Best 3 Meringue Porcupines With Cream Filling Recipes
Indulge in a delightful culinary journey with our exquisite Meringue Porcupines with Cream Filling, a symphony of flavors and textures that will tantalize your taste buds. These captivating treats combine the delicate crunch of meringue with a velvety smooth cream filling, creating an irresistible contrast that is sure to impress. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step recipes will guide you through the process of crafting these delightful confections. Discover the secrets of creating the perfect meringue, achieving the ideal texture and shape, and infusing it with a burst of flavor. Learn how to whip up a luscious cream filling that is both light and fluffy, and how to assemble the porcupines with precision. Embark on this culinary adventure and create a dessert that is as visually stunning as it is delicious, leaving a lasting impression on your palate and those of your loved ones.
Check out the recipes below so you can choose the best recipe for yourself!
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 PORCUPINES
Make and share this Meringue Porcupines recipe from Food.com.
Provided by Evelyn L Jepson
Categories Low Protein
Time 1h50m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F.
- Line two baking sheets with parchment.
- Scoop a spoonful of meringue onto a large oval soupspoon, and use another soupspoon to form meringue into the shape of a small egg.
- Spoon 12 ovals onto prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creatin a porcupine effect.
- Bake cookies until they are crisp on the outside but have marshmallow consistency inside, about 1 hour.
- Reduce oven to 175F, if meringue starts to brown.
- Remove from oven, and gently press the bottom of each meringue, so that it might be filled.
- Turn off oven, and return the porcupines to the oven to dry for 20 minutes.
- Then let cool completely, on wire rack.
- Put cream and almond extract in the chilled bowl of an electric mixer fitted with the wisk attachment, and mix on medium speed, until just stiff, about 2 minutes.
- Fill half the hollowed meringues with the filling, and the remaining halves with apricot preserves.
- Sandwich together.
- Serve immediately.
Nutrition Facts : Calories 177.7, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.6, Sodium 34.1, Carbohydrate 36.4, Fiber 0.1, Sugar 27.8, Protein 1.6
MERINGUE PORCUPINES
These meringues are crisp on the outside and soft on the inside. Each sandwich brims with whipped cream and apricot preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, and set aside.
- Scoop a spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating a porcupine effect.
- Bake cookies until they are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return meringues to oven to dry, about 20 minutes. Let cool completely on parchment on wire racks before filling.
- Put cream and almond extract in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff, about 2 minutes. Fill half of the hollowed meringues with cream, and the remaining halves with preserves. Sandwich together. Serve immediately.
Tips:
- Make sure the egg whites are at room temperature before you start whisking them. This will help them reach their full potential volume.
- Use a clean bowl and whisk. Any grease or residue can prevent the egg whites from whipping up properly.
- Whisk the egg whites gradually, starting on low speed and increasing it as the whites begin to foam. This will help prevent them from over-whipping.
- Add the sugar slowly, one tablespoon at a time. This will help prevent the meringue from becoming grainy.
- Continue whisking the meringue until it is stiff and glossy. It should hold peaks when you lift the whisk out of the bowl.
- If you are using a piping bag to shape the meringue porcupines, make sure the tip is large enough to allow the meringue to flow out easily.
- Bake the meringue porcupines at a low temperature (200°F) for a long time (1-2 hours). This will help them dry out and become crispy.
- Let the meringue porcupines cool completely before filling them with cream. This will help prevent the cream from making the meringue soggy.
Conclusion:
Meringue porcupines are a delicious and impressive dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. With a little patience, you can create these beautiful and tasty treats that will surely wow your guests.
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