MERINGUE PORCUPINES WITH CREAM FILLING
The spiky look of these cookies is the reason they got their name.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Make 12 filled porcupine sandwiches
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Line two baking sheets with parchment paper.
- Scoop spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon, and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating porcupine effect.
- Reduce oven to 200 degrees; bake until meringues are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return to oven to dry, about 20 minutes. Let meringues cool completely before filling.
- Combine the cream and almond extract in a chilled bowl of an electric mixer, and whip on medium speed, until just stiff, about 2 minutes. Fill half the hollowed meringues with cream, the remaining half with preserves, and sandwich together. Serve as soon as possible after filling.
CHOCOLATE-FILLED MERINGUES
"These lovely delicate meringue shells are easy to make, and their crisp texture is a perfect complement to the creamy chocolate filling," says Mary Lou Wayman from Salt Lake City, Utah.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, vanilla and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved., Line a baking sheet with parchment. Spoon meringue into 6 mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 300° for 35 minutes. Turn off oven and do not open door; let meringues dry for 1 hour. Cool on a wire rack., For filling, in a bowl, beat cream cheese, confectioners' sugar and cocoa until smooth and fluffy. Fold in whipped topping. Process the strawberries in a blender or food processor until pureed. To serve, spoon filling into meringue shells. Top with strawberry sauce.
Nutrition Facts : Calories 369 calories, Fat 16g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 156mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.
CLASSIC LEMON MERINGUE PIE
Want to know what sunshine tastes like? Then try this lemon meringue pie. It's bursting with fresh citrus flavor and a sweet, creamy meringue topping. If you're pressed for time, substitute Betty Crocker™ pie crust mix for the from-scratch pie crust. Never made a lemon meringue pie recipe before? We've got your back with easy steps to help you master this dessert classic.
Categories Dessert
Time 7h10m
Yield 8
Number Of Ingredients 15
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture forms coarse crumbs the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour mixture is moistened and can be pressed into a ball.
- Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is cold.
- Heat oven to 450°F. With floured rolling pin, roll pastry on lightly floured surface into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate, or roll pastry loosely around rolling pin and transfer to pie plate. Unfold or unroll pastry and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork to prevent puffing. Bake 13 to 15 minutes or until light brown; cool on cooling rack.
- Reduce oven temperature to 350°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1 1/2 cups sugar and the cornstarch; gradually stir in 1 1/2 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
- In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
- Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 400, Carbohydrate 65 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 47 g, TransFat 0 g
MERINGUE PORCUPINES
Make and share this Meringue Porcupines recipe from Food.com.
Provided by Evelyn L Jepson
Categories Low Protein
Time 1h50m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- Line two baking sheets with parchment.
- Scoop a spoonful of meringue onto a large oval soupspoon, and use another soupspoon to form meringue into the shape of a small egg.
- Spoon 12 ovals onto prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creatin a porcupine effect.
- Bake cookies until they are crisp on the outside but have marshmallow consistency inside, about 1 hour.
- Reduce oven to 175F, if meringue starts to brown.
- Remove from oven, and gently press the bottom of each meringue, so that it might be filled.
- Turn off oven, and return the porcupines to the oven to dry for 20 minutes.
- Then let cool completely, on wire rack.
- Put cream and almond extract in the chilled bowl of an electric mixer fitted with the wisk attachment, and mix on medium speed, until just stiff, about 2 minutes.
- Fill half the hollowed meringues with the filling, and the remaining halves with apricot preserves.
- Sandwich together.
- Serve immediately.
Nutrition Facts : Calories 177.7, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.6, Sodium 34.1, Carbohydrate 36.4, Fiber 0.1, Sugar 27.8, Protein 1.6
MERINGUE PORCUPINES
These meringues are crisp on the outside and soft on the inside. Each sandwich brims with whipped cream and apricot preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, and set aside.
- Scoop a spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating a porcupine effect.
- Bake cookies until they are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return meringues to oven to dry, about 20 minutes. Let cool completely on parchment on wire racks before filling.
- Put cream and almond extract in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff, about 2 minutes. Fill half of the hollowed meringues with cream, and the remaining halves with preserves. Sandwich together. Serve immediately.
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
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
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