Meringue With Strawberries And Cream Recipes

MERINGUE ICE-CREAM CAKE WITH STRAWBERRIES REMINGTON

Steps:

• Make meringue layers:
• Do not preheat oven. Butter two 10-inch springform pans.
• In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Add granulated sugar a little at a time, beating, and beat meringue until it is very glossy and holds soft peaks. Fold in vanilla and divide meringue between springform pans, smoothing tops. Put pans in upper and lower thirds of oven and set oven to 275°F. Bake meringue layers, switching position of pans halfway through baking, 45 minutes total. Cool meringue layers in pans on racks and carefully remove sides of pans. Meringue will be crisp on the outside and marshmallowy on the inside. Meringue layers may be made 1 day ahead and kept in an airtight container at room temperature.
• Make strawberry sauce ( about 1 1/2 hours before serving):
• Trim strawberries and quarter lengthwise. In a bowl sprinkle strawberries with granulated sugar and toss to coat. With a potato masher gently crush strawberries until they begin to release their juices, being careful not to crush them to a pulp. Let strawberry sauce stand at room temperature until more juices are released, no more than 1 hour (otherwise sauce will be too liquid). In a bowl beat cream with confectioners' sugar until it just holds stiff peaks and chill while assembling cake. Slightly soften vanilla ice cream. Loosen meringue layers from pan bottoms and put 1 layer on a large cake plate. Working quickly, spread ice cream onto meringue on plate and top with remaining meringue layer. Spread whipped cream decoratively on top of cake and with a slotted spoon transfer 1 spoonful of strawberries from sauce onto center of top of cake.
• Garnish outer edge of top of cake with whole strawberries and serve cake immediately with remaining strawberry sauce on the side.

SWEDISH MERINGUE CAKE WITH STRAWBERRIES AND ORANGE FILLING

Steps:

• Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and 3/4 cup of the sugar until mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture and the milk in batches, beginning and ending with the flour mixture and beating well after each addition, and divide the batter among the prepared pans, spreading and smoothing it.
• In the cleaned bowl with cleaned beaters beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 1 cup sugar, a little at a time, and beat the meringue until it just holds stiff peaks. Fold in the almonds gently but thoroughly. (Do not beat in the almonds.) Spread the meringue over the batter, smoothing it, and bake the layers in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack. Run a knife around the edges, invert the layers onto rack, and discard the wax paper. The cake layers may be made 1 day in advance and kept wrapped in plastic wrap.
• Make the orange filling:
• In a heavy saucepan whisk together the sugar, the cornstarch, and a pinch of salt. In a bowl whisk together the zests, the juices, and the yolks and whisk the yolk mixture into the sugar mixture until the mixture is combined well. Bring the mixture to a boil, whisking, boil it gently, whisking, for 2 minutes, and let it cool, whisking occasionally.
• Arrange one of the layers, meringue side up, on a serving plate, spread half the orange filling on it, and spread half the chopped strawberries on the filling. Arrange another layer, meringue side up, on the strawberries, spread the remaining filling on it, and spread the remaining chopped strawberries on the filling. Arrange the remaining layer, meringue side up, on the strawberries. The cake may be assembled up to this point 6 hours in advance and kept covered with plastic wrap and chilled.
• In a bowl with an electric mixer beat the cream until it holds soft peaks, beat in the confectioners' sugar, and beat the cream until it holds stiff peaks. Transfer the cream to a pastry bag fitted with a star tip and pipe a circle of it decoratively around the top edge of the cake. Pipe another circle of cream 1 inch inside the first circle, pipe a rosette in the center, and pipe another circle of cream around the base of the cake. Quarter lengthwise 10 of the reserved strawberries, arrange them decoratively inside the concentric circles, and arrange the remaining strawberry on the rosette.

STRAWBERRY MERINGUE BUTTERCREAM

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
• Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
• Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

STRAWBERRY MERINGUE CUPS

Steps:

• Place egg white in a bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved., Drop into four mounds on a parchment-lined baking sheet. Shape into 4-in. cups with the back of a spoon. Bake at 225° for 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Store in an airtight container., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Just before serving, spoon into meringue shells. Top with strawberries and garnish with mint if desired.

STRAWBERRY MERINGUES

Steps:

• preheat the oven to 110c 225f gas mark 1/4. Lightly grease 2 large baking sheets and line with paper.
• place the egg whites into a large, spotlessly clean mixing bowl and whisk them until they form stiff peaks.
• add the sugar a tablespoon at a time whisking well after each addition until the mixture is smooth thick and glossy.
• place heaped teaspoons of the mixture spaced a little apart into the prepared baking sheets until you have 30 meringues flatten slightly.
• bake in a preheated oven for 1 hour or until they peel away from the baking paper leave to cool whisk the vanilla sugar into the cream until thick.
• spread some cream on the flat side of a meringue put some strawberries on top spread some cream on another meringue and sandwich together.

STRAWBERRY MERINGUE DESSERTS

Steps:

• Line baking sheets with parchment paper. Draw twenty-four 4x2-1/2-in. rectangles on the paper; set aside. , For meringue, in a large bowl, beat the egg whites, 1 teaspoon vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Insert a #12 round pastry tip in a pastry bag or heavy-duty plastic bag. Fill bag with meringue. Pipe meringue in long rows on rectangles until each is completely filled. Bake at 250° for 1 hour or until set and dry. Turn oven off; leave meringues in oven for 1 hour. , Remove from the oven and cool on baking sheets. When cooled completely, remove meringues from paper and store in an airtight container at room temperature. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread 1 tablespoon over each meringue. Let stand until chocolate is set. , In a large bowl, beat cream until soft peaks form. Gradually add confectioners' sugar and remaining vanilla, beating on high until stiff peaks form., Set aside 12 strawberries; cut remaining strawberries into 1/4-in. slices. Place 12 meringues on a flat serving platter. Spread each with 2 tablespoons whipped cream; top with sliced strawberries. Spread each with 2 tablespoons whipped cream. Top with remaining meringues and whipped cream. Loosely cover; refrigerate for up to 2 hours., Just before serving, drizzle with chocolate syrup. Cut reserved strawberries in half. Arrange cut side down over whipped cream. Refrigerate leftovers.

MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES

Steps:

• The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
• Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
• Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
• In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
• Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
• Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
• No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.