VANILLA MERINGUE COOKIES
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add vanilla, cream of tartar and salt 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, about 7 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets., Bake until firm to the touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
LIGHTEST EVER MERINGUES
Whisk up a batch of classic meringues, then get creative with citrus swirl, Turkish delight and chocolate varieties
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h25m
Yield Makes about 18
Number Of Ingredients 4
Steps:
- Heat oven to 140C/120C fan/gas 1. Line 2 baking sheets with baking parchment and set up a piping bag with a medium-size star nozzle.
- In a clean bowl, whisk the egg whites until very stiff - the whites should stand in stiff, not floppy, peaks when the beaters are lifted out. Once you have reached this point, pour in roughly half the sugar and the vanilla extract and whisk again until the mixture becomes very thick, firm and shiny. Add the remaining sugar and whisk again until thick, firm and shiny. If you like meringues with soft, mallowy centres, just add 1 tsp cornflour and 1 tsp white wine vinegar to the mix along with the sugar.
- Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the end of the piping bag to seal. Gently squeeze until meringue is visible at the end of the nozzle, then begin piping onto your lined baking sheets. Pipe spiralling circles, about 6cm wide and 3 layers high - like you would ice a cupcake to make roughly 18. The meringues will spread slightly as they cook, so leave enough space between each one. Bake in the oven for 1 hr, turning the heat down to 120C/100C fan/gas ½ after 30 mins.
- Remove from the oven - they should peel easily away from the parchment - and cool on a wire rack. Can be made up to a week ahead and kept in an airtight container, or frozen for up to 3 months, between layers of parchment, in an airtight container.
- To make Cream & chocolate meringues for dessert, put 100g dark chocolate in a glass bowl and melt over a pan of gently simmering water. Carefully dip the base of each meringue in to coat, then place on their sides on a plate or tray to set. While the chocolate sets, whip 300ml double cream. Assemble the meringues in pairs and sandwich their chocolate bases together with a good spoonful of cream. Delicious served with ice cream, raspberry coulis or fresh berries.
Nutrition Facts : Calories 53 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Protein 1 grams protein, Sodium 0.04 milligram of sodium
ULTIMATE MERINGUE
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
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
VANILLA MERINGUES
With only a little practice you'll produce lovely little mounds of meringue with curls like chocolate kisses on top. And when you grow tired of pale white ones, add a couple of drops of food coloring, or follow the recipe modification for cocoa-flavored meringues.
Provided by Mark Bittman
Categories brunch, easy, dessert
Time 2h20m
Yield About 2 dozen.
Number Of Ingredients 5
Steps:
- Heat oven to 200 degrees. Use an electric mixer to beat egg whites with cream of tartar, salt and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
- Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a Ziploc bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
- Bake meringues until hard, about 2 hours. Meringues are ready when they release from parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
Nutrition Facts : @context http, Calories 17, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 15 milligrams, Sugar 4 grams
VANILLA MERINGUES
Steps:
- Preheat the oven to 200 degrees F. Use an electric mixer to beat egg whites with cream of tartar, salt, and vanilla. When whites begin to hold stiff peaks, gradually add half the sugar. When peaks become glossy, gently fold in remaining sugar.
- Line a baking sheet with parchment paper, and use a pastry bag with a star tip or a resealable plastic bag with a corner cut out to form small mounds of meringue mixture, each about an inch wide and tall.
- Bake meringues until hard, about 2 hours. Meringues are ready when they release from the parchment paper. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.
- For pink vanilla meringues: After adding the first 1/4 cup sugar, add a drop or two of pink or red food coloring to mixture. Continue with Step 1.
Nutrition Facts : Calories 18, Sodium 17 milligrams, Carbohydrate 4 grams, Sugar 4 grams
SPLENDID SPLENDA MERINGUES
These little devils are so good without all the guilt of sugar. I make all different flavors and mix food coloring in for a fun and easy change.
Provided by jamb7866
Categories Drop Cookies
Time 30m
Yield 13 extra large meringues
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees.
- Spray cookie sheet; set aside.
- Combine egg whites, cream of tartar, and salt in a very clean bowl.
- Beat until foamy.
- Add splenda a little at a time until egg whites are stiff and glossy.
- Fold in vanilla.
- Spoon meringue on cookie sheet.
- Bake 18-20 minutes.
- Variations: Fold in 1-2 tbsp of cocoa with vanilla.
- Add different extracts instead/along with vanilla.
- Add food coloring with extracts (i.e swirl red coloring with peppermint extract.)
Nutrition Facts : Calories 3.2, Sodium 30.8, Carbohydrate 0.1, Sugar 0.1, Protein 0.6
VANILLA MERINGUE COOKIES
These vanilla meringue cookies are perfect for the holidays and are definitely worth the expense of the vanilla bean. Served alone or alongside fresh fruit, they are the perfect melt-in-your-mouth, delicious dessert.
Provided by IIIMXO
Categories Desserts Cookies Meringue Cookies
Time 3h20m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a large baking sheet with parchment paper.
- Place egg whites and cream of tartar into a large bowl; beat using an electric mixer at medium speed until soft peaks form. Increase speed to high and add sugar 1 tablespoon at a time while mixing until stiff peaks form. Scrape seeds from vanilla bean into the bowl and add vanilla extract; beat just until blended.
- Spoon batter into a pastry bag and pipe mounds onto the prepared baking sheet.
- Bake in the preheated oven until set, about 1 1/2 hours. Turn oven off; let cookies cool in the closed oven for 1 1/2 hours. Remove cookies carefully from paper.
Nutrition Facts : Calories 40.4 calories, Carbohydrate 9.1 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 9.1 g
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