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Meringue Cookies

Meringue Cookies

A simple, delicate, showstopper. They can be any flavour and colour combination you like. You can dip the bottoms in melted chocolate or decorate them with sprinkles before baking. Easy to make these melt in your mouth cookies are a favourite of many.

I piped these with a piping bag and notched tip but you can use any type of ziplock bag with the corner cut off or even just a tablespoon to spoon the meringue out.  They look great free formed and hold whatever shape you make them. I do recommend baking them on parchment paper or silpat mats.

It is a fantastic addition to your cookie collection.

 

Meringue Cookies
 
Author:
Recipe type: Cookie
Ingredients
  • 3 large fresh egg whites
  • ⅔ cup sugar
  • 1-1/2 teaspoons almond extract
  • ¼ teaspoon cream of tartar
  • pinch of salt
Instructions
  1. Place egg whites in a mixing bowl.
  2. Add almond flavouring, colouring (if using), cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
  3. Continue beating until stiff glossy peaks form.
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a star tip. Transfer meringue to bag.
  5. Pipe cookies 2 in. apart onto parchment paper-lined baking sheets.
  6. Bake 40-45 minutes at 250 degrees until firm to the touch.
  7. Turn off oven leave meringues in oven 1 hour.
  8. Remove from oven; cool completely on baking sheets.
  9. Remove meringues from paper; store in an airtight container at room temperature.
  10. I like to double up my cookie sheets to insulate the bottoms of the meringues from getting to dark, especially when making white meringue cookies.

You can serve them just as they are or dress them up with filling. I decided to sandwich these with a luscious ruby red grapefruit curd.

Meringue Cookies on Nutmeg Disrupted

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Coronation Grape Meringue Tarts

Coronation Grape Meringue Tarts

I have a new gig.

I am the Produce Manager at the local Co-op. And with my new found position I find that I am doing much more experimenting with fruits. After all, I am surrounded by them for the majority of my week.

Coronation Grapes at Nutmeg Disrupted

I had to pick up a box of the Coronation Grapes when they came in. It was actually the first time I had ever seen them so was excited to see what I could come up with.

Being an avid jam/jelly maker I knew that was the direction I was going to go with them. But I just couldn’t stop there. Tarts seemed like the perfect vehicle for the grape jelly. I nice finish of meringue would make it the perfect bite.

Coronation Grape juice on Nutmeg Disrupted

Making grape jelly is quick and easy. The most time consuming part is removing the grapes from the stems.

Once they are removed give them a good wash. Place them in a medium sized pot and add 3 tablespoons of lemon juice and place over medium low heat.

Making jelly with coronation grapes at Nutmeg Disrupted

 

Coronation Grape Jelly

1 1/2 pounds of Coronation Grapes

3 tablespoons of lemon juice

1 cup of sugar

Bring the grapes and lemon juice to a simmer over medium heat for 12 minutes or until all the grapes are popped.

Coronation grapes for jelly at Nutmeg Disrupted

Strain the grapes in a fine mesh strainer until all the juice stops dripping. I did press the grapes to get every drop of juice I could.

Straining coronation grape juice for jelly

Place the juice and sugar back into the pot and place over medium heat.

Coronation grape juice for jelly

Bring to a low boil stirring occasionally until a temperature of 220 degrees is reached. Remove fro heat and allow to cool fully. The jelly will set once cooled.

While the jelly is cooling make the tart shells.

 

Tart Shells

3 ounces of cream cheese – softened

1/2 cup of butter – softened

1 cup of flour

 

Cream the cheese and butter with a mixer. Add the flour and beat until a dough is formed.

Cream cheese dough for tarts

Place in the fridge to chill for about 20 minutes.

Roll into 24 balls.

Spray a mini tart pan with non stick spray. Press the dough ball into each cavity and form the shells.

Mini tart shells on Nutmeg Disrupted

Bake in a 325 F degree oven for 20 – 25 minutes until lightly browned.

While the tart shells are baking make the meringue.

 

Meringue

3 egg whites at room temperature

3/4 cup of sugar

Whip the egg whites until foamy with a mixer. Once foamy slowly add the sugar whipping well. This should take about 8 minutes.

Once the tart shells are done spoon a generous teaspoon of jelly into each shell. Using a pastry bag or a teaspoon place a dollop of meringue on to each tart. Broil for a few minutes until nicely browned.

Coronatio Grape Meringue Tarts

 

 

 

 

 

 

 

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