HOLIDAY MERINGUES
Do you love peppermint? Tis the season for these merry meringues with fresh flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 200°F. Line 2 cookie sheets with parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in peppermint extract.
- Fit large decorating bag with 1/2-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of bag from tip to upper edge. Carefully spoon all meringue into bag. Pipe 1 1/2-inch diameter stars about 1 1/2 inches apart onto paper-lined cookie sheets.
- Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely, about 15 minutes.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
HOLIDAY BERRY MERINGUE WREATH
This edible wreath is almost too pretty to eat (but seriously, you should dive in -- it's delicious.) Crisp and crunchy meringue lies beneath a ruby red cranberry, raspberry and pomegranate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 10 to 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 335, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 32 milligrams, Sodium 171 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 4 grams, Sugar 52 grams
HOLIDAY MERINGUE MINIATURES
My kids love these light melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues. -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 7 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. 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 (this may take 10 minutes)., Insert a 1/2-inch round tip into a pastry bag. Paint 5 stripes of red food coloring inside the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1 inch apart onto parchment-lined baking sheets., Bake 1 hour or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
MERINGUE SNOWWOMEN
Provided by Trisha Yearwood
Categories dessert
Time 3h55m
Yield 16 to 18 servings
Number Of Ingredients 10
Steps:
- For the meringue: Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a 1/3-inch diameter plain tip and coupler.
- Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a pan of simmering water to make a double boiler. Cook, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (it should read 140 degrees F on a candy thermometer), about 4 minutes.
- Put the bowl on the mixer with the whisk attachment. Whisk on low to cool the mixture for about 30 seconds, then gradually increase the speed to high and whip until the mixture is no longer warm and forms very stiff peaks, about 2 minutes. Whisk in the peppermint extract.
- Fill the pastry bag with the meringue. Working at a 90-degree angle to the baking sheet, pipe and lift the bag to form the base of the snowwoman, about 1 1/2 inches in diameter. Lift the bag slightly to finish the ball, then pipe another slightly smaller ball on top. Lift slightly again and form one more slightly smaller ball for the head. Continue to pipe, leaving an inch in between, until you have 16 to 18 snowwomen. Wet your finger and gently smooth any sharp points on the heads.
- Bake until the snowwomen are shiny, bright white and dry throughout, about 1 1/2 hours. Turn off the oven and let the snowwomen cool and continue to dry in the oven, about an hour more.
- For decoration: Melt the semisweet and white chocolate chips in separate bowls in a microwave or double boiler.
- Dip the top of the heads in white chocolate, then add nonpareils to make hats. Dip a small paintbrush in the semisweet chocolate and dot on eyes, eyelashes and buttons. With a separate brush, dab a small bit of the white chocolate between the eyes and stick on an orange sprinkle for a carrot nose.
- Cut the candy belts to make scarves. Wrap the scarves around, using a dab of white chocolate to affix and close the scarves.
- Set 2 pretzel sticks parallel to each other with a space in between, like skis. Attach the skis with a smear of white chocolate on the bottom of a snowwoman and set the snowwoman on top. Repeat with the remaining snowwomen so they're all skiing. Let set. (You can stick them in the refrigerator for a few minutes to hurry this along.)
MINI MERINGUES
These crunchy dainties are great with coffee or with cream for dessert. And they're low fat! Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like. Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.
Provided by K.SUTTON
Categories Desserts Cookies Meringue Cookies
Time 1h
Yield 12
Number Of Ingredients 3
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.
Nutrition Facts : Calories 36 calories, Carbohydrate 8.4 g, Protein 0.6 g, Sodium 9.4 mg, Sugar 8.4 g
FRUIT MERINGUES
This is a beautiful white colored meringue with candied fruit, coconut and walnuts inside for your Christmas entertaining.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 16.8 g, Fat 2.7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 50.8 mg, Sugar 11.3 g
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