Lithuanian Semi Crisp Meringue Pastry Recipes

MERINGUE CRUST

Steps:

• In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
• Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.

CRISP MERINGUE HEART NAPOLEONS

Steps:

• A day before you plan to serve the dessert, heat the oven to 300 degrees for at least 15 minutes, then turn it off and leave the door closed. Whip the egg whites until foamy in a mixer fitted with a whisk attachment. Add the granulated sugar and whip until stiff and glossy, about 3 minutes. Add the confectioners' sugar and whip very briefly (I count to 10), just to incorporate.
• Spoon the mixture into a pastry bag with a medium plain tip and pipe small hearts with 2 teardrop shaped strokes onto a parchment lined cookie sheet. Place the pan in the turned-off oven, close the door, and leave overnight to dry until crisp. (The recipe can be made up to this point and stored at room temperature in an airtight container up to 5 days in advance.)
• When ready to serve, whip the cream and place in a pastry bag with a star tip. Place 1 meringue heart on a plate then pipe on cream. Top with raspberries and a final meringue. Tuck a mint leaf into each, sprinkle with powdered sugar and serve.

MERINGUE SMOOCHES

Steps:

• Preheat oven to 200 degrees F.
• Line 2 heavy large baking sheets with parchment paper. Beat egg whites in clean large metal bowl on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until siff peaks form, about 5 minutes. Quickly mix in strawberry extract. Stir in food coloring, 1 drop at a time, until desired color is achieved.
• Spoon meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto each prepared baking sheet, spacing evenly apart. Bake for 3 hours, or until dry and crisp. Cool meringues completely on baking sheets. Store in an airtight container at room temperature.

CRISPY BAKED MERINGUES

Steps:

• Whip the egg whites and salt into peaks.
• Add the vanilla, and continue beating until the mixture forms stiff peaks.
• In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
• Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
• Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
• Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
• Remove from the oven. Cool on the trays. Store in an air-tight container.

LITHUANIAN APPLES IN MERINGUE

Steps:

• Steam the apples in a little water until they are soft, but not mushy.Drain them; place in a greased casserole dish.
• Beat egg whites, slowly adding sugar and cinnamon to taste. They should form stiff peaks, but not look dry. Arrange mixture on top of the apples.
• Bake at 325 for 20 - 25 minutes or until the meringue gains a little color. Serve warm.

CLASSIC MERINGUE

Steps:

• Whisk the egg whites, sugar and vanilla together in the bowl of a heavy mixer or another metal bowl. Place over a pan of gently simmering water. Whisk constantly until the mixture is hot and the sugar is melted, about 4 minutes.
• Remove the bowl from the pan and beat with a mixer until the meringue is completely cool, white and fluffy, about 8 to 10 minutes.
• Preheat the oven to 375 degrees. Spread the meringue over the top of the pie, leaving it swirled with peaks. Bake until the tips of the meringue are browned, about 10 minutes.
• Preheat the oven to 200 degrees. Gently fold in 1 cup of ground walnuts, if desired. Line 2 baking sheets with parchment paper. Fill a pastry bag fitted with a plain -inch tip with the meringue. Pipe the meringue onto the parchment in 1-inch mounds. Bake until dry and crisp, about 1 to 2 hours.
• Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Use a glass or another round object that is 3 inches in diameter as a guide to draw 6 circles on the parchment paper.
• Turn the paper over. Fill a pastry bag fitted with a i-inch star or plain tube with the meringue. Starting at the inside rim of one of the circles, pipe meringue in a spiral, filling the circle. Form the sides of the shell by piping 2 circles on top of each other around the rim. Repeat with the remaining circles. Bake until dry and crisp, about 1 to 2 hours. Fill with whipped cream and fresh berries.

LITHUANIAN SEMI-CRISP MERINGUE PASTRY

Steps:

• Mix together flour, butter, sugar, vanilla, egg yolk, sour cream and baking powder. Work until smooth. Place in fridge for 30 minutes.
• Meanwhile, preheat oven to 350 degrees.
• Roll out dough and placed on a small, greased cookie sheet. Pierce with a fork in several places before putting it into the oven. Bake at 350 for 25 - 30 minutes or until lightly golden. Remove and cool slightly.
• Lower oven temp to 300 degrees.
• Spread the marmalade over the top of the pastry.
• Whip the egg whites with the cream of tartar, sugar and vanilla until stiff peaks form. Spread over the pastry. Bake at 300 degrees for 15 - 20 minutes or until meringue develops a slight "blush".