STRAWBERRY SHORTCAKE MERINGUE NESTS RECIPE BY TASTY
These strawberry shortcake meringue nests make a perfect sweet ending to a summer gathering. They take a bit of time to bake but are well worth the wait. The strawberry sauce comes together in a snap, and you can use store-bought pound cake and whipped cream to save time.
Provided by Katie Aubin
Categories Desserts
Time 3h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
- In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
- Line 2 baking sheets with parchment paper.
- Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
- Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
- Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
- Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
- To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 33 grams, Fat 8 grams, Fiber 0 grams, Protein 5 grams, Sugar 27 grams
STRAWBERRY-HAZELNUT MERINGUE SHORTCAKES
In summer the strawberry farms are open for picking. I serve strawberries with a crunchy hazelnut meringue cookie. -Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Beat egg whites 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., Using a measuring cup and spatula or an ice cream scoop, drop meringue into 8 even mounds on a parchment-lined baking sheet. With the back of a spoon, shape into 3-in. cups. Sprinkle with hazelnuts. Bake 45-50 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper., Place 3 cups strawberries in a large bowl; mash slightly. Stir in remaining strawberries. Just before serving, top meringues with frozen yogurt and strawberries.
Nutrition Facts : Calories 212 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 74mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 3g fiber), Protein 7g protein.
STRAWBERRY MERINGUE CAKE
"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 8
Steps:
- Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.
Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 231mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY SHORTCAKE
Make a from-scratch Strawberry Shortcake recipe from Food Network with fresh whipped cream, juicy strawberries and homemade shortcake.
Provided by Mary Nolan
Categories dessert
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
- Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
MERINGUE-TOPPED STRAWBERRY SHORTCAKE
Strawberry shortcake just became simple with this recipe. It's from a Bisquick pamphlet, and is so good. I hope you will try it. You could sub peaches for the strawberries, or even another type of berry.
Provided by FLUFFSTER
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Slice strawberries; sprinkle with 1/2 cup sugar and let stand 1 hour.
- Heat oven to 375 degrees.
- Mix baking mix, 3 tablespoons sugar, the margarine and milk until soft dough forms.
- Gently smooth into ball on cloth-covered board dusted with baking mix.
- Knead 8-10 times.
- Pat in ungreased round pan, 9X 1&1/2 inches.
- Beat egg whites until foamy. Beat in powdered sugar and 1/4 cup granulated sugar, 1 tablespoons at a time; continue beating until stiff and glossy.
- Spread meringue on dough; sprinkle with 1 tablespoons granulated sugar.
- Bake until delicate brown, 25 to 30 minutes.
- Cool 10 minutes.
- Run knife around edge to loosen; turn onto cloth-covered board.
- Invert on wire rack; cool completely.
- Serve with strawberries.
Nutrition Facts : Calories 336.4, Fat 10.4, SaturatedFat 2.5, Cholesterol 2.8, Sodium 518.3, Carbohydrate 57.3, Fiber 2.2, Sugar 36.2, Protein 4.7
TINY STRAWBERRY SHORTCAKES
The cream biscuits for these miniature desserts are super easy to make. We love how the strawberry jam gives the fresh fruit an extra pop.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 30 mini shortcakes
Number Of Ingredients 10
Steps:
- Position an oven rack at the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cream, lemon juice and lemon zest, and stir with a wooden spoon until the mixture just forms a dough. Gather the dough into a ball, and transfer it to a flour-dusted work surface. Pat it into a 1/2-inch-thick circle. Cut out as many mini biscuits as you can with a 1-inch round cookie cutter. Gently press the scraps together, and repeat. Arrange the biscuits 1 inch apart on the prepared baking sheets. Brush them with more cream, and sprinkle with a little sugar.
- Bake 1 sheet of biscuits on the center rack until they are just golden, about 10 minutes; repeat with the second sheet. While they are still warm, use the rounded side of a 1/4 teaspoon measuring spoon to make an indentation on the top of each. Transfer to a rack to cool completely.
- Toss together the strawberries and jam in a small bowl, and fill each biscuit indentation with some of the mixture. Top with a small dollop of whipped cream and a mint leaf. (The shortcakes can be made and refrigerated up to 2 hours before serving.)
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RECIPE: STRAWBERRY SHORTCAKE MERINGUE CUPS
From thankyourbody.com
Estimated Reading Time 5 mins
- Preheat oven to 225. In a mixing bowl, whip the egg whites until they start to thicken. Slowly add the sugar and vanilla, and keep whipping until the whites become glossy and stiff peaks form.
- Line a cookie sheet with a piece of parchment paper. Trace 10 circles on the paper (I use a wide-mouth canning ring).
- Fill a pastry bag fitted with a star-shaped tip with the meringue. Pipe the cups, filling in the bottoms of the cups first and then building the edges up.
- Bake for 1 1/2 hours, then turn oven off and leave the cups in the oven for an additional 1/2 hour.
PUFFY SHORTCAKES WITH MERINGUE | BETTER HOMES & GARDENS
From bhg.com
Total Time 55 minsCalories 351 per serving
- Preheat oven to 425 degrees F. Blend or process frozen strawberries and jelly until smooth. Stir in sliced berries; cover and refrigerate.
- Roll pastry to 12 x 10 inches; cut in eight rectangles. Place pastry rectangles 1 inch apart on large baking sheet; pierce with fork tines. Cover with second baking sheet. Bake 6 minutes. Remove top baking sheet; bake 4 minutes more. Remove from oven; let stand on sheet. Reduce oven to 325 degrees F.
- For meringue, in small saucepan cook and stir 1/2 cup water and the cornstarch over medium heat until thickened and bubbly. Remove from heat; cool slightly. In bowl combine sugar and cream of tartar; set aside. In large mixing bowl beat egg whites and vanilla on medium to high until frothy. Gradually beat in sugar mixture until soft peaks form. Add cornstarch mixture; beat to stiff peaks. Spoon on pastry; bake meringue 15 minutes. Serve pastries warm with sauce; top with fresh whole strawberry. Serves 8.
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