Best 7 Berries Cream In Meringue Cups Recipes

MERINGUES WITH FRESH BERRIES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla., Drop meringue into two mounds on a parchment-lined baking sheet. Shape into 3-1/2-in. cups with the back of a spoon. , Bake at 225° until set and dry, 1 to 1-1/4 hours. Turn oven off; leave meringues in oven for 1 hour. Remove to wire racks to cool. , In a small bowl, combine berries and, if desired, sugar; let stand for 5 minutes. Combine sour cream and extract; spoon into meringue shells. Top with berries. ,

BERRIES & CREAM IN MERINGUE CUPS

Steps:

• Preheat the oven to 250 degrees.
• Line a baking sheet with parchment paper.
• In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
• Begin to add the granulated sugar, a spoonful at a time.
• Add the cinnamon.
• Continue to beat until the meringue is very glossy and forms stiff peaks.
• Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
• Adding a little more of the egg white mixture, shape a rim around the edges.
• Continue to make more of the meringue shells, spacing evenly across the baking sheet.
• Bake for about 1-1/2 hours or until firm to the touch.
• Turn off the oven, but leave the meringue shells in the warm oven for another hour.
• Cool completely.
• Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
• Prepare the cream by whipping with the sugar until firm peaks form.
• Fold in pure vanilla, and refrigerate.
• To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
• Sprinkle w/ cinnamon.

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

COCOA MERINGUE BASKETS WITH NECTARINES, BERRIES, AND CREAM

Steps:

• Preheat oven to 200°F. Line 3 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter biscuit cutter or bowl as guide, heavily trace 9 circles on each of 2 parchment-lined baking sheets. On third parchment-lined baking sheet and using same guide, trace 10 semicircles. Turn parchment paper over so that marked side is down (circles and semicircles will show through).
• Whisk 1 1/2 cups sugar and cocoa powder in medium bowl to blend. Using electric mixer, beat egg whites, 1 1/2 teaspoons vanilla and cream of tartar in large bowl until soft peaks form, about 1 1/2 minutes. Gradually add sugar-cocoa mixture and beat until very stiff and glossy, about 4 minutes.
• Cut off 1/3 to 1/2 inch from 1 corner of 1-gallon resealable plastic bag. Scoop enough meringue into bag to fill 3/4 full. Twist bag shut above meringue and hold firmly closed while piping. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots to anchor. To form basket bottoms: Starting in center of each marked circle on 1 baking sheet, pipe meringue in continuous spiral to fill circles completely. Pipe 12 marble-size balls atop edge of each circle. To form basket sides: On second baking sheet, pipe meringue atop edge of traced circles to form rings. Pipe 12 marble-size meringue balls atop each ring, spacing about 1/3 to 1/2 inch apart. To form basket handles: On third sheet, pipe meringue atop outline of semicircles.
• Bake meringues until firm and dry to touch, about 2 hours. Turn off oven; let meringues stand in closed oven overnight to dry completely. (Can be made 3 days ahead. Store airtight in single layer at room temperature.)
• Toss nectarine slices with crème de cassis in medium bowl. Beat whipping cream, remaining 6 tablespoons sugar and 1 1/2 teaspoons vanilla in large bowl until peaks form.
• Place 1 meringue bottom on each of 8 plates. Place 1 meringue side atop each bottom. Spoon dollop of whipped cream into center of each basket. Top with spoonful of nectarine slices, then a few raspberries and blackberries. Repeat with another layer of cream, nectarines, and berries. Dip ends of 1 meringue handle into whipped cream and attach to 1 basket; repeat with remaining handles. Sift powdered sugar over baskets. Garnish with mint sprigs and serve.

SWISS MERINGUE SHELLS

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.

CRISPY MERINGUE CUPS WITH BERRIES AND SORBET

Steps:

• Stir together the strawberries, blackberries, sugar, lemon juice and a pinch of salt in a medium bowl. Set aside to macerate, stirring occasionally, while you make the meringue cups.
• Whisk together the egg white, vanilla, remaining 1/8 teaspoon salt and lemon zest in another medium bowl. Add the confectioners' sugar and stir with a rubber spatula until mostly combined, and then mix with your hands until a thick, firm dough forms.
• Remove about 1/8 of the dough and place in another bowl. Add the red gel food coloring. Wearing gloves, knead the dough to swirl in the color until no streaks remain. Return the red dough to the bowl with the other dough and mix together until swirled throughout.
• Transfer the dough to a cutting board and pat into a disk. Cut into 8 equal pieces (about 2 tablespoons each), and then roll each into a ball. Use a finger to poke a hole, about 1/2 inch across and 1/2 inch deep, into the center of each ball. If the ball starts to crack when poked, use your fingers to press it back together. Cover with a slightly damp kitchen towel so they don't dry out.
• Line a microwave-safe round dinner plate with a paper towel. Place 1 ball in the center of the plate and microwave on the highest setting until the dough puffs into a crispy meringue about 5 inches across-it should be hollow when tapped, about 1 minute 30 seconds. Use an oven mitt or kitchen towel to remove the very hot plate from the microwave and transfer the paper towel with the meringue to a wire rack.
• Line a second large microwave-safe round dinner plate with a new paper towel and repeat this process with the remaining pieces of dough, alternating between the two plates so that they have a little time to cool down after microwaving each meringue cup.
• Let the meringues cool completely, then carefully peel away the paper towels.
• Place each meringue cup on a serving plate and top each with about 1/2 cup of the macerated berries and a scoop of lemon sorbet. Drizzle with some of the juices from the fruit and serve immediately.

VANILLA PRALINE MERINGUE CUPS WITH BLACKBERRY-RASPBERRY SAUCE

Steps:

• Make sauce:
• Puree berries with their juices and preserves in processor until well blended. Press through sieve to remove seeds. Refrigerate sauce. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
• Make meringues:
• Position 1 rack in bottom third and 1 rack in center of oven and preheat to 225°F. Using bottom of 2/3-cup soufflé dish (measuring about 3 1/2 inches in diameter with 1 3/4-inch-high sides) as template, trace 3 circles on each of 2 large sheets of parchment paper, spacing 5 to 6 inches apart. Place parchment, marked side down, on baking sheets (circles will show through).
• Turn 1 souffleé dish upside down on work surface. Center 1 foil square on dish; press foil to cover outside of dish completely. Cut overhang to 3/4-inch width so that foil resemble to hat with brim. Repeat with 5 more foil squares and sides, making 6 foil hats total.
• Whisk sugar and cornstarch in small bowl to blend. Using electric mixer, beat whites and cream of tartar in large bowl until soft peaks form. Gradually beat in sugar mixture. Beat until meringue is very thick and glossy, at least 5 minutes. Spoon meringue into pastry bag fitted with medium star tip (no.4). Pipe dot of meringue near corners of baking sheet; press corners of parchment to anchor.
• Staring in center of 1 marked circle on parchment, pipe meringue in concentric circles to fill marked circle completely. Repeat with remaining 5 marked circles, forming 6 meringue rounds total.
• Starting at base of foil hat, pipe meringue in columns up sides but not onto top of foil hat, each column touching the previous one so that sides are covered completely. Repeat with remaining meringue and foil hat. Slide spatula under each meringue cylinder with soufflé dish still inside; place on sheets between meringue rounds (there will be 3 meringue round and 3 meringue cylinders on each sheet).
• Bake meringues until firm and dry, about 2 hours. Turn off oven; let meringues stand in closed oven 1 hour. Transfer baking sheets to racks and cool meringues completely.
• Lift meringue rounds off parchment; place on work surface. Lift foil with meringue cylinders to detach foil. Place 1 cylinder over each meringue round, forming cup. Mix toffee bits and nuts in small bowl. Spoon 1/4 cup ice cream into each meringue cup. Sprinkle with 1 tablespoon nut mixture. Top with 1/4 cup ice cream and 1 tablespoon nut mixture. Wrap filled meringues in plastic and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
• Spoon sauce onto plates. Unwrap meringues; place on plates. Serve with berries.