Meringue Swirls Recipes

Steps:

• Position racks in the middle and lower third of the oven; preheat to 200 degrees F. Line 2 baking sheets with parchment paper. Combine the pomegranate molasses and food coloring in a small bowl.
• Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the mixer speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form, about 3 more minutes.
• Drizzle or brush the pomegranate mixture in a thick line along the inside of a pastry bag fitted with a large round tip. Carefully fill the bag with the meringue. Pipe about 12 swirls of meringue on each baking sheet. (The meringue may be slightly pink at the end of the bag.) Bake, switching the pans halfway through, until the meringues are crisp and dry, about 3 hours. Let cool completely on the baking sheets.

Steps:

• Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
• Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
• Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don't need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
• Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.

Steps:

• Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
• Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize - this is good! Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
• Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
• Add in vanilla, just whipping until incorporated.
• Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
• Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
• Pipe 1-inch (2-cm) wide "kisses" of meringue onto a baking sheet about ½ inch (1 cm) apart.
• Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
• Cool the meringues on the baking sheet at room temperature until no longer warm.
• To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
• Enjoy!

Steps:

• To make the batter: In a large bowl beat the butter and sugar with an electric mixer.
• Add the egg yolks one by one to the batter mixture.
• Stir the baking soda into the sour cream.
• As soon as it starts bubbling up pour it into the mixture.
• Gradually add the flour.
• Using a hand spatula, fold in the walnuts.
• Lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
• Pour the half of the mixer and bake it for 30-35 minutes at 375.
• Bake the second half the same way.
• Let the cake layers to cool before assembling.
• Meringue: Make the meringue after baking the cake sheets.
• In a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
• Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
• Place the meringue in a piping bag make various shapes of cones and swirls.
• Using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
• Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they're completely dry to the touch.
• Making the cream: Cream the butter until smooth.
• Gradually add the condensed milk by tablespoon first.
• After each application, mix the cream until the milk is well combined.
• Add the cocoa power to the cream.
• Assembling the cake: Put the first sheet on the serving plate.
• Spread 1/3 of the pastry cream on the top.
• Put the meringue sheet over the cream and coat with another cream application.
• Put the second cake layer and smear the cream all over and on the sides.
• Cover the cake surface with the meringue cones and swirls.
• Optional. You can dip the meringue cones into the melted chocolate and or into colored sugar.

Steps:

• Position oven racks in the upper and lower thirds of oven.
• Heat oven to 250°F.
• Line 2 jelly roll pans with parchment paper and set aside.
• Melt chocolate in microwave safe bowl for 30-45 seconds, stir until smooth.
• Allow chocolate mixture to cool slightly.
• In a small, heavy sauce pan combine 1 cup of sugar and water.
• Place over medium heat and cook, stirring constantly, until sugar dissolves.
• Reduce heat to low and gently simmer.
• In large bowl with electric mixer beat egg whites at medium speed until foamy.
• Add salt and cream of tartar and beat at high speed until soft peaks form.
• Gradually add remaining sugar and beat until stiff peaks form, do not over beat.
• Increase heat in saucepan to high.
• Boil sugar syrup until it registers 248°F (hard ball stage) on a candy thermometer.
• With mixer off, gradually add about 1/4 cup of hot syrup to egg whites and beat at medium speed for about 5 seconds, until blended.
• Continue adding hot syrup, 1/4 cup at a time, mixing after each addition, until all syrup is added.
• Remove bowl from mixer stand and whisk in melted chocolate just until blended.
• Transfer hot meringue mixture into large pastry bag fitted with a large star tip (Ateco #6) or use a clean, dry tablespoon to form "kiss" dollops on prepared baking sheets(this is the one we opted for).
• Space the "kisses" 3/4" apart = 24 meringues on each baking sheet.
• If using pastry bag; pipe meringue onto prepared baking sheets forming rosettes, about 1-1/2" wide at base, and spacing them 3/4" apart on each baking sheet; approx 24 meringues on each sheet.
• Any remaining meringue will hold up to be piped or spooned after the first batch.
• Bake meringues for about 25-30 minutes or until dry on the outside, but still soft on the inside.
• Transfer cookies to a wire rack and cool completely.
• Dust meringues lightly with confectioners' sugar or cocoa powder, if desired.
• Store cookies in airtight container in a cool, dry place for up to one week.

Steps:

• Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.
• In a clean bowl, whisk the egg whites until very stiff - the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.
• Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high - like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.
• Remove from the oven - they should peel easily away from the parchment - and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.
• To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.

Steps:

• Preheat the oven to 100°C (210°F).
• In a bowl, separate the egg whites and whisk until soft peaks form.
• Gradually add the sugar in stages, as you whisk.
• Whisk in the vanilla extract and white wine vinegar.
• Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
• Gently fold in the melted chocolate, taking care not to overmix.
• Spoon the meringue onto a baking tray lined with greaseproof paper.
• Bake for 60 minutes, until the meringue no longer sticks to the paper.
• Serve with raspberries and strawberries.
• Enjoy!