Meringues With Fresh Berries Recipes

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

MERINGUES WITH FRESH BERRIES

Steps:

• Place egg whites in a small 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. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,

FRESH BERRY MERINGUE

Steps:

• Mix the berries together in a bowl and toss gently with two tablespoons of the amaretto. Refrigerate.
• Combine the sugar and water in a small saucepan.
• Place the egg whites in a mixing bowl and beat just until they become frothy.
• Cook the sugar and water mixture until the sugar has dissolved and the mixture registers 237 degrees on a candy thermometer (soft ball stage). Remove from the heat.
• Beat the egg whites until they are softly peaked, then begin to drizzle in the sugar syrup in a thin stream, beating constantly. Continue beating until the egg whites are stiff and glossy. Fold in the remaining amaretto. Cover and refrigerate up to an hour, until just before serving time.
• Preheat oven to 500 degrees.
• Fold the berries into the meringue and spread the mixture in a gratin dish or a shallow baking dish. Place in the oven and bake about 10 minutes, until the meringue is puffy and lightly browned. Serve at once, garnished with whole strawberries.

BERRIES WITH MASCARPONE AND MERINGUE

Steps:

• Toss the berries, 2 tablespoons of sugar, and lemon juice in a medium bowl. Let stand until juices form, tossing occasionally, about 30 minutes.
• Meanwhile, stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and pinch of cinnamon in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.
• Using a slotted spoon, divide the berries among plates. Spoon the mascarpone cheese atop the berries. Sprinkle the meringue cookies over top. Drizzle the berry juices around the dessert and serve immediately.

FRUIT MERINGUES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• In a medium bowl, whip egg whites until frothy. Add cream of tartar and salt. Continue to whip until soft peaks form. Gradually add the sugar while whipping, try to add slowly so that it does not fall to the bottom of the bowl. Whip until the mixture holds stiff peaks. Fold in the nuts, fruit and coconut. Drop by rounded teaspoons onto the prepared cookie sheets.
• Bake for 45 minutes to 1 hour in the preheated oven, until firm. Cool on baking sheets, away from drafts.

VANILLA MOUSSE MERINGUES AND FRESH BERRIES

Steps:

• 1. Line a large colander with several layers of cheesecloth.
• 2. In a large bowl, mix the yogurt with the sugar.
• 3. In a separate bowl, beat the cream and the vanilla essence until stiff. Fold the cream into the yogurt.
• 4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.
• 5. Transfer the mousse mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
• 6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.
• 7. Drizzle some strawberry coulis around each meringue and garnish with a few berries and a sprig of mint.

HAZELNUT MERINGUES WITH CREAM CHEESE AND BERRIES

Steps:

• Beat egg whites to stiff peaks in a large mixing bowl.
• Gradually add castor sugar whilst still beating until thick and glossy.
• Gently fold through the ground hazelnuts.
• Place tabelspoons of meringue mix onto lined baking tray and spread out to about 10cm.
• Using the back of a spoon, make slight indentations into the top of each meringue.
• Bake at 120c for 40-45 minutes or until firm.
• Cool in the oven with the door ajar.
• Mix together the cream cheese, icing sugar, and passionfruit until smooth.
• Spread evenly over the cooled meringues.
• Top with fresh berries and drizzle with extra passionfruit.

COCOA MERINGUES WITH BERRIES

Steps:

• Place egg white in a small bowl; let stand at room temperature for 30 minutes. , Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar. , Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate., Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour., In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. If desired, top with grated orange zest.