Recipes for "meringues"

Preheat the oven to 200 degrees F (95 degrees C). Fit a large round pastry tip in a pastry bag. Set bag, tip side down, in a large, tall cup and fold edges over cup rim for easy filling.

Pulverize freeze-dried strawberries in a food processor. Measure out 3 tablespoons strawberry powder. Use any leftovers for dusting the plate or another use.

Whisk together egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar has dissolved, about 4 minutes. Transfer to a large bowl. Add cream of tartar. Beat with an electric mixer at low speed until mixture starts to foam. Continue beating at high speed until glossy and stiff peaks form (tips stand straight). Fold in 3 tablespoons strawberry powder, milk powder, and vanilla.

Paint stripes of red gel food coloring (if using) inside the pastry bag. Carefully fill pastry bag with meringue mixture. Dot corners of a baking sheet with meringue, then line with parchment paper. (The dots will keep the paper in place.)

Pipe quarter-size meringue dollops on the baking sheet, pulling bag straight up and spacing about 1 inch apart.

Bake in the preheated oven until meringues are firm and easily peel off the parchment, 60 to 75 minutes.

Preheat the oven to 215 degrees F (102 degrees C). Cover 2 baking sheets with parchment paper.

Beat egg whites, vanilla extract, and cream of tartar in a glass, metal, or ceramic bowl with an electric mixer on high speed until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form. Test the mixture between 2 fingers to make sure all of the sugar has dissolved. If still gritty, continue to beat until smooth.

Spoon egg white mixture into a piping bag. Drop in food coloring, spacing the 3 colors evenly apart and pushing them down the sides of the bag with a butter knife.

Pipe mixture onto the prepared baking sheets into 1 1/2-inch 'poop'-shaped spirals. Space them close together, as the spirals will not expand. Add more color to the piping bag if meringues start to look too pale. Sprinkle edible glitter over meringues.

Bake in the preheated oven until dry and set, about 2 hours.

Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.

Drain chickpeas, reserving 1/2 cup liquid from the can; save chickpeas for another use. Pour chickpea liquid into a large bowl and add cream of tartar. Beat with an electric mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in vanilla.

Spoon mixture into a piping bag. Pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.

Bake in the preheated oven until meringues are firm and separate easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.

In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks.

Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny.

Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet.

Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.

Preheat the oven to 325 degrees F (165 degrees C). Line two cookie sheets with parchment paper.

In a large dry glass or metal bowl whip egg whites until soft peaks form. Add vanilla, cream of tartar, and cornstarch, and continue whipping at medium speed while gradually adding the confectioners sugar 1/4 cup at a time. Whip until the whites have a nice peak, but not stiff. Fold in cashew pieces with a rubber spatula. Drop rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.

Bake for about 15 minutes in the preheated oven, until the edges are lightly browned. Cool on wire racks. Store in an airtight container at room temperature when completely cooled.

Preheat oven to 350 degrees F (175 degrees C). Generously grease a cookie sheet or line with parchment paper.

Blend egg whites and salt with an electric mixer until peaks begin to form. With the mixer still running, gradually add sugar, 1 tablespoon at a time, until all is incorporated, then add the cream of tartar.

Gently fold in chocolate chips using a wooden spoon or rubber spatula. Using a teaspoon, drop batter onto prepared cookie sheet. Place in the oven, and turn off heat. Leave in the oven at least 4 hours, or overnight for even better results.

Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.

In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.

Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

Preheat the oven to 300 degrees F (150 degrees C). Line two baking sheets with parchment paper.

Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine almond flour and cinnamon in a bowl and fold into egg white mixture with a spatula. Add more ground almonds if mixture is too runny.

Use two teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.

Beat aquafaba in a large bowl with an electric mixer on high speed until stiff peaks form, 10 to 13 minutes. Whisk in sugar, 1 heaping tablespoon at a time, until well combined. Whisk in vanilla.

Pipe or drop tablespoonfuls of the mixture onto the prepared baking sheets.

Bake in the preheated oven until firm to the touch, about 70 minutes. Let sit on the baking sheets for 2 minutes then transfer to wire racks to finish cooling, about 25 minutes.

In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.

In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

Gather all ingredients.

Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.

Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.

Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.

To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.

To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.

Dust mushroom caps lightly with cocoa using a small sifter or strainer.

Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.

Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.

Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole.

When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.