Meringue Clouds Recipes

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STRAWBERRY-RHUBARB MERINGUE CLOUDS



Strawberry-Rhubarb Meringue Clouds image

Enjoy this strawberry and rhubarb filled melt-in-your-mouth meringue recipe for a delightful baked dessert idea.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 8

3 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
2 cups sliced fresh or frozen rhubarb
2/3 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 cup halved fresh strawberries

Steps:

  • Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
  • Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
  • Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
  • Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 31 g, TransFat 0 g

MERINGUE COOKIES OR CLOUD COOKIES



Meringue Cookies or Cloud Cookies image

In our family, we call them "Nothin' Cookies" because they are so light and fluffy. Very addictive!

Provided by Marg CaymanDesigns

Categories     Drop Cookies

Time 40m

Yield 36 serving(s)

Number Of Ingredients 7

3 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar
1/4 cup chopped nuts
1 -2 cup chocolate chips (mini or regular)

Steps:

  • Beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla.
  • Gradually add sugar, beat until stiff. (Don't over beat though or they get 'tough'!) Fold in chocolate chips and nuts.
  • Drop by teaspoonful on a cookie sheet covered with parchment paper. Bake until dry at 300 degrees, about 20-25 minutes (sometimes this takes 35-45 minutes).
  • Note: you can also add 2 Tbls of cocoa to make Chocolate Clouds.

MERINGUE CLOUDS



Meringue Clouds image

Provided by Food Network Kitchen

Categories     dessert

Time 6h15m

Yield 6 clouds

Number Of Ingredients 5

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners' sugar
Coarse sugar, for sprinkling

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
  • Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.

CLOUD MERINGUES



Cloud meringues image

We're on cloud nine! Make these fluffy meringue clouds with the kids and fill them with rainbow sprinkles for a colourful surprise

Provided by Juliet Sear

Categories     Dessert, Treat

Time 1h50m

Number Of Ingredients 7

4 egg whites (choose large eggs)
200g white caster sugar
black food colouring gel
200g stiff white royal icing (made according to packet instructions)
coloured sprinkles
lolly sticks
cloud template (10cm x 8cm)

Steps:

  • Heat oven to 120C/100C fan/gas 1. Line 2 baking sheets with parchment paper. Using a pencil, draw 6-8 clouds on each piece of parchment measuring about 10cm across by 8cm in height. Use a template as the left half of the cloud needs to be a mirror image of the right (or they won't match when they are sandwiched together). Then, turn the parchment over so the pencil marks don't come into contact with the meringue.
  • Whisk the egg whites until stiff, then gradually whisk in the sugar, a tablespoon at a time, until stiff and glossy. Add in the black food colouring to make a light grey.
  • Place the meringue mix in a large piping bag and pipe over the templates. Bake for 20 mins then reduce the heat to 100C/80C fan/gas ¼ and cook for a further hour or until completely dry. Leave to cool thoroughly in the oven.
  • To create the storm cloud lollies, pipe stiff royal icing on the meringue, just around the edge, then add a little more to secure the stick. Fill the inside of the piped area with coloured sprinkles of your choice. Add the lolly stick to the cloud, over the icing, then sandwich the other meringue over the top to enclose the sprinkles and the top of the lolly stick. Leave to dry completely for about 3 hours or overnight.

Nutrition Facts : Calories 197 calories, Carbohydrate 48 grams carbohydrates, Sugar 48 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

PINK MERINGUE CLOUDS



Pink Meringue Clouds image

This has a cookie base topped by meringue that has both crush peppermint sticks and chocolate chips in it. It looks really pretty and festive. It's a Pillsbury bakeoff recipe. I haven't made it yet, but it looks like a must for a Christmas tray! Someone who has made this recipe says that the mini chocolate chips mix into the meringue better, so please consider that when making the recipe.

Provided by Debbie R.

Categories     Dessert

Time 55m

Yield 42 cookies

Number Of Ingredients 15

2 egg yolks
2 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup sugar
2/3 cup shortening
1/4 cup milk
1 teaspoon vanilla
2 egg whites
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon vinegar
1 cup semi-sweet chocolate chips (mini chips may be better)
1 cup coarsely-crushed peppermint stick candy

Steps:

  • Combine everything for the cookie dough; chill while preparing meringue.
  • To prepare meringue: Beat egg whites with salt in small bowl until soft mounds (not peaks) form. Gradually add sugar; continue beating until stiff peaks form. (Once you get peaks that stand up, stop. You can overbeat meringue.) Fold in vanilla, vinegar, chocolate chips, and crushed candy.
  • Shape dough into balls using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar.
  • Top each cookie with a rounded teaspoon of meringue. Bake at 325 for 20-25 minute.

Nutrition Facts : Calories 102.7, Fat 4.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 77.9, Carbohydrate 14.3, Fiber 0.4, Sugar 8.2, Protein 1.3

STRAWBERRY CLOUDS



Strawberry Clouds image

Categories     Milk/Cream     Egg     Dessert     Bake     Kid-Friendly     Quick & Easy     Strawberry     Spring     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

3 large egg whites, at room temperature 30 minutes
1 cup plus 2 tablespoons sugar
1/2 teaspoon ground cardamom
1 lb strawberries, trimmed and thinly sliced lengthwise (3 cups)
3/4 cup well-chilled heavy cream
Special Equipment
parchment paper

Steps:

  • Put oven rack in middle position and preheat oven to 190°F.
  • Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add 3/4 cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks.
  • Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds about 2 inches apart on parchment. Using a soupspoon, lightly press down and swirl center of each meringue to spread out slightly, into a 3 1/2- to 4-inch round, and create a 1 1/2- to 2-inch-wide indentation in center.
  • Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven (with door closed) 1 hour. (Meringues will be crisp on outside and slightly soft in center.) Cool meringues completely on baking sheet on a rack.
  • While meringues cool, bring 5 tablespoons sugar, 1/4 cup water, and 1/4 teaspoon cardamom to a boil in a small heavy saucepan, stirring until sugar is dissolved. Pour cardamom syrup over strawberries in a heatproof bowl and stir gently to combine.
  • Just before serving, beat cream with 1 tablespoon sugar and 1/4 teaspoon cardamom in a clean bowl using clean beaters until it just holds stiff peaks.
  • Peel meringues from parchment and put on 6 plates, then spoon about 1/4 cup berries with syrup into each indentation. Spoon whipped cream over berries and top with another 1/4 cup berries with syrup. Serve strawberry clouds immediately.

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