Cinnamon Fruit Salad Under A Cloud Of Meringue Recipes

CINNAMON COOKIES-AND-CREAM MERINGUES

Steps:

• Preheat the oven to 400 degrees F.
• Distribute the sugar in an even layer on a baking sheet and bake for 8 minutes. While the sugar is baking, add the egg whites to a stand mixer with the salt.
• Once the sugar has been in the oven for 7 minutes, begin beating the whites on high. After a minute they should be foamy. With the mixer still running, gradually sprinkle in the warm sugar, cinnamon and vanilla. Once all of it has been added, beat on high until the meringue is cold, about 10 minutes.
• Reduce the oven temperature to 200 degrees F.
• Line a baking sheet with parchment. Place the crushed cookies on a plate. Using a large ice cream scoop or 2 large spoons, scoop up a big dollop of meringue and place it on the plate of cookies so that they stick to the bottom. Use a spatula to carefully transfer it to the baking sheet.
• Bake until the outsides are crunchy and the insides are still slightly soft, about 2 hours. Allow them to cool completely on the baking sheet until hard, about 30 minutes.

MERINGUE CLOUDS

Steps:

• Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
• Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
• Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
• Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)

CINNAMON FRUIT SALAD UNDER A CLOUD OF MERINGUE

Steps:

• Preheat the oven to 450.
• Slice the bananas and chop the apples.
• Combine all the fruit in a large oven-proof bowl or casserole.
• Add the honey through the lemon juice and mix well.
• Beat the egg whites until they are nice and frothy.
• Slowly add the sugar while beating.
• Beat to stiff peaks.
• Spread the meringue over the top of the fruit, sealing all the fruit inches.
• Bake for 5-10 minutes or until the top of the meringue is mildly browned.
• Can be served warm or cold.

FRUIT MERINGUES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, whip egg whites until frothy. Add cream of tartar and salt. Continue to whip until soft peaks form. Gradually add the sugar while whipping, try to add slowly so that it does not fall to the bottom of the bowl. Whip until the mixture holds stiff peaks. Fold in the nuts, fruit and coconut. Drop by rounded teaspoons onto the prepared cookie sheets.
• Bake for 45 minutes to 1 hour in the preheated oven, until firm. Cool on baking sheets, away from drafts.

FRUIT SALAD WITH LEMON-CINNAMON SYRUP

Steps:

• Place the sugar, water, lemon zest, cinnamon, and 2 tablespoons of lemon juice into a small saucepan. Bring to a boil; reduce heat to medium-low and simmer 10 minutes. Strain the syrup through a mesh strainer; refrigerate until cold.
• Place the mango, peaches, apple, raspberries, mint, and 2 tablespoons of lemon juice into a mixing bowl. Pour the chilled syrup overtop and gently stir to combine.

CINNAMON SALAD

Steps:

• Bring water to a boil in saucepan.
• Add red hots to water and stir until candies are dissolved.
• Remove water from heat.
• Add both packages of jello and stir until completely dissolved.
• Add strained applesauce and mix well.
• transfer mixture to bowl, 9 x 13 baking dish, or jello mold.
• Refrigerate until jello is well set (4 hours).

CINNAMON-BASIL FRUIT SALAD

Steps:

• In a small saucepan, bring the sugar and water to a boil. Remove from the heat. Stir in the basil, spearmint and cinnamon stick. Cover and refrigerate overnight., Discard the herbs and cinnamon stick from syrup. In a serving bowl, combine the fruit. Drizzle with syrup; gently toss to coat. Cover and refrigerate until chilled. Serve with a slotted spoon.

SUMMER CINNAMON FRUIT SALAD

Steps:

• In a bowl, blend cinnamon and preserves together with a fork.
• Add apples and toss.
• Top with strawberries and eat!

SWEET CINNAMON FRUIT SALAD

Steps:

• whisk together cinnamon, honey and orange juice.
• toss fruit together, reserving blueberries and raspberries.
• toss sauce with fruit.
• add blueberries and raspberries last so you don't mush them up.
• let sit in fridge for at least a half an hour for flavors to develop.

CINNAMON FRUIT SALAD

Steps:

• Toss all ingredients together and refrigerate for at least 1 hour.
• Servings: 8.
• Nutritional Information Per Serving: Calories 110; Total.