Roasted Strawberry Meringues Recipes

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STRAWBERRY MERINGUE COOKIES



Strawberry Meringue Cookies image

Provided by Naomi Robinson | Bakers Royale

Categories     Cookies

Number Of Ingredients 0

Steps:

  • For the remainder of the recipe, click here

MERINGUES CHANTILLY WITH ROASTED BERRIES



Meringues Chantilly with Roasted Berries image

Provided by Ina Garten

Categories     dessert

Time 6h30m

Yield 8 meringues

Number Of Ingredients 12

4 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch kosher salt
1 cup granulated sugar, divided
1/2 teaspoon pure vanilla extract
Roasted Berries, recipe follows
1 pint fresh strawberries
2 half-pints fresh raspberries
2 half-pints fresh blueberries
2 half-pints fresh blackberries
1/4 cup sugar
Vanilla bean, split and seeds removed

Steps:

  • Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 4 (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 salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star - shaped pastry tip, pipe a disk 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.
  • For serving, place each meringue on a separate plate and top the shell with berries.
  • Preheat the oven to 450 degrees F.
  • Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.

STRAWBERRY MERINGUE CLOUDS



Strawberry Meringue Clouds image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h15m

Yield 10 to 12 meringues

Number Of Ingredients 7

3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
Pinch fine sea salt
3/4 cup superfine baker's sugar
1/4 teaspoon pure vanilla extract
1 cup sliced freeze-dried strawberries, coarsely chopped
Zest of 1/2 large lemon

Steps:

  • Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
  • In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
  • Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
  • The meringues can be stored in an airtight plastic container for up to 4 days.

STRAWBERRY MERINGUE CUPS



Strawberry Meringue Cups image

Judy Grimes of Brandon, Mississippi likes to celebrate with something special from her oven that looks as good as it tastes. This pretty dessert- with red strawberries cupped in fluffy white meringue- fills the bill on both counts!

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 4 servings.

Number Of Ingredients 7

2 egg whites
1/4 teaspoon cream of tartar
Dash salt
1/2 cup sugar
1 cup heavy whipping cream
6 tablespoons confectioners' sugar
1 pint fresh strawberries, sliced

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.

Nutrition Facts :

FRESH STRAWBERRY MERINGUE



Fresh Strawberry Meringue image

A fresh and light strawberry dessert. Looks so impressive, but only you will know how easy it is to make! Originally from a local Methodist church cookbook.Prep time does not include chilling time.

Provided by Leslie in Texas

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 cups sifted powdered sugar
2 tablespoons sifted powdered sugar
1/2 cup unsalted butter
3 egg yolks
1 tablespoon lemon juice
1 teaspoon grated lemon, rind of
1 pint fresh strawberries
1/2 cup whipping cream
1/2 teaspoon unflavored gelatin

Steps:

  • Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
  • Beat with an electric mixer until partially stiff.
  • Add sugar gradually, beating until stiff.
  • Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
  • Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
  • Meringue shell will crack while it's baking.
  • Let cool in plate.
  • Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
  • Spread over meringue shell.
  • Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
  • Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
  • Chill in refrigerator for several hours or overnight.
  • Garnish with reserved berries and serve.

Nutrition Facts : Calories 418.6, Fat 18.7, SaturatedFat 11.3, Cholesterol 121.7, Sodium 111.2, Carbohydrate 61.4, Fiber 0.9, Sugar 58.7, Protein 3.6

ROASTED STRAWBERRY LAYER CAKE



Roasted Strawberry Layer Cake image

Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.

Provided by Benjamina Ebuehi

Yield Makes 1 round 6-inch (15-cm) layer cake

Number Of Ingredients 21

For the Cake:
Scant 2 cups (230 g) all-purpose flour
2½ tsp (11 g) baking powder
3 tbsp (45 ml) milk
2 tbsp (30 ml) elderflower cordial
1 cup (225 g) unsalted butter
1 cup plus 2 tbsp (230 g) superfine/caster sugar
Zest of 1 lemon
4 eggs
For the Purée:
Approximately 1 lb (400-450 g) fresh strawberries
¼ cup (50 g) superfine/caster sugar
2 tsp (10 g) vanilla bean paste
For the Buttercream:
½ cup plus 1 tbsp (150 g) egg whites
1 cup (200 g) superfine/caster sugar
1⅓ cups (300 g) unsalted butter, softened
For Assembly and Decorating:
6 tbsp (90 ml) elderflower cordial
Fresh strawberries, to decorate
Fresh elderflower, to decorate

Steps:

  • Preheat the oven to 350°F (180°C). Grease the base and sides of three deep, round 6-inch (15-cm) cake pans and line the bottoms with parchment paper.
  • To make the cake, sift together the flour and baking powder in a large bowl, and set aside. Mix the milk and elderflower cordial in a small bowl and set aside. Using a stand mixer or electric whisk, beat the butter, sugar and lemon zest for 5 minutes, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture looks like it's starting to curdle, add 1 tablespoon (8 g) of the flour mixture. Turn the mixer speed to low and add half of the flour mixture followed by the milk and elderflower. Stir in the remaining flour and divide the batter equally into the prepared cake pans. Bake the cakes for 35 to 37 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. Once cool, wrap them tightly in plastic wrap and place in the fridge to firm up.
  • To make the purée, preheat the oven to 375°F (190°C). Slice the stems off the strawberries, cut them in half and put them into a baking dish. Toss the fruit with the sugar and vanilla. Roast the strawberries in the oven for 30 to 40 minutes, stirring once halfway. The strawberries are done once they are soft and fragrant and the juices have turned into a syrup. Leave the strawberries to cool completely before transferring them to a food processor or blender and pulsing until smooth. Store in an airtight container in the fridge until you're ready to use it.
  • To make the buttercream, add the egg whites and sugar to the bowl of a stand mixer or a heatproof bowl. Make sure there are no traces of grease in the bowl as this will stop the meringue from whipping up. Place the bowl over a saucepan of simmering water, making sure that the base doesn't touch the water. Whisk the eggs and sugar constantly until the mixture reaches a temperature of about 150°F (65°C). If you don't have a thermometer, rub a little of the mixture in between your fingers. The eggs should be hot to the touch with all the sugar dissolved.
  • Remove the bowl from the heat and start whisking the egg whites on high speed in a stand mixer fitted with the whisk attachment or with an electric whisk. Beat until the whites are thick and have doubled in volume. Once the bowl is cool to the touch and with the mixer still running, add the butter a piece at a time. The meringue will deflate and will start to look a little runny or curdled. Don't panic-this is normal. Continue beating until you have added in all of the butter and the mixture is smooth and glossy. If after 10 minutes, your meringue buttercream is still soupy, chill it in the fridge for 20 minutes and then beat again. Add about 1/2 cup (125 g) of the strawberry puree and beat the buttercream for 2 minutes, or until smooth. Leave the buttercream at room temperature until you are ready to assemble.
  • Unwrap the cakes from the fridge and if any of them are domed, level them with a serrated knife or a cake leveler. All the layers need to be completely flat to ensure you don't end up with a wonky cake. Brush each cake layer with 2 tablespoons (30 ml) of elderflower cordial. Place one layer of cake on a cake board and put this board on a turntable, if using. If your buttercream has firmed up, whip it up again in the mixer until smooth. Add a scoop of buttercream and spread it out evenly with an offset spatula, pushing the buttercream right to the edge (it's fine if it spills over). Place the next layer on top of the first, but this time add about 1 tablespoon (8 g) of strawberry purée on top of the buttercream layer, leaving about 1 inch (2.5 cm) clear around the edge. Place the last layer topside down to give you a perfectly flat top.
  • Frost the top and sides of the cake with a thin layer of buttercream. Smooth the edges as much as you can with a bench scraper or palette knife. This is the crumb coat layer that will trap any stray crumbs and act as a base for the next layer. Place the cake in the fridge for 20 minutes to firm up before adding another layer of buttercream on the top and sides. Fill a piping bag fitted with an open star nozzle (I've used Wilton 8B) with any remaining buttercream and pipe swirls across the edge to make a wreath. Top the cake with fresh strawberries, a drizzle of any leftover puree and fresh elderflower (if in season).

STRAWBERRY MERINGUE CAKE



Strawberry Meringue Cake image

"Guests say 'Wow!' when I present this torte," reports field editor Dorothy Anderson of Ottawa, Kansas. "Mashed berries add flavor to the cream filling."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1-1/3 cups orange juice
4 large eggs, separated
1-1/2 teaspoons grated orange zest
1/4 teaspoon cream of tartar
1 cup plus 1/4 cup sugar, divided
2 cups heavy whipping cream
2 pints fresh strawberries, divided

Steps:

  • Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 231mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

STRAWBERRY MERINGUES



strawberry meringues image

they great because everyone likes them

Provided by No pudding waste

Time 1h10m

Yield Makes Meringues

Number Of Ingredients 5

2 large whites eggs
100g caster sugar
150ml double cream
15ml/1tbsp vanilla sugar
12 small sliced strawberries

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.

ROASTED STRAWBERRY MERINGUES



Roasted Strawberry Meringues image

Found this recipe by Donna Hay in a Sunday magazine. Is a great recipe for dinner parties or any social events. Makes about 30-35 and is a crowd pleaser. I've made this recipe many times, and each time I have drizzled them with melted chocolate.

Provided by Polly_Waffle_Kid

Categories     Dessert

Time 1h20m

Yield 30-35 meringues, 30-35 serving(s)

Number Of Ingredients 6

4 egg whites
1 cup caster sugar
1 teaspoon white vinegar
1 1/4 cups heavy cream, to serve
16 strawberries, hulled and halved
1/3 cup caster sugar, extra

Steps:

  • Preheat the oven to 200c. To make the roasted strawberries, place the strawberries in a small baking dish and sprinkle with the 1/3 cup castor sugar. Roast for 10-15 minutes or until the strawberries are soft and syrupy. Remove and set aside.
  • For the meringues, reduce the oven temperature to 120c. Place the egg whites in the bowl of an electric mixer and beat until stiff peaks form. Gradually add the sugar and vinegar and beat until the mixture is thick and glossy.
  • Place spoonfuls of the egg white mixture onto two baking trays lined with baking paper. Using the back of a teaspoon, make a dent in the centre to create a nest and bake for 25 minutes or until the meringues are crisp on the outside.
  • Turn off the oven and allow the meringues to cool in the oven for 30 minutes.
  • To serve, spoon the roasted strawberries into the centre of each meringue and top with the cream.

Nutrition Facts : Calories 73, Fat 3.7, SaturatedFat 2.3, Cholesterol 13.6, Sodium 11.1, Carbohydrate 9.7, Fiber 0.1, Sugar 9.2, Protein 0.7

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From bbc.co.uk


ROSEWATER MERINGUES WITH ROASTED STRAWBERRIES - CRAFTYBAKING
Add in the rosewater and rose syrup and whisk just to combine and the meringue turns soft pink. Immediately scrape the meringue into a clean, grease-free pastry bag fitted with a star tip. Pipe a heart shaped border on the baking sheet, and fill in with meringue. Pipe a second heart border on top, leaving the center unfilled. This will form a ...
From craftybaking.com


STRAWBERRY ETON MESS - EMMA DUCKWORTH BAKES
2020-07-24 Instructions. Preheat your oven to 180°C (350°F). Place the strawberries on a baking tray and pour over the golden syrup and toss to coat the strawberries. Place in the oven and roast for 20-25 minutes, stirring half-way through. The strawberries should be soft but still hold their shape and be juicy and sticky.
From emmaduckworthbakes.co.uk


STRAWBERRY MERINGUES RECIPE
Thyme-Basted Ham with Roasted Grapes Crecipe.com This thyme-busted ham with roasted grapes can be described as extremely delicious dish and it is sim... 40 Min; 4 Yield; Bookmark. 75% Strawberry Meringue Clouds Recipe Foodnetwork.com Get Strawberry Meringue Clouds Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 70% Strawberry Meringue Cookies …
From crecipe.com


ROASTED RHUBARB CRAZY BERRY MERINGUES - LETTY'S KITCHEN
2017-05-08 Preheat oven to 200°F. Line 2 large baking sheets with parchment. Pour the bean liquid (aquafaba) through a strainer. With an electric mixer or stand mixer with whisk, whip the liquid with the cream of tartar until white and foamy, 2 to 5 minutes, less with a stand mixer. The liquid will double in volume.
From lettyskitchen.com


STRAWBERRY MERINGUES - BIG GREEN HOUSE| SIMPLE DESSERTS AND …
2021-02-10 Instructions. Preheat oven to 225 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats. With an electric mixer with whisk attachment, beat egg whites on medium speed, then, add in cream of tartar and salt.
From abiggreenhouse.com


STRAWBERRY CREAM MERINGUE PIE - KING ARTHUR BAKING
Reduce the oven temperature to 350°F and bake the pie for 20 minutes. To make the topping: While the pie bakes, place the reserved egg whites and cream of tartar in a mixing bowl and beat at medium-high speed until foamy and white. With the mixer running, gradually add the sugar and beat until the meringue is shiny and holds a soft peak.
From kingarthurbaking.com


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