FRENCH MERINGUE COOKIES
Take a cue from the French and bake meringues in a rainbow of colors. Crispy on the outside and chewy on the inside, they're utterly irresistible. Start with Martha's chocolate version, then try the raspberry and orange variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together egg whites and salt on high speed until glossy peaks form. With mixer running, add sugar in three additions, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; gently fold to combine. Sift cocoa over meringue; gently fold so that streaks of cocoa remain.
- Using a 1/2-cup ice cream scoop, drop 6 balls of meringue onto a parchment-lined baking sheet, spacing about 3 inches apart. Bake until puffed and slightly cracked, 30 minutes. Turn off oven and let meringues stand at least 2 hours or up to overnight.
MERINGUES
Provided by Food Network Kitchen
Time 3h25m
Yield about 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
- For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
- Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.
Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams
FRENCH MERINGUE
Cakes are one of the single things we use to toast the celebrants at a party. For birthdays or graduations, that can mean lots of frosting but not everyone wants gobs of it. Since a cake just isn't a cake if it doesn't look fun and inviting, we'll focus on creative ways to decorate a cake's exterior with a lighter complement -- French meringues, or crispy macaroons.
Provided by Warren Brown
Categories dessert
Time 1h7m
Yield 1 full sheet pan of meringues, about 18 to 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a mixer, begin to whip the egg whites with cream of tartar, if using.. Slowly add the sugar. Whip the whites until stiff peaks.
- Combine flour and confectioners' sugar (and nut powder if using), then fold into whites.
- Load batter into pastry bag (use open star or any desired shape IF NOT using nut powder otherwise use no tip), and pipe quarter size meringues onto grease free parchment paper. Bake for 5 to 7 minutes until browned. Remove and cool before use.
- Pipe buttercream from cake assembly into some of the meringues for a surprise.
- Apply meringues to the cake after applying a heavy crumb coat. Cover completely. Put fresh berries or dollops of cooled, piped chocolate ganache between any gaps of the meringues.
ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
BASIC FRENCH MERINGUE
Use this meringue recipe to make Floating Islands with Ricotta Cream and Poached Apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12 floating islands
Number Of Ingredients 4
Steps:
- Whisk whites, salt, and cream of tartar with a mixer on medium-low speed until foamy. Add sugar, 1 tablespoon at a time, whisking until sugar dissolves and soft peaks form. Gradually increase speed to medium-high, and whisk until stiff peaks form, 8 to 10 minutes. Use immediately.
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- Place the egg whites into the mixing bowl. Your mixing bowl and whisk must be free of any type of fat and water so the egg whites can get volume.
- Start with low speed and gradually increase to medium. Egg whites will look frothy in a minute. If you are using an acid, add the acid now.
- Continue whisking at medium speed. The foam will become all white and thicker. At that moment, gradually add the sugar and beat until you reach the desired consistency: If you want to use the meringue when it is at soft peak, stop whisking if the meringue forms a hook, falls over on itself when you turn the whisk. This stage is ideal if you’ll fold the egg whites mixture into a batter. If you want to reach the stiff peak continue beating at high speed until the meringue points straight up when you lift the whisk. In order not to overbeat, stop the machine and check the meringue to see if you reach the desired consistency.
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- 1. In the bowl of a clean stand mixer fitted with the whisk attachment, whisk egg whites on high speed until bubbles start to form. While continuing to mix, slowly add sugar. Continue to whisk until shiny, stiff peaks form. 2. Remove bowl from the mixer and use a clean rubber spatula to gently fold in powdered sugar until fully incorporated, taking care not to overmix or deflate the meringue. 3. Now you can use the meringue to pipe and bake as needed for your desired recipe.
- To make your French meringue into baked meringue kisses, move the oven rack to a lower position and preheat oven to 200°F. Dab a little bit of meringue onto the corners of a baking sheet, and line with parchment paper. (Alternatively, line a baking sheet with a silicon mat.) Using a star tip fitted in a pastry bag, pipe meringue onto baking sheet into cookies. Bake until meringues are dry and can be removed from parchment, about 2–3 hours. Turn off the oven and cool meringues inside, at least one hour and up to overnight.
- Learn more about the fundamentals of pastry making with Chef Dominique Ansel [here](https://www.masterclass.com/classes/dominique-ansel-teaches-french-pastry-fundamentals).
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