Festive Meringue Desserts Recipes

FESTIVE MERINGUE DESSERTS

Steps:

• Heat oven to 300°F.
• Beat egg whites in medium bowl with mixer on high speed until soft peaks form. Gradually add sugar, beating constantly until stiff peaks form. Blend in vanilla.
• Spoon or pipe egg white mixture into 3 (4-inch) rounds on each of 2 parchment- or foil-covered baking sheets. Use large spoon to make large indentation in center of each round, building up side as much as possible.
• Bake, one pan at a time, on center oven rack 55 min. or until meringues are dry and golden brown. Remove from oven; cool completely on baking sheets. Carefully remove meringues from parchment.
• Combine berries; set aside. Microwave chocolate in small microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted, stirring after each minute.
• Fill meringues with berries just before serving; top with COOL WHIP. Drizzle with melted chocolate.

HOLIDAY BERRY MERINGUE WREATH

Steps:

• Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line the back of a baking sheet with parchment. Use a 12-inch bowl as a stencil: Flip it upside down and trace a 12-inch circle onto the parchment. Use a 9-inch bowl to trace a circle inside the 12- inch one. This is the outline of your wreath.
• For the wreath: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff, shiny peaks form, 13 to 15 minutes.
• Build the wreath: Using the template on the parchment as your guide, drop dollops of meringue in a line along the inside of the 12-inch circle. Use a rubber spatula to help clean off your spoon between dollops. Following the 9-inch circle and slightly overlapping the outer ring of meringue, make an inner ring of meringue dollops to fill in the rest of the template. Flatten the meringue slightly with the back of the spoon, making sure to keep a lot of peaks. Bake the meringue until it is dry, crisp, and pearly white on the outside, about 2 hours. Remove from the oven and let it cool completely.
• Meanwhile, make the cranberry sauce: Bring the cranberries, sugar and lemon juice to a simmer in medium saucepan and cook until the cranberries are soft and just begin to burst and the sugar is completely dissolved, about 10 minutes. Set aside to cool completely. Gently fold in the raspberries and pomegranate seeds. Whip the heavy cream in a medium bowl until soft peaks form.
• Before serving, spread the whipped cream on the meringue. Spoon over the cranberry sauce and sprinkle with mint leaves.

FESTIVE MERINGUE CHRISTMAS TREES

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 200°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes. Tint with green food coloring and mix thoroughly., Cut a small hole in the tip of a pastry bag; insert a large #828 open star tip. Transfer meringue to bag. Pipe 2-in.-diameter tree shapes 2 in. apart onto parchment-lined baking sheets; top with sprinkles and a star nonpareil. , Bake until firm to the touch, about 3 hours. Turn off oven and open door all the way; leave meringues in oven until cool. Remove meringues from parchment. If desired, sprinkle lightly with confectioners' sugar. Store in an airtight container at room temperature.

FESTIVE MERINGUE AND PEAR DESSERT

Steps:

• Heat oven to 300°F.
• Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add 3/4 cup sugar, beating constantly until stiff peaks form. Blend in vanilla. Stir in nuts.
• Spoon or pipe egg white mixture into 3 (4-inch) rounds on each of 2 parchment- or foil-covered baking sheets. Use large spoon to make large indentation in center of each round, building up side of each round as much as possible.
• Bake 55 min. or until meringues are dry and golden brown. Remove from oven; cool completely on baking sheets. Carefully remove meringues from parchment.
• Cut pears into thin slices; place in large nonstick skillet. Sprinkle with cinnamon and remaining sugar; cook on medium-high heat 3 min. or until sugar is melted and pears are evenly coated with sugar syrup, stirring occasionally. Spoon into centers of meringues; drizzle with caramel topping. Top with COOL WHIP.