GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
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
MERINGUE CUITE
Make and share this Meringue Cuite recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 200 degrees.
- Line large baking sheet with parchment paper.
- Place the baking sheet in the oven to warm while you are making the meringue.
- Make a hot water bath by placing a medium sized, grease-free metal or glass bowl snuggly over a pan of hot water.
- Beat the egg whites in the bowl at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the confectioners' sugar and when the meringue will form soft peaks, add the extract and increase to a medium beating speed. Beat for another 4-6 minutes, until the meringue forms firm peaks when the beaters are lifted.
- Fill the pastry bag while the meringue is still warm.
- Remove the warm baking sheet from the oven and adhear the parchment down with dots of meringue.
- Pipe out desired decoration. Bake at 200 degrees for about 45 minutes until the pieces feel firm and dry when gently squeezed.
Nutrition Facts : Calories 35.4, Sodium 11.1, Carbohydrate 8.1, Sugar 7.9, Protein 0.7
MERINGUES
Provided by Food Network Kitchen
Time 3h25m
Yield about 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
- For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
- Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.
Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams
ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
MERINGUE CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
More about "meringue cuite recipes"
BASIC MERINGUE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
Category MeringueCalories 42 per servingTotal Time 14 mins
MERINGUES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE MERINGUE: A STEP-BY-STEP GUIDE - FOOD …
From foodnetwork.com
HOW TO MAKE MERINGUE: THE ULTIMATE GUIDE - BROWN …
From browneyedbaker.com
HOW TO MAKE THIS EASY, HOMEMADE MERINGUE RECIPE
From thespruceeats.com
HOW TO MAKE SWISS MERINGUE - SIMPLY RECIPES
From simplyrecipes.com
THE BEST MERINGUE RECIPES TO DAZZLE EVERY DINNER PARTY
From southernliving.com
MERINGUE CUITE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MERINGUE RECIPE - SOUTHERN LIVING
From southernliving.com
MERINGUE RECIPES - BBC FOOD
From bbc.co.uk
HOW TO MAKE PERFECT MERINGUES - ALLRECIPES
From allrecipes.com
38 OF OUR PRETTIEST MERINGUE DESSERT RECIPES - TASTE OF …
39 LIGHT AND FLUFFY MERINGUE DESSERTS THAT EVERYONE WILL …
MERINGUE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MAKE MERINGUES - LEITHS COOKERY SCHOOL
From leiths.com
MERINGUE CUITE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love