MERRY MERINGUES
See smiles all around when you bake a batch of Merry Meringues. These Merry Meringues with lime and strawberry gelatin will add delicious flavor and vibrant color to the dessert spread.
Provided by My Food and Family
Categories Home
Time 2h
Yield Makes 12 servings, 2 meringues each.
Number Of Ingredients 5
Steps:
- Preheat oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
- Drop tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
- Bake 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SNOW-PUFFED MERINGUES
My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make six dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar., Place meringue in a pastry bag fitted with a #1M open star tip. Pipe 1-1/2-in. rosettes onto parchment-lined baking sheets., Bake until firm to the touch, 45-50 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from parchment. Pipe or spread Nutella onto bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MERINGUE SNOWMEN
Pillowy Swiss meringue is perfect for making an army of snowmen. It is very stable, the texture is smooth and the snowmen bake up crisp, light and pale white. Eat them alone or use them to decorate cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 5h35m
Yield 40 snowmen
Number Of Ingredients 5
Steps:
- Position the oven racks in the upper and lower thirds of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a plain 1/3-inch diameter round pastry tip.
- Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a pan of simmering water over medium heat. Whisk constantly until the sugar has dissolved and the mixture is too warm to comfortably hold your finger in it for more than a couple of seconds, about 1 1/2 minutes. (The mixture should feel completely smooth when rubbed between your fingertips and an instant-read thermometer inserted in the whites should read 140 degrees F.) Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy, glossy and only slightly warm to the touch, about 4 minutes.
- Fill the prepared pastry bag with the meringue. On the lined baking sheet, pipe a 1 1/3-inch dollop for the snowman's base, then pipe a smaller mound on top and then another smaller mound on top of that to form the base, torso and head of the snowman, lifting the tip at the end to leave a peak of meringue on the head (this will be the snowman's hat). Pipe about forty snowmen in this manner, leaving at least 1 inch between them. Bake until the snowmen are dry enough to easily release from the parchment, 1 1/2 to 2 hours. Turn off the oven and let the snowmen sit inside it for another 3 hours or overnight to dry completely.
- Fit a small pastry bag with a #1 or #2 plain pastry tip. Place the chocolate chips and shortening in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Dip the tips of the snowmen's heads in the chocolate to form chocolate "hats". Transfer the remaining chocolate to the pastry bag, and pipe faces and buttons on the snowmen.
M&M'S MERRY SNOW MERINGUES RECIPE - (4/5)
Provided by kelsbe
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 250*. 2. Combine sugar & egg whites. 3. Using an electric mixer, fitted with a whip attachment, beat until stiff peaks form. 4. Spoon mounds of the mixture onto two cookie sheets lined with parchment paper. 5. Sprinkle M&M 's milk chocolate candies onto the mounds. 6. Bake at 250* for about 1 hr. Test by turning over & tapping the buttons, they should be hard & sound hallow.
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
SNOW PUFFED MERINGUES RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #96 star tip. Transfer meringue to the bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Bake at 225° for 45-50 minutes or until firm to the touch. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from the oven; cool completely on baking sheets. Remove meringues from paper. Spread Nutella on the bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers at room temperature. Yield: about 3 dozen.
MERINGUE TREES WITH SNOW
Provided by Wanna Make This?
Categories dessert
Time 3h20m
Yield about 12 trees
Number Of Ingredients 5
Steps:
- Position an oven rack in the bottom third of the oven and preheat to 250 degrees F. Line a baking sheet with parchment paper.
- Beat together the egg whites and salt in a large bowl with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the confectioners' sugar 1 tablespoon at a time. Continue to beat until stiff peaks form.
- While the mixer is still running, add the green food coloring and mix until combined. Put the meringue into a disposable piping bag fitted with a large star piping tip. Holding the bag at a 90-degree angle to the baking sheet, pipe a large star and then two smaller stars on top to create a tree; repeat until all the meringue is gone.
- Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour.
- Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours.
- Once the meringues have cooled, dust the tops with confectioners' sugar to resemble snow.
- Serve immediately or store in an airtight container.
SPARKLY MERINGUE SNOWMEN
For my son's first Christmas home from Iraq, I wanted everything to feel magical. He loves meringue cookies, so I made a big batch of minty snowmen and snowflakes. -Patricia Lindsay, Independence, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield About 1 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 200°. Add cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in extract., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Transfer meringue to bag. Pipe snowmen about 4 in. tall, 2 in. apart, onto parchment-lined baking sheets. Decorate with black nonpareils and orange sprinkles. Bake until firm to the touch, 80-90 minutes., Remove to wire racks to cool completely. Store in an airtight container.
Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic exchanges
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
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