AUNT GRETA'S WALNUT MERINGUES
Steps:
- Heat oven to 300 degrees F.
- Whip the egg white with a whip attachment until stiff.
- Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.
- Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.
CHOCOLATE NUT MERINGUES
Make and share this Chocolate Nut Meringues recipe from Food.com.
Provided by Papagayita
Categories Drop Cookies
Time 3h10m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- beat egg whites until stiff peaks form in a glass or aluminum bowl.
- fold in sugar and cocoa, mixing well.
- fold in nuts (if using them).
- using a spoon and a spatula place ~2 T lumps of the batter on an un-greased baking sheet. This is key--there must be no fat that touches the batter or else the meringues will collapse.
- bake at 200F for several hours (welcome suggestions on temp and time). I usually bake them for 2+ hours and then let them sit in the oven for several more hours until the insides are not gooey.
Nutrition Facts : Calories 258.2, Fat 1.6, SaturatedFat 0.9, Sodium 44.3, Carbohydrate 62.5, Fiber 3.6, Sugar 55.9, Protein 4.8
BASIC MERINGUES WITH VARIATIONS OR A LARGE PAVLOVA
Everybody loves a meringue- they're not just for the kids! A great treat for anyone following a gluten-free diet too (check the cornflour/cornstarch used is from maize. In Australia 'White Wings' cornflour is gluten-free). Tips for great meringues....ensure your bowls and beaters are totally clean. Use eggs at room temperature and be careful with your eggs- must have no egg yolk at all. If your choice is for a white meringue-keep your oven temperature low and leave the meringue in longer to cook if needs be. Makes 50 meringues or 1 large pavlova.
Provided by Jubes
Categories Dessert
Time 1h30m
Yield 50 meringues, 15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 100°C - 120°C Do not use the oven fan if possible.
- Beat the four egg whites with the cream of tartar using an electric mixer. Bring to 'soft peak' stage.
- Add 1/3 of the sugar and continue to beat to 'firm peak' stage- approx another 3 minutes. Then add the remaining sugar one spoon at a time whilst continuing to beat.
- Continue beating until the mixture is shiny and the sugar has totally dissolved. Feel the meringue mix with your fingertips and you should not be able to feel any gritty sugar. Continue to beat until the sugar has dissolved, if required.
- Sift the cornflour over the meringue and add the vinegar. Fold in gently.
- Use a spoon or pipe the mixture to form meringues onto a cookie tray lined with baking paper.
- Bake approx 60 minutes, or until firm and dry. During cooking reduce the oven temperature if the meringues are browning rather than drying out. When cooked, turn the oven off and leave the oven door slightly ajar. Allow the meringues to cool in the oven for about an hour, or leave overnight.
- Store in an airtight container. They should keep at least a few days.
- ____VARIATIONS ____.
- Flavoured meringues-add some vanilla or other essence of your choice whilst folding in the cornflour.
- Coloured meringues- add some food colouring of your choice and beat through before folding in the cornflour.
- Chocolate meringues- sift in 2 tablespoons of Dutch cocoa with the cornflour. You can also add ground or finely chopped nuts if desired.
- Coconut meringues- lightly fold through 1/2 cup of shredded or dessicated coconut with the cornflour.
- Almond meringues- fold through 1/2 cup ground almonds with the cornflour. You can also add some almond essence if desired.
- Lime or Lemon Meringues- fold through finely zested lime or lemon zest with the cornflour. A teaspoon of juice can be used instead of/substitute for the white vinegar.
- Sprinkled meringues- sprinkle meringues with finely chopped nuts or 100's and thousands prior to baking.
- For a Large Pavlova- Draw a 22-25 cm (9-10 inch) circle on the baking paper. Turn paper over and place on a large cookie sheet/tray. Use the entire mixture to pile onto the circle. Smooth over the surface and bake for 90 minutes. Turn the oven off and leave the pavlova in the closed oven for another hour. After an hour open the oven door and leave the pavlova in the oven to cool. Serve topped with whipped cream or vanilla yogurt. Top with some fruit or grated chocolate. Can also be served with lemon butter/curd instead of cream.
- Small Pavlovas/Individual pavlovas- make as for large pavlova but use 6-8 spoonfuls of meringue per pavlova. Pile the meringue as high as possible. Bake for about 45 minutes.
MERINGUES, CHOCOLATE WALNUT
Steps:
- Directions
- 1. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper.
- 2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until stiff but not dry peaks form. Beat in vanilla. Fold in chocolate chips and walnuts. Drop by generously rounded teaspoon 2 inches apart on cookie sheets.
- 3. Bake until completely firm and dry, but still white, about 25 minutes; you should be able to lift cookies from pan. Slide parchment onto racks to cool cookies completely.
NEVER-EVER-FAIL MERINGUE
Some people find it hard to make a good meringue like some people find it hard to make a good pastry shell. I am enclosing this recipe for the ones who need to make it without too many problems encountered.
Provided by Carol
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
- Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
- Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 10.4 g, Protein 1.4 g, Sodium 21.5 mg, Sugar 9.5 g
SURPRISE MERINGUES
These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat 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 chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
MERINGUE CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
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