Best 3 Geode Meringues Recipes
Indulge in the captivating beauty and delightful taste of Geode Meringues, a confectionery masterpiece that resembles the captivating sparkly crystals found inside geodes. Originating from the vibrant culinary imagination of Alice Medrich, these stunning meringues boast a crispy outer shell that shatters to reveal a mesmerizing, jewel-like interior adorned with shimmering crystal sugar. Immerse yourself in a symphony of flavors as you savor the delicate sweetness of the meringue, complemented by a tantalizing filling of your choice. These Geode Meringues are not only a feast for the eyes but also a culinary delight that will elevate any gathering or celebration. Embark on a culinary adventure with our curated collection of recipes that guide you through the art of creating these edible gems. Discover the secrets to achieving the perfect meringue texture, master the art of adding vibrant colors to mimic natural geodes, and explore a range of delectable fillings to suit every palate. Prepare to be captivated by the allure of Geode Meringues as you transform simple ingredients into extraordinary edible art.
Let's cook with our recipes!
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
MERINGUES
Provided by Food Network Kitchen
Time 3h25m
Yield about 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
- For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
- Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.
Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams
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
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
Tips:
- To make perfect meringues, use a clean mixing bowl and whisk. Any grease or residue will prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing to high speed as the whites begin to foam. This will help to incorporate air into the whites and create stiff peaks.
- Add the sugar slowly, one tablespoon at a time, while continuing to whip the egg whites. This will help to prevent the sugar from crystallizing and creating a grainy meringue.
- Bake the meringues at a low temperature (200°F) for a long time (1-2 hours). This will help to dry out the meringues and prevent them from cracking.
- To make geode meringues, use a variety of food coloring gels to create a marbled effect. You can also add edible glitter or sprinkles to the meringues before baking.
Conclusion:
Geode meringues are a beautiful and delicious treat that is perfect for any occasion. They are easy to make and can be customized to your liking. With a little practice, you can create stunning geode meringues that will impress your friends and family.
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