Do you have a recipe or a website I can get a flavoured meringue recipe?
I wanted to make my Mum mini flavoured meringues for her birthday but I wondered what flavour I should do and if you know a recipe. I thought prehaps Pina Colada flavour (I saw a recipe once!!!) but I can’t find a recipe now. Any ideas?
May 21st, 2010 at 5:15 am
Hi go to..www.astray.com/recipes terrific ENJOY
May 21st, 2010 at 5:28 am
What ever flavoring you’d like you can add it into meringue. The flavoring must be added (folded) into the meringue after it has been beaten to stiff peaks
May 21st, 2010 at 5:48 am
Make sure all your utensils are completely dry. Meringues are sensitive little beasts, and they don’t like moisture at all. Don’t make meringues on a rainy or really humid day: remember they’re mostly air, and if that air contains a lot of water, it has an effect. If you try this recipe in wet weather, your meringues will fall flat and burn. Really.
PINA COLADA MERINGUES
4 egg whites
2 1/3 cups powdered sugar
1/2 tsp. coconut extract
1/2 TSP. pineapple extract
Preheat oven to 200.
Butter and flour baking sheet.
In bowl, whip egg whites til foamy, using electric mixer.
Sprinkle sugar a little at a time, while continuting to whip at medium speed.
Continue til mixture is shiny like satin.
Fold in extracts carefully!
Put into a pastry bag using a large round tip or large star tip, and pipe the meringue onto the baking sheet.
Put into oven and keep door ajar by putting a wooden handle spoon in the door.
Bake for 3 hours, or til they are dry.
Allow to cool completely.
Store in air tight container.
some other ideas…
MOCHA MERINGUE CAKE
Grease square pan with butter and line with fine dry breadcrumbs.
Beat 6 egg whites to soft peaks.
Add 3/4 cup castor sugar(pure icing sugar).
Gently fold in 200g crushed nuts with 1 tblsp dry breadcrumbs.
Bake for 30mins at 190oC.
Melt 100g chocolate dissolve 1/2 teasp instant coffee in 1 tblsp hot water. Beat 100g butter till light in colour with 3 tlbsp sugar(castor).
Add 3 egg yolks 1 teasp vanilla and the chocolate and coffee mixture.
Pour this over meringue and bake further 20 mins.
Cool in tin, cut into squares.
Remove carefully.
MERRY MERINGUES
4 egg whites
1/4 tsp. cream of tartar
3/4 cup sugar
1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin
1 pkg. (4 serving size) JELL-O Brand Strawberry Flavor Gelatin
PREHEAT oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form.
DROP tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.
BAKE 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.
http://whatscookingamerica.net/Cookie/LemonMeringue.htm
http://healthycooking.suite101.com/article.cfm/peppermint_meringue_cookies
http://homecooking.about.com/od/dessertrecipes/r/blcookie103.htm
http://southernfood.about.com/od/cookierecipes/r/bl30519x.htm
May 21st, 2010 at 6:28 am
Mini Meringues
“These crunchy dainties are great with coffee or with cream for dessert. And they’re low fat! Substitute 2 teaspoons instant coffee granules or 1 1/2 tablespoons cocoa for the vanilla if you like. Coffee kisses are great sandwiched together with melted white or dark chocolate. Spooned vanilla ones are good with cream and chocolate ones are good as finger biscuits with coffee.”
INGREDIENTS
2 egg whites
1/2 cup superfine sugar
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
In large bowl, beat egg whites until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla. Pipe or spoon small portions onto baking tray and bake 35 minutes, or until dry but not brown. Turn off oven and leave meringues to cool inside.
May 21st, 2010 at 7:16 am
~Check this out: ~
http://www.gourmet.gr/greek-recipes/show.asp?gid=1&nodeid=17&arid=409
http://www.realfooddirect.co.uk/recipes7.php
May 21st, 2010 at 8:02 am
cinnamon meringue
* 2 egg whites
* 1/4 teaspoon cream of tartar
* 1 dash salt
* 1/2 cup Splenda
* 2 teaspoons ground cinnamon
* 1 teaspoon vanilla extract
* 1/2 teaspoon almond extract
– In medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts.
– Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees for 30 minutes.
*This recipe yields 4 servings
MERINGUE KISSES
We like to serve these with Lemon Curd for dipping.
2 large egg whites
1/2 cup sugar
Preheat oven to 200°F. and butter and flour a large baking sheet, knocking
off excess flour.
In a bowl with an electric mixer beat whites until they hold soft peaks.
Gradually add sugar, beating, and beat until meringue holds stiff, glossy
peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1
inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn
oven off and leave meringues in oven 1 hour more. With a metal spatula
transfer meringues to a rack to cool completely. Meringue kisses may be kept
in an airtight container at room temperature 5 days.
Makes about 24 meringue kisses.
Peppermint Meringue Kisses
2 egg whites
1/4 . Salt
3/4 C. Sugar
1/2 t. Vanilla extract
1/4 t. Peppermint flavoring
1/2 C. Miniature chocolate chips
4 T. Finely chopped peppermint candy
Red or green food coloring (optional)
Beat egg whites and salt at high speed until stiff but not dry. Add sugar gradually. Beat 5 minutes or longer until very stiff. Fold in vanilla, chocolate chips and peppermint. Add drop or more of food color, depending on how much color you want in the cookies. Drop by teaspoon onto greased cookie sheet. Bake at 250° F. For 45 minutes.
Makes about 6 dozen.
TOASTED COCONUT AND DARK CHOCOLATE MERINGUES
1/2 cup unsweetened medium shredded coconut*
3 large egg whites
1 cup sugar
1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary
in size from shavings to the size of small peas; about 2 1/2 ounces)
Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until
toasted and evenly golden, stirring occasionally, about 5 minutes. Cool.
Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment
Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add
sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate.
Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch
apart. Bake until crisp on outside but still soft inside, about 27 minutes.
Cool. (Can be made up to 3 days ahead; store in airtight container.)
* Available at some supermarkets and at natural foods stores.
Test-kitchen tip: Make these cookies extra-fabulous by drizzling them with
melted chocolate after they have cooled.
Makes about 45.
i think i have more, not sure though hehe. good luck! and happy birthday to your mum!
May 3rd, 2011 at 3:29 am
i enjoyed reading your post, it was well written and informal.http://goo.gl/3Ljfc
May 11th, 2011 at 6:51 am
If you go to phuket, you have to discover Koh Bon Island, it is amazing ! You have also Koh Lon, Coconut Island, Koh Panyi to see
May 29th, 2011 at 10:39 am
Hello, love the site . I found the solution to uneven gaps between paving and patio slabs. These spacers from GapFast.com are the simple answer to an excellent, even patio.
May 30th, 2011 at 12:40 am
Hey, I really don’t think telling you this on your post Do you have a recipe or a website I can get a flavoured meringue recipe? would be the proper place however I couldn’t locate a contact page form within your somewhat messy theme (sorry). My visitors would always tell me the exact same thing so I swapped over to a brand new theme from http://bit.ly/themeforests. I’ve only gotten kind comments after. Best wishes, Melodee Rybak
June 2nd, 2011 at 1:34 am
Please, are you able to Pm me and tell me couple of extra thinks about this, I’m definitely fan of your weblog… gets solved properly asap.
June 14th, 2011 at 4:13 am
Who actually said the following quotation? . . . .Men always want to be a woman’s first love. Women have a more subtle instinct: What they like is to be a man’s last romance.
June 20th, 2011 at 8:52 pm
I think other site proprietors should take this web site as an model, very clean and excellent user genial style and design, let alone the content. You are an expert in this topic!
June 27th, 2011 at 11:00 pm
Aw, this was a really nice post. In concept I wish to put in writing like this additionally – taking time and actual effort to make an excellent article… however what can I say… I procrastinate alot and not at all seem to get something done.
July 8th, 2011 at 5:42 am
hello world
July 17th, 2011 at 2:32 pm
Glad I discovered this on google.
July 17th, 2011 at 3:37 pm
You clearly have put a lot of thought into this post to make it such a good read. Keep the good work coming.
July 22nd, 2011 at 1:44 pm
very usefull message for any diary. I acquire bookmarked this page.
August 4th, 2011 at 1:46 am
Remarkable piece, thanks for sharing!”
September 15th, 2011 at 3:21 pm
We’re a group of volunteers and starting a new scheme in our community. Your site offered us with useful info to paintings on. You have performed a formidable task and our entire community will be thankful to you.
October 21st, 2011 at 7:06 pm
I would suggest you ask on a cooking forum
December 4th, 2011 at 8:59 pm
Witam, też mi się to podoba, pozdrawiam więc wszystkich, reasumując.
Jeżeli chcielibyście się skontaktować to zapraszam na drzwi wewnętrzne
December 29th, 2011 at 4:44 am
hi, thanks for sharing this nice post.. its an informative post..
February 5th, 2012 at 2:23 am
Thanks for any other informative blog. Where else may I am getting that type of info written in such an ideal method? I’ve a undertaking that I’m just now running on, and I have been on the look out for such information.
October 11th, 2015 at 2:02 am
Thanks for stopping by! I rellay love sharing my recipes with the world! In this age of computers, electronic files and all the other gadgets it is rellay rare to find a hand written recipe book and I am rellay happy I saved mine. Even though it may not be convenient, you can always start one and pass it on to the next generations