MERINGUE BONES
Provided by Food Network Kitchen
Time 2h30m
Yield about 12
Number Of Ingredients 5
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until white and foamy. Gradually beat in the sugar until thick and glossy, about 5 minutes, then beat in the vanilla.
- Transfer the meringue to a pastry bag fitted with a 3/8-inch round tip. Pipe 3-inch bones onto the prepared baking sheets. Bake, switching the pans halfway through, until the meringues are dry and crisp, 1 1/2 to 2 hours. Transfer to a rack and let cool completely on the baking sheets.
- Carefully loosen the meringue bones from the parchment paper and sandwich with a thin layer of jam. Spread or pipe a thin layer of jam on the flat side of a meringue; sandwich with another meringue. Repeat with the remaining meringues.
MERINGUE BONES AND GHOSTS
While I know no one is ever actually scared by spooky Halloween treats, I do know for a fact that many people are terrified to work with meringue. Hopefully these bones and ghosts will help chase those demons away.
Provided by Chef John
Categories Desserts Cookies Meringue Cookies
Time 2h15m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Line 2 baking sheets with silicone baking mats.
- Whisk eggs whites and lemon juice together in a bowl until thick, white, and foamy. Add sugar a spoonful at a time, whisking constantly, until meringue is shiny, thick, and holds its shape.
- Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
- Bake in the preheated oven until dried and firm, about 1 hour. Turn off the oven, close the door, and cool until completely dried, about 1 hour more.
- Dip the tip of a toothpick into melted chocolate and dot chocolate "eyes" on each of the ghosts.
Nutrition Facts : Calories 87.4 calories, Carbohydrate 18.1 g, Fat 1.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 19.1 mg, Sugar 17.6 g
MERINGUE BONES
This unique treatment for meringue travels well, too! You will certainly get requests for the recipe, and folks will be surprised at how simple it is! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 1 dozen.
Number Of Ingredients 3
Steps:
- In a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. , On parchment-lined baking sheets, pipe meringue into a 3-in. log. Pipe two 1-in. balls on opposite sides of each end of the log. Repeat with remaining meringue. Bake at 225° for 1-1/2 hours or until firm. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
SWEET BONES
Spook Halloween party guests with these light, airy confections made of meringue. All you need to make these bloody bites are egg whites and sugar, which are whipped into stiff peaks and piped into the shape of bones.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 18
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees. Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water; whisk constantly until sugar is dissolved and mixture feels warm to the touch, about 5 minutes.
- Return bowl to mixer, and fit mixer with the whisk attachment. Beat on high speed until very stiff peaks form, about 8 minutes.
- Transfer meringue to a pastry bag fitted with a 1/2-inch plain round tip, such as a Wilton #1A. Pipe bone shapes, each 5 to 6 inches long, onto two baking sheets lined with parchment paper. Make meringue bones using one continuous motion: Begin by piping a horizontal S shape at top. Continue piping meringue downward in a straight line to form the middle of the bone. Finish by making another horizontal S shape at the bottom. Repeat until all of the meringue is used up.
- Bake until crisp throughout, about 1 hour. Let cool completely on a wire rack.
GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
MERINGUES
Provided by Food Network
Categories dessert
Time 4h15m
Yield 40 pieces or 20 sandwiches
Number Of Ingredients 9
Steps:
- Whip whites until foamy. Gradually add sugar and whip until very, very stiff, about 5 minutes. On low speed gradually add powdered sugar and whip 10 seconds. Do not over mix!
- With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes. Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours.
- Whip cream with sugar until stiff. Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich. Tuck sliced fruit and mint leaves into cream laying meringue on its side. For rosette meringues, pipe cream on top an place fruit and mint leaves on cream.
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5/5 (1)Category DessertsAuthor Gesine Bullock-PradoTotal Time 2 hrs 15 mins
- 2. In the bowl of a stand mixer, add the egg whites and the salt. Whisk on high until foamy and opaque. Add the cream of tartar and then add the sugar very slowly, a tablespoon at a time, whisking until stiff peaks form.
- 3. Transfer the meringue to a pastry bag fitted with a medium, plain tip (.31" opening, Ateco 802).
- 4. Pipe 4-inch long strips of meringue and then pipe a heart on either end to create a bone. Bake for 1 hour, or until the bones are baked through and crisp but have not taken on much color. Allow to cool completely.
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