Swirled Caramel Cranberry Meringue Squares Recipes

CAPPUCCINO SWIRL MERINGUES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Fit a large pastry bag or large resealable plastic bag with a star tip.
• Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form. Beat in 3/4 teaspoon vanilla. Transfer half of the meringue to a separate bowl; beat the espresso powder and the remaining 1/4 teaspoon vanilla into the remaining meringue.
• Holding the pastry bag in your hand, use a rubber spatula to spread the plain meringue on one side of the bag, filling the bag only half full. Turn the bag around and spread the coffee meringue on the other half of the bag. Twist the end of the bag so the 2 colors squish together. Pipe 1 1/2-inch meringues on the baking sheets, about 2 inches apart. Decorate with sprinkles.
• Bake, switching the pans halfway through, until the meringues are firm, about 2 hours. Turn off the oven and leave the meringues inside until dry and crisp, about 1 more hour.

CRANBERRY MERINGUE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
• In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes. Fold in the ginger snaps and walnuts.
• Transfer the batter to the prepared pan. Bake for 30 to 40 minutes. Let the cake cool for 15 minutes, then remove the springform.
• For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth. Make sure the mixture has no lumps.
• To assemble: Using an offset spatula, spread the frosting all over the cake. Garnish with the Sparkling Cranberries and serve.
• Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes. (Make sure not to let the syrup get too hot because the cranberries will pop.) Remove from the heat; stir in the cranberries. Cover and chill for 3 to 5 hours.
• Line a baking sheet with parchment paper. Place the granulated sugar in a large bowl or baking dish. Drain the cranberries in a colander. Add 5 cranberries at a time to the sugar, gently tossing to coat. Place the cranberries in a single layer on the prepared baking sheet and let dry completely.

MERINGUE SWIRLS

Steps:

• Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
• Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
• Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don't need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
• Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.

CHOCOLATE SWIRLED BARS

Steps:

• Press dough onto the bottom of an ungreased 13-in. x 9-in. baking pan (dough will be thin). Bake at 350° for 11-13 minutes or until edges begin to brown., Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over bars. Drop spoonfuls of melted vanilla chips over top; cut through chocolate with a knife to swirl. Let stand until set. Cut into bars.

CARAMEL CRANBERRY BARS

Steps:

• In a small bowl, combine the cranberries, dates, pecans and 2 tablespoons sugar; set aside. , In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda and remaining sugar. Stir in butter; set aside 1 cup for topping. Press remaining crumb mixture into a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes. , Meanwhile, place the remaining flour in a small bowl. Stir in caramel topping until smooth; set aside. Sprinkle cranberry mixture over crust; drizzle with caramel mixture. Sprinkle with reserved crumb mixture. , Bake for 30-35 minutes or until golden brown and bubbly. Cool on a wire rack. Cut into bars. Store in the refrigerator.

SWIRLED™ CARAMEL CRANBERRY MERINGUE SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• Combine flour and powdered sugar in large mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press mixture onto bottom of prepared baking pan. Bake for 8 to 10 minutes or until mixture appears dry.
• Sprinkle 1 cup morsels and 3/4 cup cranberries over hot cookie base. Beat egg whites in large mixer bowl until soft peaks form. Gradually add brown sugar and beat until stiff peaks form. Spoon meringue over morsels and cranberries. Carefully spread to edges.
• Bake for 14 to 18 minutes or until meringue topping is puffed and golden brown. While still hot out of oven, sprinkle with remaining morsels and additional cranberries. Cool completely in pan on wire rack. Cut into bars with sharp knife. Dip knife in warm water if it becomes sticky.

SWIRLED™ CARAMEL CRANBERRY MERINGUE SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• Combine flour and powdered sugar in large mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press mixture onto bottom of prepared baking pan. Bake for 8 to 10 minutes or until mixture appears dry.
• Sprinkle 1 cup morsels and 3/4 cup cranberries over hot cookie base. Beat egg whites in large mixer bowl until soft peaks form. Gradually add brown sugar and beat until stiff peaks form. Spoon meringue over morsels and cranberries. Carefully spread to edges.
• Bake for 14 to 18 minutes or until meringue topping is puffed and golden brown. While still hot out of oven, sprinkle with remaining morsels and additional cranberries. Cool completely in pan on wire rack. Cut into bars with sharp knife. Dip knife in warm water if it becomes sticky.

CRANBERRY MERINGUE CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Add remaining vanilla; continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with pecans. Bake 25-30 minutes or until meringue is lightly browned., Meanwhile, for filling, combine cranberries, sugar, orange zest and orange juice in a small saucepan. Cook, uncovered, over medium heat 7-10 minutes or until berries pop, stirring occasionally. Remove from heat; cool slightly. Transfer to a food processor; pulse until cranberries are coarsely chopped. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Fold in cranberry mixture., Loosen sides of cakes from pans with a knife. Carefully invert each cake onto a plate (meringue will crack); remove paper. Invert again onto a wire rack; cool completely., Place one cake layer on a serving plate. Gently spread with filling. Top with remaining cake layer, meringue side up. Refrigerate leftovers.

RHUBARB MERINGUE SQUARES

Steps:

• Preheat oven to 350°F.
• Grease a 8x8-inch square baking pan.
• Crust: Beat butter and sugar in a bowl until smooth;beat in egg and vanilla. Sift flour, baking powder and salt and mix into butter/sugar mixture until a stiff dough forms; press into bottom and 1/2-inch up sides of prepared pan. Bake until firm, about 15 minutes.
• While crust is baking, in a saucepan over medium heat, mix rhubarb, sugar cinnamon and 2 tbsp water. Bring to boil, then reduce heat and cook until rhubarb is soft, about 10 minutes. In a cup mix 2 tbsp of water with cornstarch, add to saucepan, stirring constantly, until sauce thickens. Spread over baked crust.
• Topping:In a medium bowl, beat egg whites to soft peaks. Gradually beat in sugar until stiff peaks form. Spread meringue over rhubarb layer. Sprinkle with coconut. Bake 10 minutes or until meringue is golden brown. Cool completely. Cut into squares.

SWIRLED™ CARAMEL CRANBERRY MERINGUE SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease 13 x 9-inch baking pan.
• Combine flour and powdered sugar in large mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press mixture onto bottom of prepared baking pan. Bake for 8 to 10 minutes or until mixture appears dry.
• Sprinkle 1 cup morsels and 3/4 cup cranberries over hot cookie base. Beat egg whites in large mixer bowl until soft peaks form. Gradually add brown sugar and beat until stiff peaks form. Spoon meringue over morsels and cranberries. Carefully spread to edges.
• Bake for 14 to 18 minutes or until meringue topping is puffed and golden brown. While still hot out of oven, sprinkle with remaining morsels and additional cranberries. Cool completely in pan on wire rack. Cut into bars with sharp knife. Dip knife in warm water if it becomes sticky.

CARAMEL SQUARES

Steps:

• Preheat oven to 350 °F.
• To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
• Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
• Press into a greased and lined 7” x 11” shallow cake tin and bake for 25 minutes or until firm.
• To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
• Bring to the boil and simmer for 7 minutes.
• Beat in the sweetened condensed milk and vanilla essence.
• Pour the filling over the base and bake for 20 minutes longer.
• Set aside to cool completely.
• Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
• Store at room temperature in a cookie tin or airtight container.

CRAZY GOOD CARAMEL SQUARES

Steps:

• For crust: cream butter.
• Add brown sugar.
• Add beaten egg yolks and beat well.
• Add flour and combine thoroughly.
• Spread mixture in bottom of greased 8" square pan.
• For topping: beat 2 egg whites until stiff.
• Blend in lightly packed brown sugar.
• Add vanilla, salt and fold in nuts.
• Spread over crust.
• Bake in preheated 350 degree oven for 30 min.

MERINGUE-SWIRLED CHOCOLATE CAKE

Steps:

• Heat oven to 325°F. Generously grease and lightly flour bottom and side of 9-inch springform pan.
• Make cake batter as directed on box; set aside. In medium bowl, beat 3 egg whites with electric mixer on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
• Spread two-thirds of the meringue up side of pan (do not spread on bottom of pan). Pour cake batter into pan; top with remaining meringue. Cut through meringue on top of cake and cake batter with tip of knife to swirl meringue through batter.
• Bake about 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake; remove side of pan. Cool completely, about 1 hour. Store loosely covered.

SEA SALT CARAMEL SWIRL CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
• CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
• Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
• Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
• Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
• Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

SWIRLED CARAMEL CRANBERRY MERINGUE SQUARES

Steps:

• Heat oven to 350°F.
• Grease a 13x9 inch baking pan.
• Combine flour and powdered sugar in large mixing bowl.
• Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Press mixture onto bottom of prepared baking pan. Bake for 8 to 10 minutes or until mixture appears dry.
• Sprinkle 1 cup morsels and 3/4 cup cranberries over hot cookie base.
• Beat egg whites in large mixer bowl until soft peaks form.
• Gradually add brown sugar and beat until stiff peaks form.
• Spoon meringue over morsels and cranberries. Carefully spread to edges.
• Bake for 14 to 18 minutes or until meringue topping is puffed and golden brown.
• While still hot out of oven, sprinkle with remaining morsels and cranberries. Cool completely in pan on wire rack.
• Cut into bars with sharp knife. Dip knife in warm water if it becomes sticky.