GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
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
CHRISTMAS TREE ICE CREAM CONES
Sugar cones filled with your favorite ice cream get a festive makeover for a sweet Christmas dessert. This recipe is perfect for getting the kids involved but equally as fun for treat lovers of all ages. The cones are frosted with a classic Swiss meringue, which holds up well in the freezer, so these can be made a few days in advance. Be sure to save an egg carton as it will come in handy when filling the cones. This recipe calls for mint chocolate chip ice cream, but any flavor will work! Additionally, it calls for store-bought pound cake, but any cake scraps will do the trick.
Provided by Lasheeda Perry
Categories dessert
Time 30m
Yield 8 cones
Number Of Ingredients 9
Steps:
- Slice the pound cake crosswise 1/2 inch thick. Place an ice cream cone open-side down on 1 slice and stamp out a round of cake; remove the round to a plate. Repeat until you have 8 rounds of cake. (Save the cake scraps for another use).
- Turn a cardboard egg carton upside down. Cut a hole big enough to snuggly fit the pointy side of a sugar cone in 8 of the cups with a sharp paring knife. Insert 1 cone into each prepared hole. Fill the cones with ice cream, leaving 1/2 inch of space at the top. Press the cake rounds on top of the ice cream to cap it off. Place the egg carton in the freezer while you make the meringue.
- Bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer's bowl above the water, but not touching the water.
- Whisk the sugar, egg whites, vanilla and salt in the stand mixer bowl. Set the bowl above the boiling water and continue to whisk constantly until the sugar has dissolved and the egg whites are slightly frothy, 3 to 4 minutes. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until the meringue is cool and can hold very stiff peaks, about 6 minutes. Add the food coloring and beat until just combined.
- Transfer the meringue to a pastry bag fitted with a small star piping tip (see Cook's Note). Working with 1 cone at a time (leave the remaining in the freezer so the ice cream does not melt), place round-side down on a wire rack-lined baking sheet then pipe small stars all over the cone until completely covered. Decorate with sprinkles. Transfer to a plate and freeze while you decorate the remaining cones. Alternatively, use a small offset spatula to spread the meringue onto the cones and then decorate with sprinkles. Freeze until ready to serve, up to 3 days.
MERINGUE BONES
This unique treatment for meringue travels well, too! You will certainly get requests for the recipe, and folks will be surprised at how simple it is! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 1 dozen.
Number Of Ingredients 3
Steps:
- In a small 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 peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. , On parchment-lined baking sheets, pipe meringue into a 3-in. log. Pipe two 1-in. balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225° for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
MERINGUE CONES
Posted as taken from "The Ultimate Ice Cream Book" These aren't true cones; in fact they're not even shaped like cones - more like shells. They're still a great way to serve ice cream, put lemon curd or your favorite preserve, puddings or custards, or pie fillings into. And since so many recipes call for egg yolks, this is a great way to use up all those leftover egg whites.
Provided by Chabear01
Categories Frozen Desserts
Time 2h15m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180°F In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add the salt and cream of tartar. Continue to beat until soft peaks form. Slowly beat in the sugar, turn beater to high, and continue to beat until the mixture is thick and shiny, about 2 minutes.
- Butter and flour a large cookie sheet. Create the shells by placing 1/2 cup of meringue, in a mound, on the cookie sheet. Using a wet spoon, make a depression in the center about 4 inches wide (big enough to hold a large scoop of ice cream). Take care to leave at least 1/4 inch of meringue on the bottom.
- The meringue shells will not spread, so place them close together and fit as many as you can on the cookie sheet. Bake for 2 hours. Turn off the oven, open its door. Allow the meringues to sit in the oven until cool. Store in an airtight container until ready to use.
- ***Variations***.
- CHOCOLATE CHIP MERINGUES - Mix 3/4 cup miniature chocolate chips into the meringue just before creating mounds. Proceed with the recipe as directed.
- CINNAMON MERINGUES - Add 1/2 tsp ground cinnamon along with the sugar. Proceed with the recipe as directed.
Nutrition Facts : Calories 105.5, Sodium 63.8, Carbohydrate 25.1, Sugar 25.1, Protein 1.8
MERINGUE BONES
These tasty little treats are perfect for Halloween. Crispy and sweet with a little bit of spookiness.
Provided by Sarah Christina Dirkse
Categories Desserts Cookies Meringue Cookies
Time 2h30m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with aluminum foil and grease the foil.
- Beat egg whites with cream of tartar and salt in a bowl with an electric mixer until egg whites are foamy. Gradually beat in sugar, a few tablespoons at a time, beating until the sugar dissolves in the meringue before adding more. Continue beating until the meringue is glossy and forms a sharp peak when beaters are lifted straight up out of the bowl; beat in vanilla extract. Spoon the meringue into a pastry bag fitted with a small tip.
- Pipe meringue into small bone shapes on the prepared aluminum foil. You must pipe all the shapes at once or the meringue will deflate.
- Place cookie sheets into the preheated oven and bake for 1 hour. No not open oven door or peek during baking. Turn the oven off and let the meringue bones cool in the oven without opening door for 1 hour. Gently and carefully remove cookies from aluminum to prevent broken bones.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 7.5 g, Protein 0.6 g, Sodium 9.3 mg, Sugar 7.5 g
More about "meringue cones recipes"
MERINGUE ICE CREAM CONES - OH SWEET BASIL
From ohsweetbasil.com
5/5 (3)Total Time 1 hrCategory 500+ Best Dessert RecipesCalories 70 per serving
- In a large bowl or stand mixer fitted with a whisk attachment, beat eggs whites on medium speed until they become foamy with lots of bubbles.
HOW TO MAKE MERINGUES THAT LOOK LIKE SOFT …
From tikkido.com
Estimated Reading Time 3 mins
HOW TO MAKE PERFECT MERINGUES - ALLRECIPES
From allrecipes.com
BASIC MERINGUE RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
THE BEST MERINGUE RECIPES TO DAZZLE EVERY …
From southernliving.com
RAINBOW MERINGUE TRUFFLE CONES - SPRINKLE BAKES
From sprinklebakes.com
CHOCOLATE SWISS MERINGUE BUTTERCREAM CONES | JERNEJ KITCHEN
From jernejkitchen.com
COCONUT MERINGUES RECIPE | MYRECIPES
From myrecipes.com
MERINGUE ICE-CREAM CONES | WOOLWORTHS TASTE
From taste.co.za
LEMON MERINGUE CONE RECIPE BY CHEFCLUB US ORIGINAL
From chefclub.tv
MINI "ICE CREAM" MERINGUE CONES - SPRINKLE POP
From sprinklepop.shop
BEST SCARY-SIMPLE MERINGUE BONES RECIPE —HOW TO MAKE SCARY …
From goodhousekeeping.com
19 LIGHT AND AIRY MERINGUE COOKIE RECIPES - TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love