SWISS MERINGUE SHELLS
Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crisp outside and chewy inside, these meringues from the American Egg Board makes an elegant ending to a company dinner.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.
Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.
MERINGUE CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
MERINGUE SHELLS
I was recently web searching for a recipe and came across this one which I plan on making for the upcoming holiday.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat all ingredients together well. Then beat in slowly 1 cup sugar, 1/3 cup at a time.
- Beat until mixture forms very stiff peaks.
- Line cookie sheet with waxed paper.
- Divide meringue into 8 circles on waxed paper. Slightly hollow out centers and make a stand-up ridge around outside of meringue shells.
- Bake at 300 degrees for 45 minutes.
- Let cool on pan.
- To serve, fill shells with vanilla ice cream and top with sweetened sliced strawberries.
Nutrition Facts : Calories 104.8, Sodium 56.9, Carbohydrate 25.1, Sugar 25.1, Protein 1.4
MERINGUES CHANTILLY
Steps:
- Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
- Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
- Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
- Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.
MERINGUE SHELLS WITH LEMON CURD
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It's sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. -Kris Brill, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.
Nutrition Facts : Calories 146 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
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- Prepare two large baking sheets by lining them with parchment paper. On each piece of parchment paper, trace six 4- to 5-inch circles with a pencil. Flip the parchment paper over so that the meringue will not be sitting directly on the pencil marks.
- Pour 8 large egg whites into a very clean, large bowl or the bowl of a mixer. With a hand or stand mixer fitted with the whisk attachment, beat at low speed until the egg whites are foamy. Increase speed to medium and gradually pour in 2 cups sugar. Continue beating until the egg whites form stiff peaks when you lift the beaters out of the egg mixture. You now have a meringue. Take care not to overbeat the egg whites, as they can become grainy and dry.
- Using a rubber spatula, gently transfer the meringue to a clean pastry bag fitted with a large circular or star tip, depending on the look you want to achieve.
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5/5 (2)Published 2021-09-10Category Desserts, Recipe Roundup
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- Strawberry Pavlova. Pavlova is a layered meringue dessert that usually involves whipped cream and lots of fresh fruit. It’s super popular in Australia, and they often use passion fruit, mango, and coconut.
- Boccone Dolce Cake Recipe. This Italian beauty is a lot like a pavlova, but it always involves thin layers of meringue with strawberries, whipped cream, and chocolate.
- Vegan Lemon Meringue Pies. Aquafaba is the liquid left over from cooking chickpeas. Your most straightforward option is to simply drain canned chickpeas, but you can make your own by cooking dried chickpeas at home and keeping the liquid.
- Chocolate Macarons. Macarons look adorable when they’re all lined up in a pastry case. They’re vibrant, flavorful, and the perfect thing to eat with an afternoon coffee.
- Strawberry Meringues. Meringue cookies are super low in calories, and they’re naturally gluten-free. So, if you’re looking for a crunchy, chewy sweet treat that isn’t loaded with fat, this is the recipe for you.
- Easy Chocolate Mint Meringues. Since you’ll be adding peppermint extract and food coloring to the egg whites, this recipe also includes white vinegar and cornstarch, both of which are used to help the egg whites whip up.
- Fluffy Strawberry Meringue Pie. We’ve talked a lot about meringue cookies and how to keep them from weeping or turning flat. This recipe is a little different, as you’ll be using the meringue to make a pie crust instead.
- Chocolate S’mores Tart with Toasted Marshmallow Meringue. Marshmallows are typically made with boiled sugar syrup and gelatin. These will set enough that you can slice them, and they’ll be lovely and squishy.
- Lemon Meringue Angel Cake. Fluffy, toasted meringue is a thing of beauty, and this cake is stunning after you cover the whole thing. I like the lighter texture of angel cake, and I think it works really well with the lemon curd and meringue coating.
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