Crisp Meringue Heart Napoleons Recipes

LEMON MERINGUE NAPOLEON WITH GINGER CREAM

Steps:

• Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Draw two 4-by-13-inch rectangles about 2 inches apart on the parchment, then flip it over so it is marked-side down.
• Make the meringue: Beat the egg whites in a medium bowl with a mixer on medium-high speed until foamy, about 1 minute. Gradually beat in the granulated sugar and continue beating until stiff shiny peaks form, about 6 minutes. Gently fold in the confectioners' sugar with a rubber spatula (do not overmix).
• Transfer the meringue to a pastry bag fitted with a 3/4-inch round tip. Using the rectangles as a guide, pipe 4-inch-long lines of meringue side by side in each rectangle. (The lines should touch each other.) Transfer to the oven and bake, rotating the baking sheet occasionally, until the meringue is firm and crisp but not brown, about 2 hours. Remove from the oven and let cool completely on the baking sheet.
• Meanwhile, make the lemon curd: Combine the egg yolks, lemon zest, lemon juice and granulated sugar in a medium saucepan; cook over medium heat, whisking, until thickened, about 7 minutes. Whisk in the butter, a few pieces at a time, until incorporated. Transfer the curd to a small bowl, then set in a larger bowl of ice; stir occasionally until the curd is completely cool, then refrigerate until ready to use.
• Make the ginger cream: Combine the heavy cream, confectioners' sugar, crystallized ginger and vanilla in a bowl and beat with a mixer on medium-high speed until stiff peaks form, about 5 minutes.
• Assemble the napoleon: Place a meringue rectangle on a platter. Spoon the lemon curd on top, leaving a 1/2-inch border. Top with the ginger cream. Place the other meringue rectangle on top and gently press; refrigerate 1 hour. Dust with confectioners' sugar before serving.

CRISP CHEWY MERINGUES

Steps:

• Using a whisk or electric mixer, whip the egg whites and salt into peaks. Add the vanilla, and continue beating to stiff peaks.
• 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. Bake at 225 degrees F/110 degrees C until cream-coloured and crisp on top when tapped, 1 to 1 1/2 hours.
• Remove the meringues from the oven. Cool on the trays. Store in an air-tight container.

MARBLED MERINGUE HEARTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Remove 1/4 cup and tint pink. Lightly swirl pink mixture into remaining meringue. Fill pastry bag with meringue. Pipe 2-in. heart shapes 2 in. apart onto prepared baking sheets. , Bake until set and dry, about 20 minutes. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

CRISPY BAKED MERINGUES

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.

MILLE FEUILLE (NAPOLEON PASTRY SHEETS)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone sheet.
• Separate dough at the seams into 4 squares and place on prepared baking sheet. Score the dough all over with the tines of a fork to prevent it from rising too much when baking. Lightly sprinkle dough sheets with white granulated sugar.
• Cover with a sheet of parchment paper and 3 sheets of aluminum foil. Nest another baking sheet on top to apply some pressure to the dough while it bakes.
• Bake in preheated oven 15 minutes; remove top pan and foil and gently peel off the parchment paper. Return pan to oven and bake until pastry is beautifully browned, 10 to 15 minutes. (Optionally, you can bake about 7 minutes after uncovering, then flip sheets over and bake until brown on the other side, another 7 minutes.)
• Transfer to cooling rack and cool completely before cutting.
• Square the sheets by trimming uneven edges off sheets using a sharp serrated knife with light sawing motion to keep the pastry from breaking. Cut each rectangle crosswise into 3 equal smaller rectangles. Use 3 small rectangles per pastry.