~Meringue's~

Subject: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:29 pm

Meringue Snowflakes

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12 meringue snowflakes

Prep: 25 minutes
Bake: 10 minutes

View Nutrition Facts

Ingredients

· 2 egg whites

· 1/4 teaspoon cream of tartar

· Dash salt

· 1/2 cup superfine sugar

· White or light blue decorating sugar

Directions

1. Place egg whites in a medium bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two large baking sheets with parchment paper or foil. Draw six 3-1/2-inch circles on each sheet of paper or foil. Set aside.

2. For meringue: Add cream of tartar and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks forms (tips curl). Gradually add the 1/2 cup superfine sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form ( tips stand straight) and sugar is nearly dissolved.

3. Transfer meringue to a decorating bag fitted with a 3/8-inch round tip. Pipe snowflake shapes on top of circles on paper or foil. Sprinkle with the decorating sugar.

4. Bake all of the meringues at the same time on separate oven racks for 10 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper or foil. Transfer to wire racks; cool completely. Makes 12 meringue snowflakes.

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:30 pm

Baked Meringue Shell

3 egg whites

1/4 tsp cream of tartar

1/4 tsp salt

3/4 cup sugar

Lightly butter bottom and side of a 9 inch pie plate

In large bowl of electric mixer, let egg whites warm to room temperature 1 hour

At high speed, beat egg whites with cream of tartar and salt just until very soft peaks form when beater is slowly raised

Gradually beat in sugar, 2 tbsp at a time, beating well after each addition

Continue beating until very stiff peaks form

Meringue should be shiny and moist

Preheat oven to 272F

Spread 2/3rds of meringue on bottom of prepared pie plate

Use rest to cover side and mound around rim

Bake 1 hour

Let cool in pan, on wire rack

To serve

Fill with ice cream and sauce

Makes 6 to 8 servings

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:30 pm

Holiday Meringue Dessert

1 egg white

1/8 tsp cream of tartar

1/8 tsp almond extract

Dash of salt

1/3 cup sugar

2 scoops chocolate ice cream

Chocolate sauce

2 tbsp flaked coconut, toasted

Maraschino Cherries

Place egg white in a mixing bowl and let stand at room temperature for 30 minutes

Beat until foamy

Add cream of tartar, extract and salt, beat until soft peaks form

Gradually add sugar, 1 tb at a time, beating on high until very stiff peaks form

Cover a baking sheet with foil or parchment paper

Spoon the egg mixture into 2 mounds on paper

Using the back of a spoon, build up the edges slightly

Bake at 300 for 35 minutes

Turn oven off, let shells dry in the oven for at least 1 hour with the door closed

To serve, fill shells with ice cream top with chocolate sauce, coconut and cherries

Yield 2 servings

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:30 pm

Individual Meringue Shells

3 egg whites

1/4 tsp cream of tartar

1/4 tsp salt

3/4 cup sugar

Lightly butter bottom and side of a 9 inch pie plate

In large bowl of electric mixer, let egg whites warm to room temperature 1 hour

At high speed, beat egg whites with cream of tartar and salt just until very soft peaks form when beater is slowly raised

Gradually beat in sugar, 2 tbsp at a time, beating well after each addition

Continue beating until very stiff peaks form

Meringue should be shiny and moist

Preheat oven to 272F

On heavy brown wrapping paper, placed on large cookie sheets, spoon heaping tablespoons of meringue to form 8 mounds, 3 inches apart

With back of spoon, shape the center of each mound into a shell

Bake 1 hour Turn off heat, let stand in oven until cool

Use in place of Meringue shell

To store meringues

Wrap cooled meringues in waxed paper

Store in cool, dry place, Do not place in air-tight container

To serve

Fill with ice cream and sauce

Makes 8 servings

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:30 pm

Meringue-Topped Cookies

Pink, peppermint-flavored meringue with pink sugar trim

1 c butter or margarine

1-1/2 c sugar

3 eggs, separated

2 tsp grated orange peel

3 c sifted flour

1/4 tsp salt

1/2 tsp cream of tartar

1/2 tsp almond extract

Colored decorating sugar, decorating candies or flaked coconut

Beat butter until light

Add 3/4 c sugar and beat until light and fluffy

Beat in egg yolks and orange peel to blend well

Stir together flour and salt

Add to creamed mixture

Shape in two rolls 1-1/2" in diameter

Wrap tightly in waxed paper, twisting ends, and refrigerate overnight

Cut dough in 1/4" slices

Place about 1" apart on ungreased baking sheet

Beat egg whites with cream of tartar until foamy. Gradually add remaining 3/4c sugar and beat until stiff, but not dry

Fold in almond extract.

Drop by teaspoonfuls onto cookie slices

Sprinkle top of meringue with colored Sugar, decorating candies or flaked coconut

Bake in 350F oven for 10 to 12 minutes

Note:

To change these up for each holiday you can use

Pink food coloring and Peppermint extract for Christmas

Yellow food coloring and Lemon extract for Easter

Orange food coloring and Orange Extract etc.......

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:31 pm

Corn Flake Kiss Meringue's

1/4 tsp salt

2 egg whites

1 c sugar

1 tsp grated orange peel or vanilla

3 c corn flakes

Add salt to egg whites and beat until foamy

Gradually beat in sugar

Continue beating until mixture stands in peaks and is glossy

Fold in orange peel and corn flakes

Drop by teaspoonfuls 2" apart on greased baking sheet

Bake in 350F for 15 to 18 minutes, or until set and delicately brownedMakes about 3 dozen

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:31 pm

Coconut Kiss Meringue's

1/4 tsp salt

1/2 c egg whites about 4 medium

1-3/4 c sugar

1/2 tsp vanilla or almond extract

2-1/2 c shredded coconut

Add salt to egg whites and beat until foamy

Gradually beat in sugar

Continue beating until mixture stands in stiff peaks and is glossy

Fold in vanilla and coconut

Drop by heaping teaspoonfuls on greased baking sheet

Bake in slow oven 325F for 20 minutes

Makes about 3 dozen

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:31 pm

Holiday Party Kiss Meringue's

3 egg whites

1/8 tsp salt

1/8 tsp cream of tartar

3/4 c sugar

Red and green decorating sugar

Beat egg whites with mixer at medium speed until froth starts to appear

Add salt and cream of tartar

Continue beating for 5 minutes, or until soft peaks form

Gradually add half the white sugar, beating constantly, and then beat 5 minutes

Add remaining half of white sugar in the same way

After beating for 5 minutes, continue beating until the sugar is completely dissolved

Remove beater and place the meringue mixture in a pastry tube with rosette end

Press it out to make rosettes

Sprinkle half the meringues with red sugar, the other half with green sugar

Bake in slow oven 250 for 1 hour

Makes 26

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:32 pm

Peppermint Kiss Meringue's

4 egg whites

1/4 tsp salt

1/4 tsp cream of tartar

1 tsp peppermint extract

1-1/2 c brown sugar, firmly packed

1 (12 oz) pkg semisweet chocolate pieces

Beat egg whites, salt, cream of tartar and peppermint extract together until soft peaks form

Add brown sugar gradually, beating all the time

Beat until stiff peaks form

Set aside 48 chocolate pieces and fold remainder into egg white mixture

Drop by teaspoonfuls on cookie sheet

Top each with a chocolate piece

Bake in slow oven 300F for 20 to 25 minutes

Makes 4 dozen

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:32 pm

Pink Kiss Meringue's

1 (3oz) pkg strawberry flavor gelatin

1 c sugar

1/4 tsp salt

2/3 c egg whites (about 5 to 7)

3/4 tsp almond extract

1 (3-1/2 oz) flaked coconut

Combine gelatin, sugar and salt

Beat egg whites at high speed on electric mixer, gradually adding gelatin-sugar mixture

Add almond extract and continue beating until glossy and stiff peaks form

Stir in coconut

Place on baking sheet by heaping teaspoonfuls

Bake 275F for 35 to 40 minutes

Makes 62

You can use Raspberry flavor gelatin also

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:32 pm

Jeweled Meringue's

2 egg whites

1/8 tsp salt

1/2 tsp cream of tartar

3/4 c sugar

1/2 tsp vanilla

1/2 c red cinnamon candies (red hots)

Beat egg whites until foamy

Add salt and cream of tartar

Beat until stiff peaks form

Add sugar, 1 tbsp at a time, beating after each addition

Stir in vanilla

Fold in candies

Drop mixture by teaspoonfuls on greased baking sheet

Bake 350F then immediately turn off heat

Leave in oven overnight

Do not open oven door before at least 2 hours

Meringues do not brown

Remove from baking sheet

Makes 25

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:33 pm

Meringue's A La Bella

3 egg whites

3/4 c sugar

1/2 tsp baking powder

1 tsp vanilla

2/3 c crushed saltine crackers

1/2 c chopped nuts

Beat egg whites until frothy

Gradually add sugar, beating until meringue stands in soft peaks

Scrape bottom and sides of bowl occasionally with rubber spatula

Blend in baking powder and vanilla

Fold in crackers and nuts

Drop by rounded teaspoonfuls

Bake one sheet at a time

Bake 300F for 20 minutes

Makes 3 dozen

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:33 pm

Minty Meringue Drops

2 egg whites

1/4 tsp cream of tartar

3/4 cup sugar

1/8 tsp vanilla extract

2 to 6 drops green food coloring, optional

1 pkg (10oz) mint chocolate chips

Lightly grease baking sheets or line with parchment paper, set aside.

In a large mixing bowl, beat egg whites until foamy

Add cream of tartar, beating until soft peaks form

Gradually beat in sugar

1 tbsp at a time, until stiff peaks form

Beat in vanilla and food coloring if desired

Fold in the chocolate chips

Drop by rounded tbsps 2 inches apart onto prepared baking sheets

Bake at 250F for 30 to 35 minutes or until dry to the touch

Remove to wire racks to cool

Store in an airtight container

Yield about 2-1/2 dozen

If you don't have mint chips

Place 2 cups (12oz) semisweet chocolate chips and 1/4 tsp peppermint extract in a plastic bag.

Seal and toss to coat

Allow chips to stand for 24 to 48 hours

Subject: Re: ~~~~~Meringue's~~~~~ Mon Nov 10, 2008 5:33 pm

Ginger Meringue Cookies

2 Eggs Whites

1/8t Cream of tartar

1/3 C Sugar

1/4t Almond extract

1 Tb Crystallized Ginger, Grated

Beat egg whites and cream of tartar with an electric mixer on high speed until soft peaks form

Gradually add sugar, Beat until stiff peaks form.

Fold in almond extract and ginger

Drop by tablespoonfuls onto a parchment lined baking sheet

Bake at 300 degrees for 40 minutes or until crisp and dry

Turn oven off. Do not remove meringues or open oven door for at least 2 hours

Remove from baking sheet. Store in an airtight container

Makes about 2 dozen

» Chocolate Meringues with Cinnamon Scented Berries

~~~~~Meringue's~~~~~

~Meringue's~