Meringuesnowflakes Recipes

Steps:

• For the meringue: Position oven racks in the upper and lower thirds of the oven and preheat to 200 degrees F.
• Beat the cream of tartar, salt and egg whites in a very clean, dry bowl of a stand mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar about 1/4 cup at a time and beat until shiny stiff peaks form, 5 to 10 additional minutes.
• Invert a large baking sheet and top it with a large piece of parchment. Spoon leveled 1/3-cup portions of meringue onto the parchment, leaving ample space between each portion. Use a small offset spatula to smooth each portion of meringue into a 5-inch round.
• Use a 3-tablespoon ice cream scoop to scoop 4 leveled mounds of meringue around the perimeter of each 5-inch round. Use the offset spatula to lightly smooth out the mounds so they touch each other and mimic the look of snow drifts. If needed, use the back of a spoon to create a large divot in the center of the meringue so there is enough room to pour in the creme anglaise later.
• Fit a large pastry bag with a 1/4-inch round tip and scoop the remaining meringue into the bag.
• Invert a second large baking sheet and top it with a piece of parchment. Spread out half of the black sanding sugar onto one corner of the parchment. Pipe one 2 1/2-inch-long by 1 1/2-inch-wide teardrop-shaped mound of meringue for the black swan's body, two 2-inch-long by 1-inch-wide teardrop-shaped mounds for the black swan's wings and one 3-inch S-shaped swan neck with head directly onto the black sanding sugar. Use a wooden toothpick to pull out the top of the head to create a beak. Sprinkle the meringue pieces with the remaining black sanding sugar. Use a pastry brush to brush away the excess sanding sugar, but reserve to use later.
• On the remainder of the parchment, pipe five 2 1/2-inch-long by 1 1/2-inch-wide teardrop-shaped mounds of meringue for the white swans' bodies, ten 2-inch-long by 1-inch-wide teardrop-shaped mounds for the white swans' wings and eight 3-inch S-shaped swan necks with heads (you will have extra heads/necks, in case of breakage). Again, use a wooden toothpick to pull out the top of each head to create a beak. These do not spread much while baking, but leave at least 1/4 inch of space between each piece of meringue.
• Bake both baking sheets of meringue until dry and crisp, 3 to 4 hours. Cool completely on the baking sheets.
• For the creme anglaise: Whisk together the milk, vanilla and salt in a medium saucepan and bring to a simmer over medium heat, 3 to 5 minutes. Reduce the heat to low.
• Whisk together the granulated sugar and egg yolks in a medium bowl until well combined, then whisk in 1/2 cup of the hot milk mixture. Slowly whisk in the remaining hot milk, then pour the mixture back into the saucepan and continue cooking at a slow simmer, whisking constantly, until the custard thickens to the consistency of thin gravy, 8 to 10 minutes. Strain the sauce into a medium bowl and cover with plastic wrap. Refrigerate until completely chilled.
• For the whipped cream: Put the heavy cream in a medium bowl and whisk vigorously to stiff peaks.
• To assemble: Use a small offset spatula to gently loosen the meringue pieces from the parchment. Transfer the 6 lakes onto individual plates. Spoon 2 leveled tablespoons of the whipped cream onto each swan base. Gently insert a swan head/neck toward the tip of each base, then press 1 set of wings onto the sides of the whipped cream. Repeat this process to build 5 additional meringue swans. There should be 5 white swans and 1 black swan. For the black swan, sprinkle a thick layer of the excess black sanding sugar all over the whipped cream before inserting the head/neck and wings.
• Pour the chilled creme anglaise into the center of each lake, then top each with a swan. Dust with confectioners' sugar and serve immediately.
• The meringues can be baked up to 1 day in advance (avoid baking in humid weather); keep them overnight in the oven with the oven turned off. The crème anglaise can be made up to 2 days in advance and kept refrigerated. Whip the cream and assemble the swans just before serving.

Steps:

• Place egg whites in a medium bowl.
• Let stand at room temperature for 30 minutes.
• Preheat oven to 300 degrees F.
• Line two large baking sheets with parchment paper or foil.
• Draw six 3-1/2-inch circles on each sheet of paper or foil.
• Set aside.
• FOR MERINGUE:
• Add cream of tartar and salt to egg whites.
• Beat with an electric mixer on medium speed until soft peaks forms (tips curl).
• Gradually add the 1/2 cup superfine sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form ( tips stand straight) and sugar is nearly dissolved.
• Transfer meringue to a decorating bag fitted with a 3/8-inch round tip.
• Pipe snowflake shapes on top of circles on paper or foil.
• Sprinkle with the decorating sugar.
• Bake all of the meringues at the same time on separate oven racks for 10 minutes.
• Turn off oven; let meringues dry in oven with door closed for 1 hour.
• Lift meringues off paper or foil.
• Transfer to wire racks; cool completely.
• Makes 12 meringue snowflakes.

Steps:

• Whip whites until foamy. Gradually add sugar and whip until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix!
• With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.
• Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.

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.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, 12 to 14 minutes. Let cool slightly; chop.
• Reduce oven temperature to 250 degrees. Combine egg whites and sugar in the bowl of a mixer set over a pot of simmering water (do not let bottom touch water). Whisk until eggs are foamy and sugar dissolves (mixture should feel smooth and warm to the touch when rubbed between your fingers). Transfer to mixer fitted with the whisk attachment, add cream of tartar, and beat on high speed until stiff, glossy peaks form, 7 to 9 minutes.
• Combine hazelnuts, fruits, and candied citron and peel in a bowl. Fold maraschino syrup and all but 1/4 cup of fruit-nut mixture into meringue. Drop heaping tablespoons of meringue mixture onto 2 parchment-lined baking sheets, 1 inch apart. Top with remaining fruit-nut mixture.
• Bake, rotating sheets and rack positions halfway through, until meringues have darkened slightly and are tacky on surfaces but no longer sticky, 1 hour to 1 hour, 10 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outsides, at least 2 hours and up to 1 day. Serve, or store in an airtight container at room temperature, between sheets of parchment, up to 5 days. Lightly dust with confectioners' sugar before serving.