LEMON MERINGUE FLOWERS
These floral meringues are perfect for spring. With bursts of lemon, they taste as sunny as they look. Don't worry if the petals look messy -- the candied peel at the center of each flower covers flaws.
Provided by Martha Stewart
Categories Cookie Recipes
Time 3h
Yield Makes 40
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. Whisk egg whites, lemon juice, and a pinch of salt until foamy. Slowly whisk in sugar. Whisk until stiff peaks just begin to form. Fold in lemon zest.
- Transfer mixture to a pastrybag fitted with a 1/2-inch plainround tip. Pipe forty 5-petaled1 1/2-inch flowers onto parchment-linedbaking sheets. (For eachpetal, pipe a small mound ofmeringue, and drag it into centerto form a teardrop shape. Repeat4 times, working in a circle.)Place a candied lemon squarein center of each flower.
- Bake until meringues arecrisp and lift off parchmenteasily, 2 to 2 1/2 hours. Let cool.
LEMON MERINGUES
Lemon extract brightens up classic meringue cookies.
Provided by Food Network
Categories dessert
Time 3h20m
Yield about 42 meringues
Number Of Ingredients 5
Steps:
- Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
- Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract.
- Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
LEMON MERINGUE CUPCAKES
These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
LEMON MERINGUE FLOATS
I actually dreamed of this float idea one night, and woke up knowing I needed to make it. Thank you, Mr. Sandman! -Cindy Reams, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 6 servings.
Number Of Ingredients 3
Steps:
- Place 1/2 cup ice cream and 3 cookies in each of 6 tall glasses. Top with lemonade. Serve immediately.
Nutrition Facts : Calories 282 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 77mg sodium, Carbohydrate 51g carbohydrate (48g sugars, Fiber 0 fiber), Protein 3g protein.
GRANDMA'S LEMON MERINGUE PIE
This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk.
Provided by Emilie S.
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
- To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
- Bake in preheated oven for 10 minutes, or until meringue is golden brown.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 49.7 g, Cholesterol 110.1 mg, Fat 10.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 4.3 g, Sodium 229.2 mg, Sugar 35.2 g
LEMON FLOWER MARTINIS
Provided by Food Network Kitchen
Categories beverage
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Remove 8 thin strips of zest from the lemon using a vegetable peeler and set aside. Thinly slice the lemon and place in a small pot with the sugar and 1/3 cup water. Bring to a boil and cook until the sugar dissolves. Let cool and strain the syrup.
- For each of 8 martini glasses, rub a strip of zest around the rim and then drop in the bottom of the glass for garnish. Combine the gin, elderflower liqueur, lemon syrup and ice in a measuring cup or pitcher and stir until very cold. Remove any unmelted ice or strain into the prepared glasses. Serve icy cold.
LEMON MERINGUE CUPCAKES
An enjoyable twist on the traditional Easter dessert, these lemon meringue cupcakes consist of the moistest cupcakes you will ever have, filled with creamy--yet fairly light--lemon curd and topped with a marshmallow-like meringue.
Provided by CookieGirl
Categories Holidays and Events Recipes Easter Desserts
Time 1h
Yield 12
Number Of Ingredients 17
Steps:
- Combine lemon juice, eggs, sugar, and lemon zest for lemon curd in a small saucepan over low heat. Cook, whisking constantly, until thick enough to coat the back of a spatula or spoon, about 10 minutes. Remove from the heat and strain through a sieve into a bowl. Stir in butter until melted; set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, sugar, baking powder, and salt for cupcakes into a large bowl. Pour milk, oil, vanilla extract, and egg onto the dry mixture. Mix thoroughly with an electric mixer of by hand. Pour in hot water and mix to combine; batter will be thin. Spoon batter into the prepared muffin liners, filling about 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Core each cupcake using either a corer or a knife. Spoon in lemon curd.
- Pour sugar and egg whites into a large bowl. Place the bowl over a saucepan or pot of simmering water. Whisk constantly until sugar is dissolved and egg whites are warm, to between 120 and 140 degrees F (49 to 60 degrees C) on a thermometer, 4 to 6 minutes. Remove from the heat.
- Mix in lemon juice and whip at high speed until stiff peaks form. Pipe meringue onto the cupcakes.
- Set an oven rack about 10 inches from the heat source and preheat the oven's broiler.
- Place cupcakes under the preheated broiler until meringue has browned, about 2 minutes.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 38.1 g, Cholesterol 71.7 mg, Fat 9.9 g, Fiber 0.5 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 223.6 mg, Sugar 27.1 g
More about "lemon meringue flowers recipes"
KETO LEMON MERINGUE PIE | WELCOME TO OUR 5 MINUTE LIFE
From 5minutelife.me
LEMON MERINGUE TRIFLE | RICARDO
From ricardocuisine.com
LEMON MERINGUE PIE RECIPE | DR. OETKER
From oetker.ca
LEMON MERINGUE COOKIES - HOME. MADE. INTEREST.
From homemadeinterest.com
MERINGUE POWDER BUTTERCREAM FLOWERS - MOM LOVES …
From momlovesbaking.com
12 LEMON MERINGUE RECIPES THAT GO BEYOND PIE - TASTE …
From tasteofhome.com
SIMPLE MERINGUE WREATH WITH LEMON CURD AND EDIBLE …
From amytreasure.com
CLASSIC LEMON MERINGUE PIE | RICARDO
From ricardocuisine.com
LEMON MERINGUE FUDGE! - JANE'S PATISSERIE
From janespatisserie.com
MERINGUE FLOWERS WITH LEMON CURD - COUNTRY LIVING
From countryliving.com
Servings 20Total Time 2 hrs 20 minsEstimated Reading Time 2 minsCalories 56 per serving
- Heat the oven to 200°F. Whisk 4 egg whites, 1/2 cup sugar, and cream of tartar until mixture is frothy and warm to the touch in a large metal bowl set over a pot with 1 inch of simmering water -- about 3 minutes. Remove the bowl from the heat, stir in the vanilla, and beat to stiff peaks using an electric mixer on high speed. Set aside.Shape the meringues:
- Line two baking pans with parchment paper. Fill a large pastry bag fitted with a large star tip with the meringue and pipe 2-inch coiled rounds onto the prepared pans. Pipe small stars around the rim to form flowers. Bake for 1 hour in the middle rack of the oven. Do not open the oven door. Reduce the temperature to 175°F and continue to bake until meringues are hard and dry -- 35 to 45 minutes. Cool completely on the pans on wire racks. Store in an airtight, moisture-proof container up to 2 days.Make the lemon curd:
- Whisk the remaining 4 yolks, egg, lemon juice, and remaining sugar together in a heavy saucepan. Set the pan over medium low heat and stir constantly until thickened -- about 13 minutes. Remove from the heat and strain into a clean bowl. Add the butter in 4 additions, stirring between each. Cool completely and chill until ready to use. Fill the center of each meringue with 1 1/2 teaspoons of lemon curd. Garnish with fresh whipped cream, if desired.
LEMON MERINGUE FLOWERS RECIPE | DR. OETKER
From oetker.co.uk
Servings 8Total Time 2 hrs 40 mins
LEMON ELDERFLOWER CAKE (COPYCAT ROYAL WEDDING CAKE)
From livforcake.com
LEMON MERINGUE COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
HOMEMADE LEMON MERINGUE PIE RECIPE - LITTLE SWEET BAKER
From littlesweetbaker.com
LEMON MERINGUE FLOWERS RECIPE | RECIPE | LEMON MERINGUE, …
From pinterest.ca
LEMON MERINGUE FLOWERS RECIPE | RECIPE | LEMON MERINGUE, …
From pinterest.ca
CLASSIC LEMON MERINGUE PIE RECIPE - SHUGARY SWEETS
From shugarysweets.com
LEMON MERINGUE PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CLASSIC LEMON MERINGUE PIE - THE DARING GOURMET
From daringgourmet.com
JELLO LEMON MERINGUE PIE - EVERYDAY FAMILY COOKING
From everydayfamilycooking.com
LEMON MERINGUE PIE! - JANE'S PATISSERIE
From janespatisserie.com
LEMON DROP MERINGUES | SOUTHERN LIVING
From southernliving.com
10 BEST LEMON MERINGUE WITHOUT CRUST RECIPES | YUMMLY
From yummly.com
LEMON SPONGE CAKE WITH EDIBLE FLOWERS - TASTEBOTANICAL
From tastebotanical.com
LEMON MERINGUE FLOWERS - MEALPLANNERPRO.COM
From mealplannerpro.com
MARSHMALLOW FLOWER LEMON MERINGUE PIE | METRO
From metro.ca
LEMON MERINGUE FLOWERS RECIPE - FOOD NEWS
From foodnewsnews.com
LEMON MERINGUE PUDDING SQUARES | CANADIAN LIVING
From canadianliving.com
BEST ANNA OLSON'S LEMON MERINGUE PIE RECIPES - FOOD NETWORK …
From foodnetwork.ca
BEST LEMON MERINGUE SQUARES RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
LEMON MERINGUE PIE - SPEND WITH PENNIES
From spendwithpennies.com
LEMON MERINGUE BLONDIES | AMY TREASURE
From amytreasure.com
HOW TO MAKE MERINGUE FLOWERS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEST LEMON MERINGUE PIE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
LEMON CUPCAKES WITH MERINGUE FROSTING! - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
CLASSIC LEMON MERINGUE PIE - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON MERINGUE FLOWERS RECIPE | DR. OETKER
From oetker.ie
MERINGUE WITH LEMON CURD RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LEMON MERINGUE CUPCAKES | KING ARTHUR BAKING
From kingarthurbaking.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