Meringues Recipes

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MERINGUES

This easy Meringues recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.

Provided by Colin Cowie

Categories     Mixer     Egg     Dessert     Bake     Easter     Low Fat     Vanilla     Spring     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 20 meringues

Number Of Ingredients 6



Meringues image

Steps:

  • 1. Preheat the oven to 250 degrees.
  • 2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.
  • 3. Mix the sugars and set aside.
  • 4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.
  • 5. Add the vanilla and beat at high speed until stiff and glossy.
  • 6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.
  • 7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.
  • 8. When ready to serve, carefully peel away the paper or foil.

1 cup granulated sugar
1 cup superfine sugar
8 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla or almond extract

MERINGUES

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 40 pieces or 20 sandwiches

Number Of Ingredients 9



Meringues image

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.

1 cup egg whites, room temperature
1 cup sugar
1 cup powdered sugar
2 cups heavy cream
2 teaspoons sugar
10 strawberries, cut in half
1 kiwi, peeled and sliced
20 blueberries
20 mint leaves

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



Good Meringue image

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

3 egg whites
¼ teaspoon cream of tartar
¾ cup white sugar

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



Ultimate meringue image

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

4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar

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  • Preheat your oven to 250°F. Line two baking sheets with parchment, or lightly grease and flour them.
  • If your baking sheets are dark, nestle another pan underneath it to create a layer of air, which will minimize dark-bottomed meringues., In a medium bowl combine the two sugars and set aside., Place the room-temperature egg whites into the bowl of a mixer.
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  • Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there's any trace of yolk in the white, discard the white and start over. If it's yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.
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