GRAPEFRUIT MERINGUE NESTS WITH MIXED BERRIES
Grapefruit adds citrus appeal to these edible meringue serving vessels.
Categories healthy grapefruit meringue nests light dessert easter mixed berries
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Prepare Meringue Nests: Preheat oven to 200 degrees F. Line large cookie sheet with parchment paper or silicone baking mat. In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
- Divide mixture into 8 even mounds (heaping 1/4-cup measuring cup) on prepared sheet, spacing about 2 inches apart. Pressing back of spoon into center of each meringue, form mounds into 3-inch-round nests. Bake 2 hours or until firm. Turn off oven; leave meringues in oven 1 hour or overnight to dry. When meringues are dry, carefully remove from parchment. Meringues can be stored in tightly sealed container at room temperature up to 2 weeks.
- Prepare Berries: In large bowl, combine blueberries, raspberries, and half of strawberries. In 12-inch skillet, combine sugar and grapefruit juice. Heat to boiling on medium, stirring occasionally. Boil 2 minutes or until sugar dissolves and mixture is clear pink. Add remaining strawberries and cook 1 to 3 minutes or until berries release their juices and have softened slightly. Pour mixture over uncooked berries in large bowl. Stir gently until well combined.
- Place meringue nests on serving plates. Divide berries among nests and drizzle grapefruit syrup all around. Serve immediately.
Nutrition Facts : Calories 130 calories
GRAPEFRUIT MERINGUE NESTS WITH MIXED BERRIES
This recipe is in my newest Good Housekeeping magazine and looks so pretty. I've recently tried several meringue recipes (Pavlova) and really enjoy making them, I love the taste and the impressive presentation. So with summer berries to soon be in season I really want to save this one to try. Bet the grapefruit will add a unique taste. Prep times does not include drying time for the nests
Provided by Bonnie G 2
Categories Dessert
Time 2h25m
Yield 8 Nests, 8 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE MERINGUE NESTS:
- Preheat oven to 200°F.
- Line large cookie sheet with parchment paper or silicone baking mat.
- In large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks from.
- Sprinkle in sugar 2 tablespoons at a time, beating until sugar dissovles and meringue stands in stiff, glossy peaks when beaters are lifted.
- With large rubber spatula, gently fold grapefruit peel into meringue until well combined.
- Divide mixture into 8 even mounds (heaping 1/4 cup measuring cup) on prepared sheet, spacing about 2 inches apart.
- Pressing back of spoon into center of each meringue, form mounds into 3 inch round nests.
- Bake 2 hours or until firm.
- Turn off oven; leave meringues in oven 1 hour or overnight to dry.
- When dry, carefully remove from parchment.
- Meringues can be stored in tightly sealed container at room temp up to 2 weeks.
- PREPARE BERRIES:.
- In large bowl, combine blueberries, raspberries, and half of strawberries.
- In 12 inch skillet, combine sugar and grapefruit juice.
- Heat to boiling on medium, stirring occasionally.
- Boil 2 minutes or until sugar dissolves and mixture is clear pink.
- Add the first half of strawberries and cook 1-3 minutes or until berries release their juices and have softened slightly.
- Pour mixture over un-cooked berries in large bowl.
- Stir gently until well combined.
- Place meringue nexts on serving plates.
- Divid berries among nests and drizzle grapefruit syrup all around.
- Serve immediately.
Nutrition Facts : Calories 134.2, Fat 0.5, Sodium 22.3, Carbohydrate 32.1, Fiber 3.6, Sugar 27.1, Protein 2.4
PINK GRAPEFRUIT MERINGUE PIES
Provided by Food Network
Time 3h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- To make the pie crust: In a resealable plastic bag, crush the graham crackers. Transfer the crushed graham crackers into a big bowl and mix in the grated dark chocolate shavings, brown sugar, and melted butter. Line 6 (4-inch) mini pie molds with the crust mixture, making crust about 1/8-inch thick. Bake for 8 to 10 minutes, then cool.
- To make the filling: In a bowl, combine egg yolks, fresh pink grapefruit juice, fresh lemon juice, pink grapefruit zest, and lemon zest. Mix and set aside. In a heavy saucepan add: brown sugar, cornstarch, a pinch of sea salt, and water. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes, until the mixture thickens. Slowly whisk in a small portion of this mixture to the egg yolks-citrus mixture. Cook's Note: Be careful not to cook the yolks.
- Whisk the egg yolk-citrus mixture back into the pot, reduce the heat to low, add 2 tablespoons unsalted butter and whisk for 8 more minutes, until very thick. Cover and refrigerate the mixture for 3 hours.
- Preheat the oven to 375 degrees F.
- To make the meringue: In clean bowl, combine the 4 egg whites, white sugar, and white vinegar. Using electric mixer or whisk, whip until stiff peaks form.
- Evenly divide and spoon the chilled citrus filling into the graham cracker crusts and top with lots of meringue. Bake for 10 minutes, or until the meringues brown slightly.
GRAPEFRUIT ZABAGLIONE OVER MIXED BERRIES
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the berries. Spoon the berries into serving dishes and set aside.
- Meanwhile, combine the egg yolks, sugar, grapefruit juice, and salt in a large metal or glass bowl. Whisk vigorously until combined and the color is a pale yellow. Set the bowl over a saucepan of simmering water. Be very careful not to let the bottom of the bowl touch the simmering water. Using a whisk or an electric hand mixer, vigorously whisk the egg mixture until it has tripled in volume and is very thick and creamy, about 4 to 5 minutes.
- Spoon the warm zabaglione over the berries. Top with a light sprinkle of grapefruit zest. Serve immediately.
GRAPEFRUIT MERINGUE PIE
There's a grapefruit tree in our backyard, so I like to use fresh grapefruit juice when I make this pie. I just love the unique citrus flavor of this dessert. -Barbara Soliday, Winter Haven, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pie crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, about 4 minutes. Cool on a wire rack., Meanwhile, in a large saucepan, combine the sugar and cornstarch. Stir in grapefruit juice and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1/2 cup of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and extract. Pour hot filling into crust. , In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° until the meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 433 calories, Fat 16g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 204mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.
SUMMER BERRY MERINGUES
Gordon Ramsay gives us a masterclass in meringues - the perfect prepare-ahead pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
- Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
- Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
- To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
MERINGUES WITH FRESH BERRIES
Juicy ripe berries and a dollop of light cream fill these cloudlike meringue desserts. When I double this recipe to serve friends, they always rave about it. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,
Nutrition Facts : Calories 222 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
GRAPEFRUIT VANILLA MERINGUE 'PIE'
The tartness of the grapefruit is softened with the help of brown sugar and vanilla ice cream with a smooth and fluffy meringue on top. This dessert screams sophistication, yet it doesn't require expensive ingredients or fancy baking skills. This 'pie' can be served as the final touch on nice dinners or just for your family when you're craving something other than a scoop of vanilla ice cream after dinner. Also, this dish is great because you can be creative and substitute other citrus fruits instead of the grapefruit, like oranges -- or even pineapple, whatever you'd like!
Provided by Alisan
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- With a very sharp knife, cut a slice from the bottom and top of a grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds. Repeat with remaining grapefruit. Shake any droplets of juice into the bowl as you work.
- Gently stir the brown sugar and vanilla extract into the fruit until the sugar has dissolved; spoon into a 1-quart baking dish. Beat the egg whites and sugar in a glass or metal bowl with an electric mixer on medium-high speed until the mixture forms soft, glossy peaks. Spread the fruit with the ice cream, and spoon the meringue on top of the grapefruit in decorative peaks and swirls.
- Bake in the preheated oven until the meringue is golden brown, about 7 minutes.
Nutrition Facts : Calories 199.8 calories, Carbohydrate 40.2 g, Cholesterol 14.5 mg, Fat 3.6 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 2.2 g, Sodium 47.5 mg, Sugar 35.3 g
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