ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
EASY S'MORES PIE
Provided by judith
Number Of Ingredients 11
Steps:
- In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
- In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
- In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
- Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
- Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
- Tart will keep in an airtight container for up to 5 days in the fridge.
GOOEY MERINGUE
Sweet gooey meringues perfect for eating on there own, or crumbled and stirred up with fresh fruit!
Provided by Iggs
Time 2h10m
Yield Makes 18
Number Of Ingredients 3
Steps:
- Preheat the oven to 110c and Line 2 baking sheets with parchment paper.
- Tip the 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Fold in the a third of the icing sugar with a big metal spoon or rubber spatula. Again, don't over-mix. Fold in the rest , The mixture should now look smooth and billowy, almost like a snow drift.
- Scoop up a heaped dessertspoonful of the mixture (or pipe but sometimes this can cause the meringues to drop). Using another dessertspoon, ease it on to the baking sheet. Bake for 1 1⁄2-1 3⁄4 hours in a fan oven (100C), 1 1⁄4 hours in a conventional or gas oven (110C), until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.)
More about "gooey meringue recipes"
CHOCOLATE MERINGUE TEXAS SHEET CAKE - HALF BAKED …
From halfbakedharvest.com
4.6/5 (28)Total Time 1 hrCategory DessertCalories 397 per serving
- Preheat the oven to 350 degrees F. Grease a 10x15 inch high sided baking dish. I used a 10x15 inch pyrex pan, but a lasagna baker would work too.
- To make the cake, place the butter, cocoa powder and coffee in a medium size sauce pot. Melt the butter over medium heat until the mixture is smooth and combined. Remove from the heat and add the flour, sugar, baking soda and salt. Whisk until just combined, it is ok if some flour chunks remain. Whisk in the eggs, vanilla and greek yogurt until just combined and smooth. Again, it is ok if the batter is a little lumpy.
- Pour the batter into the greased baking dish. Bake for 20 minutes or until just set on top. Remove from the oven.
- While the cake is baking, make the gooey chocolate. Combine the sweetened condensed milk and chopped dark chocolate in a small sauce pan and slowly melt the chocolate into the sweetened condensed milk over low heat until melted and smooth. Keep warm.
GOOEY CARAMEL MERINGUE SLICE | FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Dessert, Afternoon TeaServings 24Total Time 45 mins
- In a bowl, cream the butter and sugar together, then beat in the egg yolks and continue to beat until the mixture is light and fluffy and the sugar is dissolved.
- Add the flour and baking powder and mix well. Press into the greased tin and smooth out the mixture with the back of a spoon.
- Make the caramel filling by combining all the ingredients in a small saucepan. Stir over a low heat until the sugar has dissolved, then pour over the base.
GOOEY RASPBERRY LEMON MERINGUE COOKIES - RECIPES …
From ohsweetbasil.com
Reviews 13Estimated Reading Time 5 minsCategory 100 Best Cookies Recipes on The PlanetTotal Time 20 mins
HOW DO I MAKE MY MERINGUES CHEWY ON THE INSIDE? - THE …
From theguardian.com
Author Bob GranleeseEstimated Reading Time 4 mins
CLASSIC (FRENCH) KETO MERINGUE COOKIES - MY SWEET KETO
From mysweetketo.com
4.6/5 (13)Total Time 12 hrs 20 minsCategory DessertCalories 2 per serving
CHEWY MERINGUE RECIPE - HELEN REDFERN
From helenredfernwriter.com
Estimated Reading Time 1 min
GOOEY CHOCOLATE MERINGUES RECIPE | HOME BEAUTIFUL …
From homebeautiful.com.au
GOOEY MERINGUE NESTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 6Total Time 1 hr 20 minsEstimated Reading Time 2 mins
- Preheat the oven to 110°C (90°C fan) mark ¼ and line two baking trays with baking parchment.
GOOEY CHOCOLATE MERINGUE CAKE - CHOCOLATES & CHAI
From chocolatesandchai.com
5/5 (4)Total Time 1 hrCategory Sweets & DessertsCalories 348 per serving
DOUBLE CHOCOLATE MERINGUE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishTotal Time 30 minsCategory DessertsCalories 67 per serving
- Set two oven racks in the middle positions and preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Break the chocolate into small pieces into a microwave-safe bowl. Microwave in 20-second intervals, stirring in between each bout of heat, until about 75% melted. Stir until smooth, allowing the residual heat in the bowl to melt the chocolate completely. (This technique ensures the chocolate mixture will not get too hot and scorch.) Set aside.
- In a large bowl, beat the egg whites with the cream of tartar, vanilla and salt until soft peaks form when you lift the beaters (the peaks should be just starting to hold, and will melt back into themselves after a second). Gradually add the sugar, continuing to beat until stiff peaks form (the peaks will stand straight up when the beaters are lifted from the mixture). Pour the warm chocolate and chocolate chips into the bowl and fold with a spatula until the batter is uniform. Do not overmix.
- Immediately drop heaping tablespoons of the batter about 1-inch apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies look dry on the surface but are still very gooey inside when you press on them. Let the cookies cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely. Enjoy on the same day or carefully wrap in an airtight container (don't stack them as they crumble easily).
ABI'S FAMOUS GOOEY PAVLOVA | WOOLWORTHS TASTE
From taste.co.za
Servings 10
MERINGUE RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Author The Good Housekeeping Cookery TeamEstimated Reading Time 3 mins
GOOEY CHOCOLATE STACK | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 10-12
MERINGUE COOKIE RECIPES - HOW TO MAKE MERINGUE COOKIES
From delish.com
Estimated Reading Time 3 mins
TARA SUTARIA'S DINNER CONSISTS OF DELICIOUS PIES AND MERINGUES
From food.ndtv.com
GOOEY MERINGUE RECIPE - SHARE-RECIPES.NET
From share-recipes.net
MERINGUE RECIPES - GOODTO.COM
From goodto.com
PAVLOVA RECIPES - BBC FOOD
From bbc.co.uk
THIS IS THE TRICK TO MAKING GOOEY MERINGUE DESSERTS - …
From yummy.ph
MERINGUES, CRUNCHY AND GOOEY RECIPE - MYDISH
From mydish.co.uk
GOOEY FRUITY MERINGUES RECIPE | PURPLE KITTY
From purplekittyyarns.com
GOOEY DESSERTS | FOOD & WINE
From foodandwine.com
GOOEY MERINGUE WREATH | WOOLWORTHS TASTE
From taste.co.za
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love