Baked Meringue With Citrus Gin And Pomegranate Recipes

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CRISPY BAKED MERINGUES



Crispy Baked Meringues image

I saw this recipe on a recent episode of "French Food at Home" on Food Network Canada. These meringues are crispy on the outside and fluffy in the middle. Note that I've reduced the amount of icing sugar as the original version is just a little too sweet.

Provided by Paradawks

Categories     Dessert

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites
1 pinch salt
1 teaspoon vanilla
1/8 teaspoon cream of tartar
2/3 cup sugar
1/3 cup icing sugar
1 tablespoon cornstarch

Steps:

  • Whip the egg whites and salt into peaks.
  • Add the vanilla, and continue beating until the mixture forms stiff peaks.
  • In a separate bowl, stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
  • Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
  • Pipe or spoon the meringues onto a parchment-lined baking sheet. Each meringue should be about the size of a bar of soap.
  • Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.
  • Remove from the oven. Cool on the trays. Store in an air-tight container.

Nutrition Facts : Calories 130.7, Fat 0.1, Sodium 62.6, Carbohydrate 30.4, Sugar 29, Protein 2.4

POMEGRANATE MERINGUE SWIRLS



Pomegranate Meringue Swirls image

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield about 24 cookies

Number Of Ingredients 5

1 1/2 teaspoons pomegranate molasses
2 to 3 drops red gel food coloring
3 large egg whites
1/2 teaspoon cream of tartar
2/3 cup superfine sugar

Steps:

  • Position racks in the middle and lower third of the oven; preheat to 200 degrees F. Line 2 baking sheets with parchment paper. Combine the pomegranate molasses and food coloring in a small bowl.
  • Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy. Increase the mixer speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the sugar and beat until stiff shiny peaks form, about 3 more minutes.
  • Drizzle or brush the pomegranate mixture in a thick line along the inside of a pastry bag fitted with a large round tip. Carefully fill the bag with the meringue. Pipe about 12 swirls of meringue on each baking sheet. (The meringue may be slightly pink at the end of the bag.) Bake, switching the pans halfway through, until the meringues are crisp and dry, about 3 hours. Let cool completely on the baking sheets.

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