Pink Meringue Drops Recipes

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PINK MERINGUE DROPS



Pink Meringue Drops image

These meringue Valentine's Day kisses are dipped in bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 dozen drops

Number Of Ingredients 7

4 large egg whites, room temperature
1 cup sugar
1 pinch cream of tartar
1/2 teaspoon pure vanilla extract
Pink food coloring
6 ounces semisweet or bittersweet chocolate, finely chopped
2 teaspoons canola oil or pure vegetable shortening

Steps:

  • Preheat oven to 200 degrees with two racks centered. Line 4 baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
  • In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
  • Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
  • Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
  • Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together, if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.

MERINGUE KISSES & ICICLES



Meringue kisses & icicles image

Make meringue kisses and icicles to decorate a cake. The kisses look fabulous on our white chocolate, orange & cranberry Christmas cake

Provided by Cassie Best

Categories     Dessert

Time 2h20m

Yield Makes about 25 mini meringues

Number Of Ingredients 6

2 egg whites
200g white caster sugar
decoration , depending on the final cake you have chosen
red food colouring paste
50g dark chocolate , melted
edible glitter (available from cakecraftcompany.com) or lustre powder (optional)

Steps:

  • Heat oven to 120C/100C fan/gas ½. Line two-three baking sheets with parchment. Beat the egg whites until they are foamy and doubled in size. Add the sugar, 1 tbsp at a time, while you continue to whisk. The meringue will become thick and glossy and should hold up in stiff peaks on the beaters when it is ready.
  • For the meringue kisses, fit a disposable piping bag with a 1cm round or star nozzle. Hold it vertically to the baking sheet and gently squeeze, pulling the bag up and away to make a peak. If you are making frosty icicles, make some meringue dots as well.
  • For colour-striped meringues, fit a disposable piping bag with a round nozzle, paint red food colouring paste in stripes onto the inside of the bag, then fill with meringue and pipe as before. Bake for 1 hr. Once cool, you can drizzle some of the meringues with melted chocolate and sprinkle with edible glitter or lustre powder, if you like.
  • For the icicles and snowflakes, scoop the meringue into a disposable piping bag and snip off a tiny opening. Pipe spiky icicle shapes onto the trays, making them thicker one end and thin at the other. Pipe crossed lines to make snowflakes.
  • Bake for 50 mins, then leave to cool on the tray for a few mins, then carefully loosen them off the parchment. Sprinkle with edible glitter or lustre powder, if you like. If left to cool completely, they may stick and break when you try to lift them off. If you are storing these, leave to cool completely, then layer in an airtight container between pieces of baking parchment. Now use the meringue kisses to make our white chocolate, orange & cranberry Christmas cake.

Nutrition Facts : Calories 45 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 0.4 grams protein, Sodium 0.01 milligram of sodium

MERINGUE DROPS



Meringue Drops image

If you don't have time to pipe the meringue could be spooned into 2-in. circles. Extract flavorings could be added to the meringues to change the flavor.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Food coloring, optional
3/4 cup sugar
White pearl or coarse sugar, optional

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, cream of tartar and if desired food coloring 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., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.

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