SYRUPY PLUMS WITH PISTACHIO MERINGUES
This is doubly sticky - gooey, mallowy meringue, hiding under a crisp crust, is paired with syrupy plums
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h40m
Number Of Ingredients 8
Steps:
- Halve larger plums and stone them, and leave smaller ones whole. Put into a saucepan with 2 tbsp sugar and 1 tbsp cornflour. On the heat, stir for 1-2 mins until the cornflour disappears into the plum juices, then stir in 100ml water and the jam or conserve. Cover and simmer for 10-20 mins until the plums are tender and the sauce syrupy - splash in some more water if it looks a little dry. Scrape the pan contents into a large, shallow baking dish.
- Heat oven to 140C/120C fan/gas 1. Whisk the egg whites in a clean mixing bowl until stiff. Whisk in the 200g sugar in 3 batches, beating the whites back to stiff between each addition. Whisk in remaining cornflour and vanilla and keep going until you have a lovely shiny, stiff mixture.
- Scoop 6 large spoonfuls of the meringue on top of the plums, scatter with pistachios, then bake for 30-40 mins until the meringues are crisp on top but still pale, and soft underneath. Eat warm or at room temperature, with cold crème anglaise or cold custard for pouring over.
Nutrition Facts : Calories 276 calories, Fat 2 grams fat, Carbohydrate 63 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
SALTED PISTACHIO MERINGUES
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for one minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250 degrees!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with fleur de sel and set aside to cool.
SALTED PISTACHIO MERINGUES
Meringues, like people, come in all shapes and sizes: There are small, crunchy ones that look like sweet meringue kisses and big, pillowy Pavlovas that are piled high with whipped cream and fruit. Sometimes, I pipe meringue in the shape of mini tart shells, bake them until they're crisp, and fill them with ice cream and fruit. But my new favorite meringues, inspired by chef Yotam Ottolenghi, are these big messy clouds. I form them on a sheet pan with two big spoons, then I top them with chopped pistachios and flaked sea salt. They're crispy on the outside and taste like marshmallows inside. The different textures and the touch of salt make every bite an adventure. I promise if you make these, people will go crazy!
Provided by Ina Garten
Categories dessert
Time 2h
Yield 12 very large meringues
Number Of Ingredients 5
Steps:
- Preheat the oven to 400˚ F. Arrange two racks evenly spaced in the oven.
- Line a sheet pan with parchment paper and spread the sugar so it's a perfectly even thickness on the paper right to the edge of the sugar, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake for 8 to 10 minutes, until the edges start to brown lightly. Watch carefully! Lower the oven to 250˚ F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk the egg whites on high speed for 1 minute, until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (I use a large spoon at first, then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
- Using two large serving spoons, scoop 6 very large, messy oval dollops of meringue onto each of two sheet pans lined with parchment paper, spacing them out because they will expand while they bake. Sprinkle the pistachios on top and bake for 1 1/2 to 2 hours (make sure your oven isn't above 250˚ F!), until the outsides of the meringues are crisp but not browned and the centers are still soft. Sprinkle with the fleur de sel and set aside to cool.
PLUM MERINGUES
Meringues are a timeless dessert that everyone should know how to make. Chef Michel Roux shows how with this easy-to-make recipe from "Desserts."
Provided by Martha Stewart
Yield Makes 4 large merinuges
Number Of Ingredients 6
Steps:
- Using a small knife, remove the pits from plums without cutting plums entirely in half. Place plums in a medium heatproof bowl. Bring stock syrup and bay leaves to a boil in a small saucepan over medium heat. Immediately pour syrup over plums and let cool completely.
- Preheat oven to 250 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. With the mixer on low, slowly add superfine sugar; increase speed and continue whisking until firm peaks form. Add confectioners' sugar and beat until meringue is smooth and shiny and stiff peaks form, 6 to 8 minutes.
- Drain plums and pat dry with paper towels, removing as much syrup as possible. Gently fold plums into meringue mixture.
- Using two large spoons, scoop one-quarter of the meringue mixture and pass it between both spoons to form a rounded oval shape; transfer to prepared baking sheet. Repeat process with remaining meringue. Transfer to oven and bake for 2 hours.
- Cool meringues slightly on baking sheet; carefully transfer to a wire rack and let cool completely in a dry place before serving.
PISTACHIO MERINGUE SUNDAES
Meringue sundaes can be filled with any flavor of gelato or ice cream, and different sauces, nuts or fresh fruit. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Scoop gelato into four dessert dishes. Top each with a cookie and drizzle with chocolate syrup. Sprinkle with pistachios.
Nutrition Facts : Calories 351 calories, Fat 23g fat (12g saturated fat), Cholesterol 70mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 8g protein.
PISTACHIO MERINGUES
Categories Egg Nut Dessert Bake Vegetarian Spring Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 24
Number Of Ingredients 5
Steps:
- Preheat oven to 225°F. Line 2 large baking sheets with aluminum foil; butter and flour foil. Mix chopped pistachios and 1/2 cup powdered sugar in small bowl to blend. Beat egg whites and 1/4 teaspoon cream of tartar in medium bowl until soft peaks form. Gradually add 2/3 cup sugar, beating until whites are stiff but not dry. Fold nut mixture into egg whites. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart and spreading to form 2 1/2-inch rounds.
- Bake meringues until dry and almost crisp but not yet colored, about 45 minutes. Cool meringues on baking sheets. (Can be prepared 1 week ahead. Wrap airtight in foil and freeze.)
More about "syrupy plums with pistachio meringues recipes"
PLUM, MERINGUE AND PISTACHIO TRIFLES - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 30 minsCategory DessertsCalories 195 per serving
- 1 Preheat oven to 160°C. Place plum wedges cut side up in a large ovenproof baking dish. Combine maple syrup, orange juice, orange zest and mixed spice in a small jug. Drizzle plum wedges with syrup mixture.
- 2 Bake for 20–25 minutes until plums are soft and syrupy. Set fruit aside to cool for 20 minutes.
- 3 Layer plums, yoghurt and crushed meringue in 4 serving glasses. Sprinkle with pistachio nuts and serve immediately.
PISTACHIO PAVLOVA RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MINI PISTACHIO MERINGUES - RACHAEL RAY IN SEASON
From rachaelraymag.com
PISTACHIO MERINGUES RECIPE WITH CREAM RECIPE - OLIVEMAGAZINE
From olivemagazine.com
130 FRUIT - PLUMS IDEAS IN 2021 | FRUIT, FOOD, PLUM
From pinterest.com
PISTACHIO SWIRL MERINGUE - NETA COOKS
From netacooks.com
PISTACHIO MERINGUES - JAMIE GELLER
From jamiegeller.com
SUGAR-ROASTED PLUMS WITH BALSAMIC & ROSEMARY SYRUP RECIPE
From myrecipes.com
RECIPE PISTACHIO MERINGUES WITH BLACKBERRY GRANITA
From recipes2share.com
PLUM PAVLOVA - PAVLOVA RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HONEY-ROASTED PLUMS WITH MASCARPONE AND PISTACHIOS RECIPE
From foodandwine.com
RECIPE - FRUIT & PISTACHIO MERINGUES
From lcbo.com
SYRUPY PLUMS WITH PISTACHIO MERINGUES RECIPE | BY …
From craftlog.com
SYRUPY PLUMS WITH PISTACHIO MERINGUES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCRUMPTIOUS SPRING FLOWERS: HIBISCUS PISTACHIO MERINGUES
From buttersugarflowers.com
SALTED PISTACHIO MERINGUES - BETTER HOMES & GARDENS
From bhg.com
SYRUPY PLUMS WITH PISTACHIO MERINGUES - GLUTEN FREE RECIPES
From fooddiez.com
SYRUPY PLUMS WITH PISTACHIO MERINGUES | RECIPE | BBC GOOD FOOD …
From pinterest.co.uk
10 SAVORY PLUM RECIPES TO MAKE WITH FRESH FRUIT | ALLRECIPES
From allrecipes.com
SYRUPY PLUMS WITH PISTACHIO MERINGUES BBC GOOD FOOD
From delipair.com
PISTACHIO CAKE RECIPE WITH PUDDING - THERESCIPES.INFO
From therecipes.info
ROAST PLUM, MERINGUE, PISTACHIO AND ROSEMARY CRèME ANGLAISE …
From bbc.co.uk
CHOCOLATE PISTACHIO SPOON MERINGUES - BROMA BAKERY
From bromabakery.com
21 SAVORY AND SWEET PLUM RECIPES - THE SPRUCE EATS
From thespruceeats.com
COCONUT-PISTACHIO MERINGUES RECIPE - NICK MALGIERI | FOOD & WINE
From foodandwine.com
SYRUPY PLUMS WITH PISTACHIO MERINGUES | RECIPE | BBC GOOD FOOD …
From pinterest.co.uk
GUAVAS AND PLUMS WITH VANILLA SYRUP AND PISTACHIO NUTS RECIPE
From stepbystep.com
MERINGUES WITH ORANGE SYRUP, PISTACHIO AND CHOPPED NUTS.
From recipesonthego.com
PISTACHIO MERINGUES - JAMIE GELLER
From jamiegeller.com
ROAST PLUMS WITH PISTACHIO CRUMB - THE CIRCUS GARDENER'S KITCHEN
From circusgardener.com
LEMON AND PISTACHIO MERINGUE LAYER CAKE - MSN.COM
From msn.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
PLUM MERINGUE PIE RECIPE | MYRECIPES
From myrecipes.com
RASPBERRY MERINGUES WITH PISTACHIOS - BIGGER BOLDER BAKING
From biggerbolderbaking.com
SUGAR-ROASTED PLUMS WITH BALSAMIC AND ROSEMARY SYRUP RECIPE
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love