STRAWBERRY MERINGUE CLOUDS
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 10 to 12 meringues
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
- Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
- The meringues can be stored in an airtight plastic container for up to 4 days.
STRAWBERRY MERINGUE COOKIES
Steps:
- For the remainder of the recipe, click here
FRESH STRAWBERRY MERINGUE
A fresh and light strawberry dessert. Looks so impressive, but only you will know how easy it is to make! Originally from a local Methodist church cookbook.Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
- Beat with an electric mixer until partially stiff.
- Add sugar gradually, beating until stiff.
- Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
- Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
- Meringue shell will crack while it's baking.
- Let cool in plate.
- Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
- Spread over meringue shell.
- Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
- Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
- Chill in refrigerator for several hours or overnight.
- Garnish with reserved berries and serve.
Nutrition Facts : Calories 418.6, Fat 18.7, SaturatedFat 11.3, Cholesterol 121.7, Sodium 111.2, Carbohydrate 61.4, Fiber 0.9, Sugar 58.7, Protein 3.6
STRAWBERRY RHUBARB MERINGUE DESSERT
A nice change from strawberry rhubarb pie.
Provided by THEO72
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Time 2h55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
- Bake crust in the preheated oven until lightly browned, about 20 minutes.
- Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
- Return to oven, and bake until the filling is set, 50 to 60 more minutes.
- Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.
Nutrition Facts : Calories 639.8 calories, Carbohydrate 86.4 g, Cholesterol 204.3 mg, Fat 30.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 18.2 g, Sodium 413.9 mg, Sugar 60.1 g
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