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
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
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.
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
SWISS MERINGUE
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
EASY AND DELICIOUS MERINGUE COOKIES
A sweet and satisfying snack or dessert,and low caloire too! My step mom brought them to a family dinner, they were a hit!
Provided by Obsessed_Chef
Categories Dessert
Time 1h10m
Yield 5 cookies, 40 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 225f.
- Beat egg whites in a metal bowl with a hand-held beater or a mixmaster untill foamy. Add vanilla and cream of tartar.
- Continue to beat, and add sugar one tsp at a time.
- Beat untill it forms stiff peaks.
- Put meringue into a thin square bag, and cut a SMALL hole in a bottom corner of the bag, so the meringue will come out in a string about the size of a thick pencil.
- On a cookie sheet lined with pachment paper squeeze from outside in, making a spiral, then make a peak in the middle. The meringue should be about 1 inch in diameter. You will probably need a second cookie sheet.
- bake for one hour, or untill tops are golden brown.
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
MERINGUES
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Provided by Colin Cowie
Categories Mixer Egg Dessert Bake Easter Low Fat Vanilla Spring Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 20 meringues
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 250 degrees.
- 2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
- 3. Mix the sugars and set aside.
- 4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
- 5. Add the vanilla and beat at high speed until stiff and glossy.
- 6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
- 7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
- 8. When ready to serve, carefully peel away the paper or foil.
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