Strawberry Meringue Food

STRAWBERRY MERINGUE COOKIES

Steps:

• For the remainder of the recipe, click here

STRAWBERRY MERINGUE COOKIES

Steps:

• Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
• Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
• Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
• Remove parchment paper from baking sheet and let meringues cool completely.

STRAWBERRY MERINGUE CLOUDS

Steps:

• Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
• In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
• Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
• The meringues can be stored in an airtight plastic container for up to 4 days.

STRAWBERRY PAVLOVA

Steps:

• Heat oven to 150C/130C fan/gas 2.
• Using a pencil, mark out the circumference of a dinner plate on baking parchment.
• Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.
• Whisk in 1 tsp white wine vinegar, 1 tsp cornflour and 1 tsp vanilla extract.
• Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle.
• Bake for 1 hr, then turn off the heat and let the Pavlova cool completely inside the oven.
• When the meringue is cool, chop 100g of the hulled strawberries. Mix them with 100g of the redcurrants and 2 tbsp icing sugar.
• Place in a food processor, blitz until smooth, then push the fruit mixture through a sieve.
• Whip 350ml double cream with the remaining 1 tbsp icing sugar and spread it over the meringue. Put the remaining 400g hulled and halved strawberries and 100g redcurrants on the cream and finally pour the sauce over the whole lot.

STRAWBERRY MERINGUES

Steps:

• preheat the oven to 110c 225f gas mark 1/4. Lightly grease 2 large baking sheets and line with paper.
• place the egg whites into a large, spotlessly clean mixing bowl and whisk them until they form stiff peaks.
• add the sugar a tablespoon at a time whisking well after each addition until the mixture is smooth thick and glossy.
• place heaped teaspoons of the mixture spaced a little apart into the prepared baking sheets until you have 30 meringues flatten slightly.
• bake in a preheated oven for 1 hour or until they peel away from the baking paper leave to cool whisk the vanilla sugar into the cream until thick.
• spread some cream on the flat side of a meringue put some strawberries on top spread some cream on another meringue and sandwich together.

STRAWBERRY MERINGUE CAKE

Steps:

• In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel.
• Beat on medium speed for 4 minutes.
• Pour into two greased and floured 9-inch round baking pans; set aside.
• In a mixing bowl, beat egg whites and cream of tartar on medium until foamy.
• Gradually beat in 1 cup sugar, a tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved.
• Spread the meringue even over both pans of cake batter.
• Bake at 350°F for 35 minutes or until meringue is lightly browned.
• Cool in pans on wire racks (meringue will crack).
• Beat the 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.

STRAWBERRY MERINGUE DESSERTS

Steps:

• Line baking sheets with parchment paper. Draw twenty-four 4x2-1/2-in. rectangles on the paper; set aside. , For meringue, in a large bowl, beat the egg whites, 1 teaspoon vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Insert a #12 round pastry tip in a pastry bag or heavy-duty plastic bag. Fill bag with meringue. Pipe meringue in long rows on rectangles until each is completely filled. Bake at 250° for 1 hour or until set and dry. Turn oven off; leave meringues in oven for 1 hour. , Remove from the oven and cool on baking sheets. When cooled completely, remove meringues from paper and store in an airtight container at room temperature. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread 1 tablespoon over each meringue. Let stand until chocolate is set. , In a large bowl, beat cream until soft peaks form. Gradually add confectioners' sugar and remaining vanilla, beating on high until stiff peaks form., Set aside 12 strawberries; cut remaining strawberries into 1/4-in. slices. Place 12 meringues on a flat serving platter. Spread each with 2 tablespoons whipped cream; top with sliced strawberries. Spread each with 2 tablespoons whipped cream. Top with remaining meringues and whipped cream. Loosely cover; refrigerate for up to 2 hours., Just before serving, drizzle with chocolate syrup. Cut reserved strawberries in half. Arrange cut side down over whipped cream. Refrigerate leftovers.

STRAWBERRY MERINGUE

Steps:

• 1. Place sliced strawberries in a bowl and toss with 3 teaspoons sugar and refrigerate for 1 hour. Preheat oven to 300.
• 2. Beat egg whites. cream of tartar and vanilla with electric mixer until soft peaks form. Still beating, add sugar 1 tablespoon at a time until dissolved and stiff peaks form.
• 3. Draw a 9 to 10 inch circle on a piece of wax paper, Place paper on a cookie sheet, drawn side down. Using the back of a spoon, shape the meringue into a circle so that it is concave in the center, forming a nest for the strawberries. Bake the meringue for 35 minutes, then turn off the oven, leaving the meringue inside to rest with the door closed for 1 hour.
• 4. To serve,place the strawberries in the cooled meringue shell. Top with whipped cream, or ice cream, if desired. Store leftovers slices in air-tight ziploc brnad containers with snap n seal lid in the refrigerator.

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F.
• Line 15 x 10 x 1-inch baking sheet with parchment paper (or waxed paper) extending 2 inches over ends of pan.
• Grease the parchment paper with shortening.
• Beat egg whites in large bowl until soft peaks form.
• Gradually add 1¼ cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet.
• Bake until pale golden, about 8 minutes.
• Reduce oven temperature to 325°F.
• Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer.
• Remove baking sheet from oven.
• Run knife around pan sides to loosen meringue.
• Turn out onto sheet of parchment paper.
• Carefully peel off parchment paper.
• Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks.
• Mix sliced strawberries and preserves in another medium bowl.
• Spoon the strawberry mixture over meringue, leaving 1-inch border on all sides.
• Spread whipped cream over strawberry mixture.
• Starting at one long side, gently roll up meringue jelly-roll style, enclosing filling.
• Place roulade, seam side down, on platter.
• Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar.
• Cut into slices.
• Transfer to plates.
• Garnish with whole strawberries, if desired.
• Serve roulade chilled.

STRAWBERRY MERINGUE ROULADE

Steps:

• Position rack in center of oven and preheat to 400°F. Line 15 x 10 x 1-inch baking sheet with waxed paper, extending 2 inches over ends of pan. Butter waxed paper. Beat egg whites in large bowl until soft peaks form. Gradually add 1 1/4 cups sugar, beating until meringue is stiff and shiny.
• Spread meringue evenly in prepared baking sheet. Bake until pale golden, about 8 minutes. Reduce oven temperature to 325°F. Bake until meringue is slightly firm to touch on top but soft inside, about 8 minutes longer. Remove baking sheet from oven. Run knife around pan sides to loosen meringue. Turn out onto sheet of waxed paper. Carefully peel off waxed paper. Cool meringue 25 minutes.
• Whip cream and vanilla in medium bowl to stiff peaks. Mix sliced strawberries and preserves in another medium bowl. Spoon strawberry mixture over meringue, leaving 1-inch border on all sides. Spread whipped cream over strawberry mixture. Starting at 1 long side, gently roll up meringue jelly-roll style, enclosing filling. Place roulade, seam side down, on platter. Refrigerate at least 1 hour and up to 4 hours.
• Dust roulade with powdered sugar. Cut into slices. Transfer to plates. Garnish with whole strawberries, if desired. Serve roulade chilled.

STRAWBERRY MERINGUE BUTTERCREAM

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
• Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

STRAWBERRY MERINGUE FROSTING

Steps:

• In a small saucepan over medium heat, bring the agave nectar to a boil, stirring constantly. Decrease the heat to low and simmer for 6 to 10 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color, then remove from the heat and set aside.
• In a deep bowl, whip the egg whites to stiff peaks using a handheld mixer. Be sure to push the beaters around the bowl to incorporate air into the whites. This step is important; if your egg whites are not whipped to stiff peaks, the recipe won't work. Stop whipping as soon as the egg whites are stiff; overwhipping will result in egg whites that are dry and grainy. The foam of the whites will be stiff enough to stand up in well-defined, unwavering peaks.
• Drizzle the warm agave nectar very slowly into the egg whites, while whipping with a handheld mixer, to keep the peaks stiff. The meringue will become pearlescent and shiny.
• Allow to cool to room temperature, then fold the strawberries into the meringue. Use right away.