CHEWY FRUITCAKE MERINGUES
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly cookies are studded with Luxardo cherries, dried pineapple, candied citrus, and buttery hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h50m
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, 12 to 14 minutes. Let cool slightly; chop.
- Reduce oven temperature to 250 degrees. Combine egg whites and sugar in the bowl of a mixer set over a pot of simmering water (do not let bottom touch water). Whisk until eggs are foamy and sugar dissolves (mixture should feel smooth and warm to the touch when rubbed between your fingers). Transfer to mixer fitted with the whisk attachment, add cream of tartar, and beat on high speed until stiff, glossy peaks form, 7 to 9 minutes.
- Combine hazelnuts, fruits, and candied citron and peel in a bowl. Fold maraschino syrup and all but 1/4 cup of fruit-nut mixture into meringue. Drop heaping tablespoons of meringue mixture onto 2 parchment-lined baking sheets, 1 inch apart. Top with remaining fruit-nut mixture.
- Bake, rotating sheets and rack positions halfway through, until meringues have darkened slightly and are tacky on surfaces but no longer sticky, 1 hour to 1 hour, 10 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outsides, at least 2 hours and up to 1 day. Serve, or store in an airtight container at room temperature, between sheets of parchment, up to 5 days. Lightly dust with confectioners' sugar before serving.
ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
MERINGUE CAKE WITH WHIPPED CREAM AND RASPBERRIES
Meringue is not difficult to make, and this fresh-tasting dessert makes them well worth the time involved!
Provided by Ben S.
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 10
Number Of Ingredients 10
Steps:
- The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
- Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
- Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
- In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
- Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
- Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
- No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 29.7 g, Cholesterol 65.2 mg, Fat 17.8 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 40.6 mg, Sugar 25.2 g
CRISP CHEWY MERINGUES
Provided by Food Network
Time 2h25m
Yield 16 meringues
Number Of Ingredients 7
Steps:
- Using a whisk or electric mixer, whip the egg whites and salt into peaks. Add the vanilla, and continue beating to stiff peaks.
- Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
- Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
- Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225 degrees F/110 degrees C until cream-coloured and crisp on top when tapped, 1 to 1 1/2 hours.
- Remove the meringues from the oven. Cool on the trays. Store in an air-tight container.
CHEWY MARBLED MERINGUES
Cut from an old magazine ages ago - the picture of them is very pretty and I thought they would be good for a childrens party.
Provided by katew
Categories Low Cholesterol
Time 1h30m
Yield 20-25 meringues
Number Of Ingredients 4
Steps:
- Preheat oven to 120C.
- Line 2 baking trays with baking paper.
- Using electric beater whisk egg whites and salt till soft peaks form.
- Gradually add sugar, a spoonful at a time.
- Whisk between each addition until combined.
- Continue to whisk for 2 minutes until thick and glossy and all sugar dissolved.
- Divide mix i half.
- Sprinkle 3 or 4 drops food colouring into one batch.
- Fold through the mix with metal spoon until colouring is just streaked through mix.
- Repeat with second batch and second colour.
- Use 2 teaspoons to spoon mix onto tray to form meringues.
- Place on oven, reduce temp to 90 C, bake for 1 hour.
- Turn off oven and allow meringues to cool in oven.
Nutrition Facts : Calories 21.1, Sodium 13.2, Carbohydrate 5, Sugar 5, Protein 0.4
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