Meringue Recipes

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AUTHENTIC FRENCH MERINGUES



Authentic French Meringues image

Authentic French Meringues from a patisserie in France.

Provided by RANDYVH

Categories     World Cuisine Recipes     European     French

Time 3h20m

Yield 36

Number Of Ingredients 2

4 egg whites
2 ¼ cups confectioners' sugar

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
  • In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
  • Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.

Nutrition Facts : Calories 31 calories, Carbohydrate 7.5 g, Protein 0.4 g, Sodium 6.2 mg, Sugar 7.4 g

NEVER-EVER-FAIL MERINGUE



Never-Ever-Fail Meringue image

Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.

Provided by Carol

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 7

1 tablespoon cornstarch
2 tablespoons cold water
½ cup boiling water
1 teaspoon vanilla extract
3 egg whites
6 tablespoons white sugar
1 pinch salt

Steps:

  • Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
  • Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
  • Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.5 mg, Sugar 9.5 g

BASIC MERINGUE



Basic Meringue image

While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It's a must-have topping for many desserts, everything from a classic Lemon Meringue Pie to a Heavenly Baked Alaska, and if you follow these simple steps you'll be a master meringue maker in no time.

Categories     Meringue

Time 14m

Number Of Ingredients 3

3 egg whites, at room temperature
¼ tsp ( 1.25 mL ) cream of tartar
¼ cup ( 60 mL ) granulated sugar

Steps:

  • Preheat oven to 425°F (220°C).
  • Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form.
  • Spread over hot pie filling in decorative swirls.
  • Bake pie in preheated 425°F (220°C) oven until tips of meringue are golden brown, 4 to 5 minutes.
  • Makes topping for a 9-inch (23 cm) pie.

Nutrition Facts :

LEMON MERINGUE CUPCAKES



Lemon Meringue Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 24 cupcakes

Number Of Ingredients 5

One 15.25-ounce box lemon cake mix (or yellow cake mix with 1 tablespoon lemon extract added)
1 cup lemon curd
4 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Prepare the lemon cake mix according to the package instructions to make 24 cupcakes. Let cool completely.
  • Using a melon baller or small spoon, scoop out a well from the top center of each cupcake. Trim the bottoms of the scooped pieces of cake to use as plugs.
  • Place about 2 teaspoons lemon curd into the well of each cupcake and plug the hole with the reserved trimmed cake pieces.
  • In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix the egg whites on medium-high speed until frothy, about 1 minute. Slowly pour in the sugar and continue to beat until the egg whites are glossy and form stiff peaks, about 5 minutes.
  • Fit a pastry bag with a medium to large round pastry tip. Fill the pastry bag with the meringue. Pipe the meringue in a circular motion on top of each cupcake. Transfer the cupcakes to a sheet tray. Use a kitchen torch to toast the meringue tops until nicely browned, like a toasted marshmallow.

GOOD MERINGUE



Good Meringue image

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

3 egg whites
¼ teaspoon cream of tartar
¾ cup white sugar

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

VANILLA MERINGUE COOKIES



Vanilla Meringue Cookies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 4

3 large egg whites, at room temperature
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
3/4 cup granulated sugar

Steps:

  • Preheat the oven to 200 degrees F; line 2 baking sheets with parchment paper.
  • In a stand mixer fitted with a whisk attachment, add the egg whites, vanilla and cream of tartar. Beat until the mixture is frothy and soft peaks form. Gradually add the sugar 1 tablespoon at a time, waiting about 15 seconds between each addition. Once all of the sugar has been added, beat for an additional 5 minutes. The egg whites should be glossy and stiff but not dry.
  • Spoon the mixture into a large pastry bag fitted with a large star tip. Pipe 2-inch cookies onto the lined baking sheets, leaving 1 inch between each cookie.
  • Bake for 45 minutes, then turn off the oven and leave the cookies in the oven for an additional 30 minutes. Remove and cool completely before storing in an airtight container.

MERINGUES



Meringues image

Provided by Food Network Kitchen

Time 3h25m

Yield about 20 cookies

Number Of Ingredients 8

3 large egg whites, at room temperature
Pinch of salt
1/4 teaspoon cream of tartar
3/4 cup superfine sugar
1 teaspoon peppermint extract or 2 teaspoons grated lime zest (optional)
Assorted food coloring (optional)
1/2 to 2/3 cup mini chocolate chips (optional)
Assorted sanding sugar, melted chocolate or nonpareils, for decorating

Steps:

  • Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
  • For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
  • Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams

SIMPLE MERINGUE



Simple Meringue image

This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 7 to 8 cups

Number Of Ingredients 5

6 large egg whites, room temperature
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/2 cups superfine sugar
1 1/2 tablespoons cornstarch

Steps:

  • Combine egg whites, lemon juice, and vanilla in the bowl of an electric mixer. Whip, first on low speed, then slowly progressing to high speed, until soft peaks form, about 1 1/2 minutes.
  • Slowly sprinkle the sugar a little at a time over the egg-white mixture, and whip until glossy peaks are formed, about 3 minutes.
  • Sift the cornstarch over the meringue, and fold in. Use meringue immediately.

EASY MERINGUE TOPPING



Easy Meringue Topping image

This is the simple recipe to create a meringue topping for your pies. This recipe is enough for 8 inch Pie. **For a 9 inch pie-Use 3 egg whites,6 TB sugar.** **For a 10 inch pie,4 egg whites,1/2 cup sugar**

Provided by OceanIvy

Categories     Dessert

Time 17m

Yield 1 pie

Number Of Ingredients 3

2 egg whites
4 tablespoons sugar
1/2 teaspoon vanilla extract

Steps:

  • Beat the egg whites until frothy.
  • Gradually add in the sugar,continuing to beat until stiff.
  • Combine vanilla extract.
  • Spread over pie and bake at least 10-15 minutes at 350.

MERINGUE II



Meringue II image

This meringue is wonderful. It doesn't get weepy, and has such a good vanilla flavor.

Provided by SAUNDRA

Categories     Desserts     Frostings and Icings

Time 20m

Yield 8

Number Of Ingredients 8

½ cup water
2 tablespoons white sugar
1 tablespoon cornstarch
3 egg whites
¼ teaspoon cream of tartar
1 pinch salt
½ teaspoon vanilla extract
6 tablespoons white sugar

Steps:

  • In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
  • In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

Nutrition Facts : Calories 59.2 calories, Carbohydrate 13.6 g, Protein 1.4 g, Sodium 21.4 mg, Sugar 12.6 g

CLASSIC MERINGUE



Classic Meringue image

Provided by Molly O'Neill

Categories     easy, dessert

Time 2h30m

Number Of Ingredients 3

4 egg whites
1 cup sugar
1 teaspoon vanilla extract

Steps:

  • Whisk the egg whites, sugar and vanilla together in the bowl of a heavy mixer or another metal bowl. Place over a pan of gently simmering water. Whisk constantly until the mixture is hot and the sugar is melted, about 4 minutes.
  • Remove the bowl from the pan and beat with a mixer until the meringue is completely cool, white and fluffy, about 8 to 10 minutes.
  • Preheat the oven to 375 degrees. Spread the meringue over the top of the pie, leaving it swirled with peaks. Bake until the tips of the meringue are browned, about 10 minutes.
  • Preheat the oven to 200 degrees. Gently fold in 1 cup of ground walnuts, if desired. Line 2 baking sheets with parchment paper. Fill a pastry bag fitted with a plain -inch tip with the meringue. Pipe the meringue onto the parchment in 1-inch mounds. Bake until dry and crisp, about 1 to 2 hours.
  • Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Use a glass or another round object that is 3 inches in diameter as a guide to draw 6 circles on the parchment paper.
  • Turn the paper over. Fill a pastry bag fitted with a i-inch star or plain tube with the meringue. Starting at the inside rim of one of the circles, pipe meringue in a spiral, filling the circle. Form the sides of the shell by piping 2 circles on top of each other around the rim. Repeat with the remaining circles. Bake until dry and crisp, about 1 to 2 hours. Fill with whipped cream and fresh berries.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 44 milligrams, Sugar 50 grams

ULTIMATE MERINGUE



Ultimate meringue image

Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Provided by Angela Nilsen

Categories     Afternoon tea, Dessert, Dinner, Lunch, Treat

Time 2h15m

Number Of Ingredients 3

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

Steps:

  • Heat the oven to 110C/ 100C fan/gas ¼.
  • Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
  • Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
  • Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
  • Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
  • Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
  • Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
  • Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium

MERINGUES



Meringues image

This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.

Provided by Colin Cowie

Categories     Mixer     Egg     Dessert     Bake     Easter     Low Fat     Vanilla     Spring     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 20 meringues

Number Of Ingredients 6

1 cup granulated sugar
1 cup superfine sugar
8 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract

Steps:

  • 1. Preheat the oven to 250 degrees.
  • 2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
  • 3. Mix the sugars and set aside.
  • 4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
  • 5. Add the vanilla and beat at high speed until stiff and glossy.
  • 6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
  • 7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
  • 8. When ready to serve, carefully peel away the paper or foil.

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    #15-minutes-or-less     #time-to-make     #course     #preparation     #healthy     #5-ingredients-or-less     #condiments-etc     #easy     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #healthy-2     #low-in-something     #3-steps-or-less

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