MERINGUE TEASERS
Meringue puffs with a hint of chocolate.
Provided by Paula Roberts
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.
- Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts.
- Drop meringue by teaspoonfuls onto prepared cookie sheets. Place in preheated oven. Turn oven off. Do not open door for at least 6 hours or overnight.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 10.7 g, Fat 5.3 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 12 mg, Sugar 9.5 g
MERINGUE
Steps:
- Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion.
- In a double boiler heat the egg white and sugar until all the graininess of the sugar has dissolved.
- Whip the mixture until cooled and thickened into a shiny meringue, about 4 to 7 minutes.
- Preheat the oven to 200 to 220 degrees F.
- Fill a pastry or resealable plastic bag with the meringue and pipe little stars or "kisses" onto a parchment-lined baking sheet. Bake until very dry, between 40 minutes to 1 1/2 hours. You do not want any color or "browning" on the kisses so keep the oven temperature low. Dip the kisses into the ganache and make ganache sandwiches. Set aside to dry for a few minutes. Serve immediately.
- Alternately, you can pipe the meringue into long lines and bake in the oven at 200 to 220 degrees F until nice and dry, about 40 minutes to 1 1/2 hours. Then break into little sticks and use them as decorations on your favorite tartlets or cake.
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
CRISPY BAKED MERINGUES
I saw this recipe on a recent episode of "French Food at Home" on Food Network Canada. These meringues are crispy on the outside and fluffy in the middle. Note that I've reduced the amount of icing sugar as the original version is just a little too sweet.
Provided by Paradawks
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whip the egg whites and salt into peaks.
- Add the vanilla, and continue beating until the mixture forms stiff peaks.
- In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
- Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
- Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
- Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
- Remove from the oven. Cool on the trays. Store in an air-tight container.
Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 62.6, Carbohydrate 30.4, Sugar 29, Protein 2.4
FESTIVE MERINGUE DESSERTS
Often called pavlova, these fruit-and-cream-covered meringue mounds are impressive enough for a special occasion, yet only require 15 minutes to prep!
Provided by My Food and Family
Categories Recipes
Time 3h5m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 300°F.
- Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add sugar, beating constantly until stiff peaks form. Blend in vanilla.
- Spoon or pipe egg white mixture into 3 (4-inch) rounds on each of 2 parchment- or foil-covered baking sheets. Use large spoon to make large indentation in center of each round, building up side as much as possible.
- Bake, one pan at a time, on center oven rack 55 min. or until meringues are dry and golden brown. Remove from oven; cool completely on baking sheets. Carefully remove meringues from parchment.
- Combine berries; set aside. Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each minute.
- Fill meringues with berries just before serving; top with COOL WHIP. Drizzle with melted chocolate.
Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
MERINGUES
I got this recipe from Family Circle's 'Baby and Toddler Food Cookbook'. It has only 2 ingredients, but I added a pinch of salt when beating the egg whites. Very easy to make. The following day I improvised using the meringues to make a small Pavlova (I'll post my Mini Pavlova recipe soon) - very quick to make if you're short of time. When I make these meringues again, I'll allow them to cool in the closed oven to see what the difference would be (as suggested in other RecipeZaar meringues recipes). Preparation time is only 10min.
Provided by tinaki99
Categories Dessert
Time 1h40m
Yield 20 pieces
Number Of Ingredients 3
Steps:
- Preheat oven to 150oC.
- Line a baking tray with baking paper.
- Beat the 3 egg whites until stiff.
- Gradually blend in 1/2 cup caster sugar until thick and glossy.
- Fold in 1/3 cup caster sugar and spoon or pipe small mounds onto the tray.
- Bake for 1 to 1 1/2 hours, or until dry.
- Cool and store in an air-tight container.
Nutrition Facts : Calories 34.8, Sodium 8.2, Carbohydrate 8.4, Sugar 8.4, Protein 0.5
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