Angel Meringue Bites Recipes

ANGEL FOOD CAKE

Steps:

• Adjust the oven rack to the lower middle position and preheat oven to 325°F (163°C).
• In a food processor or blender, pulse the sugar until fine and powdery. Remove 1 cup and set aside to use in step 3; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
• In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, whip egg whites and cream of tartar together on medium-low until foamy, about 1 minute. Switch to medium-high and slowly add the 1 cup of sugar you set aside. Whip until soft peaks form, about 5-6 minutes. See photo and video above for a visual. Add the vanilla extract, then beat just until incorporated.
• In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating or a dense cake, don't add the flour mixture all at once. Sift and very slowly fold in several additions. This is important! Pour and spread batter into an ungreased 9 or 10 inch tube pan. Shimmy the pan on the counter to smooth down the surface.
• Bake the cake until a toothpick inserted comes out clean, about 40-45 minutes. Rotate the pan halfway through baking. The cake will rise up very tall while baking. Remove from the oven, then cool the cake completely upside-down set on a wire rack, about 3 hours. (Upside-down so the bottom of the tube pan is right-side up, see photo and video above.) Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
• If desired, dust with confectioners' sugar. Slice the cake with a sharp serrated knife. Regular knives can easily squish the cake. Serve with whipped cream and fresh berries.
• Store leftovers in the refrigerator for up to 5 days.

ANGEL MERINGUE BITES

Steps:

• Preheat oven to 350 degrees F.
• Lightly oil a baking sheet and set aside.
• In a medium sized mixing bowl, whip egg whites until frothy. (you can use your electric mixer on high or a wire whisk).
• Add splenda, vanilla and salt.
• Mix on high speed until stiff peaks form (about 20 to 30 seconds, longer if using whisk).
• Spoon rounded tablespoons of egg whites onto prepared baking sheet.
• Bake in preheated oven 10-15 minutes or until golden brown.
• Remove from pan. Cool.
• To assemble meringues:.
• Just before serving, sandwich Angel Bites with filling of choice by spreading the filling on the bottom of one cookie and topping with another.

LEMON MERINGUE BITES

Steps:

• Make lemon curd:
• Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
• Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
• Preheat oven to 400°F.
• Make meringue:
• In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
• Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
• Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.