MERINGUE NESTS
Provided by Food Network Kitchen
Categories dessert
Time 6h20m
Yield 8 nests
Number Of Ingredients 8
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.
- Transfer the meringue to a pastry bag fitted with a large round tip. Pipe eight 3-inch disks on the baking sheets, then pipe around the edge of the disks to create 2-inch-high sides. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
- For the filling, whisk the mascarpone with the confectioners' sugar, then whisk in the heavy cream until soft peaks form. Spoon into the meringue nests; top with sugar pearls.
MERINGUE NESTS
These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
SUMMER BERRY MERINGUES
Gordon Ramsay gives us a masterclass in meringues - the perfect prepare-ahead pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
- Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
- Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
- To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
EGG-SHAPED MERINGUE NESTS
No, these aren't sunny-side-up eggs! They're light-as-air meringues filled with homemade lemon curd and sprinkled with poppy seeds -- they make a show-stopping Easter dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5h
Yield Makes 8
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down.
- Beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Reduce speed to low and gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold into whites with lemon zest.
- Fit a pastry bag with a large fluted tip (such as Ateco #825) and fill bag with meringue. Secure corners of parchment to baking sheet with dabs of meringue. Pipe a border of meringue along the inside of an egg shape, then add an extra layer around perimeter to form a 1-inch collar. Pipe a dab of meringue in the center and smooth with the back of a spoon to create an indentation. Repeat with remaining egg shapes.
- Bake 1 hour. Reduce heat to 175 degrees and bake until meringue has dried and is firm enough to pull off the baking sheet, 3 to 4 1/2 hours. Let cool completely before filling with curd and sprinkling with poppy seeds.
STRAWBERRY MERINGUE NESTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees with rack in lower third. Coat two baking sheets with nonstick cooking spray; line with parchment paper.
- With an electric mixer, beat egg whites with salt and cream of tartar until soft peaks form. Very gradually beat in sugar, adding 1 tablespoon at a time; beat until stiff and glossy.
- Drop 8 mounds of meringue onto prepared baking sheets; twirl a teaspoon in the center of each to spread to a diameter of 4 inches and create a nest. Bake until dry but still white, about 1 1/2 hours, rotating baking sheets halfway through; let cool on sheets.
- Use a small paring knife to hull and quarter strawberries. In a bowl, toss strawberries with sugar; let stand, at least 30 minutes. Spoon into nests.
Nutrition Facts : Calories 57 g
MERINGUE NESTS
Steps:
- Preheat the oven to 200°F (100°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In the bowl of an electric stand mixer, begin whipping the egg whites with the salt at medium speed until frothy.
- Increase the speed of the mixer to medium-high and whip until the egg whites thicken and begin to hold their shape. Continue whipping the whites while adding the granulated sugar, 1 tablespoon at a time. Once the sugar's been added, add the vanilla and continue to whip for 2 minutes, until stiff and glossy.
- Remove the mixer bowl from the stand and sift the confectioners' sugar over the meringue while simultaneously folding it in.
- Divide the meringue into 8 portions, evenly spaced, on the baking sheet. (They'll all fit if you arrange 3 down each side lengthwise and 2 in the center.)
- Take a spoon, dip it in water, tap off the excess, and make a hollow in the center of each meringue, like mashed potatoes in preparation for gravy.
- Bake the meringues for 1 hour. Turn the oven off and continue to let the meringues dry out in the oven for 1 hour more.
- The meringues are done when they feel dry and lift easily off the parchment paper or silicone baking mat.
- Variations
- Meringue nests lend themselves to many variations. Here are some of my favorites. Simply fold the additional ingredients into the meringue after adding in the confectioners' sugar.
- Cinnamon: 1 tablespoon ground cinnamon
- Coconut: 1/2 cup (40 g) dried shredded coconut, toasted
- Cocoa Nib: 6 tablespoons (60 g) cocoa nibs
- Coffee: 1 tablespoon best-quality instant coffee (crush the crystals into a fine powder with the back of a spoon first) or espresso powder
- Chocolate: 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder
- Chocolate Chip: 1/2 cup (80 g) semisweet or bittersweet chocolate chips (regular or mini)
- Chocolate-Chocolate Chip: 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder and 1/3 cup (60 g) semisweet or bittersweet chocolate chips (regular or mini)
- Green Tea and Black Sesame: 1 1/2 teaspoons matcha (green tea powder) and 2 tablespoons black sesame seeds
- For Almond Meringue Nests: Replace the vanilla with 1/4 teaspoon almond extract, and press 2 tablespoons sliced almonds into the top of each meringue before baking.
- Storage
- Once cool, store the meringues in an absolutely airtight container until ready to serve. They can be made 1 week in advance.
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MERINGUE NESTS - PRETTY. SIMPLE. SWEET.
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- Preheat oven to 200F/90C. Line a baking sheet with parchment paper and prepare a pastry bag fitted with a round or star tip (mine had a 1cm opening). Set aside.
- Before you start, make sure that your mixer bowl is extra clean and not greasy, as that would prevent the egg whites from reaching their full volume. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-low speed until foamy. Add cream of tartar and continue whisking until soft peaks start to form.
- Then, while mixer is running, add sugar, one tablespoon at a time, and increase mixing speed to medium-high. Go slowly. Adding the sugar and continuing to beat may take 5-10 minutes. The meringue is ready once stiff peaks form, it’s glossy and completely smooth but not dry, and the sugar is fully dissolved. Scrape down the sides of the bowl to make sure that no sugar is sticking. Beat in vanilla extract.
- Transfer meringue to the piping bag. To prevent the parchment paper from sliding, pipe a little of the meringue on the underside of each corner of the paper and ‘stick’ it to the pan. Pipe a 5 cm (or any other size you want, depending on how big or small you want them) round spiral base on the prepared baking sheet, and without lifting the tip, pipe 2-3 circles on top of the outer edge to create a nest.
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