MERINGUE NESTS
These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
CHEWY FRUITCAKE MERINGUES
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly cookies are studded with Luxardo cherries, dried pineapple, candied citrus, and buttery hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h50m
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, 12 to 14 minutes. Let cool slightly; chop.
- Reduce oven temperature to 250 degrees. Combine egg whites and sugar in the bowl of a mixer set over a pot of simmering water (do not let bottom touch water). Whisk until eggs are foamy and sugar dissolves (mixture should feel smooth and warm to the touch when rubbed between your fingers). Transfer to mixer fitted with the whisk attachment, add cream of tartar, and beat on high speed until stiff, glossy peaks form, 7 to 9 minutes.
- Combine hazelnuts, fruits, and candied citron and peel in a bowl. Fold maraschino syrup and all but 1/4 cup of fruit-nut mixture into meringue. Drop heaping tablespoons of meringue mixture onto 2 parchment-lined baking sheets, 1 inch apart. Top with remaining fruit-nut mixture.
- Bake, rotating sheets and rack positions halfway through, until meringues have darkened slightly and are tacky on surfaces but no longer sticky, 1 hour to 1 hour, 10 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outsides, at least 2 hours and up to 1 day. Serve, or store in an airtight container at room temperature, between sheets of parchment, up to 5 days. Lightly dust with confectioners' sugar before serving.
PASSION-FRUIT MERINGUES
Categories Egg Fruit Dessert Bake Cocktail Party Picnic Valentine's Day Kid-Friendly Mother's Day Wedding Winter Passion Fruit Engagement Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 9
Steps:
- Make meringue layers:
- Preheat oven to 200°F. and oil a baking sheet. On a sheet of parchment paper, using a 3- or 4-inch heart-shaped cutter as a guide, draw 6 hearts. Turn parchment over and put on baking sheet.
- In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually beat in sugar and beat until meringue just holds stiff, glossy peaks.
- Transfer meringue to a pastry bag fitted with a 1/2-inch plain tip and pipe evenly onto parchment hearts, filling them in. (Alternatively, divide meringue among parchment hearts, spreading with a small spatula to fill in.)
- Bake meringue layers in middle of oven 45 minutes, or until crisp and firm. (If weather is humid, cooking time may be longer.) Cool meringue layers completely on baking sheet in turned-off oven and carefully peel off parchment. Meringue layers may be kept, layered between sheets of parchment paper, in an airtight container in a cool, dry place 1 week.
- Make filling:
- Halve 3 passion fruits and scoop out pulp (including seeds and juice) into a sieve set over a bowl. Force pulp through sieve, pressing hard on seeds, and discard seeds. In a bowl beat cream until it holds soft peaks and fold in passion-fruit juice and sugar until just combined.
- Make garnish:
- Halve remaining passion fruit and scoop out seeds, reserving them. Halve pomegranate. Bending back rinds, dislodge some seeds from membranes, reserving them, and reserve some juice.
- Arrange a meringue heart on each of 2 plates. Top hearts with whipped cream and garnish with some reserved passion-fruit and pomegranate seeds. Top each dessert with 1 more meringue heart. Desserts may be made 2 hours ahead and chilled, loosely covered. Bring desserts to room temperature before serving.
- Garnish desserts with more passion-fruit and pomegranate seeds and some reserved juice.
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
AUTHENTIC FRENCH MERINGUES
Authentic French Meringues from a patisserie in France.
Provided by RANDYVH
Categories World Cuisine Recipes European French
Time 3h20m
Yield 36
Number Of Ingredients 2
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
- In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
- Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Protein 0.4 g, Sodium 6.2 mg, Sugar 7.4 g
NEVER-EVER-FAIL MERINGUE
Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
- Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
- Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.5 mg, Sugar 9.5 g
More about "fruit meringues recipes"
23 BEST MERINGUE DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Sep 10, 2021Category Desserts, Recipe Roundup
- Meringue Cookies. I had to start with something simple, and these cookies are pure meringue, with no funky coloring or crazy extras to distract from their taste and texture.
- Strawberry Pavlova. Pavlova is a layered meringue dessert that usually involves whipped cream and lots of fresh fruit. It’s super popular in Australia, and they often use passion fruit, mango, and coconut.
- Boccone Dolce Cake Recipe. This Italian beauty is a lot like a pavlova, but it always involves thin layers of meringue with strawberries, whipped cream, and chocolate.
- Vegan Lemon Meringue Pies. Aquafaba is the liquid left over from cooking chickpeas. Your most straightforward option is to simply drain canned chickpeas, but you can make your own by cooking dried chickpeas at home and keeping the liquid.
- Chocolate Macarons. Macarons look adorable when they’re all lined up in a pastry case. They’re vibrant, flavorful, and the perfect thing to eat with an afternoon coffee.
- Strawberry Meringues. Meringue cookies are super low in calories, and they’re naturally gluten-free. So, if you’re looking for a crunchy, chewy sweet treat that isn’t loaded with fat, this is the recipe for you.
- Easy Chocolate Mint Meringues. Since you’ll be adding peppermint extract and food coloring to the egg whites, this recipe also includes white vinegar and cornstarch, both of which are used to help the egg whites whip up.
- Fluffy Strawberry Meringue Pie. We’ve talked a lot about meringue cookies and how to keep them from weeping or turning flat. This recipe is a little different, as you’ll be using the meringue to make a pie crust instead.
- Chocolate S’mores Tart with Toasted Marshmallow Meringue. Marshmallows are typically made with boiled sugar syrup and gelatin. These will set enough that you can slice them, and they’ll be lovely and squishy.
- Lemon Meringue Angel Cake. Fluffy, toasted meringue is a thing of beauty, and this cake is stunning after you cover the whole thing. I like the lighter texture of angel cake, and I think it works really well with the lemon curd and meringue coating.
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- Line a baking sheet with parchment paper. Use the bottom of a cake pan to trace a circle on the parchment paper. This will help you shape your meringue.
- In a stand mixer, use a whisk attachment to beat the egg whites on low until they start to foam. Increase the speed to medium until the egg whites become opaque and form soft peaks. Very slowly, add your sugar a tiny bit at a time. Continue beating until stiff peaks form. Using a rubber spatula, fold in cornstarch, vinegar, salt, and vanilla. Continue folding until the meringue is shiny and moldable.
- Pour mixture out onto the parchment paper, trying to keep it inside your traced circle. Shape the meringue with the round side of a large spoon. Alternately, use a pastry bag fitted with a large plain tip and pipe meringue in dollops within the circle.
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