Cream Meringues Recipe Mary Recipe For Chili

ITALIAN MERINGUE BUTTERCREAM

Steps:

• Pour egg whites into the bowl of a stand mixer fitted with a whisk attachment; beat on low speed until foamy. Add cream of tartar, increase speed to medium-high, and beat until stiff peaks form.
• Combine sugar and water in a small saucepan over medium heat; bring to a boil. Cook until syrup reads 240 degrees F (115 degrees C) on a candy thermometer or until a small amount of syrup dropped into cold water forms a soft ball that flattens when placed on a flat surface.
• Increase mixer speed to high and pour syrup in a slow and steady stream down the side of the bowl, beating until meringue is no longer steaming, 2 to 3 minutes. Beat in butter one cube at a time until buttercream reaches a soft and spreadable consistency, 3 to 5 minutes. Beat in vanilla extract.

MERINGUE I

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• In a small saucepan combine 2 tablespoons sugar and cornstarch. Mix well then whisk in water. Cook over medium heat, stirring constantly, until mixture is thick and clear. Remove from heat and allow to cool.
• In a large mixing bowl combine egg whites, salt, and vanilla extract. Beat until soft mounds form. Gradually add 5 tablespoons sugar, beating well after each addition.
• Continue to beat egg white mixture while slowly pouring in cornstarch syrup. Beat until stiff peaks form.
• Spread meringue on top of pie, or pipe desired shapes onto parchment-lined baking sheet using a large pastry tip.
• Bake in preheated oven for 12 minutes or until golden brown.

SCHOKOLADENMAKRONEN (GLUTEN-FREE CHRISTMAS CHOCOLATE MERINGUES)

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
• Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
• Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
• Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

MINI MERINGUES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.