Pecan Meringues Food

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ULTIMATE MERINGUE



Ultimate meringue image

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

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

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

CHOCOLATE PECAN MERINGUE TORTE



Chocolate Pecan Meringue Torte image

Provided by Ina Garten

Categories     dessert

Time 5h50m

Yield 8 servings

Number Of Ingredients 17

7 extra-large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 1/3 cups plus 2 tablespoons sugar, divided
2 teaspoons pure vanilla extract, divided
Chocolate Pecan Filling (recipe follows)
1 cup cold heavy cream
Dark chocolate shavings, for decorating
1/2 cup pecans
4 extra-large eggs
1/4 cup sugar
1/2 teaspoon cornstarch
4 ounces bittersweet chocolate, such as Lindt, broken in pieces
2 tablespoons brewed espresso
1 teaspoon Kahlua
1 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 250 degrees F. Draw two 8-inch circles on a sheet of parchment paper and place it on a sheet pan, pencil side down.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed for one minute, until frothy. With the mixer on high, slowly add the 2/3 cups sugar and 1 teaspoon of the vanilla and beat on high for 2 minutes, until it makes firm, glossy peaks.
  • Divide the meringue between the two circles and spread into two flat 8-inch disks with a rubber spatula. Bake the meringues for one hour, turn the heat off, and leave the meringues in the oven for 2 hours. Remove them from the oven and allow to cool completely to room temperature on the sheet pan.
  • With a large flat spatula, carefully transfer one disk, rounded side up, to a totally flat serving plate. (It's okay if the top cracks a little.) Spread the chocolate pecan filling evenly on top. Place the second meringue, rounded side up, on top.
  • Combine the heavy cream, the 2 tablespoons sugar, and the remaining 1 teaspoon of vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until it forms firm peaks. Spread the whipped cream on top of the torte. Decorate with the shaved chocolate and refrigerate for 2 hours or for up to a day and serve cold.
  • In the bowl of a food processor fitted with the steel blade, process the pecans until finely ground. Set aside.
  • In a medium bowl set over a pan of simmering water, whisk the eggs, sugar, and cornstarch together, making sure the bottom of the bowl doesn't touch the water. Whisk the mixture almost constantly, until it is 130 to 140 degrees and thickened like custard. Set aside to cool to room temperature, whisking occasionally.
  • Set another bowl over the pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Put the chocolate and espresso in the bowl and heat just until the chocolate melts, stirring occasionally. Stir in the Kahlua and vanilla and set aside to cool to room temperature. Whisk the chocolate mixture into the egg mixture, then whisk in the butter, one tablespoon at a time, whisking until smooth. Stir in the pecans. The filling can sit at room temperature for up to 4 hours.

CANDIED BACON AND PECAN MERINGUE TART WITH COFFEE FROZEN CUSTARD



Candied Bacon and Pecan Meringue Tart with Coffee Frozen Custard image

Provided by Dan Langan

Categories     dessert

Time 5h15m

Yield 9 servings

Number Of Ingredients 28

1/4 cup whole coffee beans
2 cups whole milk
6 egg yolks
1 whole egg
3/4 cup plus 2 tablespoons white sugar
1 cup heavy cream
1/2 tablespoon vanilla extract
1/4 teaspoon espresso powder
3 1/5 cups pastry flour
2 cups plus 1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into pieces
2 large eggs, whisked
2 teaspoons vanilla extract
4 ounces maple-cured bacon (about 5 slices)
6 ounces whole pecans
3 tablespoons brown sugar
Salt
2 tablespoons butter
1 cup white sugar
2 teaspoons vanilla extract
Zest of 1/2 orange
4 large eggs
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 egg whites
1/2 cup granulated sugar
1/2 teaspoon vanilla extract

Steps:

  • For the coffee frozen custard: Roughly chop the coffee beans and add to a pot, along with the milk. Heat until steaming.
  • Whisk the egg yolks, whole egg and sugar until lightened, about 30 seconds. Temper the eggs by slowly whisking in some of the hot milk. Add back to the saucepan and heat to 170 degrees F on a thermometer, stirring constantly. Remove from the heat and whisk in the cream, vanilla and espresso powder. Strain through a fine-mesh sieve, then cool in an ice bath.
  • Transfer the frozen custard base to an ice cream maker, churn according to manufacturer's instructions and then freeze until firm.
  • For the pate brisee: Combine the pastry flour, sugar and salt in a food processor. Pulse to mix. Add the butter and pulse until blended and the mixture looks like sand. Drizzle in the eggs, 4 teaspoons water, and vanilla; process just until a dough comes together.
  • Transfer the dough to the counter and shape into two 1-inch-thick disks. Wrap in plastic and chill for 30 minutes.
  • For the filling: Cook the bacon until crispy, though not burned. Drain on paper towels. Reserve 2 tablespoons of the bacon fat, leaving the remaining fat in the pan.
  • Roughly chop the pecans and add them to the bacon skillet, along with the brown sugar and a pinch of salt. Cook over high heat until the sugar melts. Reserve in a bowl.
  • Cream together butter, reserved bacon fat, white sugar and 1/4 teaspoon salt in a stand mixer fitted with the paddle attachment. Mix in the vanilla and orange zest.
  • Add the eggs in 3 additions, scraping the bowl in between. Blend well.
  • Add the light corn syrup and dark corn syrup; blend until smooth. Reserve.
  • Par-bake the tart shell: Roll out lemon-size pieces of pate brisee to a 1/4-inch thickness. Place over nine 4-inch tart pans and gently press in.
  • Roll the pin over the tart pans to cut away excess dough, then prick the dough with a fork. Place the tart pans on a baking sheet and freeze for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Place the foil over each tart and fill with pie weights or dried beans. Pre-bake for about 15 minutes, or until the tart shells are lightly browned. Remove the pie weights and foil. Raise the oven temperature to 400 degrees F.
  • Finish the tart: Place enough pecans in each tart shell to fill them level, then crumble over some bacon. Pour the filling into the tart shells, filling up to the edge.
  • Bake the tarts for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for another 20 minutes. Let cool.
  • For the meringue: With an electric mixer, whip the egg whites until foamy. Slowly add the sugar and then the vanilla; whip to a medium peaks. Transfer to a pastry bag.
  • Pipe a rosette of meringue onto each tart, then toast with a kitchen torch.
  • Serve the tarts with a scoop of the coffee frozen custard.

MRS. STEWART'S PECAN PIE W/ MERINGUE



Mrs. Stewart's Pecan Pie W/ Meringue image

This recipe was printed in the Fall 2007 Taste of the South Magazine. It was once a secret family recipe belonging to a Southern lady from Mississippi. This pie is special in that it has a creamy custard pecan filling and it's topped with meringue.

Provided by Kim D.

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

9 inches deep dish pie shells
1 cup chopped pecans
3 eggs, separated
1/2 cup sugar
3 tablespoons all-purpose flour
1 (14 ounce) can sweetened condensed milk
3/4 cup water
1 teaspoon vanilla extract
3 tablespoons sugar

Steps:

  • Preheat oven to 350°F.
  • Prick pie shell with a fork.
  • Bake pie shell for 10 minutes or until golden brown; remove from oven and allow to cool.
  • On a baking sheet, place pecans in a single layer and roast in oven until fragrant, checking every few minutes to avoid burning; remove from oven and let cool.
  • In a medium microwave safe bowl, beat egg yolks, 1/2 cup sugar, and flour on medium speed with an electric mixer, beating until thick and pale.
  • Add sweetened-condensed milk, water and vanilla and beat until well combined.
  • Microwave on high (100 percent power) for 5 1/2 minutes, stirring halfway through, or until mixture is a thick pudding-like consistency.
  • Stir in pecans.
  • Let cool for 20 minutes.Spoon filling into pie shell.
  • Increase oven temperature to 400°F
  • In a clean, medium bowl, beat egg whites at high speed with an electric mixer until foamy.
  • Gradually add 3 tablespoons sugar, beating until stiff peaks form.
  • Spread meringue over pie, sealing to edge.
  • Return pie to oven and bake for 5-10 minutes or until merigue is slightly brown.

CHERRY-PECAN MERINGUES



Cherry-Pecan Meringues image

These cookies are easy to make and no flour is required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h30m

Yield Makes 36

Number Of Ingredients 7

4 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 cup sugar
1/3 cup dried cherries or dried cranberries, coarsely chopped
1/3 cup chopped pecans

Steps:

  • Preheat oven to 225 degrees. Line 2 baking sheets with parchment paper; set aside. In the bowl of an electric mixer, beat egg whites, cream of tartar, salt, and vanilla until soft peaks form.
  • Still beating, very gradually (1 tablespoon at a time) add sugar to egg whites. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Gently fold in chopped dried cherries and chopped pecans.
  • Drop meringue mixture by rounded tablespoons onto prepared baking sheets, spacing about 1 inch apart. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours. Cool completely on baking sheets. These can be stored in an airtight container for up to 5 days.

Nutrition Facts : Calories 35 g

PECAN PUFFS (MERINGUE COOKIES)



Pecan Puffs (Meringue Cookies) image

Make and share this Pecan Puffs (Meringue Cookies) recipe from Food.com.

Provided by Kikimony

Categories     Drop Cookies

Time 1h10m

Yield 36 puffs

Number Of Ingredients 5

3 egg whites
1 pinch salt
1 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • In a mixing bowl beat egg whites until soft peaks form.
  • Gradually add sugar, beating until stiff peaks form (5-8 minutes).
  • Fold in vanilla and pecans.
  • Drop by well-rounded teaspoonfuls onto greased cookie sheets.
  • Bake at 200 degrees for 50-55 minutes or until firm to the touch.
  • Store in airtight container.

PECAN-MOCHA MERINGUES



Pecan-Mocha Meringues image

Provided by Jeanne Kelley

Categories     Cookies     Coffee     Blender     Chocolate     Bake     Easter     Low Cal     Pecan     Low Cholesterol     Party     Potluck     Bon Appétit

Yield Makes about 18

Number Of Ingredients 10

1/3 cup (packed) golden brown sugar
1 tablespoon unsweetened cocoa powder
1/3 cup egg whites (from about 3 large eggs)
1/4 teaspoon coarse kosher salt
1/8 teaspoon cream of tartar
1/3 cup sugar
2 teaspoons instant espresso powder
1 cup finely chopped toasted pecans
1/2 cup semisweet or bittersweet chocolate chips (optional)
18 (about) untoasted pecan halves

Steps:

  • Preheat oven to 300°F. Line heavy large baking sheet with parchment paper. Press brown sugar and cocoa powder through sieve into small bowl to remove any lumps; whisk to blend. Using electric mixer, beat egg whites, coarse salt, and cream of tartar in medium bowl until very soft peaks begin to form. With mixer running, gradually add sugar, then espresso powder; beat until medium peaks form. Beat in brown sugar mixture by tablespoonfuls. Continue beating until meringue is very stiff and glossy, 2 to 3 minutes. Fold in chopped pecans and chocolate chips, if desired. Drop mixture by rounded tablespoonfuls onto prepared sheet, spacing about 1 inch apart. Place 1 pecan half atop each meringue, pressing very lightly to adhere.
  • Bake meringues until dry but still slightly soft when pressed with finger, about 25 minutes. Turn off oven. Cool meringues in oven with door closed until crisp, about 1 1/2 hours. DO AHEAD: Meringues can be made up to 1 day ahead. Store airtight at room temperature.

BROWN SUGAR PECAN MERINGUES



Brown Sugar Pecan Meringues image

These are really good. They have about 37 calories and keep for a week in an air-tight container. Make great gifts for the holidays.

Provided by vatterpa

Categories     Drop Cookies

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 5

4 egg whites (room temp)
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon vanilla
1/4 cup finely chopped pecans

Steps:

  • First, mix both sugars, set aside. Whip whites on med. up to a soft peak. Add sugars one tablespoon at a time, while mixing. When all sugar is added, turn on high and whip to a stiff peak. Fold in pecans and vanilla. Drop by spoonfulls onto parchment lined cookie sheets. Smooth with the back of the spoon into rounds a half to 3/4 inches thick. Bake at 300 for 30-40 minutes or until dry and a light golden brown. Makes 24 big cookies.

PECAN MERINGUES



Pecan Meringues image

Sooooo good! My mother made these every year for Christmas. They are an instant hit with everyone who tries them. Very easy to make, too!

Provided by Jellybean

Categories     Candy

Time 1h

Yield 32 serving(s)

Number Of Ingredients 3

1 egg white
1 cup brown sugar
3 cups pecan halves

Steps:

  • Preheat oven to 225 degrees.
  • Beat egg white until stiff. Add brown sugar to egg white and beat until smooth. Fold pecans into mixture, using a large wooden spoon and stir until nuts are well coated. Drop by spoon onto un-greased cookie sheets. (About 2 pecan halves per spoonful).
  • Bake until golden brown and meringue is completely dry - about 1 hour.

PECAN MERINGUE COOKIES



Pecan Meringue Cookies image

Provided by Phyllis Glazer

Categories     Cookies     Mixer     Egg     Nut     Bake     Passover     Pecan     Spice     Spring     Kosher

Yield Makes 24 to 30

Number Of Ingredients 5

1 large egg white
1 cup light brown granulated sugar, regular light brown sugar, or turbinado sugar
Pinch of salt
1/4 teaspoon ground allspice or nutmeg
1 1/2 cups finely chopped pecans

Steps:

  • 1. Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.
  • 2. Using an electric mixer, beat the egg white until stiff and gradually add the sugar, salt, and desired spice. Beat until the mixture looks shiny. Stir in the nuts.
  • 3. Using two spoons, place full teaspoons of the mixture on the sheet, leaving 1 1/2 inches between each cookie. Flatten out the tops.
  • 4. Bake in the preheated oven for 25 to 30 minutes, or until the cookies appear dry on top. Use a spatula to gently remove the warm cookies from the oven and cool on a wire rack. Store in a sealed jar.

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  • Line two large cookie sheets with foil. Using ruler, with toothpick or dull side of knife, outline four 12-inch by 5-inch rectangles on foil (two on each cookie sheet).
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From foodsgeek.com


PECAN AND MERINGUE RECIPES (38) - SUPERCOOK
Supercook found 38 pecan and meringue recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back . Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list pecan and meringue. Order by: Relevance. Relevance Least ingredients Most ingredients. 38 results. Page 1. Pecan …
From supercook.com


PECAN MERINGUE COOKIES - FOOD RECIPES
Food Recipes Simple recipes for every day. Home; Salads; Deserts; Soups; Main dishes; Snacks; Drinks; Video; Домой Deserts Pecan Meringue Cookies. Deserts; Pecan Meringue Cookies . admin - 7 февраля, 2021. 0 . Notes on working with egg whites. Eggs are easiest to separate when they are cold, and they fluff up the best in the oven when they start at room …
From shefcooks.online


ORANGE MERINGUE PIE WITH PECAN CRUST - TASTE USA
Into a large food processor, add cookies and salt. Pulse to a fine crumb. Add pecan pieces and pulse until mixture is homogenous. Add butter and pulse until just combined. Transfer onto ungreased 9” pie pan that’s at least 2” high to accommodate the filling later. With the help of a straight-edged cup, press mixture evenly on the bottom and up the sides. Bake 10 minutes or …
From tasteusa.ca


PECAN MERINGUE COOKIES RECIPES
PECAN MERINGUE COOKIES - FOOD RECIPES. 2020-12-05 · Pecan Meringue Cookies. By. Apr - December 5, 2020. 184. 0. Facebook. VK. Twitter. Pinterest. Telegram . Notes on working with egg whites. Eggs are easiest to separate when they are cold, and they fluff up the best in the oven when they start at room temperature. So separate the eggs when you take them out of …
From tfrecipes.com


CHOCOLATE PECAN MERINGUE TORTE FROM COOK LIKE A PRO BY INA ...
chocolate pecan meringue torte serves 8 When my late friend Anna Pump came to the United States from Germany, she started a cooking school in New Jersey, where she lived. This is one of the recipes she taught her students. It’s two disks of crisp and soft meringue, layered with a creamy chocolate pecan filling. Your guests will be very impressed that you served such a …
From penguinrandomhouseaudio.com


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