GLAZED STRAWBERRIES IN MERINGUE NESTS RECIPE
If you plan on visiting Mom for Mother's Day, surprise her with these light meringues filled with berries.You can make the meringue shells the night before. If Mom lives close by, it's all right to fill them before hitting the road; they can sit for a bit. But if you have to travel a distance, don't spoon the berries into the shells until after you arrive.Take along a bottle of bubbly to serve with the meringues for an extra treat.
Provided by Donna Deane
Categories DESSERTS
Time 1h25m
Yield Makes 6 meringues
Number Of Ingredients 9
Steps:
- Spray a small skillet lightly with nonstick cooking spray. Add the almonds and toast them over medium heat, stirring, until lightly browned, 3 to 5 minutes. Set them aside.
- Heat the oven to 250 degrees. Line a baking sheet with parchment paper.
- Beat the egg whites and cream of tartar until frothy. Beat in the sugar, a little at a time, until stiff peaks form, the meringue is glossy and the sugar is completely dissolved, 5 to 6 minutes. Divide the meringue into 6 portions and spoon onto the baking sheet. Using a spoon, make an indentation in the center of each meringue for the fruit.
- Bake the meringues 1 hour. Turn off the oven and let the meringues sit in the oven 8 hours or overnight.
- Heat the currant jelly in a small saucepan over low heat until melted. Stir in the lemon juice. Toss together the raspberries and strawberries in a bowl. Pour the melted jelly over them and toss to combine. Spoon the fruit into the meringue shells and sprinkle the tops with the almonds.
STRAWBERRY MERINGUE COOKIES
Steps:
- For the remainder of the recipe, click here
STRAWBERRY MERINGUE NESTS
Steps:
- 1. Preheat oven to 250°F. Grind strawberries in coffee grinder or mini food processor until powdered. Set aside. 2. Beat egg whites and cream of tartar with electric mixer on medium speed until foamy and bubbles become very small. Whisk together sugar and cornstarch, and slowly add to egg whites with mixer still running. Add vinegar, vanilla, and salt, and increase speed to high. Beat 3 to 5 minutes, or until stiff, glossy peaks form. Fold in 4 Tbs. ground strawberries. 3. Dab 2 small dots of meringue mixture onto bottom corners of each of 2 baking sheets (this will help parchment paper stay put while forming nests). Lay 1 sheet parchment into each sheet pan, and press parchment to adhere to meringue dots. Use large ice cream scoop or 2 serving spoons to dollop 1/3-cup mounds of meringue (6 per baking sheet), leaving 2 inches between each mound. Use back of spoon to gently form indention in middle of each mound. 4. Bake 1 sheet at a time 50 to 60 minutes, or until meringues are crisp. Cool completely before serving. Store in airtight container up to 3 days. Learn how to cook delicious gluten-free, vegetarian recipes online. Sign up now!
Nutrition Facts : Calories 84 calories
SUMMER BERRY MERINGUES
Gordon Ramsay gives us a masterclass in meringues - the perfect prepare-ahead pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
- Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
- Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
- To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
MERINGUE NESTS
These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar 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 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 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. Fill with fruit. If desired, top with whipped cream and mint.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY MERINGUE NESTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees with rack in lower third. Coat two baking sheets with nonstick cooking spray; line with parchment paper.
- With an electric mixer, beat egg whites with salt and cream of tartar until soft peaks form. Very gradually beat in sugar, adding 1 tablespoon at a time; beat until stiff and glossy.
- Drop 8 mounds of meringue onto prepared baking sheets; twirl a teaspoon in the center of each to spread to a diameter of 4 inches and create a nest. Bake until dry but still white, about 1 1/2 hours, rotating baking sheets halfway through; let cool on sheets.
- Use a small paring knife to hull and quarter strawberries. In a bowl, toss strawberries with sugar; let stand, at least 30 minutes. Spoon into nests.
Nutrition Facts : Calories 57 g
STRAWBERRY SHORTCAKE MERINGUE NESTS RECIPE BY TASTY
These strawberry shortcake meringue nests make a perfect sweet ending to a summer gathering. They take a bit of time to bake but are well worth the wait. The strawberry sauce comes together in a snap, and you can use store-bought pound cake and whipped cream to save time.
Provided by Katie Aubin
Categories Desserts
Time 3h10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
- In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
- Line 2 baking sheets with parchment paper.
- Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
- Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
- Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
- Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
- To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
- Enjoy!
Nutrition Facts : Calories 230 calories, Carbohydrate 33 grams, Fat 8 grams, Fiber 0 grams, Protein 5 grams, Sugar 27 grams
STRAWBERRY-LEMON MERINGUE NESTS
I was thumbing through a Good Housekeeping Magazine (while I was waiting in a Dr's office) and I saw this delicious looking desert! Decided to post it for safe-keeping. An extra hour-and-a-half is needed to cool the meringues. Perfect for Passover! Am going to prepare these during a Passover luncheon that we are going to have. Haven't thought out the menu as yet but will post as soon as I make up my mind.
Provided by Manami
Categories Dessert
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- PREPARE LEMON-CURD:.
- From lemons, grate 1 tablespoon peel and squeeze 1/2 cup juice.
- In 2-quart saucepan, with wire whisk, mix cornstarch, lemon peel, and lemon juice until smooth.
- Add butter and 3/4 cup sugar; heat to boiling over medium heat.
- Boil 1 minute, stirring constantly.
- In small bowl, beat egg yolks slightly.
- Into yolks, beat small amount of hot lemon mixture; pour egg mixture back into lemon mixture in saucepan, beating rapidly to prevent lumping.
- Reduce heat to low; cook, stirring constantly, until mixture is thick, about 5 minutes.
- Pour lemon curd into medium bowl; cover surface with plastic wrap and refrigerate at least 3 hours or until well chilled. (Lemon curd can be refrigerated up to 3 days.).
- PREPARE MERINGUE NESTS:.
- Preheat oven to 225ºF.
- Line large cookie sheet with foil or cooking parchment. (I have found that using parchment paper is better).
- In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
- Sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks.
- Spoon meringue into 6 mounds on cookie sheet.
- With back of spoon, form a well in center of each mound to create a nest.
- Bake nests 2 1/2 hours.
- Turn off oven and let nests remain in oven 1 hour to dry out.
- Cool nests on cookie sheet on wire rack.
- If not using right away, store in airtight containers.
- Just before serving, in small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.
- Gently fold whipped cream into lemon curd.
- In medium bowl, toss strawberries with preserves.
- Spoon lemon-curd mixture into meringue nests.
- Top with strawberry mixture.
- Garnish with mint.
Nutrition Facts : Calories 424.8, Fat 22.5, SaturatedFat 12.9, Cholesterol 198.7, Sodium 59.2, Carbohydrate 56.4, Fiber 3.8, Sugar 46.3, Protein 5.8
DEE'S QUICK AND EASY STRAWBERRY MERINGUES.(4 INGREDIENTS, 5 MIN
I love these on a warm summery day, they are so easy to make and great if you are stuck for a dessert, they look great and have only 4 ingredients.You can play around with this recipe by using different fruits etc.
Provided by Dee-lish 2
Categories Dessert
Time 2m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and top strawberries.
- In a blender mix all of the cream and about half of the strawberries, add a dash of vanilla to the cream if using.
- Spoon into meringue nests and decorate with remaining strawberries.
- NOTE: I ''fan'' the strawberries and lay them on top for decoration,you can also serve with extra cream on the side if you wish.
- You can use different fruits for this dessert,I find berries best.
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