Red White And Blue Meringue Cups Recipes

RED, WHITE AND BLUE MERINGUES

Steps:

• Position oven racks in the bottom third of the oven and preheat to 250 degrees F. Line a baking sheet with parchment.
• 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 sugar 1 tablespoon at a time. Continue to beat until stiff peaks form.
• Put the pastry bag in a large and tall deli or plastic container and fold the top over the container so you can see clearly into the bag and it stands upright. Dip the paintbrush or wooden skewer in to the red food coloring. Starting from the bottom of the bag, brush a thin stroke of food coloring from the tip to the top of the bag. Repeat on the opposite side of the bag with the blue food coloring. Fill the bag with the meringue. Try to spoon it directly into the center so as not to disturb the food coloring. Snip the bottom of the bag with scissors so you have a 3/4- to 1-inch opening. Pipe 1-inch-diameter mounds of meringue spaced 1-inch apart onto the prepared baking sheet.
• 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. The meringues can be stored in an airtight container at room temperature for up to 2 days.
• To decorate them, combine the white chocolate chips and coconut oil and in a large microwave safe bowl. Microwave on high for 1 to 2 minutes, stirring every 30 seconds, until melted.
• Carefully dip the bottom of each meringue into the melted white chocolate, letting any excess drip off. Dip in sprinkles or sanding sugar and place on a baking sheet lined with parchment. Let set completely, about 1 hour.

RED, WHITE & BLUE CUPS

Steps:

• Using a 3-inch bowl or cookie cutter, draw 8 circles on a sheet of parchment paper. Turn the paper over, and place on a baking sheet; set aside.
• Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on medium-low speed until soft peaks form, about 1 1/2 minutes. Reduce to low speed, and gradually sprinkle sugar over whites. Increase speed to high and beat until stiff glossy peaks form, 2 to 3 minutes. Remove from mixer; sift cornstarch over, and fold to combine.
• Fit a pastry bag with a plain pastry tip with a 1/2-inch opening (Ateco #6), and fill bag with meringue. Beginning in the center of one of the circles, cover with an even layer of meringue. Pipe around the perimeter to form a 1-inch collar. Repeat process with remaining circles.
• Transfer baking sheet to oven, and bake for 1 hour. Reduce heat to 175 degrees and bake until meringue has dried but is still white, about 1 hour more. Transfer to a wire rack to cool.
• Place a meringue on a dessert plate. Fill with a scoop of sorbet, and drizzle with blueberry sauce. Serve immediately.

RED, WHITE AND BLUE STRIPE CAKE WITH SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line two 18-by-13-inch baking sheets with parchment.
• Add the egg whites to a CLEAN stand mixer bowl. Using the whisk attachment, whisk on high speed, adding the cream of tartar, salt and 6 to 8 generous drops of blue food coloring. Whisk until combined. Slowly add half the granulated sugar and continue to whisk on high until the meringue achieves medium-stiff peaks. Don't overmix so the meringue becomes "dry." Remove the meringue to a separate bowl; replace the mixing bowl.
• Add the egg yolks and the remaining sugar to the new mixing bowl. Beat with the whisk attachment on high speed until light and doubled in volume. Add the water, oil, vanilla extract and almond extract and mix until well combined. Sift in the cake flour and mix on low until just combined. Increase the speed to high and mix for another 2 minutes. With a rubber spatula, gently fold in the egg whites.
• Divide the batter between the prepared baking sheets and spread evenly using a large offset spatula. Give the baking sheets a gentle tap on the countertop to fill any gaps and remove air pockets. Bake until the cakes spring back when gently poked, 20 to 25 minutes. Ten minutes into the bake, rotate the sheets for even baking.
• When the cakes come out of the oven, gently run a paring knife around their edges to release them from the baking sheets. Sprinkle both with confectioners' sugar and top each with a clean kitchen towel. Place a second baking sheet on top of each cake and then flip the cakes over. Remove the parchment. While the cakes are still warm, roll them up in the towels, starting at the short ends. Let cool about 20 minutes.
• For the filling: Meanwhile, add the cream cheese and confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low to combine until smooth. Add the cream and vanilla extract and mix on low to combine. Increase the speed to high and whisk until stiff.
• Transfer a scant 1/2 cup of the filling to a small bowl. Fold in the strawberries and a drop of red food coloring.
• To assemble: Carefully unroll the cakes. Cut both cake sheets in half lengthwise. Spread the strawberry filling along the short edge of one strip of cake, covering about 2 to 3 inches. Spread the rest of the strip with plain filling. Cover the remaining 3 cake strips with plain filling.
• Start rolling the cake with the strawberry filling like a jellyroll, starting at the end with the strawberry filling. Once it's rolled up, move it over to the next strip of cake, lining it up with the edge. Continue rolling up the cake into an even bigger jellyroll. Continue with the remaining strips of cake. Wrap the cake in plastic wrap and transfer it to the freezer for 30 to 40 minutes to set. In the meantime, make the buttercream.
• For the Swiss meringue buttercream: In the bowl of a stand mixer, combine the egg whites, granulated sugar and salt. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water, and whisk until the sugar is completely melted and the mixture reaches 170 degrees F on an instant-read thermometer.
• Transfer the mixing bowl to the stand mixer fitted with the whisk attachment and whisk on high until the meringue holds stiff peaks and the bowl is cool to the touch. Add the vanilla and whisk to combine. Add the butter, a tablespoon at a time, counting to 10 between each addition. When the buttercream comes together, thickening and smoothing out into a spreadable consistency, continue whisking for 2 to 3 minutes more. (Makes 5 cups.)
• Place 1 1/2 cups buttercream in one bowl and add 2 drops blue food coloring; stir to combine. Add another 1 1/2 cups buttercream to a second bowl and add 2 drops of red food coloring; stir to combine. Leave the remaining buttercream plain.
• To finish the cake: Stand the cake vertically on a cake stand and remove the plastic wrap. Using a large offset spatula, spread an even layer of plain buttercream onto the top of the cake. Put the remaining plain buttercream, and the red and blue buttercream into separate pastry bags (or zip-top bags) and snip off about 1/4 inch from the tip.
• Pipe stripes of buttercream around the sides of the cake, alternating between the 3 colors. Use a hot bench scraper to smooth the sides of the cake (see Cook's Note).

MERINGUE CUPS

Steps:

• Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes.
• Sprinkle sugar over the egg white mixture; beat on high speed until glossy peaks form, about 3 minutes. Sift cornstarch over mixture, and fold to combine.
• Using two soup spoons, drop balls of meringue onto a parchment-lined baking sheet. Press down on center of each ball with one spoon to form a small cup.
• Bake 1 hour. Reduce oven temperature to 175 degrees; continue baking until outside is dry and crisp and inside is chewy, about 1 hour more. Remove from oven; let cool completely.

RED, WHITE, & BLUE MERINGUES

Steps:

• Preheat oven to 200 degrees Fahrenheit.
• Beat egg whites at a high speed using an electric mixer. Add 2/14 cup powdered sugar gradually. Continue to mix until stiff peaks form.
• To add food coloring: Separate batter evenly into 3 separate bowls. Add 3 drops of blue dye to one of the bowls, and 3 drops of red dye to another bowl, leaving the third bowl plain white. Carefully fold the batter in each bowl to incorporate the color.
• Put batter in a ziplock bag and cut a small hole in the lower corner (you may use a piping bag if you have that). Pipe batter onto a parchment lined cookie sheet. Bake for 3 hours. Cool & serve.