Best 4 Meringue Eggs Recipes
Indulge in a culinary adventure with meringue eggs, a versatile and delectable treat that will tantalize your taste buds. Meringue eggs, also known as floating islands or oeufs à la neige, are delicate poached meringues served in a creamy custard sauce, offering a delightful interplay of textures and flavors. This article presents a collection of meringue egg recipes, each with its own unique twist. From classic French meringue eggs to modern variations infused with exotic flavors, discover the perfect recipe to satisfy your sweet cravings. Explore the secrets of creating airy and fluffy meringues, mastering the art of poaching, and crafting a luscious custard sauce that complements the meringue eggs perfectly. Whether you're a seasoned baker or a novice cook, embark on this culinary journey and elevate your dessert repertoire with these exquisite meringue egg creations.
Let's cook with our recipes!
HARD MERINGUES
Hard meringues are a delicious airy dessert, with many variations. It's quick to make and only requires a few ingredients. Remember, egg whites beat best if at room temperature.
Categories Desserts & Sweets
Time 50m
Yield Serves: 48
Number Of Ingredients 4
Steps:
- Preheat oven to 275°F (140°C).
- Line baking sheet with parchment paper or spray with cooking spray.
- Beat egg whites in large bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 to 2 tbsp (15 to 30 mL) at a time, until sugar is dissolved and stiff glossy peaks form. Beat in vanilla.
- To make Meringue Kisses, pipe or dollop about 2 tbsp (30 mL) meringue per cooking on baking sheet. Bake in preheated 275°F (140°C) oven until firm, about 30 to 35 minutes. Cool completely on wire racks.
- Makes 4 dozen.
Nutrition Facts :
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
MERINGUE NESTS
These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
MERINGUE EGGS
Whimsical bite-sized treats made of sweet meringue and zesty orange curd make an egg-cellent addition to any Easter spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 225 degrees. Using a 1 1/2-by-2-inch oval-shaped cutter, trace 12 oval shapes on each of two sheets of parchment paper with a pencil. Transfer parchment paper, pencil side down, to two baking sheets; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar, one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; mix until meringue is just combined.
- Transfer meringue to a pastry bag fitted with a 1/2-inch round pastry tip. Pipe a dollop of meringue in the center of each oval on parchment paper. Pipe meringue around dollop twice, creating a well to hold filling. Repeat process until all eggs are created.
- Transfer to oven and bake until meringue lifts off parchment paper easily, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack; let cool completely. Fill cooled meringue eggs with orange curd; serve.
Tips:
- Use the freshest eggs possible. Older eggs will not whip up as well and may result in a meringue that is grainy or runny.
- Make sure the egg whites are at room temperature before you start whipping them. This will help them to whip up more quickly and easily.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites start to foam. This will help to prevent the whites from over-whipping and becoming dry and brittle.
- Add the sugar gradually, one tablespoon at a time, while continuing to whip the egg whites. This will help to prevent the meringue from becoming too sweet or grainy.
- Continue whipping the egg whites until they are stiff and glossy. The peaks should be firm and hold their shape when you lift the beaters out of the bowl.
- Use meringue immediately or store it in the refrigerator for up to 24 hours. If you are storing meringue, be sure to cover it tightly with plastic wrap to prevent it from drying out.
Conclusion:
Meringue is a versatile ingredient that can be used to make a variety of delicious desserts. With a little practice, you can master the art of making meringue and create beautiful and delicious desserts that will impress your friends and family.
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