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
MERINGUE SNOWMEN
Meringue is easy to form when wet but holds its shape after baking, so it's ideal for creating pastries in fanciful shapes. Chef Michel Richard, of Citronelle in Washington, D.C., uses meringue to build these charming snowmen, which are filled with chocolate mousse and decorated with marzipan hats and scarves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar. Continue to whisk until mixture is stiff. With a rubber spatula, gently fold in remaining granulated sugar and confectioners' sugar.
- Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip. On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body. To form the arms, pipe meringue on top of the body in the shape of sideways C (with the curve at the snowman's back). For the head, pipe a 1 1/2-inch mound of meringue on top of the center of the body, inside the curve of the arms. Repeat to form seven more snowmen. Sprinkle snowmen with pearl sugar.
- In a small bowl, combine remaining meringue and a few drops of red food coloring. Transfer to a parchment cone or a small pastry bag fitted with a #2 tip, and pipe a red nose onto each snowman.
- Bake snowmen until the outside is set but the inside is still soft, about 30 minutes. Remove from oven, and let cool. When cool, pick up the snowmen one by one, and scoop out the insides of the body with a spoon; discard. Return hollow snowmen to oven, and bake until firm, 1 to 1 1/2 hours. Watch the snowmen to be sure they remain white; once they are firm (or if they begin to color), remove them from the oven, and set aside to cool.
- Meanwhile, roll 7 ounces of almond paste to a thickness of 1/2 inch. Using a 3/4-inch-diameter cutter, cut out 8 circles for hats. With a toothpick, pick up each circle, and dip it into melted chocolate. Transfer circles to a parchment-lined baking sheet. Swirl them slightly as they hit the parchment, spreading the dripping chocolate around to form a brim for each hat. Repeat with remaining hats, and let cool completely. Reserve 1/4 cup of the melted chocolate for decorating.
- In a large bowl, make mousse filling by combining remaining chocolate and heavy cream. Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip. Pick up the cooled snowmen, and fill the bodies with mousse. Carefully replace filled snowmen onto parchment.
- Add a few drops of red food coloring to remaining 4 ounces of almond paste; knead until completely combined. Roll to 1/8 inch thick. Cut into eight 8-by-1/2-inch strips to form scarves.
- Place scarves around snowmen's necks, and top heads with cooled hats. Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a #1 tip; pipe eyes, mouths, and buttons on each snowman. Serve immediately.
SPARKLY MERINGUE SNOWMEN
For my son's first Christmas home from Iraq, I wanted everything to feel magical. He loves meringue cookies, so I made a big batch of minty snowmen and snowflakes. -Patricia Lindsay, Independence, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield About 1 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 200°. Add 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. Fold in extract., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Transfer meringue to bag. Pipe snowmen about 4 in. tall, 2 in. apart, onto parchment-lined baking sheets. Decorate with black nonpareils and orange sprinkles. Bake until firm to the touch, 80-90 minutes., Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
LEMON SNOWFLAKES
This is an easy recipe that produces a tart and soft cookie. I believe that it was clipped from a Taste of Home magazine several years ago.
Provided by Ms B.
Categories Drop Cookies
Time 32m
Yield 60-72 snowflakes
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine cake mix, whipped topping and egg.
- Beat with electric mixer on medium speed until well blended.
- Batter will be VERY sticky -- and I can't even begin to tell you how sticky it is. :).
- Drop by teaspoonfuls into confectioner's sugar; roll lightly to coat.
- Place on ungreased cookie sheets.
- Bake at 350F for 10-12 minutes or until lightly browned on edges.
Nutrition Facts : Calories 10.1, Fat 0.8, SaturatedFat 0.6, Cholesterol 3.1, Sodium 1.9, Carbohydrate 0.7, Sugar 0.7, Protein 0.1
MERINGUE SNOWFLAKES
For a party favor or gift your friends will remember for years to come, try these gorgeous cookies. Add a bit of glitz with white or light blue decorating sugar. A bit of piping practice isn't a bad thing to have in making these fabulous creations.
Provided by Annacia
Categories Dessert
Time 35m
Yield 12 snowflakes
Number Of Ingredients 5
Steps:
- Place egg whites in a medium bowl.
- Let stand at room temperature for 30 minutes.
- Preheat oven to 300 degrees F.
- Line two large baking sheets with parchment paper or foil.
- Draw six 3-1/2-inch circles on each sheet of paper or foil.
- Set aside.
- FOR MERINGUE:
- Add cream of tartar and salt to egg whites.
- Beat with an electric mixer on medium speed until soft peaks forms (tips curl).
- Gradually add the 1/2 cup superfine sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form ( tips stand straight) and sugar is nearly dissolved.
- Transfer meringue to a decorating bag fitted with a 3/8-inch round tip.
- Pipe snowflake shapes on top of circles on paper or foil.
- Sprinkle with the decorating sugar.
- Bake all of the meringues at the same time on separate oven racks for 10 minutes.
- Turn off oven; let meringues dry in oven with door closed for 1 hour.
- Lift meringues off paper or foil.
- Transfer to wire racks; cool completely.
- Makes 12 meringue snowflakes.
Nutrition Facts : Calories 35.3, Sodium 22.1, Carbohydrate 8.4, Sugar 8.4, Protein 0.6
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