VANILLA MERINGUE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
- Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
- Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.
MERINGUE POINSETTIAS
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 24 cookies
Number Of Ingredients 4
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 star tip. Pipe 1/2-inch drops that are just touching to form about twenty-four 2- to 3-inch cookies. Bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool.
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
SUGAR POINSETTIA
Steps:
- Sift 3/4 of the sugar into a bowl and stir in gum tragacanth. In a separate bowl combine water and gelatin. Heat to dissolve (do not cook), remove from heat and add glucose. Pour gelatin mixture into center of sugar and mix with a wooden spoon until kneadable. Transfer to table which has been dusted with confectioners sugar, and knead until smooth. Coat lightly with shortening, wrap tightly in plastic and store in refrigerator, or freeze until needed.;
- Dissolve gum arabic in water while bowl is covered with a damp cloth. Store in refrigerator. You can transfer it to a small clean nail polish bottle for use. This mixture will be used to glue flower petals to the stem wires (or to give a shine to items on which it's painted).;
- ;
- Roll small piece of dough very thin (if you roll on a patterned place mat, roll until pattern is visible). Cut petal freehand. Vein with veiner mold, and then use ball tool to thin and curl edges of petal. Use the gum glue to attach 4-inch long 26 gauge wire to base of petal, and lie on foam to dry. Form stamen with small balls of dough on hooked ends of 26 gauge wire. With floral tape, tape stamen together. Tape petals, starting with the smallest, around stamen. When flower is formed, pipe centers of stamen with yellow royal icing, and tint petals with powdered food coloring.
LIGHTEST EVER MERINGUES
Whisk up a batch of classic meringues, then get creative with citrus swirl, Turkish delight and chocolate varieties
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h25m
Yield Makes about 18
Number Of Ingredients 4
Steps:
- Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.
- In a clean bowl, whisk the egg whites until very stiff - the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.
- Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high - like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.
- Remove from the oven - they should peel easily away from the parchment - and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.
- To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.
Nutrition Facts : Calories 53 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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
More about "meringue poinsettias food"
CHRISTMAS POINSETTIA MERINGUES - HANIELA'S
From hanielas.com
Estimated Reading Time 2 mins
CHRISTMAS POINSETTIA MERINGUES - CAKECENTRAL.COM
From cakecentral.com
Author Leanne WinslowEstimated Reading Time 2 mins
DIY MERINGUE CHRISTMAS POINSETTIA RECIPE - PARTY IDEAS
From blog.birdsparty.com
Estimated Reading Time 3 mins
COOKING MERINGUE: 2 TECHNIQUES FOR A TOASTY TOP | TASTE …
From tasteofhome.com
HOW TO MAKE MERINGUE: THE ULTIMATE GUIDE - BROWN …
From browneyedbaker.com
FERTILIZING POINSETTIAS - LEARN ABOUT FERTILIZER FOR …
From gardeningknowhow.com
HOW TO MAKE PERFECT MERINGUES - ALLRECIPES
From allrecipes.com
POINSETTIA MERINGUE COOKIES | EGGLAND'S BEST
From egglandsbest.com
Servings 24Fat 0gCalories 43.23Saturated Fat 0.23g
MERINGUE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE MERINGUES RECIPE - BBC FOOD
From bbc.co.uk
FOOD NETWORK MAGAZINE: DECEMBER 2015 RECIPE INDEX
From foodnetwork.com
MERINGUE POINSETTIAS – RECIPES NETWORK
From recipenet.org
MERINGUE POINSETTIAS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MERINGUES - EATINGWELL
From eatingwell.com
MERINGUE POINSETTIAS RECIPES RECIPE
From food-recipe.info
PEPPERMINT MERINGUES RECIPE | BON APPéTIT
From bonappetit.com
ROYAL ICING POINSETTIAS - THE SWEET ADVENTURES OF SUGAR BELLE
From sweetsugarbelle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love