Marshmallowy Italian Meringue Topped Cookies Recipe By Tasty

KEY LIME PIE WITH TOASTED MARSHMALLOW MERINGUE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
• Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
• Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
• Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
• Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
• Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
• While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
• Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
• Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
• Enjoy!

MARSHMALLOWY ITALIAN MERINGUE-TOPPED COOKIES RECIPE BY TASTY

Steps:

• Set a small saucepan of water onto a medium heat Combine egg white, sugar and water in a small, heatproof bowl.
• Place the bowl over the saucepan of water and heat, whilst whisking continuously with an electric hand whisk.
• Remove from the heat after about 10 minutes of whisking, or when forming sticky, stiff peaks. (Note: the mixture should no longer have an eggy taste._
• Spread on your cookies, about a quarter inch thick,.
• Use a blowtorch to gently toast the marshmallowy meringue, or alternatively place in a hot oven for a few minutes.
• Top as desired and serve.

AçAí MERINGUE COOKIES RECIPE BY TASTY

Steps:

• In a saucepan, boil ½ cup (100 g) sugar, water, and acai puree.
• Reduce heat to simmer and cook until mixture thickens into a syrup. Add lemon when thickening.
• Let cool before using.
• Preheat oven to 225˚F (105˚C). Line a baking sheet with parchment paper and set aside.
• In a bowl, using an electric mixer, beat the egg whites until they are foamy.
• Add salt and lemon juice. Continue whisking.
• Slowly add sugar while whisking and beat until glossy, stiff peaks form.
• Spoon meringue mixture on the parchment sheet and smooth the top of the meringue with the back of the spoon.
• Drizzle about ¼ teaspoon of acai syrup on the meringue and swirl with a toothpick. Repeat for each cookie.
• Bake for 90 minutes, until the outside shell becomes stiff and the meringue has gone from shiny to matte. The cookie should easily lift off the parchment.
• Enjoy!

RAINBOW SWIRL MERINGUES RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C). Line 2 baking sheets with parchment paper.
• Add the sugar to a baking sheet and bake for 7 minutes. The edges may begin to caramelize - this is good! Remove the sugar from the oven and leave the oven on.
• In a large clean, dry bowl, whip the egg whites with an electric hand mixer on low speed until foamy, then add the salt. Continue whipping on high speed until medium peaks form.
• Add the toasted sugar to the egg whites 1 tablespoon at a time, increasing the mixer speed gradually as you add more sugar. Once all of the sugar is incorporated, continue whipping for 5-7 minutes, until the meringue is very thick and shiny.
• Add in vanilla, just whipping until incorporated.
• Prop open a piping bag or zip-top bag in a tall drinking glass. Using wooden skewers, lightly paint 2 thin stripes of different-colored gel food coloring on opposite sides of the bag. Paint additional bags with more colors, if desired.
• Fill each bag with the meringue batter, dividing evenly amongst different colors, if using.
• Pipe 1-inch (2-cm) wide "kisses" of meringue onto a baking sheet about ½ inch (1 cm) apart.
• Bake for about 1 hour, or until you can easily lift a kiss off of the paper.
• Cool the meringues on the baking sheet at room temperature until no longer warm.
• To fill, pipe buttercream icing around the edge of a cookie and place a small dollop of jam in the center. Sandwich with another cookie.
• Enjoy!