Red White Blue Meringues Recipes

RED, WHITE AND BLUE STRIPE CAKE WITH SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 18-by-13-inch baking sheets with parchment.
• Add the egg whites to a CLEAN stand mixer bowl. Using the whisk attachment, whisk on high speed, adding the cream of tartar, salt and 6 to 8 generous drops of blue food coloring. Whisk until combined. Slowly add half the granulated sugar and continue to whisk on high until the meringue achieves medium-stiff peaks. Don't overmix so the meringue becomes "dry." Remove the meringue to a separate bowl; replace the mixing bowl.
• Add the egg yolks and the remaining sugar to the new mixing bowl. Beat with the whisk attachment on high speed until light and doubled in volume. Add the water, oil, vanilla extract and almond extract and mix until well combined. Sift in the cake flour and mix on low until just combined. Increase the speed to high and mix for another 2 minutes. With a rubber spatula, gently fold in the egg whites.
• Divide the batter between the prepared baking sheets and spread evenly using a large offset spatula. Give the baking sheets a gentle tap on the countertop to fill any gaps and remove air pockets. Bake until the cakes spring back when gently poked, 20 to 25 minutes. Ten minutes into the bake, rotate the sheets for even baking.
• When the cakes come out of the oven, gently run a paring knife around their edges to release them from the baking sheets. Sprinkle both with confectioners' sugar and top each with a clean kitchen towel. Place a second baking sheet on top of each cake and then flip the cakes over. Remove the parchment. While the cakes are still warm, roll them up in the towels, starting at the short ends. Let cool about 20 minutes.
• For the filling: Meanwhile, add the cream cheese and confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low to combine until smooth. Add the cream and vanilla extract and mix on low to combine. Increase the speed to high and whisk until stiff.
• Transfer a scant 1/2 cup of the filling to a small bowl. Fold in the strawberries and a drop of red food coloring.
• To assemble: Carefully unroll the cakes. Cut both cake sheets in half lengthwise. Spread the strawberry filling along the short edge of one strip of cake, covering about 2 to 3 inches. Spread the rest of the strip with plain filling. Cover the remaining 3 cake strips with plain filling.
• Start rolling the cake with the strawberry filling like a jellyroll, starting at the end with the strawberry filling. Once it's rolled up, move it over to the next strip of cake, lining it up with the edge. Continue rolling up the cake into an even bigger jellyroll. Continue with the remaining strips of cake. Wrap the cake in plastic wrap and transfer it to the freezer for 30 to 40 minutes to set. In the meantime, make the buttercream.
• For the Swiss meringue buttercream: In the bowl of a stand mixer, combine the egg whites, granulated sugar and salt. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water, and whisk until the sugar is completely melted and the mixture reaches 170 degrees F on an instant-read thermometer.
• Transfer the mixing bowl to the stand mixer fitted with the whisk attachment and whisk on high until the meringue holds stiff peaks and the bowl is cool to the touch. Add the vanilla and whisk to combine. Add the butter, a tablespoon at a time, counting to 10 between each addition. When the buttercream comes together, thickening and smoothing out into a spreadable consistency, continue whisking for 2 to 3 minutes more. (Makes 5 cups.)
• Place 1 1/2 cups buttercream in one bowl and add 2 drops blue food coloring; stir to combine. Add another 1 1/2 cups buttercream to a second bowl and add 2 drops of red food coloring; stir to combine. Leave the remaining buttercream plain.
• To finish the cake: Stand the cake vertically on a cake stand and remove the plastic wrap. Using a large offset spatula, spread an even layer of plain buttercream onto the top of the cake. Put the remaining plain buttercream, and the red and blue buttercream into separate pastry bags (or zip-top bags) and snip off about 1/4 inch from the tip.
• Pipe stripes of buttercream around the sides of the cake, alternating between the 3 colors. Use a hot bench scraper to smooth the sides of the cake (see Cook's Note).

RED, WHITE, AND BLUE MERINGUE CUPS

Steps:

• Using a 3-inch bowl or cookie cutter, draw 8 circles on a sheet of parchment paper. Turn the paper over, and place on a baking sheet; set aside.
• Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on medium-low speed until soft peaks form, about 1 1/2 minutes. Reduce to low speed, and gradually sprinkle sugar over whites. Increase speed to high and beat until stiff glossy peaks form, 2 to 3 minutes. Remove from mixer; sift cornstarch over, and fold to combine.
• Fit a pastry bag with a plain pastry tip with a 1/2-inch opening (Ateco No. 6), and fill bag with meringue. Beginning in the center of one of the circles, cover with an even layer of meringue. Pipe around the perimeter to form a 1-inch collar. Repeat process with remaining circles.
• Transfer baking sheet to oven, and bake for 1 hour. Reduce heat to 175 degrees, and bake until meringue has dried but is still white, about 1 hour more. Transfer to a wire rack to cool.
• Place a meringue on a dessert plate. Fill with a scoop of sorbet, and drizzle with blueberry sauce. Serve immediately.

RED, WHITE, AND BLUE-MISU

Steps:

• In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside.
• Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl.
• Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve.
• When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.

RED, WHITE, AND BLUE TACO BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and spray with nonstick spray.
• Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 8 minutes. Drain excess oil from the skillet. Stir in taco seasoning until well mixed. Cook for an additional 2 minutes, then remove beef mixture to a paper towel-lined plate to soak up any excess moisture.
• Spread tortilla chips in a single layer onto the prepared baking sheet, making sure they don't overlap (you may need to use two baking sheets.) Top each chip with a small amount of cheese, a spoonful of the beef mixture, some salsa, followed by a little sour cream. Finally, sprinkle remaining cheese over the top of each chip, being careful to keep the cheese on the chip so when it melts it doesn't stick to the baking sheet.
• Bake in the pre-heated oven for 5 minutes, or until the cheese has melted.
• Pipe or dollop a small amount of the remaining sour cream on the very top of each taco bite. Serve on a platter.

COUPE GLACéE MERINGUE

Steps:

• Preheat oven to 200°F. Line a baking sheet with parchment paper. Using an electric mixer, beat egg whites on medium-high speed in a medium bowl until white and foamy. With mixer running, gradually add sugar by tablespoonfuls, beating until meringue is stiff and glossy. Scrape in seeds from vanilla bean. Add honey and continue to beat until seeds are evenly dispersed and no streaks of honey remain. Drop meringue by heaping tablespoonfuls onto prepared baking sheet.
• Bake until dry and slightly golden, about 2 hours. Let meringues cool on sheet (they will crisp as they cool).
• Combine berries, honey, and lemon juice in a medium bowl. Toss to combine. Let stand at room temperature for at least 1 hour to allow juices to form.
• Coarsely crumble meringues. Divide berries and juices among small bowls. Scoop vanilla ice cream into each bowl. Top with crumbled meringues. Garnish with mint.