Meringue Poinsettias Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat confectioners' sugar and peanut butter together in a bowl with an electric mixer until smooth. Spread peanut butter mixture into prepared pie crust as evenly as possible.
• Whisk water, cornstarch, and 1 tablespoon white sugar together in a saucepan; bring to a boil for 15 seconds, stirring constantly. Remove saucepan from heat and cover with a lid.
• Beat egg whites in a glass or metal bowl until soft peaks form. Lift the beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Beat cream of tartar and vanilla into egg whites. Gradually add 1/2 cup white sugar, continuing to beat until stiff peaks form. Lift the beater or whisk straight up: the egg whites will form sharp peaks.
• Beat cornstarch mixture into egg white mixture on lowest speed, 1 tablespoon at a time. Increase speed to medium and beat egg whites for 10 seconds to form meringue. Spread meringue over peanut butter mixture to the edges of the pie crust.
• Bake in the preheated oven until meringue peaks are golden, 10 to 15 minutes.

Steps:

• Sift 3/4 of the sugar into a bowl and stir in gum tragacanth. In a separate bowl combine water and gelatin. Heat to dissolve (do not cook), remove from heat and add glucose. Pour gelatin mixture into center of sugar and mix with a wooden spoon until kneadable. Transfer to table which has been dusted with confectioners sugar, and knead until smooth. Coat lightly with shortening, wrap tightly in plastic and store in refrigerator, or freeze until needed.;
• Dissolve gum arabic in water while bowl is covered with a damp cloth. Store in refrigerator. You can transfer it to a small clean nail polish bottle for use. This mixture will be used to glue flower petals to the stem wires (or to give a shine to items on which it's painted).;
• ;
• Roll small piece of dough very thin (if you roll on a patterned place mat, roll until pattern is visible). Cut petal freehand. Vein with veiner mold, and then use ball tool to thin and curl edges of petal. Use the gum glue to attach 4-inch long 26 gauge wire to base of petal, and lie on foam to dry. Form stamen with small balls of dough on hooked ends of 26 gauge wire. With floral tape, tape stamen together. Tape petals, starting with the smallest, around stamen. When flower is formed, pipe centers of stamen with yellow royal icing, and tint petals with powdered food coloring.

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.