FROZEN GINGER LEMON DROPS
Provided by Patrick and Gina Neely : Food Network
Categories beverage
Time 33m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Add simple syrup to a blender. Add remaining ingredients and blend until smooth. Pour into glasses and garnish with lemon.
- For the syrup:
- Bring water to a low simmer and stir until sugar dissolves.
- Add ginger and mint and allow to steep for 20 minutes. Strain and chill.
LEMON MERINGUE NAPOLEON WITH GINGER CREAM
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down.
- Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute. Gradually beat in the granulated sugar and continue beating until stiff shiny peaks form, about 6 minutes. Gently fold in the confectioners' sugar with a rubber spatula (do not overmix).
- Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip. Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle. (The lines should touch each other.) Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours. Remove from the oven and let cool completely on the baking sheet.
- Meanwhile, make the lemon curd: Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes. Whisk in the butter, a few pieces at a time, until incorporated. Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use.
- Make the ginger cream: Combine the heavy cream, confectioners' sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stiff peaks form, about 5 minutes.
- Assemble the napoleon: Place a meringue rectangle on a platter. Spoon the lemon curd on top, leaving a 1/2-inch border. Top with the ginger cream. Place the other meringue rectangle on top and gently press; refrigerate 1 hour. Dust with confectioners' sugar before serving.
MERINGUE DROPS
If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
REFRESHING LEMON-GINGER DRESSING
This dressing is wonderfully light and tangy; serve over salad. It goes perfect with my squished kale salad (see my recipe box for this). Made as directed, this recipe is gluten free, wheat free, soy free, dairy free, and corn free. I use my Vitamix® to blend the dressing together. Enjoy!
Provided by Karra Showen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- Blend olive oil, lemon juice, apple cider vinegar, ginger, and salt together in a high-powered blender until smooth.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 2 g, Fat 20.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.8 g, Sodium 73.8 mg, Sugar 0.5 g
LEMON-GINGER MERINGUE DROPS
Make and share this Lemon-Ginger Meringue Drops recipe from Food.com.
Provided by Smilyn
Categories Dessert
Time 1h10m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Allow egg whites to stand at room temp for 30 minutes.
- Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
- In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.
- Beat with an electric mixer on medium speed until soft peaks form (tips curl).
- Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
- Gently fold in candy.
- Spoon mixture into a decorating bag fitted with a ½ inch round tip.
- Pipe into 1 ½ inch teardrop shapes, 2 inches apart on prepared sheets.
- Bake both sheets on separate racks in preheated oven for 10 15 minutes.
- Turn off oven and let cookies dry in oven with door closed for 1 hour.
- Transfer cookies to wire rack and let cool completely.
- To store: Place cookies in layers separated by waxed paper in an airtight container.
- Store at room temp for up to 3 days.
Nutrition Facts : Calories 9.4, Sodium 3.4, Carbohydrate 2.1, Sugar 2.1, Protein 0.2
GINGERED LEMON MERINGUE PIE
Some fresh ginger adds zip to this bakeshop classic. It has the perfect balance of sweetness and spice.
Yield Serves 8
Number Of Ingredients 15
Steps:
- Stir flour, salt and sugar in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles coarse meal. Mix in enough ice water by teaspoonfuls until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
- Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough, leaving 1/2-inch overhang. Fold edge under and crimp. Freeze crust 30 minutes.
- Preheat oven to 375°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake crust until golden and baked through, about 8 minutes. Cool completely.
- Finely chop ginger with 1 cup plus 6 tablespoons sugar in processor until moist paste forms, about 25 seconds. Combine lemon juice, water and ginger paste in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat. Let steep 1 hour at room temperature.
- Strain lemon mixture into bowl, pressing on solids. Discard solids in strainer. Return liquid to saucepan. Add cornstarch; whisk until dissolved. Whisk in yolks. Whisk over medium-high heat until mixture boils and thickens, about 5 minutes. Transfer mixture to bowl; cool. Cover and chill until cold, about 3 hours. (Can be made 1 day ahead. keep chilled.)
- Preheat oven to 400°F. Spoon filling into crust,smoothing top. Using electric mixer, beat egg whites in large bowl until foamy. Gradually add 1/3 cup sugar, beat until stiff and glossy. Mix in vanilla. Spoon meringue over filling, spreading to edge of crust to seal. Bake pie until meringue is light golden, about 5 minutes. Let stand at least 5 minutes and up to 1 hour before serving.
GINGER LEMONADE
What a great twist on lemonade. Freeze some of this into ice cubes to use in the drinks, so it won't be diluted!
Provided by Jennifer Madigan
Categories Drinks Recipes Lemonade Recipes
Time 1h25m
Yield 20
Number Of Ingredients 5
Steps:
- In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
- Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
- Serve over ice, and garnish with lemon slices.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 35.6 g, Fiber 0.7 g, Protein 0.3 g, Sodium 6.7 mg, Sugar 31.2 g
LEMON GINGER DROP COOKIES
These zesty, chewy cookies make a wonderful, edible holiday gift.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment; set aside. In an electric mixer, use paddle to mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes, scraping down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.
- In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture; mix on medium-low speed to combine, about 20 seconds.
- Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 3 inches apart. Bake for 7 minutes. Sprinkle cookies with sugar, rotate sheets between oven shelves, and bake until just golden, about 7 minutes more. Slide parchment with cookies onto a wire rack; let cool 15 minutes. Store in an airtight container.
More about "lemon ginger meringue drops recipes"
LEMON GINGER MERINGUE TARTLETS - THE SIMPLE, SWEET LIFE
From thesimple-sweetlife.com
Estimated Reading Time 4 mins
- I recommend starting with the lemon ginger curd as it will need at least a few hours to set up in the refrigerator before use (alternatively, you can make it the night before). In a small saucepan, whisk together the granulated sugar, lemon juice, lemon zest, ginger, and egg yolks over medium heat.
- Whisking occasionally, cook the curd until has thickened and reached approximately 172F/78C on a candy thermometer. Strain the curd into a clean bowl, and stir in the butter until completely incorporated. Cover with a piece of plastic wrap pressed against the surface of the curd and refrigerate until firm.
- In the bowl of a stand mixer, beat together the butter, brown sugar, and honey for the graham cracker crust. Beat until light and fluffy, about 5 minutes. Add the remaining ingredients and continue beating until they form a solid, firm ball of dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Divide the graham cracker dough into 6 equal pieces, rolling each out to about 1/4″ thick. Gently press each crust into a 3″ tart pan and trim the excess around the edges. Generously prick the bottom of the tart with a fork and allow to firm up in the freezer for 30 minutes. Bake the shells at 350F/175C for 10 minutes, or until golden brown. If the bottom or sides of the crust have puffed up during baking, just gently press them back into place while still warm.
LEMON-GINGER COUGH DROPS - REDPATH SUGAR
From redpathsugar.com
HONEY LEMON GINGER THROAT DROPS - DAILY DISH RECIPES
From dailydishrecipes.com
HONEY LEMON GINGER COUGH DROPS - TASTY EVER AFTER
From tastyeverafter.com
LEMON GINGER CLOVE HOMEMADE COUGH DROPS
From helloglow.co
LEMON MERINGUE PIE CUPS WITH A GINGERSNAP CRUST
From thelemonapron.com
LEMON MERINGUE DROPS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 1Total Time 2 hrs 15 minsEstimated Reading Time 1 minCalories 5 per serving
- In medium bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form.
- With mixer running, sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.
GINGER LEMON MINI PAVLOVA: AN ELEGANT MERINGUE DESSERT
From kitchencents.com
DETOX HONEY LEMON GINGER SLICES - THE HARVEST KITCHEN
From theharvestkitchen.com
GINGER LEMON DROP | TORANI
From torani.com
HOMEMADE ECHINACEA LEMON AND GINGER COUGH DROPS
From hearthandvine.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
LEMON DROP MERINGUE TARTS | DESSERT RECIPES | TESCO REAL FOOD
From realfood.tesco.com
GINGERSNAP-MEYER LEMON MERINGUE TART RECIPE | MYRECIPES
From myrecipes.com
LEMON DROPS, LEMON MERINGUE PIE RECIPE AND A LIFE 101
From kimenink.com
LEMON MERINGUE AND GINGER TARTS - LILIE BAKERY
From liliebakery.fr
HOW TO MAKE CARR'S-STYLE GINGER LEMON CREMES FROM SCRATCH
From seriouseats.com
LEMON MERINGUE DROPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
24 RECIPES THAT PROVE GINGER AND LEMON ARE A MATCH MADE IN …
From tasteofhome.com
LEMON DROP MERINGUES | SOUTHERN LIVING
From southernliving.com
10 BEST LEMON GINGER COCKTAILS RECIPES | YUMMLY
From yummly.com
LEMON MERINGUE DROPS - MEALPLANNERPRO.COM
From mealplannerpro.com
GINGER LEMON DROP - NEW DEAL DISTILLERY
From newdealdistillery.com
BEST COOKING BROWNIE RECIPES: LEMON-GINGER MERINGUE DROPS
From worldbestbrownierecipes.blogspot.com
GINGER LEMON DROP MARTINI - THE SYLVA'S KITCHEN
From thesylvaskitchen.com
CRISPY LEMON-GINGER SANDWICH COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
GINGER-ROSEMARY LEMON-DROP COCKTAILS RECIPE | MYRECIPES
From myrecipes.com
LEMON GINGER COOKIES (EASY RECIPE) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HONEY LEMON GINGER COUGH DROPS - HERBAZEST
From herbazest.com
HOMEMADE COUGH DROPS {LEMONGRASS + GINGER} - FOODIE WITH …
From foodiewithfamily.com
LEMON GINGER DROP COCKTAIL - A WELL CRAFTED PARTY
From awellcraftedparty.com
YOU'LL LOVE THIS RECIPE FOR LEMON AND GINGER MARMALADE
From finedininglovers.com
GINGER MERINGUES - JULS' KITCHEN
From en.julskitchen.com
MEYER LEMON GINGER TART WITH TOASTED HONEY MERINGUE
From thelittlevintagebakingcompany.com
MERINGUE DROPS - RECIPE | COOKS.COM
From cooks.com
LEMON DROP MERINGUES - ZAGLEFT
From zagleft.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love