Indulge in a delightful culinary adventure with our heavenly Angel Meringue Bites, a symphony of flavors that will tantalize your taste buds and transport you to a realm of pure bliss. These ethereal treats are crafted with the finest ingredients, including fluffy egg whites, sugar, and a hint of vanilla, whipped together until stiff peaks form, creating a light and airy texture that melts in your mouth. The meringue is then delicately baked, resulting in a crispy exterior and a chewy, marshmallow-like center that is simply irresistible. Discover variations of this classic recipe, including a decadent chocolate-dipped version, a vibrant raspberry swirl, and an elegant crème brûlée topping. Each bite offers a unique sensory experience, making these meringue bites the perfect sweet ending to any meal or a delightful treat to satisfy your sweet cravings.
Here are our top 2 tried and tested recipes!
ANGEL MERINGUE BITES
Make and share this Angel Meringue Bites recipe from Food.com.
Provided by Dreamer in Ontario
Categories Drop Cookies
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Lightly oil a baking sheet and set aside.
- In a medium sized mixing bowl, whip egg whites until frothy. (you can use your electric mixer on high or a wire whisk).
- Add splenda, vanilla and salt.
- Mix on high speed until stiff peaks form (about 20 to 30 seconds, longer if using whisk).
- Spoon rounded tablespoons of egg whites onto prepared baking sheet.
- Bake in preheated oven 10-15 minutes or until golden brown.
- Remove from pan. Cool.
- To assemble meringues:.
- Just before serving, sandwich Angel Bites with filling of choice by spreading the filling on the bottom of one cookie and topping with another.
LEMON MERINGUE BITES
Categories Citrus Egg Dessert Bake Cocktail Party Picnic Lemon Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 tartlets
Number Of Ingredients 11
Steps:
- Make lemon curd:
- Cut butter into pieces and in a heavy saucepan cook with zest, lemon juice, and sugar over moderate heat, stirring, until sugar is dissolved and mixture just comes to a simmer. In a bowl whisk together eggs and whisk in lemon mixture until combined well. Transfer lemon curd to pan and heat over moderate heat, whisking constantly, until it just begins to simmer. Pour lemon curd through a fine sieve into a bowl and cool slightly. Chill lemon curd, its surface covered with plastic wrap, at least 2 hours, or until cold, and up to 3 days.
- Fill tartlet shells in baking cups with lemon curd. Chill tartlets, covered, 1 hour.
- Preheat oven to 400°F.
- Make meringue:
- In a bowl with an electric mixer beat whites with a pinch salt until foamy. Add cream of tartar and beat whites until they hold soft peaks. Gradually add sugar, beating until meringue holds stiff peaks.
- Transfer meringue to a pastry bag fitted with 1/2-inch plain tip and pipe meringue 2 inches high onto each tartlet, completely covering lemon curd.
- Bake tartlets in middle of oven 3 minutes, or until meringue tips are just browned, and cool in cups on racks. Chill tartlets in airtight containers at least 2 hours, or until cold, and up to 1 day. Keep tartlets chilled until ready to serve.
Tips:
- Use high-quality ingredients, especially fresh egg whites and granulated sugar.
- Make sure the egg whites are at room temperature before beating them.
- Beat the egg whites gradually, starting on low speed and increasing to high as they start to foam.
- Continue beating until stiff peaks form, which means the egg whites should hold their shape when you lift the beaters out of the bowl.
- Add the sugar gradually, beating constantly, until the meringue is glossy and thick.
- Pipe the meringue onto a parchment paper-lined baking sheet, using a piping bag fitted with a star tip.
- Bake the meringues at a low temperature (200°F) for 1-2 hours, or until they are dry and crisp.
- Let the meringues cool completely on the baking sheet before transferring them to an airtight container.
Conclusion:
Angel meringue bites are a delicious and versatile treat that can be enjoyed on their own or used to decorate cakes, pies, and other desserts. They are also a great way to use up leftover egg whites. With just a few simple ingredients and a little bit of time, you can create these delightful little morsels that are sure to impress your friends and family.
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