MERINGUE EGGS RECIPES
MERINGUE RECIPES - BBC GOOD FOOD
From fluffy whisked egg whites to dessert of champions - try one of our new ways to serve crisp and chewy meringues
Provided by Good Food team
Number Of Ingredients 1
JELLO LEMON MERINGUE PIE | JUST A PINCH RECIPES
Impress your family and friends with this easy Lemon Meringue Pie! Here I've broken it down in steps, so don't be intimidated by the pie!
Provided by Susan Din @spatdi
Categories Pies
Prep Time 1 hours
Cook Time 1 hours 20 minutes
Yield 8
Number Of Ingredients 21
Steps:
- MAKE PIE CRUST or use frozen/refrigerated. Cut shortening into flour in a large bowl until it looks like coarse crumbs. beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs. Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
- BLIND BAKE. Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights. Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375. Remove the parchment/foil and weights. Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides. Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.
- MAKE MERINGUE (It needs to be ready as soon as the shell is filled) If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan. With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over. Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated. Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger) And stiff peaks are formed. Set aside. Preheat oven to 325.
- PREPARE FILLING Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps. When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest.
- Pour immediately into prepared pie shell.
- Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired. Bake @ 325 for 15-20 minutes until tips of meringue are golden. Cool to room temperature or chill before serving.
More about "meringue eggs recipes"
CHOCOLATE RASPBERRY MERINGUE TART RECIPE - NYT COOKING
Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It’s at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
- Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)
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VEGAN MERINGUES RECIPE - BBC GOOD FOOD
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
From bbcgoodfood.com
Category Dessert
Calories 39 calories per serving
From bbcgoodfood.com
Category Dessert
Calories 39 calories per serving
- Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
See details
CHOCOLATE RASPBERRY MERINGUE TART RECIPE - NYT COOKING
Scarlet threads of freeze-dried raspberry powder and streaks of bittersweet chocolate add richness and flair to this fluffy-topped meringue tart. It does take time to make, but many of the steps can be done in advance, and this stunning, intensely fruity confection is well worth planning for. The dough, filling and raspberry powder can be prepared up to five days ahead, then make the meringue just before the tart is baked. It’s at its best served on the same day as baking. Store leftovers in a sealed container at room temperature.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
- Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)
See details
SWISS MERINGUE RECIPE - MARTHA STEWART
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
From marthastewart.com
Reviews 3.5
Category Dessert & Treats Recipes
From marthastewart.com
Reviews 3.5
Category Dessert & Treats Recipes
- Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.
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VEGAN MERINGUES RECIPE - BBC GOOD FOOD
Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs
From bbcgoodfood.com
Category Dessert
Calories 39 calories per serving
From bbcgoodfood.com
Category Dessert
Calories 39 calories per serving
- Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.
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THE BEST LEMON MERINGUE PIE RECIPE - FOOD NETWORK
It's the stuff of dreams: a classic sweet and tart dessert with a foolproof meringue topping that won't weep! We use mostly butter in our from-scratch pie dough, but also add a little vegetable shortening as well — we found that this combination creates a crust that is both tender and flaky.
From foodnetwork.com
Reviews 4.6
Total Time 9 hours 0 minutes
Category dessert
From foodnetwork.com
Reviews 4.6
Total Time 9 hours 0 minutes
Category dessert
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours.
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LEMON MERINGUE PIE RECIPE - PILLSBURY.COM
Learn how to make Lemon Meringue Pie with a premade crust when you use this recipe! This dessert comes together with a Pillsbury™ Pie Crust and a tangy homemade filling to create the ultimate summer treat. Give it a try and discover the best Lemon Meringue Pie you've ever tasted.
From pillsbury.com
Reviews 4.5
Total Time 5 hours 15 minutes
Calories 330 per serving
From pillsbury.com
Reviews 4.5
Total Time 5 hours 15 minutes
Calories 330 per serving
- Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.
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LEMON MERINGUE CAKE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 3 hours 50 minutes
Reviews 5
Total Time 3 hours 50 minutes
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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