Best 6 Spiced Praline Meringues Recipes

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Indulge in the symphony of flavors presented by Spiced Praline Meringues, an enchanting confection that captivates the senses with its delicate texture and symphony of sweet and nutty notes. This culinary masterpiece combines the airy lightness of meringue with the rich, caramelized crunch of praline, creating a delightful treat that will tantalize your taste buds.

In this article, we present a collection of Spiced Praline Meringue recipes that explore the versatility of this classic dessert. From the traditional French meringue to innovative variations infused with exotic spices and delectable fillings, these recipes offer a culinary journey that will satisfy both traditionalists and adventurous palates.

Dive into the timeless elegance of Classic French Meringues or embrace the warmth of Spiced Chai Meringues, where the aromatic blend of spices adds a captivating depth of flavor. For a burst of citrusy freshness, try the Lemon-Scented Meringues, while the Chocolate-Hazelnut Meringues offer a rich and indulgent experience.

For those seeking a touch of exotic flair, the Pistachio Rose Meringues combine the nutty sweetness of pistachios with the delicate fragrance of rose petals. The Salted Caramel Meringues offer a delightful balance of sweet and savory, while the Coffee-Cardamom Meringues captivate with their aromatic complexity.

With step-by-step instructions and detailed ingredient lists, these recipes ensure that both aspiring and experienced bakers can achieve meringue perfection. Whether you prefer the simplicity of classic meringues or the excitement of experimenting with bold flavors, this collection has something to satisfy every craving.

So, embark on a culinary adventure and discover the boundless possibilities of Spiced Praline Meringues. With each bite, you'll be transported to a realm of pure delight, where sweet and crunchy textures dance harmoniously on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON AND PISTACHIO PRALINE MERINGUE TORTE



Lemon and Pistachio Praline Meringue Torte image

Categories     Cake     Food Processor     Mixer     Chocolate     Egg     Dessert     Bake     Lemon     Pistachio     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 21

PRALINE
3/4 cup sugar
3 tablespoons water
1 cup shelled unsalted pistachios
MERINGUES:
5 large egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon almond extract
1 cup powdered sugar
LEMON BUTTERCREAM
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
4 large egg whites
1/4 teaspoon cream of tartar
2 tablespoons plus 2/3 cup sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons grated lemon peel
1 teaspoon vanilla extract

Steps:

  • FOR PRALINE:
  • Oil large baking sheet. Stir sugar and water in heavy small saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Stir in pistachios. Immediately pour mixture onto prepared sheet. Cool praline completely.
  • Finely chop praline. Grind 1/2 cup praline to powder in processor.
  • FOR MERINGUES:
  • Position 1 rack in center and 1 rack in top third of oven. Preheat oven to 225°F. Line 2 large baking sheets with parchment. Draw two 8-inch-diameter circles on 1 parchment sheet and 1 circle on second. Turn over parchment on baking sheets, marked side down. Using electric mixer, beat 5 egg whites and cream of tartar in large bowl until soft peaks form. Gradually add 1/2 cup sugar; beat until egg whites are stiff but not dry. Beat in almond extract. Stir powdered sugar and 1/2 cup praline powder in bowl to blend. Fold into meringue in 2 additions.
  • Divide meringue among traced circles. Using spatula, spread mixture to edges. Bake until crisp and pale golden, reversing baking sheets after 45 minutes, about 1 hour and 45 minutes. Cool meringues completely.
  • FOR LEMON BUTTERCREAM:
  • Stir white chocolate in top of double boiler set over simmering water until melted. Remove from over water; cool.
  • Using electric mixer, beat egg whites and cream of tartar in large bowl until soft peaks form. Gradually beat in 2 tablespoons sugar.
  • Meanwhile, combine remaining 2/3 cup sugar, 3 tablespoons water and corn syrup in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer registers 238°F., brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 5 minutes.
  • Immediately pour hot syrup in thin steady stream into beaten egg whites, beating until mixture is completely cool, about 4 minutes. Beat in butter 2 tablespoons at a time. Beat in white chocolate, lemon juice, peel and vanilla. Chill until thickened to spreadable consistency, about 45 minutes or less (If frosting looks curdled, place bowl over saucepan of simmering water and whisk just until butter softens slightly. Remove from heat. Using electric mixer, beat buttercream until smooth. Repeat warming technique as necessary to create smooth buttercream.)
  • Place 1 meringue layer on platter. Spread scant 1 cup buttercream evenly over. Top with another meringue layer. Spread scant 1 cup buttercream evenly over top and sides of torte. Press chopped praline onto sides and in 1-inch border along top edge of torte. Chill overnight. Let torte stand at room temperature 30 minutes before serving.

SPICED PRALINE MERINGUES



Spiced Praline Meringues image

These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat are not mutually exclusive options.

Provided by Yotam Ottolenghi

Categories     Christmas     Cookies     Bake     Soufflé/Meringue     Spice     Cinnamon     Clove     Almond     Wheat/Gluten-Free     Hanukkah     Edible Gift

Yield Makes 6 (extra-large) or 12 (regular-sized)

Number Of Ingredients 8

1/3 cup (50 g) blanched slivered almonds
1 1/2 cups (300 g) granulated sugar
2 tbsp water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
Finely grated zest of 1 large orange (1 tbsp)
1/4 tsp flaky sea salt
5 1/4 oz (150 g) egg whites (from 4 large eggs)

Steps:

  • Preheat the oven to 375°F/190°C.
  • Spread the almonds out on a small rimmed baking sheet and roast in the oven for 5-7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking sheets with parchment paper and set aside.
  • Place 1/4 cup/50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture onto one of the lined baking sheets and set aside until cool.
  • Once cool, break the praline into smaller pieces, place in a food processor and process to form a rough powder. Remove from the machine, place in a shallow bowl and combine with the spices, orange zest and salt. Set aside.
  • Spread the remaining sugar out on the second lined baking sheet and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and lower the temperature to 275°F/130°C. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and beat on high speed until they begin to froth up. Carefully add the hot sugar to the egg whites, 1 tbsp at a time, and continue beating for 7-8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.
  • . Line two large baking sheets with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking sheet, repeat with the rest of the mixture, spacing the balls as far apart as possible, as they will increase in size.
  • Place the meringues in the oven for 2-2 1/2 hours. Check that they are done by lifting them from the baking sheet and gently tapping to make sure the outside is completely firm and the center is only a little soft. Remove from the oven and leave on the baking sheet to cool.
  • Storage
  • These will keep for up to 10 days. If you are not hanging them on the tree, wrap them loosely in aluminum foil and keep at room temperature.

SPICED MERINGUES WITH COFFEE-SOAKED PRUNES



Spiced meringues with coffee-soaked prunes image

The mixed spice in the meringues and plump, juicy prunes give a Christmassy flavour to this budget dinner party dessert

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 1h10m

Number Of Ingredients 7

3 egg whites (left over from the fish pies, see 'Goes well with', below)
175g caster sugar
½ tsp mixed spice
2 tbsp instant coffee
50g caster sugar
250g pack ready-to-eat pitted prune
285ml and 142ml pot double cream

Steps:

  • Heat oven to 150C/fan 130C/gas 2 and line 2 baking sheets with baking parchment. Put the egg whites in a clean bowl and beat with an electric whisk until thickened and frothy. While whisking, add sugar 1 tbsp at a time until the mix is stiff and glossy. Fold in the spice.
  • Working quickly, pile 8 big spoonfuls of the meringue onto the baking sheets, spacing them evenly apart. Then, with the back of a spoon, lightly flatten them and hollow out the centres to make nest shapes. Bake for 45 mins, then turn off the oven and leave the meringues inside to cool for 4 hrs or overnight. Can be made 2 days ahead and kept in an airtight container.
  • Put the coffee and sugar in a pan with 200ml water. Add the prunes, bring to a simmer, then stir to dissolve the coffee. Leave to simmer for 10 mins until most of the liquid is absorbed, then take off the heat and cool. Can be made 2 days ahead and chilled.
  • To serve, whip the cream until it holds its shape. Spoon onto the meringues, then top with the prunes and a little of their juice.

Nutrition Facts : Calories 426 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.11 milligram of sodium

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE



Hazelnut meringues with hazelnut praline & chocolate sauce image

A rich, decadent dessert with guaranteed wow-factor

Provided by Good Food team

Categories     Dessert, Dinner

Time 2h40m

Number Of Ingredients 12

2 large egg whites
½ tsp lemon juice
50g golden caster sugar
50g icing sugar
25g hazelnut , ground in a food processor
50g caster sugar
50g hazelnuts
75ml whipping cream
25g golden caster sugar
25g cocoa powder
25g dark chocolate , finely chopped
icing sugar and cocoa powder, to serve

Steps:

  • Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
  • To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
  • Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
  • To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

Nutrition Facts : Calories 876 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 110 grams carbohydrates, Sugar 103 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium

SURPRISE MERINGUES



Surprise Meringues image

These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 7

3 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup miniature semisweet chocolate chips
1/4 cup chopped pecans or walnuts

Steps:

  • Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

PRALINE MERINGUE CAKE WITH STRAWBERRIES



Praline meringue cake with strawberries image

A caramel-flavoured praline meringue that's perfect for a summer's day

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 2h30m

Number Of Ingredients 9

175g whole almond , toasted
225g golden caster sugar
225g light muscovado sugar
6 egg whites
1 tbsp cornflour
2 tsp white wine vinegar
1kg strawberry , hulled and halved, or quartered if large
586ml icing sugar , plus extra for decorating
586g pot double cream

Steps:

  • Heat oven to 140C/fan 120C/gas 1, and line two flat baking sheets with baking parchment. Whizz about two-thirds of the toasted almonds in a food processor until chopped. Don't let them start to look greasy or clump together - they should still be in pieces rather than ground. Roughly chop the remaining third with a knife.
  • Stir the sugars together. Using an electric hand whisk, beat the egg whites in a large bowl until stiff, then add the sugar in three batches, beating the mixture back to stiff after each addition. Add the cornflour and vinegar, and keep going until the meringue mixture is glossy and so stiff that the beaters begin to feel heavy when stirring - this can take up to 5 mins.
  • Quickly fold in all of the finely chopped nuts and most of the roughly chopped with a spatula, then divide the mixture between the two baking sheets. Spread both into 20cm circles, then scatter the remaining chopped nuts over. Bake for 1 hr, then turn the oven off and leave the meringues inside to cool for at least 1 hr. Leave the oven door closed (this will help to prevent them cracking). Will keep overnight in an airtight container, or freeze, wrapped in cling film, for up to 1 month.
  • For the strawberry sauce, purée 600g of the strawberries in a food processor or blender. Press through a sieve to remove the seeds, then sweeten with 2 tbsp of the icing sugar. Can be made up to 1 day ahead. Sieve the remaining icing sugar into the double cream, whip until it just holds its shape, then carefully swirl through two-thirds of the sauce.
  • To serve, slide one of the meringues off its baking parchment onto a serving plate, then spread over half the cream. Place the second meringue on top, pile over the rest of the cream and top with the remaining strawberries. Dust with a little more icing sugar if you like, and serve the leftover strawberry sauce alongside.

Nutrition Facts : Calories 533 calories, Fat 35 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.16 milligram of sodium

Tips:

  • Use superfine sugar for the meringue: It dissolves more easily than granulated sugar, resulting in a smoother meringue.
  • Beat the egg whites gradually, starting on low speed and increasing to high as the meringue thickens. This helps to prevent the meringue from becoming grainy.
  • Beat the meringue until it reaches stiff peaks: This means that when you lift the beaters out of the meringue, the peaks will stand up straight and hold their shape.
  • Fold in the praline mixture gently: Overmixing will deflate the meringue and make the cookies tough.
  • Bake the meringues at a low temperature for a long time: This helps to dry them out and prevent them from browning.
  • Let the meringues cool completely before storing them: This will help to prevent them from becoming sticky.

Conclusion:

These spiced praline meringues are a delicious and elegant treat that is perfect for any occasion. They are easy to make and can be stored for up to a week. So next time you are looking for a sweet and festive dessert, give these meringues a try!

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