MERINGUE LOLLIPOPS
Provided by Food Network Kitchen
Categories dessert
Time 6h25m
Yield 12 lollipops
Number Of Ingredients 7
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
- Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
- Transfer the meringue to a pastry bag fitted with a large star tip. Pipe twenty-four 2 1/2-inch disks on the baking sheets, leaving space between each. Sprinkle with coarse sugar and/or silver nonpareils; bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
- For the filling, combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Sandwich some white chocolate mixture and a lollipop stick between 2 cookies; repeat to make 12 lollipops. Let set.
CHOCOLATE-CANDY CANE MERINGUE WREATH
These stunning meringues melt in your mouth. Set the minty masterpiece in the center of the table to accent your spread, then enjoy it for dessert later. -Nicole Tran, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 7 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in 1 cup chocolate chips and 1/2 cup crushed candies., Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 35-40 minutes or until firm to the touch. Remove to wire racks to cool completely., Line serving platter with a doily. In a microwave, melt shortening and remaining chocolate chips. Dip bottoms of cookies into chocolate, allowing excess to drip off. Stack cookies on prepared platter into a ring to form a wreath., Drizzle remaining melted chocolate over wreath; sprinkle with remaining candies. Let stand until set, about 30 minutes. Store in an airtight container at room temperature.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
HOLIDAY BERRY MERINGUE WREATH
This edible wreath is almost too pretty to eat (but seriously, you should dive in -- it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
- For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
- Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
- Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
- Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.
Nutrition Facts : Calories 335, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 32 milligrams, Sodium 171 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 4 grams, Sugar 52 grams
WREATH MERINGUE LOLLIES
Get children involved in making these Christmas meringue lollies. They will love practising their piping skills and decorating them with sprinkles and sweets
Provided by Liberty Mendez
Time 1h40m
Number Of Ingredients 6
Steps:
- Heat the oven to 120C/100C fan/gas 1. Line two baking sheets with baking parchment. Beat the egg whites in a medium bowl using an electric whisk for 45 seconds until just starting to turn opaque, then gradually add the sugar, 1 tsp at a time, until thick and glossy, about 5 mins. Whisk in a drop of green food colouring gel until combined.
- Spoon the meringue into a piping bag fitted with a star nozzle. Pipe a dot onto the baking parchment, lay the top end of one of the lollipop sticks onto it, then pipe a 7-8cm circle outward and above it, looping back to the stick (see tip). Repeat this process until both trays are full - you should have about 12. You can also pipe simple meringue loops, if you run out of sticks.
- Bake on the lower shelf of the oven for 20 mins, then reduce the heat to 110C/90C fan/gas ¼ and bake for 1 hr more until fully dry. Remove from the oven and leave to cool completely on the trays.
- Meanwhile, make the icing. Combine the icing sugar with 1-2 tsp water until stiff but smooth. When the meringues are cool, use the icing to attach your choice of decorations. Leave to set before boxing up. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 62 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Protein 0.5 grams protein, Sodium 0.03 milligram of sodium
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