STRAWBERRY MERINGUE COOKIES
Steps:
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STRAWBERRY MERINGUE TORTE - PASSOVER
Steps:
- Process the macaroons and the margarine until coarsely ground in a food processor with a metal blade. Add the nuts and ½ cup of the sugar and process until the mixture begin to hold together. Press into bottom of a 10-by-3-inch spring form pan. Bake in a preheated 350° oven for 7 to 10 minutes or until golden. Cool. To make the filling, put the egg whites, sugar, fresh strawberries, lemon juice, and vanilla into the large bowl of an electric mixer. Beat on low speed to blend. Increase to high speed and continue until stiff peaks form when the beaters are withdrawn. Pour into the cooled crust. Cover and freeze until very firm, a minimum 6 hours (it may be frozen for 3 weeks). Serve the torte directly from the freezer as it will not become totally solid. To make the strawberry sauce, slightly defrost the strawberries. Puree the strawberries and the marmalade in a food processor. Mix in the currant jelly. Remove to a bowl and stir in the sliced strawberries. Serve cold. (The sauce may be refrigerated overnight). Cut the torte in wedges.
SCHAUM TORTE
This is a simple recipe that tastes as wonderful and authentic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ...a low-fat snack!
Provided by Lene Marie Dotzler
Categories World Cuisine Recipes European German
Time 2h50m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
- In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
- Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
- To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.
Nutrition Facts : Calories 504.9 calories, Carbohydrate 90.7 g, Cholesterol 58.1 mg, Fat 14.6 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 9 g, Sodium 132 mg, Sugar 86.8 g
PASSOVER FORGOTTEN TORTE WITH RASPBERRY SAUCE
Now this is a very unusual dessert! It's almost one of those "set and forget" recipes. The "cooking time" also includes the chilling time. Source: Better Homes and Gardens
Provided by Nana Lee
Categories Dessert
Time 12h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450ºF.
- Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
- FOR TORTE:.
- In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
- Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
- Gradually beat in the 1-1/4 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes).
- Using a rubber scraper, transfer mixture to prepared pan and smooth the top.
- Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan.
- Place in preheated oven.
- Turn off oven.
- Let torte dry in oven with door closed for at least 8 hours or overnight.
- If using a tube pan, loosen edges and center with a sharp knife.
- Lift out tube. (Or remove sides of springform pan.)
- Slide knife under meringue.
- Invert onto a serving plate.
- Cover with plastic wrap and foil; freeze, if desired.
- FROSTING:.
- About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
- Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
- Frost the tops and sides of the torte.
- Cover and chill until serving time.
- RASPBERRY SAUCE:.
- In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
- Cover; process or blend until smooth.
- Strain sauce, if desired.
- Cover and chill until serving time.
- Serve the sliced torte topped with raspberry sauce.
- Garnish with fresh mint leaves, if desired.
Nutrition Facts : Calories 181.9, Fat 7.6, SaturatedFat 4.6, Cholesterol 27.2, Sodium 33.1, Carbohydrate 27.1, Fiber 2, Sugar 24.2, Protein 2.4
STRAWBERRY MERINGUE CAKE
"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
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.
OVERNIGHT RASPBERRY (OR STRAWBERRY) MERINGUE TORTE
If you like meringue desserts, you will love this one. Crispy on the outside and melt-in-your-mouth soft in the center and drizzled with luscious raspberries. From Cooking Light Magazine (12/2003) I adapted recipe to use fresh strawberries in the photo.
Provided by SharleneW
Categories Dessert
Time 44m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Beat egg whites in a large bowl with mixer at medium speed until foamy. Add the cream of tartar and beat for 1 minute. Gradually add the sugar, 1 tablespoon at a time, beating until well blended (about 8 minutes). Add vanilla extract. Increase mixer speed to high and beat for 5 minutes or until soft peaks form. (Do not underbeat).
- Coat the inside of a 10-inch springform pan with butter, and add meringue, spreading evenly. Break air pockets by cutting through meringue with a knife.
- Place pan in 450°F oven. Turn the oven off, and cool in closed oven for at least 24 hours.
- Drain the raspberries, reserving 1/4 cup liquid. Place raspberries in a food processor, and process until smooth. Press raspberry mixture through a fine sieve into a bowl to measure 1 1/4 cups. Discard solids. Stir in the reserved raspberry liquid.
- Spoon cooled meringue into bowls. Drizzle with raspberry mixture, and top with whipped topping. (Each serving is about 1 cup meringue, 1 1/2 tablespoons raspberry mixture, and 1 1/2 tablespoons whipped topping).
Nutrition Facts : Calories 208.7, Fat 1.5, SaturatedFat 1.1, Cholesterol 1.4, Sodium 83.2, Carbohydrate 47.1, Fiber 2.3, Sugar 44.7, Protein 3.1
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STRAWBERRY MERINGUE TORTE RECIPE - LA CUCINA ITALIANA
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- Using an electric mixer, beat the egg whites to a foamy consistency; gradually add the sugar and continue beating. Mix in 1 tablespoon of lemon juice, then gradually sift in the cornstarch, stirring gently. Line a baking sheet with parchment paper, butter it, and sprinkle with a little sugar. Pour the egg mixture onto the baking sheet, smoothing it out with a spatula. Bake at 325°F for 25-27 minutes.
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