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
GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
CLASSIC MERINGUE
Steps:
- Combine egg whites and salt in mixing bowl of electric mixer. Beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down side of mixer. Beat until stiff and shiny.
CLASSIC MERINGUE
Steps:
- Whisk the egg whites, sugar and vanilla together in the bowl of a heavy mixer or another metal bowl. Place over a pan of gently simmering water. Whisk constantly until the mixture is hot and the sugar is melted, about 4 minutes.
- Remove the bowl from the pan and beat with a mixer until the meringue is completely cool, white and fluffy, about 8 to 10 minutes.
- Preheat the oven to 375 degrees. Spread the meringue over the top of the pie, leaving it swirled with peaks. Bake until the tips of the meringue are browned, about 10 minutes.
- Preheat the oven to 200 degrees. Gently fold in 1 cup of ground walnuts, if desired. Line 2 baking sheets with parchment paper. Fill a pastry bag fitted with a plain -inch tip with the meringue. Pipe the meringue onto the parchment in 1-inch mounds. Bake until dry and crisp, about 1 to 2 hours.
- Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Use a glass or another round object that is 3 inches in diameter as a guide to draw 6 circles on the parchment paper.
- Turn the paper over. Fill a pastry bag fitted with a i-inch star or plain tube with the meringue. Starting at the inside rim of one of the circles, pipe meringue in a spiral, filling the circle. Form the sides of the shell by piping 2 circles on top of each other around the rim. Repeat with the remaining circles. Bake until dry and crisp, about 1 to 2 hours. Fill with whipped cream and fresh berries.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 44 milligrams, Sugar 50 grams
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
SIMPLE MERINGUE
This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 7 to 8 cups
Number Of Ingredients 5
Steps:
- Combine egg whites, lemon juice, and vanilla in the bowl of an electric mixer. Whip, first on low speed, then slowly progressing to high speed, until soft peaks form, about 1 1/2 minutes.
- Slowly sprinkle the sugar a little at a time over the egg-white mixture, and whip until glossy peaks are formed, about 3 minutes.
- Sift the cornstarch over the meringue, and fold in. Use meringue immediately.
EASY MERINGUE TOPPING
This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**
Provided by OceanIvy
Categories Dessert
Time 17m
Yield 1 pie
Number Of Ingredients 3
Steps:
- Beat the egg whites until frothy.
- Gradually add in the sugar,continuing to beat until stiff.
- Combine vanilla extract.
- Spread over pie and bake at least 10-15 minutes at 350.
MERINGUES
This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Provided by Colin Cowie
Categories Mixer Egg Dessert Bake Easter Low Fat Vanilla Spring Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 20 meringues
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 250 degrees.
- 2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
- 3. Mix the sugars and set aside.
- 4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
- 5. Add the vanilla and beat at high speed until stiff and glossy.
- 6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
- 7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
- 8. When ready to serve, carefully peel away the paper or foil.
BASIC MERINGUES WITH VARIATIONS OR A LARGE PAVLOVA
Everybody loves a meringue- they're not just for the kids! A great treat for anyone following a gluten-free diet too (check the cornflour/cornstarch used is from maize. In Australia 'White Wings' cornflour is gluten-free). Tips for great meringues....ensure your bowls and beaters are totally clean. Use eggs at room temperature and be careful with your eggs- must have no egg yolk at all. If your choice is for a white meringue-keep your oven temperature low and leave the meringue in longer to cook if needs be. Makes 50 meringues or 1 large pavlova.
Provided by Jubes
Categories Dessert
Time 1h30m
Yield 50 meringues, 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 100°C - 120°C Do not use the oven fan if possible.
- Beat the four egg whites with the cream of tartar using an electric mixer. Bring to 'soft peak' stage.
- Add 1/3 of the sugar and continue to beat to 'firm peak' stage- approx another 3 minutes. Then add the remaining sugar one spoon at a time whilst continuing to beat.
- Continue beating until the mixture is shiny and the sugar has totally dissolved. Feel the meringue mix with your fingertips and you should not be able to feel any gritty sugar. Continue to beat until the sugar has dissolved, if required.
- Sift the cornflour over the meringue and add the vinegar. Fold in gently.
- Use a spoon or pipe the mixture to form meringues onto a cookie tray lined with baking paper.
- Bake approx 60 minutes, or until firm and dry. During cooking reduce the oven temperature if the meringues are browning rather than drying out. When cooked, turn the oven off and leave the oven door slightly ajar. Allow the meringues to cool in the oven for about an hour, or leave overnight.
- Store in an airtight container. They should keep at least a few days.
- ____VARIATIONS ____.
- Flavoured meringues-add some vanilla or other essence of your choice whilst folding in the cornflour.
- Coloured meringues- add some food colouring of your choice and beat through before folding in the cornflour.
- Chocolate meringues- sift in 2 tablespoons of Dutch cocoa with the cornflour. You can also add ground or finely chopped nuts if desired.
- Coconut meringues- lightly fold through 1/2 cup of shredded or dessicated coconut with the cornflour.
- Almond meringues- fold through 1/2 cup ground almonds with the cornflour. You can also add some almond essence if desired.
- Lime or Lemon Meringues- fold through finely zested lime or lemon zest with the cornflour. A teaspoon of juice can be used instead of/substitute for the white vinegar.
- Sprinkled meringues- sprinkle meringues with finely chopped nuts or 100's and thousands prior to baking.
- For a Large Pavlova- Draw a 22-25 cm (9-10 inch) circle on the baking paper. Turn paper over and place on a large cookie sheet/tray. Use the entire mixture to pile onto the circle. Smooth over the surface and bake for 90 minutes. Turn the oven off and leave the pavlova in the closed oven for another hour. After an hour open the oven door and leave the pavlova in the oven to cool. Serve topped with whipped cream or vanilla yogurt. Top with some fruit or grated chocolate. Can also be served with lemon butter/curd instead of cream.
- Small Pavlovas/Individual pavlovas- make as for large pavlova but use 6-8 spoonfuls of meringue per pavlova. Pile the meringue as high as possible. Bake for about 45 minutes.
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HOW TO MAKE THIS EASY, HOMEMADE MERINGUE RECIPE
From thespruceeats.com
Estimated Reading Time 5 mins
- Meringue Basics. This basic method for making meringue shows you the technique for making meringue in a general way, whether large rafts of the stuff for pavlovas, small buttons like these Forgotten Cookies, the poached "eggs" for the classic Oeufs a la Neige, the base for confections like homemade marshmallows, or meringue-as-frosting for pies and cakes.
- Start With Room Temperature Egg Whites. Fresh egg whites will whip up quicker and be more stable than whites from older eggs. Eggs are easiest to separate when they are cold but easiest to whip up effectively when they are at room temperature.
- Beat Until Frothy and Add Salt. Use a large, clean whisk (if you have a balloon whisk, all the better) or clean beaters or the whisk attachment on a standing mixer to whip the eggs just until a bit foamy.
- Whip the Egg Whites. Now it's time to whip, or beat, the egg whites. You're essentially forcing air into the egg whites, causing the protein in the egg whites to stretch and create bubbles around the water within the whites.
- Add the Sugar. If you want to be particular, you can sift the sugar into the whipped egg whites to avoid clumps, but sprinkling it tends to work okay too.
- Whip In the Sugar. Whip or beat the sugar in – know that the egg whites will deflate a bit, but whip to fully incorporate the sugar so it dissolves into the meringue and the egg whites look smooth, fluffy, and a bit glossy as above.
- Bake or Use. To bake meringue, prepare baking sheets by lightly greasing them, using silpat pads, or lining them with parchment paper. I've also been known to line sheets with foil and give the foil a light spray.
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5/5 (1)Author Donna SharpServings 4.5Total Time 20 mins
- Place sugar and ⅓ cup water in a small saucepan. Cook over medium-low, swirling pan occasionally, until sugar is dissolved and syrup registers 240°F on an instant-read thermometer, 10 to 14 minutes.
- Meanwhile, after about 7 minutes of cooking sugar syrup, beat egg whites with a stand mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Add cream of tartar and salt. Beat until soft peaks form, 1 to 2 minutes.
- With mixer running on medium speed, gradually stream hot sugar syrup into whipped egg white mixture. Continue beating until meringue is glossy and forms stiff peaks and the outside of mixer bowl has cooled slightly, 3 to 5 minutes. Reduce speed to low, and beat in vanilla extract. Proceed with desired baked meringue recipe.
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- Combine egg whites (at room temperature), vanilla, and cream of tartar in a medium glass or metal mixing bowl; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves.
- Spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in each pie recipe.
- Note: A copper bowl is excellent for beating egg whites. The chemical reaction which occurs between the copper and egg whites helps to stabilize the mixture. Cream of tartar should be omitted when beating egg whites in a copper bowl.
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