Meringue Porcupines With Cream Filling Food

MERINGUE PORCUPINES WITH CREAM FILLING

Steps:

• Heat oven to 400 degrees. Line two baking sheets with parchment paper.
• Scoop spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon, and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating porcupine effect.
• Reduce oven to 200 degrees; bake until meringues are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return to oven to dry, about 20 minutes. Let meringues cool completely before filling.
• Combine the cream and almond extract in a chilled bowl of an electric mixer, and whip on medium speed, until just stiff, about 2 minutes. Fill half the hollowed meringues with cream, the remaining half with preserves, and sandwich together. Serve as soon as possible after filling.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

BASIC MERINGUE

Steps:

• Preheat oven to 425°F (220°C).
• Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
• Spread over hot pie filling in decorative swirls.
• Bake pie in preheated 425°F (220°C) oven until tips of meringue are golden brown, 4 to 5 minutes.
• Makes topping for a 9-inch (23 cm) pie.

EASIEST, MOST DELICIOUS MERINGUE BUTTERCREAM

Steps:

• Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
• Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

CHOCOLATE-FILLED MERINGUES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.

BLUSH MERINGUES

Steps:

• Heat the oven to 140C/fan120C/gas 1. Line two baking sheets with baking parchment or non-stick sheets. Whisk the egg whites and a generous touch of pink colouring (it will go very pale as it whisks) with an electric hand whisk, until stiff. Continue whisking as you sprinkle in the sugar, a tablespoon at a time, then whisk until the mixture is thick and glossy, and stiff peaks form as the whisks are removed from the mixture.
• Using two tablespoons, make 18 large 'quenelle' shapes, spaced well apart on the baking sheets. Bake for about 11⁄2 hrs until they are crisp and will peel easily from the lining. Leave to cool in the oven for 30 mins with the door slightly ajar. They will keep in an airtight tin for up to a week.
• When ready to serve, beat the mascarpone until smooth. Pour in the cream, add the sugar and whisk again to soft peaks. Very lightly stir in the fruit so it is rippled through the cream. Sandwich the meringues together with fruit cream. Pile onto a plate and eat the day they are made.

BERRIES & CREAM IN MERINGUE CUPS

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.

MERINGUE FOR PIE

Steps:

• Beat egg whites in medium bowl with electric mixer on high speed until foamy. Mix sugar and cream of tartar. Gradually add sugar mixture and vanilla to egg whites, beating until stiff peaks form. Spread meringue over cream- or custard-filled pie, sealing to edges of crust.
• Bake as directed on recipe

MERINGUE PORCUPINES

Steps:

• Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, and set aside.
• Scoop a spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating a porcupine effect.
• Bake cookies until they are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return meringues to oven to dry, about 20 minutes. Let cool completely on parchment on wire racks before filling.
• Put cream and almond extract in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff, about 2 minutes. Fill half of the hollowed meringues with cream, and the remaining halves with preserves. Sandwich together. Serve immediately.