MERINGUES CHANTILLY
Steps:
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
- Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
- Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
- Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.
MERINGUE SHELLS WITH LEMON CURD
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It's sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. -Kris Brill, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. 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., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.
Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
PAVLOVA WITH LEMON CURD AND BERRIES
Provided by Andrea Albin
Categories Mixer Berry Egg Dessert Bake Easter Lemon Spring Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make meringue:
- Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
- Whisk together superfine sugar and cornstarch in a small bowl.
- Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
- Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
- Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
- Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
- Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
- Make Lemon curd while meringue bakes:
- Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
- Assemble Pavlova:
- Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.
SUMMER BERRY MERINGUES
Gordon Ramsay gives us a masterclass in meringues - the perfect prepare-ahead pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
- Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
- Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
- To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
GORGEOUS BAKED MERINGUE WITH CREAM AND BERRIES
Who can resist a crunchy exterior and soft marshmallowy center of a sweet meringue? This recipe includes my tips for a no-fail meringue.
Provided by stacy
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 300 degrees and line a half baking sheet (18" x 12") with parchment paper.
- Add egg whites (making sure no yolk or fat has been introduced to the egg whiteto a spotlessly clean bowl. Beat the egg whites on medium-speed until foamy. Add the salt and cream of tartar and continue beating. With the mixer still running, in a slow steady stream add the sugar. When all the sugar has been added, beat an additional 7 to 8 minutes. Egg whites should be very glossy, stiff, and smooth, but not dry. Be careful not to allow the meringue to collapse. It's ready when you pinch a little between your fingers and the meringue is completely smooth.
- Place a small dollop of meringue on the corners of clean parchment paper then turn it over and place it on the sheet pan (you're using the meringue as glue). Spoon the remaining meringue onto the parchment paper making a rectangle. Swirl the meringue with the back of your spoon to form little peaks over the top that will brown very nicely and crevices and peaks to the meringue. Place in the oven and bake for about an hour or until meringue is golden and a little stiff on the outside.
- While the meringue is baking, whip the cream with the powdered sugar and vanilla seeds until thick, smooth, and forms very soft peaks.
- In a medium-sized saucepan, bring 2 cups of berries, 1/4 cup of water and the sugar to a simmer over medium-heat. Cook for 2 minutes or until sugar is dissolved and berries are cooked through. Turn off the heat and add the 1/2 of the remaining berries to the mixture and gently incorporate. Save the remaining berries to sprinkle over the top of the meringue.
- If the meringue is done (slightly goldeand you want a little more color turn up the oven to 500 degrees and allow to brown for 2 minutes or so. Remove the meringue and allow to cool. Place the meringue on a platter or serve it straight from the parchment paper. Spoon the cream mixture in dollops all over the meringue. Drizzle the berry sauce over the meringue and cream then strategically place the remaining fresh fruit on top of the meringue.
- If you are making this ahead, assemble right before serving. Serve this dessert the day that you make it so the meringue doesn't get sticky.
- Note: You can make this dessert with frozen berry mix. For the berry sauce, add the berries to the saucepan along with the sugar (save a few berries back for added texture). Omit the water from the above recipe. Bring berries to a simmer. Add vanilla and remaining berries.
MERINGUES WITH FRESH BERRIES
Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,
Nutrition Facts : Calories 222 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
BERRY MERINGUES
You can make the meringues (through step 4) up to 1 day ahead; cool completely, then wrap airtight and store at room temperature. Prep and cook time: about 1 1/2 hours, plus at least 2 hours to cool.
Provided by wp
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 225°.
- In a large bowl, with a mixer (preferably fitted with wire-whisk attachment) on high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar, about 1 tablespoon at a time, beating well after each addition and scraping sides of bowl occasionally, until stiff, shiny peaks form (see tip 2 below).
- Line two 12- by 15-inch baking sheets with cooking parchment or coat sheets with cooking-oil spray or butter. Mound meringue in eight equal portions (a scant 1/2 cup for each) on sheets, spacing at least 3 inches apart. Shape each into a 4-inch round (follow tip 3 below).
- Bake in preheated oven until meringues sound hollow when tapped and feel firm to the touch, about 1 1/2 hours (1 1/4 hours in convection heat); switch sheet positions halfway through baking. Turn heat off and leave meringues in closed oven until completely cool, 2 to 2 1/2 hours longer. Remove from sheets.
- Shortly before serving, rinse and drain berries; pat dry with a towel. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in sugar to taste (about 2 tablespoons).
- Set meringues on dessert plates. Top with whipped cream and berries.
- Tips for the perfect meringue
- A wire-whisk attachment introduces air evenly into whites and creates small bubbles, which are both stronger and more flexible. Make sure the bowl and beaters are clean; any fat can interfere with the formation of the foam.
- Beating the whites with an acid, like cream of tartar or vinegar, helps coagulate the egg-white protein. You want stiff, shiny peaks. The mixture should feel smooth when you rub it between your fingers.
- Shape meringue mixture into bowl-shaped rounds with a small, thin spatula. The edges should be a little higher than the centers.
Nutrition Facts : Calories 242, Carbohydrate 39, Cholesterol 33, Fat 9.5, Fiber 3.3, Protein 2.7, SaturatedFat 5.8, Sodium 35
BERRIES & CREAM IN MERINGUE CUPS
Make and share this Berries & Cream in Meringue Cups recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 250 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
- Begin to add the granulated sugar, a spoonful at a time.
- Add the cinnamon.
- Continue to beat until the meringue is very glossy and forms stiff peaks.
- Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
- Adding a little more of the egg white mixture, shape a rim around the edges.
- Continue to make more of the meringue shells, spacing evenly across the baking sheet.
- Bake for about 1-1/2 hours or until firm to the touch.
- Turn off the oven, but leave the meringue shells in the warm oven for another hour.
- Cool completely.
- Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
- Prepare the cream by whipping with the sugar until firm peaks form.
- Fold in pure vanilla, and refrigerate.
- To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
- Sprinkle w/ cinnamon.
Nutrition Facts : Calories 458.7, Fat 14.3, SaturatedFat 8.7, Cholesterol 51.8, Sodium 64.3, Carbohydrate 79.5, Fiber 2.4, Sugar 47.8, Protein 5.5
VANILLA PRALINE MERINGUE CUPS WITH BLACKBERRY-RASPBERRY SAUCE
Categories Dairy Egg Fruit Dessert Bake Blackberry Raspberry Walnut Chill Bon Appétit
Yield Makes 6
Number Of Ingredients 13
Steps:
- Make sauce:
- Puree berries with their juices and preserves in processor until well blended. Press through sieve to remove seeds. Refrigerate sauce. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
- Make meringues:
- Position 1 rack in bottom third and 1 rack in center of oven and preheat to 225°F. Using bottom of 2/3-cup soufflé dish (measuring about 3 1/2 inches in diameter with 1 3/4-inch-high sides) as template, trace 3 circles on each of 2 large sheets of parchment paper, spacing 5 to 6 inches apart. Place parchment, marked side down, on baking sheets (circles will show through).
- Turn 1 souffleé dish upside down on work surface. Center 1 foil square on dish; press foil to cover outside of dish completely. Cut overhang to 3/4-inch width so that foil resemble to hat with brim. Repeat with 5 more foil squares and sides, making 6 foil hats total.
- Whisk sugar and cornstarch in small bowl to blend. Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually beat in sugar mixture. Beat until meringue is very thick and glossy, at least 5 minutes. Spoon meringue into pastry bag fitted with medium star tip (no.4). Pipe dot of meringue near corners of baking sheet; press corners of parchment to anchor.
- Staring in center of 1 marked circle on parchment, pipe meringue in concentric circles to fill marked circle completely. Repeat with remaining 5 marked circles, forming 6 meringue rounds total.
- Starting at base of foil hat, pipe meringue in columns up sides but not onto top of foil hat, each column touching the previous one so that sides are covered completely. Repeat with remaining meringue and foil hat. Slide spatula under each meringue cylinder with soufflé dish still inside; place on sheets between meringue rounds (there will be 3 meringue round and 3 meringue cylinders on each sheet).
- Bake meringues until firm and dry, about 2 hours. Turn off oven; let meringues stand in closed oven 1 hour. Transfer baking sheets to racks and cool meringues completely.
- Lift meringue rounds off parchment; place on work surface. Lift foil with meringue cylinders to detach foil. Place 1 cylinder over each meringue round, forming cup. Mix toffee bits and nuts in small bowl. Spoon 1/4 cup ice cream into each meringue cup. Sprinkle with 1 tablespoon nut mixture. Top with 1/4 cup ice cream and 1 tablespoon nut mixture. Wrap filled meringues in plastic and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
- Spoon sauce onto plates. Unwrap meringues; place on plates. Serve with berries.
MERINGUES CHANTILLY WITH ROASTED BERRIES
Steps:
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (3 1/2-inch) circles on each piece of paper. Turn the paper face down on the baking sheets.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
- Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
- For serving, place each meringue on a separate plate and top the shell with berries.
- Preheat the oven to 450 degrees F.
- Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.
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4.5/5 (17)Total Time 10 minsCategory DessertCalories 284 per serving
- To make the berry sauce, combine the 2 cups berries with 2 tablespoons icing sugar. Blend with a food processor or immersion blender until smooth.
- Whip the cream with the remaining icing sugar until soft peaks form. Swirl in 3 tablespoons of the berry sauce.
- Layer the whipped cream and berry sauce with meringues that you have roughly broken up and fresh berries.
CHOCOLATE HEART MERINGUE CUPS WITH WHIPPED CREAM …
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Reviews 22Category Fruit DessertsCuisine AmericanTotal Time 2 hrs 30 mins
- Preheat the oven to 225 degrees Fahrenheit. Trace six large hearts (roughly 3 inches tall x 2.5 in wide) on a large sheet of parchment paper. Place parchment paper on a large baking sheet–pencil side facing down.
- Place the egg whites in the bowl (clean and free of any grease) of stand mixer, fitted with a whisk attachment. Whisk over low speed for 1-2 minutes, or until egg whites are foamy. Increase speed to medium and continue to whisk for an additional 1-2 minutes. Slowly start sprinkling in the granulated sugar, while continuing to whisk at medium speed. Increase speed to high and whisk until meringue reaches a stiff peak (10 to 12 additional minutes).
- Gently fold in the cocoa powder with a spatula. Place the meringue in a pastry bag fitted with a small star tip. Pipe a thin layer (roughly 1/2″ thick) of meringue–filling the entire heart–to form the base of the cup. Carefully trace the edges of the heart four times with piped meringue to form the sides of the heart meringue cups. It should be relatively tall, about 1.5 inches tall at least. Repeat until all of the meringue cups are formed.
- Immediately (and carefully) place the meringue in the oven and bake for 1 hour and 45 minutes, or until the meringue is dry. Once baked, turn off the oven and allow meringues to dry in the warm oven for an additional 15 to 20 minutes. Meringue should be crispy, hard, and not sticky. If the meringue is wet or sticky (which can depend on humidity levels), allow them to bake for an additional 10 to 15 minutes.
MERINGUE NESTS WITH BERRIES AND VANILLA CREAM - THE BUSY …
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5/5 (6)Calories 370 per servingCategory Baking, Dessert
- Turn the parchment paper over and trace 6-8 small circles with a dark permanent marker, spaced evenly and apart from one another. Turn the parchment paper back over again so you can see the circles through the paper, but the ink won't transfer to the meringues. Set aside.
- In a large bowl with a hand mixer, or in the bowl of your stand mixer, whip the room temperature egg whites on medium speed until foamy (about 2-3 minutes).
MERINGUE FRUIT CUPS RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 12Total Time 4 hrs 20 minsCategory Dessert
- Pour egg whites into a stand mixer. Beat until soft peaks form, about 3-5 minutes. Add salt, cream of tartar and sugar (2 tablespoons at a time until all sugar is added) and beat until stiff peaks form, about 3 minutes more. You want the mixture to be very light and fluffy.
- In a large plastic food storage bag or plastic icing bag (fitted with a large start tip, if desired), draw a thin line up four sides of the bag with the gel food colorings. Propping the bag open so the gel food colors don’t mix together, use a large spatula to spoon the meringue mixture into the pastry bag. Twist the top of the bag closed.
- Pipe meringue mixture onto the parchment paper, starting in the center and winding the meringue outward to make a base for the meringue cups. Pipe two or three spirals around the outer edges of the cup to create the sides. The base of the cup should be about 3 inches wide.
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- Place 2 egg whites into a large clean mixing bowl and beat on high speed with an electric mixer until they form stiff peaks.
- Sprinkle the superfine sugar a 1/2 tablespoon at a time into the egg whites beating well after each addition.
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- Preheat oven to 350°F. Line a 13- x 9-inch baking pan with parchment paper, leaving a 2-inch overhang on both long sides; lightly grease with cooking spray. Beat butter and 3/4 cup sugar with a stand mixer fitted with paddle attachment on medium speed until light and fluffy, about 4 minutes. Add whole eggs, 1 at a time, beating well after each addition.
- Meanwhile, place raspberry jam in a medium-size microwavable bowl, and microwave on high until smooth and melted, 30 to 45 seconds, stirring every 15 seconds. Add berries, lemon juice, 4 teaspoons sumac, and 1/8 teaspoon salt; toss to coat. Let stand at room temperature at least 30 minutes or up to 1 hour, stirring occasionally.
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- Position a rack in the center of the oven and preheat the oven to 225°F (107°C). Trace six 3 1/2-inch circles onto a sheet of parchment paper. Turn the parchment paper upside down and place it on the baking sheet.
- Set a fine-mesh sieve over a medium bowl and set aside. In a medium, heavy non-reactive saucepan, whisk together the egg yolks and sugar until blended. Stir in the lime juice and butter, and cook over medium heat, whisking constantly, until the mixture turns opaque and thickens enough to leave a path on the back of a wooden spoon when you draw your finger across it. Remove the pan from the heat and immediately strain the custard through the sieve, pressing it through with a rubber spatula. Stir in the lime zest. Set the mixture aside while you whip the cream. Or, if you are not ready to serve the meringues, refrigerate the mixture, covered, until ready to use.
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