Summer Meringue Dessert Recipes
SUMMER MERINGUE DESSERT
This is a wonderful dessert that uses up egg whites, extra heavy cream and summer fruit. The original recipe mentioned using a brown cut-up grocery bag (cut into a circle) but I found that using a pizza pan (12 -14 inchs) with cooking spray works very well. (I didn't try the grocery bag idea because I was worried that it didn't sound very healthy to use a grocery bag that who knows what's been on it). Recipe adapted from Simply Simpatico Cookbook.
Provided by ellie_
Categories Dessert
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250-degrees F.
- Using cooking spray spray pizza pan (12-14-inch round) or grease with butter and flour pan, shaking off excess.
- Beat egg whites until stiff.
- Gradually add sugar, lemon juice, vinegar and salt.
- With a rubber spatula, spread meringue mixture into prepared pan, pushing it up around the edges to form a raised edge about 1/4- 1/2-inch wide.
- Bake in preheated oven for 1 hour 15 minutes- 1 1/2 hours.
- Remove from oven and let cool.
- Whip cream until soft peaks form.
- Spread whipped cream over meringue and top with strawberries and kiwi (or use other summer fruit, but I like using two different fruits of different colors and textures).
- If desired, add a dab of whipped cream in center with a strawberry fan as a decoration.
- Serve immediately and refrigerate any leftovers.
Nutrition Facts : Calories 484.2, Fat 22.7, SaturatedFat 13.7, Cholesterol 81.5, Sodium 153.5, Carbohydrate 68.3, Fiber 3.7, Sugar 60.4, Protein 6.1
SUMMER BERRY MERINGUES
Gordon Ramsay gives us a masterclass in meringues - the perfect prepare-ahead pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Buffet, Dessert, Treat
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 110C/fan 90C/gas ¼. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
- Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
- Whisk the crème fraîche until stiff, then fold in the yogurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into the yogurt mix, adding icing sugar to taste.
- To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. Dust with a little icing sugar just before serving. ( Meringues keep in an airtight container for 2 days.)
Nutrition Facts : Calories 217 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
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