Custard Filled Cinnamon Meringues Recipes

CINNAMON CHOCOLATE MERINGUES

Steps:

• Preheat the oven to 275 degrees.
• With an electric beater on low speed, whip the egg whites and vanilla until frothy. On a medium speed, add the cream of tartar and whip until they turn white and begin to stiffen. Slowly add the sugar, whipping constantly, until the whites are stiff and glossy.
• Sift the cocoa powder and cinnamon over the whites. Gently fold the cocoa and pecans into the egg whites.
• Drop heaping tablespoons of the batter, several inches apart, on parchment lined cookie sheets.
• Bake for 45 minutes. Turn the oven off and leave the cookies in the oven for 20 to 25 minutes with the door closed.
• Store the cooled meringues in an airtight container.

MERINGUE SNOWBALLS IN CUSTARD

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a large heavy saucepan, whisk egg yolks, eggs, 1 cup sugar and cornstarch until blended; stir in 4 cups milk. Cook over medium-low heat 10-15 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. Strain through a fine-mesh strainer into a large bowl., Place bowl in an ice-water bath. Stir occasionally for 5 minutes. Stir in 1-1/2 teaspoons vanilla. Press plastic wrap onto surface of custard. Refrigerate until cold, about 1 hour., For snowballs, add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Stir in remaining vanilla. Continue beating until stiff glossy peaks form., In a large heavy skillet, bring remaining milk barely to a simmer over medium-low heat. Working in batches and using two soup spoons, drop meringue by 1/3 cupfuls into milk; poach meringues 4-6 minutes or until firm to the touch, turning once. Using a slotted spoon, remove meringues to paper towels to drain. Repeat with remaining meringue, making a total of 12 snowballs. (Discard remaining milk.) If desired, serve with pecans.

LEMON CUSTARD IN MERINGUE CUPS

Steps:

• For meringue, in a large bowl, beat the egg whites, vinegar, vanilla and 1/8 teaspoon salt on medium speed until soft peaks form. Gradually beat in 1 cup sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Line baking sheet with parchment. Spoon egg white mixture into 8 mounds on paper. Shape into cups with a spoon. , Bake at 300° for 35 minutes. Turn oven off and leave door closed; let shells dry in oven at least 1 hour. Remove shells from paper. When thoroughly cooled, store in an airtight container. , For custard, in a small saucepan, combine the cornstarch and remaining sugar and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Beat egg yolks. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in the lemon juice, zest and butter. Cool to room temperature without stirring. Chill. , Just before serving, fill meringue shells with custard and top with whipped cream.

CINNAMON MERINGUES

Steps:

• In a medium bowl, combine egg whites with cream of tartar, splenda and salt.
• Beat until soft peaks form.
• Fold in ground cinnamon, vanilla extract, and almond extract.
• Drop by tablespoonfuls onto greased cookie sheets.
• Bake at 300°F for 30 minutes.

BAKED CUSTARD WITH CINNAMON

Steps:

• In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups; sprinkle with cinnamon and nutmeg. , Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire rack to cool. Serve warm or chilled. Store in the refrigerator.

FAROFIAS (POACHED MERINGUES IN LEMON CUSTARD WITH CINNAMON)

Steps:

• In a deep 10- or 11-inch skillet set over moderately low heat, bring 3 cups of the milk and the lemon zest to a simmer; remove from the heat and let steep 5 minutes. Strain the milk and return to the skillet.
• Beat the egg whites to soft peaks, then add 1/2 cup of the sugar, 1 tablespoon at a time, beating all the while; continue until stiff glossy peaks form.
• Return the milk to low heat and when steam rises from the surface, drop meringue in by rounded tablespoons. (To keep meringue from sticking, dip the spoon often in hot water).
• Poach the meringues about 2 minutes in the milk, turn and poach the other side 2 minutes. With a slotted spoon, carefully transfer them to a large wet plate and reserve.
• As soon as all meringues are poached, strain the milk into a medium-size heavy saucepan and mix in the remaining sugar. Combine the remaining 1/4 cup milk with the cornstarch, whisk a little of the hot milk into this mixture, then blend into the pan and cook, stirring constantly, over moderately low heat 3 minutes or until slightly thickened.
• Beat the egg yolks lightly, whisk in a little of the hot sauce, stir back into pan and cook, stirring constantly, over low heat 2 to 3 minutes until no raw egg taste remains (do not boil or the mixture may curdle).
• Pour the hot custard into a large shallow heatproof bowl, cool 10 minutes, then float the meringues on top.
• Serve warm or well chilled, dusting the meringues with cinnamon at the last minute.