Meringue Snowballs In Custard Recipes

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MERINGUE SNOWBALLS IN CUSTARD



Meringue Snowballs In Custard image

My family has passed down this elegant dessert generation by generation. It started with my Russian great-grandmother, who traveled to America more than 100 years ago. I love continuing the tradition with her recipe. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 8

4 large egg whites
4 large egg yolks plus 2 large eggs
1-1/2 cups sugar, divided
1 tablespoon cornstarch
6-1/4 cups whole milk, divided
2 teaspoons vanilla extract, divided
1/2 teaspoon cream of tartar
Chopped glazed pecans, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, whisk egg yolks, eggs, 1 cup sugar and cornstarch until blended; stir in 4 cups milk. Cook over medium-low heat 10-15 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a large bowl., Place bowl in an ice-water bath. Stir occasionally for 5 minutes. Stir in 1-1/2 teaspoons vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold, about 1 hour., For snowballs, add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Stir in remaining vanilla. Continue beating until stiff glossy peaks form., In a large heavy skillet, bring remaining milk barely to a simmer over medium-low heat. Working in batches and using two soup spoons, drop meringue by 1/3 cupfuls into milk; poach meringues 4-6 minutes or until firm to the touch, turning once. Using a slotted spoon, remove meringues to paper towels to drain. Repeat with remaining meringue, making a total of 12 snowballs. (Discard remaining milk.) If desired, serve with pecans.

Nutrition Facts : Calories 216 calories, Fat 6g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 88mg sodium, Carbohydrate 32g carbohydrate (31g sugars, Fiber 0 fiber), Protein 7g protein.

NAN MAY'S SNOWBALLS



Nan May's Snowballs image

Growing up in Newfoundland, I looked forward to Christmas each year for the huge family get-togethers, and of course the food that went along with them. This recipe is one that my Grandmother made every year. Definitely one of my favourite Christmas cookies.

Provided by Brad&Kt

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 7

1 cup 2% milk
1 cup white sugar
¼ cup butter
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract
2 cups rolled oats
2 ½ cups unsweetened shredded coconut, divided

Steps:

  • Combine milk, sugar, butter, and cocoa powder in a large pot; bring to a boil for 3 minutes. Stir vanilla extract into the milk mixture; boil another 2 minutes. Remove pot from heat.
  • Stir oats and 2 cups coconut into the milk mixture until thoroughly mixed; cool for 5 minutes.
  • Spread 1/2 cup coconut onto a plate. Roll the mixture into 24 balls and roll in the coconut. Set on a sheet of parchment paper until finished.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.2 g, Cholesterol 5.9 mg, Fat 8.9 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 7 g, Sodium 22 mg, Sugar 9.6 g

CHOCOLATE-FILLED MERINGUE SNOWBALLS



Chocolate-Filled Meringue Snowballs image

Mmm...Hidden inside these unassuming meringue cookies is a wealth of pecans and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 9

1/2 cup powdered sugar
1/2 cup chocolate creme-filled cookie crumbs
1/2 cup finely chopped pecans
1/4 cup miniature semisweet chocolate chips
2 tablespoons bourbon or water
1 teaspoon light corn syrup
2 egg whites
2/3 cup sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 250° F. Generously grease cookie sheets with shortening.
  • In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
  • In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
  • Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
  • Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 5 g, TransFat 0 g

LEMON MERINGUE CUSTARDS



Lemon Meringue Custards image

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Lemon     Chill     Gourmet

Yield Serves 12

Number Of Ingredients 14

For the custard
3/4 cup sugar
the zest of 3 lemons, removed with a vegetable peeler (being careful to include none of the white pith)
2 1/2 cups milk
1 1/2 cups heavy cream
1/4 teaspoon salt
5 large egg yolks
4 large whole eggs
1/4 cup fresh lemon juice
For the meringue
1 1/4 cups sugar
4 large egg whites
1/4 cup fresh lemon juice
silver dragées for garnish

Steps:

  • Make the custard:
  • In a food processor grind the sugar and the zest until the zest is chopped fine and transfer the mixture to a large saucepan. Add 1/4 cup water, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and boil the syrup for 5 minutes. Stir in the milk, the cream, and the salt and cook the mixture until it is hot, but do not let it boil. In a bowl whisk together the yolks and the whole eggs, add the hot milk mixture in a stream, whisking, and stir in the lemon juice. Strain the custard through a fine sieve into twelve 2/3-cup ramekins set in a large baking pan, add enough hot water the pan to reach halfway up the sides of the ramekins, and bake the custards in the middle of a preheated 325°F. oven for 40 minutes, or until they are just set. (Alternatively, the custard can be baked in the same manner in a 1 1/2-quart shallow baking dish for 1 hour, or until it is just set.) Remove the ramekins from the pan, let the custards cool completely, and chill them, covered loosely with wax paper, for at least 3 hours. The custards may be made 1 day in advance and kept covered and chilled.
  • Make the meringue:
  • In a small saucepan combine the sugar with 1/3 cup water and bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup until it registers 248°F. on a candy thermometer and remove the pan from the heat. While the syrup is boiling, in a bowl with an electric mixer beat the whites with a pinch of salt until they hold soft peaks. With the mixer running add the hot syrup in a stream, beat the meringue on medium speed until it is cool, and beat in the lemon juice.
  • Transfer the meringue to a pastry bag fitted with a star tip, blot the top of the custard dry with paper towels, and pipe the meringue decoratively onto it. Sprinkle the meringue with the dragées, transfer the custards to a large baking pan filled with ice, and bake them in the top third of a preheated 450°F. oven for 3 to 4 minutes, or until the meringue is golden. The lemon meringue custards may be made 3 hours in advance and kept in the large baking pan filled with more ice.

MERINGUE SNOWMAN



Meringue Snowman image

Make and share this Meringue Snowman recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 9

8 large egg whites
1 pinch coarse salt
1 cup granulated sugar
1 cup sifted confectioners' sugar, plus more for decorating
pearl sugar, for sprinkling (see sources)
red food coloring
11 ounces almond paste
13 ounces melted bittersweet chocolate, melted
2 cups heavy cream, whipped to soft peaks

Steps:

  • Preheat oven to 200 degrees F.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar.
  • Whisk until stiff.
  • Fold in remaining granulated sugar and confectioners' sugar.
  • Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip.
  • On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body.
  • Pipe meringue into a"c-shape" on top of body, forming arms.
  • Pipe a 1 1/2-inch mound in center of arms to form a head.
  • Repeat to form 7 more snowmen.
  • Sprinkle snowmen with pearl sugar.
  • In a small bowl, combine remaining meringue and a few drops of red food coloring.
  • Transfer to a small parchment cone or a small pastry bag fitted with a#2 tip.
  • Pipe a red nose onto each snowman.
  • Bake snowmen until the outside is set yet the inside is still soft, about 30 minutes.
  • Remove from oven and let cool.
  • When cool, remove the inside of each snowman with a spoon and discard.
  • Return to oven and bake until firm, 1 to 1 1/2 hours.
  • Make sure the snowmen remain white and do not begin to color.
  • Once firm, remove from oven and set aside to cool.
  • Meanwhile, roll 7 ounces almond paste to a thickness of 1/2-inch.
  • Using a 3/4-inch cutter, cut out 8 circles.
  • Using a toothpick, dip each almond paste circle into melted chocolate.
  • Transfer circles to a parchment-lined baking sheet.
  • Swirl to form the border of hat.
  • Repeat with remaining circles and let cool completely.
  • Reserve 1/4 cup chocolate for decorating.
  • In a large bowl, combine remaining chocolate and heavy cream.
  • Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip.
  • Pipe mousse into cooled snowmen.
  • Add a few drops of red food coloring to remaining 4 ounces almond paste.
  • Knead until completely combined.
  • Roll to 1/8-inch thick.
  • Cut into 8 (8 by 1/2-inch) strips to form scarves.
  • Place scarves around snowmen and top with cooled hats.
  • Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a#1 tip.
  • Pipe eyes, mouths, and buttons on each snowman.
  • Serve immediately.

Nutrition Facts : Calories 566.8, Fat 33.5, SaturatedFat 14.8, Cholesterol 81.5, Sodium 96, Carbohydrate 61.6, Fiber 2, Sugar 54.9, Protein 8.5

CHEWY FRUITCAKE MERINGUES



Chewy Fruitcake Meringues image

Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly cookies are studded with Luxardo cherries, dried pineapple, candied citrus, and buttery hazelnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 3h50m

Yield Makes about 30

Number Of Ingredients 9

1/2 cup blanched hazelnuts
3 large egg whites, room temperature
1 cup sugar
Pinch of cream of tartar
1/2 cup best-quality maraschino cherries, such as Luxardo, chopped, plus 3 tablespoons syrup
1/2 cup chopped dried pineapple
1/4 cup chopped candied citron
1/4 cup chopped candied citrus peel, such as orange or clementine
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, 12 to 14 minutes. Let cool slightly; chop.
  • Reduce oven temperature to 250 degrees. Combine egg whites and sugar in the bowl of a mixer set over a pot of simmering water (do not let bottom touch water). Whisk until eggs are foamy and sugar dissolves (mixture should feel smooth and warm to the touch when rubbed between your fingers). Transfer to mixer fitted with the whisk attachment, add cream of tartar, and beat on high speed until stiff, glossy peaks form, 7 to 9 minutes.
  • Combine hazelnuts, fruits, and candied citron and peel in a bowl. Fold maraschino syrup and all but 1/4 cup of fruit-nut mixture into meringue. Drop heaping tablespoons of meringue mixture onto 2 parchment-lined baking sheets, 1 inch apart. Top with remaining fruit-nut mixture.
  • Bake, rotating sheets and rack positions halfway through, until meringues have darkened slightly and are tacky on surfaces but no longer sticky, 1 hour to 1 hour, 10 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outsides, at least 2 hours and up to 1 day. Serve, or store in an airtight container at room temperature, between sheets of parchment, up to 5 days. Lightly dust with confectioners' sugar before serving.

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