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
MERINGUE PORCUPINES WITH CREAM FILLING
The spiky look of these cookies is the reason they got their name.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Make 12 filled porcupine sandwiches
Number Of Ingredients 4
Steps:
- Heat oven to 400 degrees. Line two baking sheets with parchment paper.
- Scoop spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon, and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating porcupine effect.
- Reduce oven to 200 degrees; bake until meringues are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return to oven to dry, about 20 minutes. Let meringues cool completely before filling.
- Combine the cream and almond extract in a chilled bowl of an electric mixer, and whip on medium speed, until just stiff, about 2 minutes. Fill half the hollowed meringues with cream, the remaining half with preserves, and sandwich together. Serve as soon as possible after filling.
MERINGUE PORCUPINES
Make and share this Meringue Porcupines recipe from Food.com.
Provided by Evelyn L Jepson
Categories Low Protein
Time 1h50m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- Line two baking sheets with parchment.
- Scoop a spoonful of meringue onto a large oval soupspoon, and use another soupspoon to form meringue into the shape of a small egg.
- Spoon 12 ovals onto prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creatin a porcupine effect.
- Bake cookies until they are crisp on the outside but have marshmallow consistency inside, about 1 hour.
- Reduce oven to 175F, if meringue starts to brown.
- Remove from oven, and gently press the bottom of each meringue, so that it might be filled.
- Turn off oven, and return the porcupines to the oven to dry for 20 minutes.
- Then let cool completely, on wire rack.
- Put cream and almond extract in the chilled bowl of an electric mixer fitted with the wisk attachment, and mix on medium speed, until just stiff, about 2 minutes.
- Fill half the hollowed meringues with the filling, and the remaining halves with apricot preserves.
- Sandwich together.
- Serve immediately.
Nutrition Facts : Calories 177.7, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.6, Sodium 34.1, Carbohydrate 36.4, Fiber 0.1, Sugar 27.8, Protein 1.6
MERINGUE PORCUPINES
These meringues are crisp on the outside and soft on the inside. Each sandwich brims with whipped cream and apricot preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, and set aside.
- Scoop a spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating a porcupine effect.
- Bake cookies until they are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return meringues to oven to dry, about 20 minutes. Let cool completely on parchment on wire racks before filling.
- Put cream and almond extract in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff, about 2 minutes. Fill half of the hollowed meringues with cream, and the remaining halves with preserves. Sandwich together. Serve immediately.
ALMOND MERINGUE SANDWICHES
While these meringue porcupines may be eaten alone as cookies, we scoped out their middles, sandwiched two together, and filled them with preserves and almond cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 6
Steps:
- Heat oven to 200 degrees. Line two baking sheets with parchment paper.
- Combine egg whites and cream of tartar in the bowl of an electric mixer. Whip on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until whites are shiny and firm, about 3 minutes. Fold in ground almonds.
- Fill a pastry bag fitted with Ateco #864 star tip with meringue. Pipe out 2-inch-round cookies onto prepared baking sheets.
- Place in the oven, and bake until the meringues just start to color, about 15 minutes. Turn off the oven, and let the meringues dry for 4 hours or overnight. For a quicker method, reduce the heat after 15 minutes to 175 degrees. and cook for 1 1/2 hours. Remove from oven, and let cool completely.
- Meanwhile, scald cream in a small saucepan. Place chocolate in a medium mixing bowl, and pour hot cream over chocolate. Whisk until chocolate is smooth and melted. Let cool completely. Fill a pastry bag with chocolate filling, and pipe out onto half the cookies -- the bottom sandwich halves. Make sandwiches with remaining cookies, and serve. Sandwiches can be stored in airtight containers for 2 to 3 days.
BLUSH MERINGUES
Perfect with a glass of rosé or pink champagne - delicious and simple.
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 2h
Yield Makes 9 filled meringues
Number Of Ingredients 7
Steps:
- Heat the oven to 140C/fan120C/gas 1. Line two baking sheets with baking parchment or non-stick sheets. Whisk the egg whites and a generous touch of pink colouring (it will go very pale as it whisks) with an electric hand whisk, until stiff. Continue whisking as you sprinkle in the sugar, a tablespoon at a time, then whisk until the mixture is thick and glossy, and stiff peaks form as the whisks are removed from the mixture.
- Using two tablespoons, make 18 large 'quenelle' shapes, spaced well apart on the baking sheets. Bake for about 11⁄2 hrs until they are crisp and will peel easily from the lining. Leave to cool in the oven for 30 mins with the door slightly ajar. They will keep in an airtight tin for up to a week.
- When ready to serve, beat the mascarpone until smooth. Pour in the cream, add the sugar and whisk again to soft peaks. Very lightly stir in the fruit so it is rippled through the cream. Sandwich the meringues together with fruit cream. Pile onto a plate and eat the day they are made.
Nutrition Facts : Calories 380 calories, Fat 30 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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CREAM-FILLED MERINGUE COOKIES – LEITE'S CULINARIA
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5/5 (3)Total Time 2 hrs 30 minsCategory DessertCalories 45 per serving
- Preheat the oven to 110°F (43°C). Line 2 baking sheets with parchment paper. Lightly rub the parchment sheets with unsalted butter, and then lightly dust with cornstarch.
- In a large bowl, beat the egg whites and cream of tartar until stiff, about 2 minutes. Add the sugar slowly to the egg white mixture and continue beating until stiff, glossy peaks form, about 5 minutes.
- Place half the mixture in a pastry bag with a 1/4 inch tip. Pipe out 1-inch meringue rounds, 1/2-inch apart, onto the prepared baking sheets.
- Place the meringues in the oven and bake until they’re firm to the touch, lift off the parchment easily, and dry underneath, 80 to 95 minutes. Open the door of the oven for 10 seconds every 15 minutes while baking to release any built up moisture and help the meringues stay dry and crisp.
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