RED, WHITE AND BLUE MERINGUES
These red, white and blue meringues are easy to make and use a clever decorating trick: Paint lines of food coloring gel up the sides of a pastry bag before filling it with meringue, and each cookie comes out striped as you pipe it. You can use this same trick with frosting for cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 4h50m
Yield about 22 meringues
Number Of Ingredients 8
Steps:
- Position oven racks in the bottom third of the oven and preheat to 250 degrees F. Line a baking sheet with parchment.
- Beat together the egg whites and salt, in a large bowl, with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the sugar 1 tablespoon at a time. Continue to beat until stiff peaks form.
- Put the pastry bag in a large and tall deli or plastic container and fold the top over the container so you can see clearly into the bag and it stands upright. Dip the paintbrush or wooden skewer in to the red food coloring. Starting from the bottom of the bag, brush a thin stroke of food coloring from the tip to the top of the bag. Repeat on the opposite side of the bag with the blue food coloring. Fill the bag with the meringue. Try to spoon it directly into the center so as not to disturb the food coloring. Snip the bottom of the bag with scissors so you have a 3/4- to 1-inch opening. Pipe 1-inch-diameter mounds of meringue spaced 1-inch apart onto the prepared baking sheet.
- Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.
- To decorate them, combine the white chocolate chips and coconut oil and in a large microwave safe bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until melted.
- Carefully dip the bottom of each meringue into the melted white chocolate, letting any excess drip off. Dip in sprinkles or sanding sugar and place on a baking sheet lined with parchment. Let set completely, about 1 hour.
ADEL'S RED WINE STEAK MARINADE
Granddaddy's favorite steak marinade. Can be used with all cuts of beef. I usually reserve 1/2 cup of the marinade, then simmer it down to a syrup, and use it as a sauce for the steaks.
Provided by Adel Blake
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 12
Steps:
- To make the marinade, whisk together the red wine, soy sauce, lemon juice, Worcestershire sauce, mustard, honey, garlic, cumin, coriander, onion powder, pepper, and canola oil in a bowl until smooth.
- To use the marinade, pour over 4 steaks in a resealable plastic bag. Squeeze out the air, and massage the bag to coat the meat with the marinade. Refrigerate at least 8 hours before cooking to desired degree of doneness.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 16.5 g, Fat 28.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.1 g, Sodium 1477.1 mg, Sugar 10.5 g
RED WINE MARINADE
This marinade is perfect for all sorts of beef steaks. It's especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.
Provided by Althea
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Yield 1
Number Of Ingredients 4
Steps:
- In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 9.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 1.4 g, Protein 0.6 g, SaturatedFat 3.8 g, Sodium 8.3 mg, Sugar 1.9 g
RED WINE SEA SALT MERINGUES
RawSpiceBar's Rioja Sea Salt best goes with Red Wine Sea Salt Meringues. Start your spice journey by getting your hands on with this very delicious recipe.
Provided by RawSpiceBar
Categories Candy
Time 45m
Yield 10 pieces, 1 serving(s)
Number Of Ingredients 7
Steps:
- 1. In a small saucepan, combine the wine and sugar and bring to a boil, stirring with a wooden spoon. Simmer over moderate heat until a candy thermometer registers 248 F, about 15 minutes.
- 2. In a heatproof mixing bowl, using a handheld mixer, beat the egg whites with the cream of tartar at moderate speed until soft peaks form. Then, beating constantly at high speed, slowly pour the hot wine syrup into the egg whites. Continue beating until the whites are stiff and glossy.
- 3. Spoon the soft meringue into a serving bowl or decorative wineglasses. Sprinkle with the chopped walnuts, garnish with RawSpiceBar's Red Wine Sea Salt and serve.
Nutrition Facts : Calories 1217.1, Fat 19.2, SaturatedFat 1.8, Sodium 176.4, Carbohydrate 210.9, Fiber 2, Sugar 202.5, Protein 15.4
BROWN SUGAR MERINGUES WITH RED WINE PLUMS
The plums and meringue can be prepared ahead, making this perfect for dinner parties
Provided by Mary Cadogan
Categories Dessert
Time 1h55m
Yield Makes 6 slices
Number Of Ingredients 11
Steps:
- Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with baking paper. Blend together the cornflour, vinegar and vanilla to make a paste. Whisk the egg whites until they are stiff and glossy, then whisk in the sugar in three goes, adding a little paste and whisking back to firm peaks each time. Keep whisking until the meringue is thick and heavy.
- Spoon six meringue heaps onto the baking sheet, spaced apart, then shape into nests by making dips in the centres with the back of a spoon. Bake for 1 hr, then turn off the oven and leave to cool in the oven for a further hr.
- Put the wine, sugar and cinnamon stick in a medium pan and bring to the boil, stirring to dissolve the sugar. Add the plums, then poach gently for 4-5 mins until just tender. Remove the plums with a slotted spoon, peel off the skins, then set aside.
- Increase the heat under the sauce and boil hard until reduced to a thick syrup, about 5 mins. Pour into a jug; leave to cool.
- To serve, set the meringue nests on serving plates and spoon the crème fraîche into the centres. Place three plum halves on each and drizzle over the sauce. Serve without delay.
Nutrition Facts : Calories 467 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium
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