Berries Cream In Meringue Cups Recipes

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

MERINGUES WITH FRESH BERRIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,

BERRY MERINGUES

Steps:

• Preheat oven to 225°.
• In a large bowl, with a mixer (preferably fitted with wire-whisk attachment) on high speed, beat egg whites and cream of tartar until foamy. Gradually add 1 cup sugar, about 1 tablespoon at a time, beating well after each addition and scraping sides of bowl occasionally, until stiff, shiny peaks form (see tip 2 below).
• Line two 12- by 15-inch baking sheets with cooking parchment or coat sheets with cooking-oil spray or butter. Mound meringue in eight equal portions (a scant 1/2 cup for each) on sheets, spacing at least 3 inches apart. Shape each into a 4-inch round (follow tip 3 below).
• Bake in preheated oven until meringues sound hollow when tapped and feel firm to the touch, about 1 1/2 hours (1 1/4 hours in convection heat); switch sheet positions halfway through baking. Turn heat off and leave meringues in closed oven until completely cool, 2 to 2 1/2 hours longer. Remove from sheets.
• Shortly before serving, rinse and drain berries; pat dry with a towel. In a bowl, with a mixer on high speed, beat whipping cream just until soft peaks form. Turn mixer to low and beat in sugar to taste (about 2 tablespoons).
• Set meringues on dessert plates. Top with whipped cream and berries.
• Tips for the perfect meringue
• A wire-whisk attachment introduces air evenly into whites and creates small bubbles, which are both stronger and more flexible. Make sure the bowl and beaters are clean; any fat can interfere with the formation of the foam.
• Beating the whites with an acid, like cream of tartar or vinegar, helps coagulate the egg-white protein. You want stiff, shiny peaks. The mixture should feel smooth when you rub it between your fingers.
• Shape meringue mixture into bowl-shaped rounds with a small, thin spatula. The edges should be a little higher than the centers.

GORGEOUS BAKED MERINGUE WITH CREAM AND BERRIES

Steps:

• Preheat the oven to 300 degrees and line a half baking sheet (18" x 12") with parchment paper.
• Add egg whites (making sure no yolk or fat has been introduced to the egg whiteto a spotlessly clean bowl. Beat the egg whites on medium-speed until foamy. Add the salt and cream of tartar and continue beating. With the mixer still running, in a slow steady stream add the sugar. When all the sugar has been added, beat an additional 7 to 8 minutes. Egg whites should be very glossy, stiff, and smooth, but not dry. Be careful not to allow the meringue to collapse. It's ready when you pinch a little between your fingers and the meringue is completely smooth.
• Place a small dollop of meringue on the corners of clean parchment paper then turn it over and place it on the sheet pan (you're using the meringue as glue). Spoon the remaining meringue onto the parchment paper making a rectangle. Swirl the meringue with the back of your spoon to form little peaks over the top that will brown very nicely and crevices and peaks to the meringue. Place in the oven and bake for about an hour or until meringue is golden and a little stiff on the outside.
• While the meringue is baking, whip the cream with the powdered sugar and vanilla seeds until thick, smooth, and forms very soft peaks.
• In a medium-sized saucepan, bring 2 cups of berries, 1/4 cup of water and the sugar to a simmer over medium-heat. Cook for 2 minutes or until sugar is dissolved and berries are cooked through. Turn off the heat and add the 1/2 of the remaining berries to the mixture and gently incorporate. Save the remaining berries to sprinkle over the top of the meringue.
• If the meringue is done (slightly goldeand you want a little more color turn up the oven to 500 degrees and allow to brown for 2 minutes or so. Remove the meringue and allow to cool. Place the meringue on a platter or serve it straight from the parchment paper. Spoon the cream mixture in dollops all over the meringue. Drizzle the berry sauce over the meringue and cream then strategically place the remaining fresh fruit on top of the meringue.
• If you are making this ahead, assemble right before serving. Serve this dessert the day that you make it so the meringue doesn't get sticky.
• Note: You can make this dessert with frozen berry mix. For the berry sauce, add the berries to the saucepan along with the sugar (save a few berries back for added texture). Omit the water from the above recipe. Bring berries to a simmer. Add vanilla and remaining berries.

BERRIES & CREAM IN MERINGUE CUPS

Steps:

• Preheat the oven to 250 degrees.
• Line a baking sheet with parchment paper.
• In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
• Begin to add the granulated sugar, a spoonful at a time.
• Add the cinnamon.
• Continue to beat until the meringue is very glossy and forms stiff peaks.
• Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
• Adding a little more of the egg white mixture, shape a rim around the edges.
• Continue to make more of the meringue shells, spacing evenly across the baking sheet.
• Bake for about 1-1/2 hours or until firm to the touch.
• Turn off the oven, but leave the meringue shells in the warm oven for another hour.
• Cool completely.
• Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
• Prepare the cream by whipping with the sugar until firm peaks form.
• Fold in pure vanilla, and refrigerate.
• To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
• Sprinkle w/ cinnamon.

VANILLA PRALINE MERINGUE CUPS WITH BLACKBERRY-RASPBERRY SAUCE

Steps:

• Make sauce:
• Puree berries with their juices and preserves in processor until well blended. Press through sieve to remove seeds. Refrigerate sauce. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
• Make meringues:
• Position 1 rack in bottom third and 1 rack in center of oven and preheat to 225°F. Using bottom of 2/3-cup soufflé dish (measuring about 3 1/2 inches in diameter with 1 3/4-inch-high sides) as template, trace 3 circles on each of 2 large sheets of parchment paper, spacing 5 to 6 inches apart. Place parchment, marked side down, on baking sheets (circles will show through).
• Turn 1 souffleé dish upside down on work surface. Center 1 foil square on dish; press foil to cover outside of dish completely. Cut overhang to 3/4-inch width so that foil resemble to hat with brim. Repeat with 5 more foil squares and sides, making 6 foil hats total.
• Whisk sugar and cornstarch in small bowl to blend. Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually beat in sugar mixture. Beat until meringue is very thick and glossy, at least 5 minutes. Spoon meringue into pastry bag fitted with medium star tip (no.4). Pipe dot of meringue near corners of baking sheet; press corners of parchment to anchor.
• Staring in center of 1 marked circle on parchment, pipe meringue in concentric circles to fill marked circle completely. Repeat with remaining 5 marked circles, forming 6 meringue rounds total.
• Starting at base of foil hat, pipe meringue in columns up sides but not onto top of foil hat, each column touching the previous one so that sides are covered completely. Repeat with remaining meringue and foil hat. Slide spatula under each meringue cylinder with soufflé dish still inside; place on sheets between meringue rounds (there will be 3 meringue round and 3 meringue cylinders on each sheet).
• Bake meringues until firm and dry, about 2 hours. Turn off oven; let meringues stand in closed oven 1 hour. Transfer baking sheets to racks and cool meringues completely.
• Lift meringue rounds off parchment; place on work surface. Lift foil with meringue cylinders to detach foil. Place 1 cylinder over each meringue round, forming cup. Mix toffee bits and nuts in small bowl. Spoon 1/4 cup ice cream into each meringue cup. Sprinkle with 1 tablespoon nut mixture. Top with 1/4 cup ice cream and 1 tablespoon nut mixture. Wrap filled meringues in plastic and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
• Spoon sauce onto plates. Unwrap meringues; place on plates. Serve with berries.