MERINGUE DROPS
If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.
Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
CHAI MERINGUE DROPS
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield About 60 drops
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove the tea leaves from the tea bag. If the leaves are large, finely grind in a spice grinder. Mix the tea with the cardamom, cinnamon, ginger and cloves in a small bowl.
- Whisk the egg whites in a large bowl with a mixer on medium speed until frothy, about 30 seconds. Beat in the cream of tartar and salt until soft peaks form, 3 to 4 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4 to 5 minutes. Beat in the vanilla and tea-spice mixture.
- Transfer the meringue to a piping bag fitted with a 1/2-inch star tip. Pipe 1 1/4-inch mounds about 1 inch apart on the prepared pans. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the meringues are dry enough to peel off the parchment easily, about 2 hours. Turn off the oven; leave the meringues in the oven to finish drying, about 1 more hour. Let cool completely on the pans.
TOFFEE MERINGUE PIE
If you've only thought of meringue pie as the lemon kind, then think again. This version with toffee is spectacular
Provided by Gregg Wallace
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- For the pastry, tip the flour into a bowl, then rub in the butter with your fingertips until it resembles breadcrumbs. Add 4-6 tbsp cold water, bit by bit, until a dough is formed. Knead briefly on a floured surface. Shape into a ball, wrap in cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry on a floured surface into a circle large enough to line a 25cm tart tin with a slight overhang. Cover with tin foil and fill with baking beans. Place on a baking tray and bake for 15 mins before carefully removing the foil and beans. Brush liberally with egg white, place the pastry case back in the oven for 10 mins or until golden, then remove from the oven and trim the edges. Turn the oven down to 150C/130C fan/gas 2.
- For the filling, melt the butter in a pan and stir in the sugar until dissolved completely. In a small bowl, add a little of the milk to the cornflour, working into a smooth paste. Pour remaining milk and cornflour paste into the butter mix, slowly bring to the boil and simmer for 2-3 mins, stirring continuously. Leave to cool slightly. If you've only thought of meringue pie as the lemon kind, then think again. Try making my version with toffee - it involves a bit of work, but the result is spectacular Beating all the time with a whisk, pour ½ the milk mixture onto the egg yolks, then pour back into the rest of the milk. Stirring non-stop, bring to the boil and simmer for 2-3 mins until thick. Turn off the heat, but leave the mixture in the pan - it must be hot when topped with the meringue.
- For the meringue, whisk the egg whites until they are stiff. Sprinkle in half the sugar and whisk again until stiff and shiny, adding the remaining sugar, 1 tbsp at a time and whisking until stiff again. Spoon the hot filling into the pastry case. Spoon the meringue over the top and bake for 35 mins until the meringue is golden and crisping up. Remove from the oven and allow to cool before eating. Best eaten on the day.
Nutrition Facts : Calories 529 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
PINK MERINGUE DROPS
These meringue Valentine's Day kisses are dipped in bittersweet chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 dozen drops
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees with two racks centered. Line 4 baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
- In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
- Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
- Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
- Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together, if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.
TOFFEE MERINGUE CAKE
I just found this again after a very long time & can promise you it tastes nothing less than a piece of heaven melting in your mouth. I had requested this a long time ago after finding nothing on the internet for this cake, until a lovely Heather pointed me in the right direction. Going to try it again next weekend, can't wait. It also tastes great in thin layers with the the whipped cream layered in between.
Provided by ChefNaz
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 275 degrees.
- Grease well 2 (9 inch) round layer cake pans.
- In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted.
- Beat in vanilla and vinegar until well blended.
- Gradually add sugar, beating constantly until peaks are stiff and glossy.
- Spread evenly in prepared pans.
- Bake 1 hour at 275 degrees. Layers will be puffed and golden.
- Turn off heat; let stand in oven 2 hours or until cool. Layers will be soft and slightly less puffed.
- Whip cream in a medium-size bowl with electric mixer until soft peaks form when beaters are lifted. (You will have 4 cups whipped cream.)
- Put 1/2 the cream in a separate bowl.
- Fold the chopped toffee bars into one portion.
- To assemble, remove one meringue layer from pan to serving plate.
- Spread with candy mixture.
- Remove other meringue layer and place on top.
- Spread with plain whipped cream.
- Garnish top with candy triangles, then sprinkle chopped candy to fill in spaces.
- Drizzle some of the caramel on top & down the sides.
- Refrigerate 8 hours or overnight. Makes 12 servings.
Nutrition Facts : Calories 218.9, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 56.4, Carbohydrate 18.8, Sugar 17.4, Protein 3.5
MERINGUE DROPS
Steps:
- Preheat the oven to 150° F, or the lowest setting possible. Line two baking sheets with parchment paper.
- Beat the egg white in a small bowl with a wire whisk until foamy. As you continue beating, add the sugar gradually, until the meringue holds stiff and glossy peaks when the whisk is lifted from them. Spoon the meringue into a pastry bag fitted with a star tip and pipe onto the prepared baking sheet to form 3/4-inch rounds. (If you don't have a pastry bag, drop the beaten whites by the slightly rounded teaspoonful, keeping the little mounds as high as possible.) Bake until the meringues are completely dry and very light, about 2 1/2 hours. Cool completely.
- Pour the cream into a small, chilled bowl. Beat with a wire whisk or an electric mixer until the cream holds stiff peaks. Spoon about 1 teaspoon of the whipped cream onto the flat side of one of the meringues. Press the flat side of a second meringue gently onto the cream to make a meringue sandwich. Repeat with the remaining meringues and cream. Chill the meringue drops on a serving plate in the refrigerator 1 hour before serving.
More about "toffee meringue drops recipes"
MERINGUE TOFFEE COOKIES, CRISPY ON THE OUTSIDE AND …
From yourhomebasedmom.com
5/5 (2)Calories 72 per servingCategory Cookies
- Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form.
TOFFEE MERINGUE KISSES - EGG FARMERS OF NOVA SCOTIA
From nsegg.ca
Estimated Reading Time 2 mins
TOFFEE MERINGUE KISSES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
Servings 60Total Time 50 minsCategory Desserts & SweetsCalories 63 per serving
FESTIVE HOLIDAY MERINGUES RECIPE | GET CRACKING
From eggs.ca
TOFFEE MERINGUE DROPS RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
MERINGUE DROPS | TESCO REAL FOOD
From realfood.tesco.com
COFFEE CLOUD MERINGUES - GOOD HOUSEKEEPING
From goodhousekeeping.com
TOFFEE MERINGUE PIE RECIPE | RECIPES.NET
From recipes.net
TOFFEE MERINGUE KISSES - BC EGG
From bcegg.com
TOFFEE MERINGUE BARS - HOT ROD'S RECIPES
From hotrodsrecipes.com
TOFFEE-ALMOND MERINGUES - THE DAILY MEAL
From thedailymeal.com
THE DAILY MEAL
From thedailymeal.com
BEST COFFEE MERINGUE RECIPE - HOW TO MAKE MINI COFFEE …
From food52.com
GLUTEN-FREE COFFEE MERINGUES RECIPE - THE SPRUCE EATS
From thespruceeats.com
TOFFEE PAVLOVA RECIPE | HEALTHY DESSERTS | THE SKINNY FOOD CO
From theskinnyfoodco.com
COFFEE MERINGUE RECIPE WITH CREAM - GREAT BRITISH …
From greatbritishchefs.com
CHOCOLATE TOFFEE MERINGUE DROPS | CANADIAN LIVING
From canadianliving.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