Individual Meringue Swan Lakes Recipes

CLASSIC MERINGUE

Steps:

• Combine egg whites and salt in mixing bowl of electric mixer. Beat at medium speed until opaque and loosely foamy. Increase speed to high and add sugar in a slow stream down side of mixer. Beat until stiff and shiny.

ULTIMATE MERINGUE

Steps:

• Heat the oven to 110C/ 100C fan/gas ¼.
• Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
• Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
• Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
• Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
• Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
• Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
• Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

MINI LEMON MERINGUE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the 3 yolks in a bowl until smooth; set aside.
• Whisk 3/4 cup of sugar with cornstarch and flour in a saucepan until thoroughly mixed; beat in the water, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat; reduce heat to a simmer. Add the egg yolks and butter, and mix with the whisk until the filling is smooth and thickened; remove from heat. Spoon the hot lemon filling into the mini graham cracker crusts.
• Beat the egg whites in a metal or glass bowl with 1/4 cup of sugar and the almond extract with an electric mixer until the meringue is fluffy and holds stiff peaks, 1 to 2 minutes. Top each lemon pie with about 1 inch of the meringue and spread into decorative swirls and peaks with a spatula. Cover all the lemon filling with meringue.
• Bake in preheated oven until the meringue is lightly golden brown with darker brown peaks and swirls, about 10 minutes. Allow to cool before serving.

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.

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.

VALENTINE SWANS

Steps:

• Meringue: In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, vanilla and salt, beating until stiff peaks form and sugar is dissolved, about 8 minutes. Drop eight 1/4 cupfuls onto an ungreased parchment lined baking sheet. Shape each into a 4-in. long teardrop shell., Spoon remaining meringue into a pastry bag and cut a hole in the corner of bag. For swan necks, pipe eight 3-in. long question-mark shapes onto a second parchment-lined baking sheet. Insert a slivered almond in each for a beak., Bake teardrop shells at 225° for 30 minutes, then place meringue necks in oven and bake both the shells and necks 1 hour longer. Turn oven off. Let stand in oven for 1 hour. Remove to wire racks to cool., Mousse: Combine the cream cheese and butter in a small bowl. Beat in confectioners' sugar and cocoa until fluffy., Drain cherries, reserving juice. Chop cherries and gently fold into mousse. Refrigerate until assembling., Sauce: Combine the cornstarch, water, food coloring and reserved cherry juice in a saucepan until smooth. Bring to a boil, then cook and stir for 2 minutes or until thickened. Cool., Topping: In a bowl, beat whipping cream and confectioners' sugar until soft peaks form. Spoon 1/3 cup into a pastry bag. Cut a small hole in the corner of bag and set aside. , Assembly: Spoon 1/4 cup chocolate mousse into each meringue shell. Referring to photo above for shape, carefully spread remaining topping over mousse and shell to form swan body. Insert sliced almonds for wings. Insert meringue neck., Place each swan on an individual serving plate. Spoon cherry sauce around swans. Pipe hearts in the sauce around swans with reserved topping.