After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest.
• Return the baking sheet to the oven and cook for 3 more minutes.
• Serve immediately.

Steps:

• Grease a 18cm loose bottomed round cake tin with a little butter and line with a circle of baking paper. Melt the butter in a large heatproof bowl in the microwave or in a medium sized pan over a low heat. Whiz the chocolate digestives in a food processor until reduced to fine crumbs then tip into the melted butter. Spoon the biscuit mixture into the base of the prepared tin - press down well with the back of a spoon.
• In a large mixing bowl whisk together the rest of the cheesecake ingredients then pour into the tin. Smooth the top with a spatula then place in the fridge for at least 2 hrs or overnight.
• When you're ready to serve carefully transfer the cheesecake to a serving plate or cake stand and sprinkle the top with coconut flakes - making a bigger mound in the centre then arrange the meringue nests on top. Fill the nests with mini eggs, extra sprinkling of coconut, hundreds & thousands and the fluffy chicks.

Steps:

• Preheat oven to 225 degrees. Using a 1 1/2-by-2-inch oval-shaped cutter, trace 12 oval shapes on each of two sheets of parchment paper with a pencil. Transfer parchment paper, pencil side down, to two baking sheets; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar, one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; mix until meringue is just combined.
• Transfer meringue to a pastry bag fitted with a 1/2-inch round pastry tip. Pipe a dollop of meringue in the center of each oval on parchment paper. Pipe meringue around dollop twice, creating a well to hold filling. Repeat process until all eggs are created.
• Transfer to oven and bake until meringue lifts off parchment paper easily, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack; let cool completely. Fill cooled meringue eggs with orange curd; serve.