Best 3 Meringue Ii Recipes
**Meringue: A Culinary Delight of Sweetness and Texture**
Meringue, a culinary creation of sheer elegance and delight, is a versatile ingredient commonly found in a variety of desserts. Made from whipped egg whites and sugar, meringue captivates taste buds with its airy texture and delicate sweetness. This versatile ingredient takes center stage in many classic and modern desserts, ranging from the timeless Pavlova to the luscious Macarons. Whether enjoyed as a standalone treat or incorporated into elaborate creations, meringue adds a touch of magic to any dessert table. In this comprehensive guide, we present a diverse collection of meringue recipes, each showcasing the unique charm and versatility of this culinary gem. From the classic French Meringue to the innovative Swiss and Italian Meringues, we provide detailed instructions and expert tips to ensure success in your meringue endeavors. Whether you're a seasoned baker or just starting your culinary journey, this guide is your gateway to mastering the art of meringue and creating unforgettable desserts that will impress and delight.
MERINGUE KISSES II
Decorate with finely crushed nut brittle or other crushed candy. I have used crushed mints with success. You can use whatever flavoring extract you choose: almond, vanilla, lemon, etc.
Provided by Mary Frances Wasson
Categories Desserts Cookies Meringue Cookies
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (130 degrees C). Cover cookie sheets with parchment paper.
- Beat egg whites until very stiff and dry. Add 1/4 cup granulated sugar slowly and continue beating until mixture holds its shape.
- Add flavoring extract. Fold in another 1/4 cup sugar and 1/3 cup finely crushed nut brittle or other crushed candy.
- Drop or form into desired shapes on parchment covered cookie sheet. You can sprinkle lightly with either more crushed candy or powdered confectioner sugar, if desired. Place in oven for 30-35 minutes until set and delicately brown.
- To remove baked kisses from paper if you have a problem, lay out a hot, wet towel and place paper with kisses on towel. Let stand about 1 minute and steam will loosen kisses. Slip them off the paper with a spatula.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 12.2 g, Cholesterol 5.4 mg, Fat 2.5 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 41.9 mg, Sugar 8.4 g
MERINGUE II
This meringue is wonderful. It doesn't get weepy, and has such a good vanilla flavor.
Provided by SAUNDRA
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
- In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 13.6 g, Protein 1.4 g, Sodium 21.4 mg, Sugar 12.6 g
MERINGUE MUSHROOMS II
Make and share this Meringue Mushrooms II recipe from Food.com.
Provided by troyh
Categories Dessert
Yield 1 batch
Number Of Ingredients 6
Steps:
- Preheat oven to 150F.
- Line baking sheet with wax paper.
- Beat whites, and pinch of salt 1 minute to blend.
- Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
- Add to whites in 3 additions, beating for 20 seconds after each. Continue beating until meringue is stiff and glossy.
- Transfer mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger.
- Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
- Bake until meringues are dry and beginning to color, about 1 3/4 hours. Let cool completely.
- Using small knife, cut small hole in bottom of each mushroom cap.
- Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
- Repeat with remaining caps.
- Dust mushrooms with cocoa powder before serving.
Nutrition Facts : Calories 223.1, Fat 0.1, Sodium 103.1, Carbohydrate 49.5, Sugar 49.1, Protein 6.8
Tips:
- Make sure your egg whites are at room temperature before you start. This will help them whip up more easily and give you a stiffer meringue.
- Use a clean bowl and whisk. Any grease or residue can prevent the egg whites from whipping up properly.
- Whip the egg whites gradually, starting on low speed and increasing the speed as they start to foam. This will help to incorporate air and create a stiff meringue.
- Don't overbeat the egg whites. Overbeaten egg whites will become dry and crumbly.
- Add sugar gradually, one tablespoon at a time. This will help to prevent the meringue from becoming grainy.
- Continue whipping until the meringue is stiff and glossy. It should hold peaks when you lift the whisk out of the bowl.
- Use meringue immediately or store it in an airtight container in the refrigerator for up to 24 hours.
Conclusion:
Meringue is a versatile ingredient that can be used to make a variety of delicious desserts. It can be used as a topping for pies and cakes, or it can be used to make cookies, macarons, and even ice cream. With a little practice, you'll be able to make perfect meringue every time.
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