Best 4 Meringue Clouds Recipes
Meringue clouds are a delightful and versatile treat that can be enjoyed on their own or as a topping for other desserts. Made with just a few simple ingredients, these airy confections are a perfect way to satisfy your sweet tooth.
This article offers three irresistible meringue cloud recipes: the classic meringue cloud, the chocolate meringue cloud, and the raspberry meringue cloud. Each recipe provides step-by-step instructions and helpful tips to ensure your meringue clouds turn out perfect. Whether you're a seasoned baker or a novice in the kitchen, you'll find these recipes easy to follow and enjoyable to make.
The classic meringue cloud recipe yields light and fluffy meringue clouds that melt in your mouth. The chocolate meringue cloud recipe adds a rich and decadent twist to the classic, while the raspberry meringue cloud recipe incorporates the bright and tangy flavor of raspberries. All three recipes can be customized to your liking, so feel free to experiment with different flavors and toppings.
MERINGUE CLOUDS
Provided by Ina Garten
Categories dessert
Time 2h30m
Yield 12 very large meringues
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven.
- Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn't spill onto the pan.) Bake for 8 to 10 minutes, until the sugar is hot (an edge will begin to brown). Reduce the oven temperature to 250 degrees F.
- Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy.
- Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don't refrigerate or store covered or they will lose their crispness.)
STRAWBERRY-RHUBARB MERINGUE CLOUDS
Enjoy this strawberry and rhubarb filled melt-in-your-mouth meringue recipe for a delightful baked dessert idea.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells.
- Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour.
- Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. Cool completely, about 1 hour.
- Spoon about 1/4 cup filling into each meringue shell. Store filling in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 33 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 31 g, TransFat 0 g
PINK MERINGUE CLOUDS
This has a cookie base topped by meringue that has both crush peppermint sticks and chocolate chips in it. It looks really pretty and festive. It's a Pillsbury bakeoff recipe. I haven't made it yet, but it looks like a must for a Christmas tray! Someone who has made this recipe says that the mini chocolate chips mix into the meringue better, so please consider that when making the recipe.
Provided by Debbie R.
Categories Dessert
Time 55m
Yield 42 cookies
Number Of Ingredients 15
Steps:
- Combine everything for the cookie dough; chill while preparing meringue.
- To prepare meringue: Beat egg whites with salt in small bowl until soft mounds (not peaks) form. Gradually add sugar; continue beating until stiff peaks form. (Once you get peaks that stand up, stop. You can overbeat meringue.) Fold in vanilla, vinegar, chocolate chips, and crushed candy.
- Shape dough into balls using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar.
- Top each cookie with a rounded teaspoon of meringue. Bake at 325 for 20-25 minute.
Nutrition Facts : Calories 102.7, Fat 4.8, SaturatedFat 1.6, Cholesterol 8.1, Sodium 77.9, Carbohydrate 14.3, Fiber 0.4, Sugar 8.2, Protein 1.3
PEPPERMINT MERINGUE CLOUDS
I love to bake so my kitchen gets a real workout every Christmas. This unique recipe combines both sugar and meringue cookies. -June Rolf, Norwood, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg yolks, milk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes., Meanwhile, in a small bowl, beat the egg whites, salt, vinegar and vanilla until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in chocolate chips. Transfer half of the meringue to another bowl. Fold peppermint candies into one portion and spearmint candies into the remaining portion., Shape cookie dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Drop meringue by teaspoonfuls into the center of each cookie. Bake at 325° for 18-20 minutes or until lightly browned.
Nutrition Facts : Calories 97 calories, Fat 4g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 70mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use the freshest egg whites possible. Older egg whites will not whip up as well and may result in a meringue that is not as stable.
- Make sure your mixing bowl and whisk are completely clean and free of any grease. Any residue can prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites begin to foam. This will help to prevent the whites from over-whipping and becoming grainy.
- Add the sugar slowly, one tablespoon at a time. This will help to prevent the meringue from becoming too stiff and difficult to work with.
- Continue whipping the meringue until it reaches stiff peaks. This means that when you lift the whisk out of the bowl, the peaks of the meringue will stand straight up.
- Use the meringue immediately or store it in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Meringue clouds are a delicious and versatile treat that can be enjoyed on their own or used to top other desserts. With a little practice, you can easily make perfect meringue clouds at home. So next time you're looking for a sweet and airy treat, give meringue clouds a try!
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