Tutti Fruity Meringue Bowls Recipes
EASTER MERINGUE CUPS
These crunchy meringue shells with a lemon curd filling will make guests stop to "ooh" and "ahh" at your dessert table. Topped with fresh fruit, they're especially pretty when served with a spring meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into eight mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. , Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Spread cups with lemon curd and fill with fruit.
Nutrition Facts : Calories 180 calories, Fat 1g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 38mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 2g fiber), Protein 2g protein.
MERINGUE CUPS
These elegant confections make a perfect base for toppings like our Caramelized Pineapple or Warm Chocolate Sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on low speed, gradually increasing to high, until soft peaks form, about 1 1/2 minutes.
- Sprinkle sugar over the egg white mixture; beat on high speed until glossy peaks form, about 3 minutes. Sift cornstarch over mixture, and fold to combine.
- Using two soup spoons, drop balls of meringue onto a parchment-lined baking sheet. Press down on center of each ball with one spoon to form a small cup.
- Bake 1 hour. Reduce oven temperature to 175 degrees; continue baking until outside is dry and crisp and inside is chewy, about 1 hour more. Remove from oven; let cool completely.
TUTTI FRUITY MERINGUE BOWLS
These meringue bowls are creative and impressive when served. They have the delicate crispness of a meringue with a nutty crunch from the chopped walnuts. Tart cranberries balance out the sweetness. Dolloped with cherry pie filling and a white chocolate drizzle add an elegant touch. Impress guests at your next dinner party with...
Provided by Susan Simpson
Categories Fruit Desserts
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 250 degrees.
- 2. Beat egg whites on high speed with electric mixer until soft peaks form.
- 3. Add sugar very slowly (about a teaspoon at a time), continuing to beat on high until mixture is stiff and glossy.
- 4. Beat in extract.
- 5. Stir in nuts and cranberries by hand.
- 6. Spoon eight heaps of meringue onto one parchment-lined baking sheet and seven onto another, making fifteen circles all together.
- 7. Heap up the edges of each circle to form a slight bowl shape.
- 8. Bake at 250 degrees for 40-45 minutes or until dry to the touch.
- 9. Allow to cool on the sheets.
- 10. Up to three hours before serving, spoon fruit filling into meringue "bowls."
- 11. Melt white chocolate according to package directions.
- 12. Drizzle over the fruit topping.
- 13. Unfilled meringues can be covered and stored for several days. Filled meringues will get soggy if held over to the next day. If your family is not fond of nuts, substitute 1/2 cup chocolate chips to stir into the meringues.
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- Pour egg whites into a stand mixer. Beat until soft peaks form, about 3-5 minutes. Add salt, cream of tartar and sugar (2 tablespoons at a time until all sugar is added) and beat until stiff peaks form, about 3 minutes more. You want the mixture to be very light and fluffy.
- In a large plastic food storage bag or plastic icing bag (fitted with a large start tip, if desired), draw a thin line up four sides of the bag with the gel food colorings. Propping the bag open so the gel food colors don’t mix together, use a large spatula to spoon the meringue mixture into the pastry bag. Twist the top of the bag closed.
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- Preheat the oven to 300°. Line a baking sheet with parchment paper. Using a plate as your guide, draw an 11-inch circle on the paper. Turn the paper over.
- In a large heatproof bowl, combine the egg whites, sugar and cream of tartar. Set the bowl over 1 inch of simmering water and stir constantly until the whites are very warm and the sugar is completely dissolved, about 5 minutes.
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- Preheat the oven to 150C/130C Fan/Gas 2 and lightly grease a large baking tray. Using a pencil, trace around a 25cm/10in plate onto baking paper and then flip it over onto the greased baking tray.
- To make the meringue, whisk the egg whites until soft peaks start to form, then slowly add the sugar a spoonful at a time, allowing the crystals to melt.
- Spoon or pipe the meringue into the circle on the baking paper, as neatly or roughly as you like. Create a slight indent in the centre, where the cream will sit.
- Bake in the oven for 1 hour. When the hour is up, turn the oven off and leave the meringue in there until the oven is totally cold. Pop onto a serving dish or leave in an airtight container until you are ready to serve.
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