SHAMROCK MERINGUE CUPS
Celebrate St. Patrick's Day with these cute treats. The recipe is a low-fat take on an old family-favorite lime pie. It's always a hit at potlucks and church suppers. -Jean Elimon, Thompsonville, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, salt and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 12 mounds on 2 parchment-lined baking sheets. With the back of a spoon, shape into 3-in. cups. Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. , In a small bowl, beat milk and lime juice until combined. Cover and refrigerate for 1 hour or until set. , Fold in whipped topping and food coloring if desired. Spoon 1/3 cup filling into each meringue cup. Cut 18 cherries in half and 2 into thin slivers; garnish each dessert with a shamrock shape.
Nutrition Facts : Calories 225 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 110mg sodium, Carbohydrate 48g carbohydrate (44g sugars, Fiber 0 fiber), Protein 4g protein.
MERINGUE CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
RED, WHITE, AND BLUE MERINGUE CUPS
This red, white, and blue dessert is the perfect treat to serve on the Fourth of July.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 7
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.
GOOD MERINGUE
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
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
MERINGUE CUPS
These elegant confections make a perfect base for toppings like our Caramelized Pineapple or Warm Chocolate Sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- 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 low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes.
- Sprinkle sugar over the egg white mixture; beat on high speed until glossy peaks form, about 3 minutes. Sift cornstarch over mixture, and fold to combine.
- Using two soup spoons, drop balls of meringue onto a parchment-lined baking sheet. Press down on center of each ball with one spoon to form a small cup.
- Bake 1 hour. Reduce oven temperature to 175 degrees; continue baking until outside is dry and crisp and inside is chewy, about 1 hour more. Remove from oven; let cool completely.
SHAMROCK MERINGUE CUPS
Make and share this Shamrock Meringue Cups recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 1h4m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place egg whites in small bowl at let stand at room temp for 30 minutes. Add vanilla, salt and cream of tartar; beat on medium till soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high till stiff peaks form.
- Drop meringue into 12 mounds on two parchment paper- lined baking sheets. With the back of a spoon, shape into 3-inch cups. Bake at 275° for 45-50 minutes till set and dry. Turn oven off and leave for one hour. DO NOT open oven door.
- In a small bowl, beat milk and lime juice till mixed. Cover and refrigerate 1 hour till set. Fold in whipped topping and food coloring.
- Spoon 1/3 cup filling into each meringue cup. Cut 18 green cherries in half (make shape of shamrock on top) and two slivered almonds for garnish if desired.
Nutrition Facts : Calories 207.6, Fat 4.5, SaturatedFat 3.2, Cholesterol 11.5, Sodium 118, Carbohydrate 38.6, Sugar 37.9, Protein 4.2
CRISPY MERINGUE CUPS WITH BERRIES AND SORBET
Believe it or not, these elegant meringues are made in a microwave. Top them with your favorite macerated fruit and sorbet flavor for an easy dessert that's crunchy, juicy and refreshing all at the same time.
Provided by Zac Young
Categories dessert
Time 35m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Stir together the strawberries, blackberries, sugar, lemon juice and a pinch of salt in a medium bowl. Set aside to macerate, stirring occasionally, while you make the meringue cups.
- Whisk together the egg white, vanilla, remaining 1/8 teaspoon salt and lemon zest in another medium bowl. Add the confectioners' sugar and stir with a rubber spatula until mostly combined, and then mix with your hands until a thick, firm dough forms.
- Remove about 1/8 of the dough and place in another bowl. Add the red gel food coloring. Wearing gloves, knead the dough to swirl in the color until no streaks remain. Return the red dough to the bowl with the other dough and mix together until swirled throughout.
- Transfer the dough to a cutting board and pat into a disk. Cut into 8 equal pieces (about 2 tablespoons each), and then roll each into a ball. Use a finger to poke a hole, about 1/2 inch across and 1/2 inch deep, into the center of each ball. If the ball starts to crack when poked, use your fingers to press it back together. Cover with a slightly damp kitchen towel so they don't dry out.
- Line a microwave-safe round dinner plate with a paper towel. Place 1 ball in the center of the plate and microwave on the highest setting until the dough puffs into a crispy meringue about 5 inches across-it should be hollow when tapped, about 1 minute 30 seconds. Use an oven mitt or kitchen towel to remove the very hot plate from the microwave and transfer the paper towel with the meringue to a wire rack.
- Line a second large microwave-safe round dinner plate with a new paper towel and repeat this process with the remaining pieces of dough, alternating between the two plates so that they have a little time to cool down after microwaving each meringue cup.
- Let the meringues cool completely, then carefully peel away the paper towels.
- Place each meringue cup on a serving plate and top each with about 1/2 cup of the macerated berries and a scoop of lemon sorbet. Drizzle with some of the juices from the fruit and serve immediately.
SHAMROCK PIE
I have been making this pie every St Patricks Day since 1995. This pie is green, and with the white meringue topping looks scumpcious. It goes so well with your corn beef and cabbage, and Irish soda bread, a great finish to a special meal.Comes from Taste of Home.
Provided by Baby Chevelle
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar, cornstarch and water in a saucepan;stir until smooth.Bring to a boil, stirring constantly. Boil 2 minutes or until thickened.
- Stir a small amount into yolks; return all to the pan.
- Cook and stir 1 minute. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth.
- Pour into crust.
- MERINGUE.
- Beat egg whites until foamy.
- Gradually add sugar and beat until stiff peaks form.
- Spread over hot filling, sealing to the edges.
- Bake at 350 degrees for 10-15 minutes or until lightly brown. Cool.
Nutrition Facts : Calories 403.3, Fat 14.4, SaturatedFat 4.5, Cholesterol 99.5, Sodium 209.1, Carbohydrate 64.9, Fiber 0.7, Sugar 44.9, Protein 5
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