FRENCH MERINGUE COOKIES
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain.
- Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight.
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
FRENCH MERINGUE COOKIES
If you want chocolate meringue cookies, gently fold in 2 ounces of finely chopped bittersweet chocolate at the end of step 2. The meringues may be soft right after coming out of the oven, but they will stiffen as they cool. If it's humid or rainy, you can minimize stickiness by allowing the meringues to cool in a turned-off oven for an additional hour (total of 2 hours cooking) without opening the door and then transferring immediately to an airtight container to seal. These can be kept in an airtight container for up to 2 weeks. Cooking time is inactive.
Provided by Scarlett516
Categories Dessert
Time 2h5m
Yield 48 small cookies
Number Of Ingredients 5
Steps:
- Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 225°F Line 2 baking sheets with parchment paper.
- Combine cornstarch and sugar in a small bowl.
- In a stand mixer with the whisk attachment, beat the egg whites, vanilla, and salt at high speed until very soft peaks start to form and the foam just starts to gain volume (peaks should slowly lose shape when whisk is removed) about 30-45 seconds.
- Reduce the mixer speed to low and slowly add the sugar mixture in a steady stream down the side of the mixer bowl. This process should take about 30 seconds.
- Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
- Turn the mixer back on to high speed and beat until glossy, stiff peaks have formed, about 30-45 seconds.
- Working quickly and carefully, put meringue mixture into a pastry bag fitted with 1/2" tip. Pipe the meringues into 1 1/4"-wide mounds about 1" high. Try to fit 6 rows of 4 meringues on each baking sheet.
- Bake for 30 minutes, then rotate pans front to back, top to bottom, and bake for 30 more minutes.
- Turn off the oven and allow the meringues to cool for at least 1 hour (or 2 if a humid or rainy day). Remove from oven and allow to cool to room temperature before serving (about 10 minutes).
FRENCH MERINGUE
Cakes are one of the single things we use to toast the celebrants at a party. For birthdays or graduations, that can mean lots of frosting but not everyone wants gobs of it. Since a cake just isn't a cake if it doesn't look fun and inviting, we'll focus on creative ways to decorate a cake's exterior with a lighter complement -- French meringues, or crispy macaroons.
Provided by Warren Brown
Categories dessert
Time 1h7m
Yield 1 full sheet pan of meringues, about 18 to 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a mixer, begin to whip the egg whites with cream of tartar, if using.. Slowly add the sugar. Whip the whites until stiff peaks.
- Combine flour and confectioners' sugar (and nut powder if using), then fold into whites.
- Load batter into pastry bag (use open star or any desired shape IF NOT using nut powder otherwise use no tip), and pipe quarter size meringues onto grease free parchment paper. Bake for 5 to 7 minutes until browned. Remove and cool before use.
- Pipe buttercream from cake assembly into some of the meringues for a surprise.
- Apply meringues to the cake after applying a heavy crumb coat. Cover completely. Put fresh berries or dollops of cooled, piped chocolate ganache between any gaps of the meringues.
FRENCH MERINGUE BUTTERCREAM
Provided by Duff Goldman
Categories dessert
Time 20m
Yield about 4 pounds of buttercream (enough to ice a 3-tier cake)
Number Of Ingredients 3
Steps:
- Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.
- Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.
- Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.
BASIC FRENCH MERINGUE
Use this meringue recipe to make Floating Islands with Ricotta Cream and Poached Apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12 floating islands
Number Of Ingredients 4
Steps:
- Whisk whites, salt, and cream of tartar with a mixer on medium-low speed until foamy. Add sugar, 1 tablespoon at a time, whisking until sugar dissolves and soft peaks form. Gradually increase speed to medium-high, and whisk until stiff peaks form, 8 to 10 minutes. Use immediately.
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