Glazed Strawberries In Meringue Nests Recipes

GLAZED STRAWBERRIES IN MERINGUE NESTS RECIPE

Steps:

• Spray a small skillet lightly with nonstick cooking spray. Add the almonds and toast them over medium heat, stirring, until lightly browned, 3 to 5 minutes. Set them aside.
• Heat the oven to 250 degrees. Line a baking sheet with parchment paper.
• Beat the egg whites and cream of tartar until frothy. Beat in the sugar, a little at a time, until stiff peaks form, the meringue is glossy and the sugar is completely dissolved, 5 to 6 minutes. Divide the meringue into 6 portions and spoon onto the baking sheet. Using a spoon, make an indentation in the center of each meringue for the fruit.
• Bake the meringues 1 hour. Turn off the oven and let the meringues sit in the oven 8 hours or overnight.
• Heat the currant jelly in a small saucepan over low heat until melted. Stir in the lemon juice. Toss together the raspberries and strawberries in a bowl. Pour the melted jelly over them and toss to combine. Spoon the fruit into the meringue shells and sprinkle the tops with the almonds.

MERINGUE NESTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

STRAWBERRY MERINGUE NESTS

Steps:

• Preheat oven to 200 degrees with rack in lower third. Coat two baking sheets with nonstick cooking spray; line with parchment paper.
• With an electric mixer, beat egg whites with salt and cream of tartar until soft peaks form. Very gradually beat in sugar, adding 1 tablespoon at a time; beat until stiff and glossy.
• Drop 8 mounds of meringue onto prepared baking sheets; twirl a teaspoon in the center of each to spread to a diameter of 4 inches and create a nest. Bake until dry but still white, about 1 1/2 hours, rotating baking sheets halfway through; let cool on sheets.
• Use a small paring knife to hull and quarter strawberries. In a bowl, toss strawberries with sugar; let stand, at least 30 minutes. Spoon into nests.

INDIVIDUAL STRAWBERRY MERINGUES

Steps:

• Preheat oven to 120 Degrees C (250F).Line 2 baking trays with baking paper.
• Separate three eggs. Save the egg yolks for another use. Place the egg whites in the bowl of a stand mixer or use a bowl and hand-held electric beaters. Beat on low speed until soft peaks form.
• Gradually add the sugar, about a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks.
• To check if the sugar has dissolved, rub a small amount of meringue between your thumb and a finger to check if it's gritty or smooth. If it's gritty, try beating for a little longer.
• Spoon the meringue mixture onto the prepared tray in six mounds.
• Using the back of a spoon, smooth the mixture out, leaving a little indent in the middle of the nest.
• Bake for 45 minutes or until crisp.Turn the oven off. Leave the meringues to cool in the oven.Once cool, store the meringues in an airtight container until you are ready to serve.
• Whip the cream in the bowl of a stand mixer fitted with the whisk attachment.Or, use hand-held electric beaters, whip until the cream has soft peaks.
• Top the meringues with the cream and strawberry sauce. Garnish with a sprig of mint for extra colour.
• Roughly chop the strawberries.
• Add the strawberries to a saucepan, along with the brown sugar, lemon juice and orange liqueur.
• Cook on a low heat for five minutes, stirring occasionally. The strawberries should be soft, but still retaining their shape.

STRAWBERRY SHORTCAKE MERINGUE NESTS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
• Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
• Line 2 baking sheets with parchment paper.
• Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
• Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
• Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
• Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
• To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
• Enjoy!