MERINGUE SWIRLS
Provided by Food Network Kitchen
Time 3h20m
Yield 20 meringues
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use the whisk attachment if using a stand mixer). Add the cream of tartar; increase the speed to medium high and add the superfine sugar, 1 tablespoon at a time. Scrape the seeds from the vanilla bean into the meringue (or add the extract) and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 minutes.
- Fit a piping bag with a large star tip. Fill the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar.
- Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week.
RAINBOW SWIRL MERINGUES RECIPE BY TASTY
Here's what you need: granulated sugar, fresh egg white, salt, vanilla extract, gel food coloring, buttercream icing, raspberry jam, wooden skewer
Provided by Kiano Moju
Categories Bakery Goods
Yield 24 meringues
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
- Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize - this is good! Remove the sugar from the oven and leave the oven on.
- In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
- Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
- Add in vanilla, just whipping until incorporated.
- Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
- Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
- Pipe 1-inch (2-cm) wide "kisses" of meringue onto a baking sheet about ½ inch (1 cm) apart.
- Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
- Cool the meringues on the baking sheet at room temperature until no longer warm.
- To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
- Enjoy!
Nutrition Facts : Calories 68 calories, Carbohydrate 12 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams
MERINGUE SWIRLS
Food editor Kristina Kurek mixed fresh vanilla bean seeds and citrus zest into a meringue cookie. The result -- a sweet, swirly cloud that tastes as good as it looks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 25
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
- Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
- Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don't need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
- Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.
CAPPUCCINO SWIRL MILKSHAKE
Don't let dairy dissuade you from enjoying a tasty milkshake -- try this cappuccino flavored recipe, made with nondairy Almond Dream. Also try:Almond Curry Chicken
Provided by Martha Stewart
Categories Drink Recipes
Number Of Ingredients 3
Steps:
- Place all ingredients in the jar of a blender; blend until smooth. Divide evenly between two glasses. Serve.
CHOCOLATE SWIRL MERINGUES RECIPE BY TASTY
Here's what you need: egg whites, caster sugar, vanilla extract, white wine vinegar, chocolate
Provided by Ellie Holland
Categories Bakery Goods
Yield 6 meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 100°C (210°F).
- In a bowl, separate the egg whites and whisk until soft peaks form.
- Gradually add the sugar in stages, as you whisk.
- Whisk in the vanilla extract and white wine vinegar.
- Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
- Gently fold in the melted chocolate, taking care not to overmix.
- Spoon the meringue onto a baking tray lined with greaseproof paper.
- Bake for 60 minutes, until the meringue no longer sticks to the paper.
- Serve with raspberries and strawberries.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 30 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 28 grams
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
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