ALMOND MERINGUES
Light, airy and crisp meringues with a touch of almond.
Provided by Food Network Kitchen
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the almond extract.
- Transfer the mixture to a pastry bag fitted with a star pastry tip and pipe 1-inch meringues onto the prepared baking sheets, about 1-inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until the meringues are completely cooled and dry, about 2 hours more. The meringues can be stored in an airtight container at room temperature for up to 2 days.
MERENGES
This is a Puerto Rican recipe. The meringues are as light as a cloud and not messy, you can make a lot of them, and they have a hint of lemon.
Provided by Missy
Categories Desserts Cookies Meringue Cookies
Yield 50
Number Of Ingredients 5
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
- In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
- Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.
Nutrition Facts : Calories 22 calories, Carbohydrate 5.4 g, Protein 0.3 g, Sodium 4.4 mg, Sugar 5.3 g
ALMOND MERINGUE COOKIES
An old German family favorite. Meringue cookies made with almonds and spiced with cinnamon and lemon. A must for every Christmas!
Provided by Kristen Nicole
Categories World Cuisine Recipes European German
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
- In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
- Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
- Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 5.5 g, Fat 4.5 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 0.4 g, Sodium 5.2 mg, Sugar 3.4 g
MERINGUE WITH DICED ALMONDS
Steps:
- Pour sugar into egg whites and whip. Put the mixture into a pastry bag and spread on waxed paper making a thin crown. Add on top a tablespoon of diced almonds and bake in a preheated 225 degree oven for 1 hour. Leave the meringues stand for a whole night at warm temperature at the entrance of the oven.
- To serve the meringue with chocolate mousse, put a meringue crown on a large round plate, using a pastry bag, spread a layer of chocolate mousse on top, then put another meringue crown and add on top another layer of chocolate mousse.
- Spread the pistachio creme anglaise all around the plate and serve.
ALMOND MERINGUE WITH SUMMER BERRIES
Chef Jeremy Lee uses raspberries from his native Scotland in this sumptuous summer dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 1h40m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Scatter the almonds on a baking sheet and roast for 6-8 mins until golden. Very coarsely grind them in a small food processor, then set aside. Lower oven to 160C/fan 140C/gas 3. Line a baking sheet with non-stick baking parchment.
- Beat the egg whites in a scrupulously clean mixing bowl until stiff peaks have formed. Tip in half the sugar and beat again until stiff peaks are formed once more. Using a metal spoon, deftly fold in the remaining sugar a spoonful at a time, followed by most of the almonds (keep a small handful back). Tip the meringue onto the lined sheet and spread it out quite roughly to a 20cm circle. Scatter over the reserved almonds. Bake for 20 mins, reduce the temperature to 140C/120C fan/gas 1, then bake for a further 40 mins. Let meringue cool in the oven with the door ajar or on the side as you wish.
- While the meringue is baking, and if you wish to add the glamour of a raspberry ripple to the cream, make a few spoonfuls of purée by pressing 125g of the raspberries through a sieve.
- When nearing the moment for assembly, whip the cream until soft and cloudy. Lightly ripple through about half, or more, of the raspberry purée through the cream. You can serve the rest separately on the side. Place the meringue upon a handsome dish. Spoon the whipped cream liberally over the meringue. Slice the strawberries in a random manner. Heap the berries atop the cream, and offer any remaining fruit separately. Sift over the icing sugar. Take to the table and take a bow.
Nutrition Facts : Calories 581 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.17 milligram of sodium
ALMOND MERINGUES
Categories Egg Dessert Bake Passover Almond Spring Kosher Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 8
Number Of Ingredients 5
Steps:
- Preheat oven to 225°F.
- Beat whites with a pinch of salt in a bowl with an electric mixer at high speed until they hold soft peaks. Add 1/2 cup superfine sugar a little at a time, beating, then continue to beat at high speed until whites hold stiff, glossy peaks, 1 to 3 minutes. Fold in remaining 1/4 cup sugar gently but thoroughly.
- Line 2 baking sheets with parchment paper. Put a small dab of meringue on all 4 corners of each sheet, then turn paper over, pressing on corners to adhere parchment to baking sheets.
- Spoon meringue into pastry bag. You will be making 4 lattice cookies on each sheet, so work in 1 quadrant for each: Pipe 4 (4-inch-long) diagonal lines, about 5/8 inch apart, then pipe 4 (4-inch-long) parallel lines diagonally across original 4 lines, 5/8 inch apart, to form a lattice. Make 3 more lattice meringues on same baking sheet, about 1 inch apart. Sprinkle half of almonds over meringues. Pipe 4 more lattice meringues on second baking sheet in same manner, then sprinkle with remaining almonds.
- Bake meringues in upper and lower thirds of oven, switching position of sheets halfway through baking, until crisp and pale golden, about 1 hour total.
- Cool meringues completely on sheets on racks, about 1 hour, then carefully peel from parchment.
COCONUT MACAROONS GERMAN STYLE
Kokosmakronen, the German style macaroon. These are more of a meringue cookie. A must for the Holidays.
Provided by MOTTOS
Categories World Cuisine Recipes European German
Time 20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
- In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
- Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 8.6 g, Fat 1.6 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 1.5 g, Sodium 22.3 mg, Sugar 7.7 g
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