TOFFEE MERINGUE GINGERBREAD
Gingerbread is done one better when baked with a sweet brown sugar meringue.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening; lightly flour. In large bowl, beat all gingerbread ingredients except toffee bits with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in 1/2 cup toffee bits. Pour into pan.
- Bake about 50 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in medium bowl, mix egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in brown sugar, 1 tablespoon at a time. Stir in 1/4 cup toffee bits.
- Increase oven temperature to 400°F. Spread meringue over hot gingerbread. Bake 8 to 10 minutes or until meringue is light brown. Serve warm.
Nutrition Facts : Calories 520, Carbohydrate 83 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 50 g, TransFat 2 g
TOFFEE MERINGUE DROPS
The original recipe called for mini chocolate chips and crushed peppermint candy. I didn't have those ingredients on hand so I substituted toffee bits. Everyone loved the tasty results!-Bette Richards, Caledonia, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 250°. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in toffee bits and pecans. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 25-30 minutes or until set and dry. Turn oven off; leave cookies in oven 1 hour. , Cool completely on pans on wire racks. Store in an airtight container.
Nutrition Facts : Calories 39 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 16mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
GINGERBREAD MERINGUE BARS
For the best of both worlds, I combined my grandmother's gingerbread recipe with my aunt's special brown sugar meringue. The result? These lovable holiday-perfect bars that have become a new family tradition. -Eden Dranger, Los Angeles, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, beat butter and molasses until blended. Add egg yolks and egg, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla., In a small bowl, combine the flour, cinnamon, ginger, baking powder, baking soda, allspice and salt. Gradually add to the molasses mixture. Pour into a greased 13x9-in. baking pan. Sprinkle with marshmallows, pecans and chocolate chips. Bake at 350° for 20 minutes., Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in brown sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Remove gingerbread from oven; spread with meringue. Bake until meringue is lightly browned, 9-11 minutes longer. Cool completely. Cut into bars.
Nutrition Facts : Calories 135 calories, Fat 4g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 129mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic exchanges
TOFFEE MERINGUE PIE
If you've only thought of meringue pie as the lemon kind, then think again. This version with toffee is spectacular
Provided by Gregg Wallace
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.
- For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you've only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee - it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan - it must be hot when topped with the meringue.
- For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.
Nutrition Facts : Calories 529 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
TOFFEE MERINGUE CAKE
I just found this again after a very long time & can promise you it tastes nothing less than a piece of heaven melting in your mouth. I had requested this a long time ago after finding nothing on the internet for this cake, until a lovely Heather pointed me in the right direction. Going to try it again next weekend, can't wait. It also tastes great in thin layers with the the whipped cream layered in between.
Provided by ChefNaz
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 275 degrees.
- Grease well 2 (9 inch) round layer cake pans.
- In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.
- Beat in vanilla and vinegar until well blended.
- Gradually add sugar, beating constantly until peaks are stiff and glossy.
- Spread evenly in prepared pans.
- Bake 1 hour at 275 degrees. Layers will be puffed and golden.
- Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.
- Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.)
- Put 1/2 the cream in a separate bowl.
- Fold the chopped toffee bars into one portion.
- To assemble, remove one meringue layer from pan to serving plate.
- Spread with candy mixture.
- Remove other meringue layer and place on top.
- Spread with plain whipped cream.
- Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces.
- Drizzle some of the caramel on top & down the sides.
- Refrigerate 8 hours or overnight. Makes 12 servings.
Nutrition Facts : Calories 218.9, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 56.4, Carbohydrate 18.8, Sugar 17.4, Protein 3.5
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