Angel Meringue Bites Recipes

Steps:

• Cut 2 pieces of parchment paper to fit 2 baking sheets. Using a 1-inch cookie cutter, draw 25 circles on each piece of parchment. Turn the paper over, and place on sheets. Set aside.
• Combine egg whites, sugar, and cream of tartar in the heat-proof bowl of an electric mixer. Set the bowl over a saucepan of simmering water. Whisk constantly until sugar has dissolved and whites are warm to the touch, 2 to 3 minutes.
• Heat the oven to 200 degrees. Transfer the bowl to the electric mixer, and whip. Start on low speed, and gradually increase the speed to high, until stiff, glossy peaks form, 10 to 12 minutes.
• Fit a pastry bag with a Wilton Number 16 star tip, and fill bag with the meringue. Cover one of the circles with an even layer of meringue. Pipe around the circumference, making a 1-inch-high cup. Repeat piping over the remaining circles. Transfer baking sheets to oven, and bake 20 minutes. Reduce the heat to 175 degrees. and bake until the meringue has dried but is still white, 35 to 40 minutes more. Transfer sheets to a wire rack to cool.
• Fit a pastry bag with a plain round tip, and fill the bag with creme fraiche. Pipe 1 1/2 teaspoons creme fraiche into each of the meringue cups, and top with a cherry. Dust meringue bites with confectioners' sugar, and serve.

Steps:

• 1. Heat oven to 275 degrees.
• 2. Grease 9-inch pie pan. In small bowl, beat egg whites-use 4 if you have a larger pie pan (reserve yolks) with cream of tartar until frothy.
• 3. Gradually add 3/4 cup sugar, beating continuously until stiff peaks form.
• 4. Spread or pour over bottom of prepared pie pan. Meringue puffs up during baking, so spread only to the edge of pan.
• 5. Bake for 60 minutes. Turn oven off. Leave crust in oven to cool and dry. Don't rush things or your bottom crust will be soggy.
• 6. In small saucepan, combine filling ingredients except whipped cream.
• 7. Cook over low heat until thickened stirring constantly.
• 8. Cool. Fold into whipped cream. Pour into meringue shell.
• 9. Refrigerate overnight. If desired, garnish with thin lemon slices or grated lemon peel.

Steps:

• Preheat oven to 300°F Spray a 9" pie plate with non-stick cooking spray. Set aside.
• In a medium bowl, using an electric mixer, beat egg whites and cream of tarter until foamy. Gradually beat in sugar until stiff peaks form.
• Spread 1 1/3 cups of meringue in the bottom and halfway up the sides of prepared pan. Using a pastry bag, pipe remaining meringue in a decorative border around the edges. Bake for 40 minutes or until lightly browned. Cool on wire rack.
• In a small saucepan, combine sugar, cornstarch, and lemon peel. Gradually stir in lemon juice and water. Mix well. Cook over low heat, stirring constantly, until mixture boils; boil for 1 minute.
• Beat a small amount of hot mixture into the beaten egg, then add that back to the saucepan and cook, stirring, for 1 minute. Pour into a large bowl. Cover and chill for 1 hour.
• Whip heavy cream until medium peaks form. Add powdered sugar and lemon juice and continue beating until firm peaks. Fold into the cooled lemon filling. Spoon filling into the meringue shell. Cover and chill at least 2 hours before serving.

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Crust: Beat Egg whites, salt, cream of tarter until foamy. Then add sugar gradually beating until very stiff. Be patient, this takes awhile. Fold in nuts and 1 teaspoon of vanilla. Spread into 8" greased pie pan, building up the sides. Bake at 300 degrees for 50-55 minutes.
• 3. Chocolate Filling: Melt chocolate with 3 tablespoons of water in metal bowl over pan with water on low heat stirring constantly. Cool until thickened. Then add 1 teaspoon of vanilla.
• 4. Whip heavy whipping cream. Fold in cooled chocolate mixture. Pile into cooled meringue crust. Chill for 2 hours. ENJOY!

Steps:

• Place 12 egg whites in a large bowl. Sift 1/2 cup sugar and flour together twice; set aside. , Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until foamy. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack at 350° until golden brown and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake; split into 2 horizontal layers. Place cake bottom on a parchment-lined baking sheet. Spread with lemon curd; replace cake top. , For meringue, in a small bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake., Bake at 350° until golden brown, 15-18 minutes. Transfer to a serving plate. Refrigerate leftovers.

Steps:

• Preheat oven to 250 degrees F ( 120 degrees C).
• Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
• Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
• Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.