Strawberry Meringue Cups Recipes

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STRAWBERRY MERINGUE CLOUDS



Strawberry Meringue Clouds image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h15m

Yield 10 to 12 meringues

Number Of Ingredients 7

3 large egg whites, at room temperature
1/8 teaspoon cream of tartar
Pinch fine sea salt
3/4 cup superfine baker's sugar
1/4 teaspoon pure vanilla extract
1 cup sliced freeze-dried strawberries, coarsely chopped
Zest of 1/2 large lemon

Steps:

  • Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
  • In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
  • Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
  • The meringues can be stored in an airtight plastic container for up to 4 days.

CRISPY MERINGUE CUPS WITH BERRIES AND SORBET



Crispy Meringue Cups with Berries and Sorbet image

Believe it or not, these elegant meringues are made in a microwave. Top them with your favorite macerated fruit and sorbet flavor for an easy dessert that's crunchy, juicy and refreshing all at the same time.

Provided by Zac Young

Categories     dessert

Time 35m

Yield 8 servings

Number Of Ingredients 11

4 cups strawberries, tops trimmed, berries sliced
2 cups blueberries, blackberries or raspberries
2 tablespoons sugar
Juice of 1 lemon
1/8 teaspoon plus pinch fine sea salt
1 large egg white, at room temperature
1/4 teaspoon pure vanilla extract
1 lemon, zested
2 1/2 cups confectioners' sugar
1 to 2 drops red gel food coloring
1 pint lemon sorbet

Steps:

  • Stir together the strawberries, blackberries, sugar, lemon juice and a pinch of salt in a medium bowl. Set aside to macerate, stirring occasionally, while you make the meringue cups.
  • Whisk together the egg white, vanilla, remaining 1/8 teaspoon salt and lemon zest in another medium bowl. Add the confectioners' sugar and stir with a rubber spatula until mostly combined, and then mix with your hands until a thick, firm dough forms.
  • Remove about 1/8 of the dough and place in another bowl. Add the red gel food coloring. Wearing gloves, knead the dough to swirl in the color until no streaks remain. Return the red dough to the bowl with the other dough and mix together until swirled throughout.
  • Transfer the dough to a cutting board and pat into a disk. Cut into 8 equal pieces (about 2 tablespoons each), and then roll each into a ball. Use a finger to poke a hole, about 1/2 inch across and 1/2 inch deep, into the center of each ball. If the ball starts to crack when poked, use your fingers to press it back together. Cover with a slightly damp kitchen towel so they don't dry out.
  • Line a microwave-safe round dinner plate with a paper towel. Place 1 ball in the center of the plate and microwave on the highest setting until the dough puffs into a crispy meringue about 5 inches across-it should be hollow when tapped, about 1 minute 30 seconds. Use an oven mitt or kitchen towel to remove the very hot plate from the microwave and transfer the paper towel with the meringue to a wire rack.
  • Line a second large microwave-safe round dinner plate with a new paper towel and repeat this process with the remaining pieces of dough, alternating between the two plates so that they have a little time to cool down after microwaving each meringue cup.
  • Let the meringues cool completely, then carefully peel away the paper towels.
  • Place each meringue cup on a serving plate and top each with about 1/2 cup of the macerated berries and a scoop of lemon sorbet. Drizzle with some of the juices from the fruit and serve immediately.

SWISS MERINGUE SHELLS



Swiss Meringue Shells image

Folks will know you fussed when you bring out these sweet, cloud-like cups topped with fresh berries (or a tart fruit filling if you like). Crisp outside and chewy inside, these meringues from the American Egg Board makes an elegant ending to a company dinner.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Berries of your choice
Whipped cream or vanilla ice cream, optional

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Drop 8 mounds onto parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° until set and dry, 1 to 1-1/2 hours. Turn oven off; leave meringues in oven for 1 hour. , Cool on wire racks. Store in an airtight container. Fill shells with berries; garnish with whipped cream or ice cream if desired.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.

FRESH STRAWBERRY MERINGUE



Fresh Strawberry Meringue image

A fresh and light strawberry dessert. Looks so impressive, but only you will know how easy it is to make! Originally from a local Methodist church cookbook.Prep time does not include chilling time.

Provided by Leslie in Texas

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 cups sifted powdered sugar
2 tablespoons sifted powdered sugar
1/2 cup unsalted butter
3 egg yolks
1 tablespoon lemon juice
1 teaspoon grated lemon, rind of
1 pint fresh strawberries
1/2 cup whipping cream
1/2 teaspoon unflavored gelatin

Steps:

  • Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
  • Beat with an electric mixer until partially stiff.
  • Add sugar gradually, beating until stiff.
  • Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
  • Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
  • Meringue shell will crack while it's baking.
  • Let cool in plate.
  • Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
  • Spread over meringue shell.
  • Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
  • Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
  • Chill in refrigerator for several hours or overnight.
  • Garnish with reserved berries and serve.

Nutrition Facts : Calories 418.6, Fat 18.7, SaturatedFat 11.3, Cholesterol 121.7, Sodium 111.2, Carbohydrate 61.4, Fiber 0.9, Sugar 58.7, Protein 3.6

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