I took the recipe from a Swedish friend and she, in turn, took it from a magazine a few months ago..I recommend the dessert to try it..the recipe is doubled in this quantities because yesterday we grabbed a big craving for sweets.
- FOR 2 marang leaves:
- 8 egg whites for a sheet of marang requires 4.
- 2 lg cornstarch
- 2 lg white vinegar
- 3 dl sugar
- For Saxon glue
- 2 Mr. transparent brown syrup is found in stores similar to glucose in thickness.
- 2 dl sugar
- 2dl liquid cream
- 1.5 dl coconut chips
- For whipped cream
- 6 dl whipped cream
- put as much sugar as you like sweet
- 3 Mr. Turkish yogurt
- 2 sliced bananas
- 500 gr frozen blueberries with sugar on top
Preparation time: less than 60 minutes
Marang Dessert RECIPE PREPARATION:
For a sheet, beat 4 egg whites well, then add the sugar, 1 lb cornstarch and one lg of vinegar. Place on a lined tray. The oven should be heated to 150 degrees before the sheet is placed inside. Keep in the oven for 45 minutes, turn off the oven and leave the sheet inside. Between the oven and the door I put a lg of wood to cool a little faster. When the sheet is cold, the pieces break. It will be crispy like a cookie.
To make the sauce, put the syrup, sugar and liquid cream in a pot on the stove. Bring to the boil and leave to cool. Once semi-cooled, add the rooster. Then I beat the whipped cream I put the sugar and at the end with a spoon I put the 3 Turkish yogurt.
Meanwhile, the blueberries had thawed.
you can put any kind of fruit to replace the blueberries, but bananas advise you not to miss them.
Ingredients Apple Custard Meringue Dessert
- 1 kg apples (5-6 medium sized apples)
- 100 g butter
- 5 eggs, separated
- 15 tablespoons granulated sugar
- 20 g vanilla sugar (or 1 tablespoon vanilla extract)
- 2 tablespoons corn starch
- 600 ml whole milk
- 2 tablespoons lemon zest
It starts with perfect meringue
Some French desserts require a culinary degree and decades of experience. Thatâ & # x20AC; & # x2122; s not the case with the meringue. Donâ & # x20AC; & # x2122; t know a stiff peak from a soft one? What business does cream of tartar have being in a mixer with egg whites? This step-by-step slideshow has the answers.
Rhubarb Meringue Dessert Recipe
This Rhubarb Meringue Dessert Recipe is a rhubarb lover & rsquos dream. With a buttery graham cracker crust followed by a creamy rhubarb custard and topped with pillowy meringue, what is not to love.
You can freeze rhubarb to last up to a year to make delicious recipes with, come and learn How to Freeze Rhubarb to save those bumper crops.
Apple meringue recipe
Firstmake the creamby beating the egg yolks and sugar. Stir in the flour. Gradually add the hot milk, whisking all the time to avoid lumps forming. Place over a low heat and allow to bubble gently for about 10 minutes, stirring all the time. Remove from the heat, add the lemon zest and set aside.
Place the apple segments in a pan with the sugar, put over a medium heat and gently cook until the apples caramelize. Remove from the heat and set aside.
Meanwhile, make the meringue by whisking the egg whites, sugar and pinch of salt. When they are stiff, put to one side.
Place the biscuits along the bottom of an ovenproof dish and drizzle a little apple juice over the top. Pour on the cream and top with the apple segments. Place the meringue in a piping bag with a decorative nozzle and pipe swirls next to each apple slice, or cover entirely with the meringue.
Finally, place under a hot grill for a few minutes until the meringue is golden. Remove and serve hot or cold.
The 11 Hardest Desserts To Make, Ranked
Most of us don't care what it takes to make desserts, we just want them. But aside from chocolate chip cookies and brownies, a lot of those desserts we shove into our mouths without a second thought took a lot of work to make. (And that is a serious understatement.) Many of our favorite desserts take multiple steps to make, some take hours even days, and then there are the ones that have to be intentionally - and very carefully - set on fire just before serving. .
We’ve put together a list of 11 desserts that we think are the hardest, whether it’s based on how long they take or how difficult they are to make. The desserts are ordered from less challenging to downright anxiety inducing. Check out which of your favorite desserts takes some serious skill to make. And let us know if we missed one!
Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.
Basic Italian Meringue Recipe
The science of meringue is easily explained, but no matter how many times I watch watery, viscous egg whites inflate into glossy white peaks, it always feels like alchemy. How could a simple egg white whipped with sugar transform into the voluminous lovechild of marshmallow and whipped cream? From mousses to buttercream to the toasted finish of a baked Alaska, it’s one of the fundamental building blocks of pastry and a technique that provides fluffy, sweet aeration to hundreds of our favorite desserts.
Remarkably, the only ingredients needed to make meringue are egg whites and sugar, though an acid — usually lemon juice or cream of tartar — is often included as well.
Here's how it works. Egg whites consist of water and proteins. As you whip the whites, you force egg proteins to unfold and bond around air bubbles, creating a new type of structure. As you continue to whip, the bubbles get broken down while the protein mesh gets stretched out thinner and thinner. Eventually, as the bubbles become so small that an individual bubble is not observable to the human eye, the whipped whites take on a glossy, shaving cream-like texture.
This basic concept remains the same for all meringues, but there's more than one way to skin a cat the various methods to create meringue can be categorized into three different groups: French (made by simply whipping egg whites and sugar), Swiss (the whites and sugar are gently heated in a double boiler while cooking), and Italian (a hot sugar syrup is drizzled into egg whites as they whip). All three are useful in their own way, but today we’re going to talk about Italian.
Italian meringue lends itself to a wide range of uses. Whipping a hot (240 ° F / 115 ° C) sugar syrup into foamy egg whites doesn't just make it the most stable of the meringues — it's also safe to eat without additional baking, which is why it's traditionally used to make buttercream frosting , or "Italian Buttercream." Italian meringue is also the most involved of the meringues because it requires a little bit of sugar cookery, but once you understand some meringue basics and have a good thermometer, it's as easy as meringue pie.
Recipe 6: Apple Metringue Tart
If you like Charlotte, such a pie. Meringue will thank you because it is based on Apple. This merindue pie will be revealed with an appetizing baked crust and an aromatic soft apple ornament in the middle.
- Flour 1 bottle
- sugar 150 grams
- butter 100 grams
- fresh eggs 2 pieces
- sweet apples 3 pieces
- milk 100 ml
- a pinch of salt
- wash the apples, remove them and cut them into small cubes.
- Sift flour through a sieve.
- separate the white tiles.
- the butter melts.
- mix the marigold eggs, half the sugar, salt and butter. Add the flour to the mixture and knead into a small paste. Pour the milk into the mixture and mix with a mixer to smooth the consistency.
- take a dish, fat with vegetable oil and lip dough. Put the form in the freezer for 20 minutes.
- face meringue. To do this, combine the protein with the remaining sugar to obtain a thick foam and refrigerate.
- preheat the oven to 180 degrees. Remove the freezer paste, put the apple slices on the dough and put it in the preheated oven for 20 minutes.
- Remove the cake, pour the apples with the protein mixture and return to the oven by lowering the temperature to 120 degrees for one hour.
Frozen Strawberry, Yogurt and Meringue Dessert with Strawberry Coulis
- 1/4 cup (2 oz) sugar
- 2 tbsp water
- juice of half a lemon
- 1 1/2 cups (12 oz) whipping cream
- 9 oz greek yogurt
- 8 meringue nests (4 1/2 oz) crushed into medium size pieces
- 1 lb strawberries, raspberries, or red currants or a combination of any of these
Line a loaf tin (or any freezer proof container) with plastic wrap leaving extra on the edges so it can cover the top when the tin is full.
In a small pot, add the water, sugar and lemon juice, and heat just until the sugar melts. Set aside to cool.
Chop the strawberries and place 3/4 (12 oz) of them in a food processor, or blender, with the cooled syrup. Process until smooth to make the coulis.
Whip the cream until it stands in soft peaks, then fold in the yogurt. Next, fold in the meringue pieces.
Add half of coulis into the yogurt mixture.
Stir to create a marbled effect.
Spoon one third of the mixture into lined loaf tin (or other container) alternately with chopped strawberries. There will be 3 layers of yogurt mixture with 2 layers of chopped fruit. After the last layer of yogurt mixture, cover the dessert with the rest of the cling wrap.
Place in the freezer for 3 to 4 hours, but do not freeze completely.
Turn out onto serving plate and decorate with strawberries and serve with remaining coulis.
If you do freeze this for longer than recommended, or have leftovers in the freezer, just bring let it soften a little before serving. I hope you enjoy this frozen strawberry, yogurt and meringue dessert!
Forgotten crisp, effortless meringue dessert
An old-time recipe from my Aunt Ginny reminded me that in baking it can be perfectly acceptable to forget.
Aunt Ginny used to make a crisp meringue that she served with sliced strawberries or juicy peaches. She called it Forgotten Dessert, a name that described how she baked the meringue and left it to cool overnight in the turned-off oven.
That is technically drying the dessert rather than baking it, but it results in a delicious dessert that is crisp on the outside yet tender in the middle.
Even today, I recall how effortless it was for her to prepare and how the dessert garnered compliments from everyone who tasted it. Now, with updated flavors, I find that it still pleases a crowd.
Begin with a classic meringue mixture - egg whites and sugar beaten to a shiny, fluffy consistency.
For an eye-catching shape that is tailor-made to hold a melange of fruits, spoon the meringue into a wreath-like ring. I like to sprinkle the meringue with coconut, which turns golden as it bakes to a crisp finish.
With more exotic fruit choices than Aunt Ginny had, we can contrast colors and textures, and use the interplay of tangy blood orange segments, fresh pineapple and tart dried cherries to offset the meringue's sweetness.
Transfer the meringue to a serving platter, spoon the fruit mixture into the middle, and serve with softened vanilla ice cream, if you like, as an impromptu creme anglaise.
This is a generous dessert - enough to serve 10 - which makes it a natural choice at the end of a more complicated meal, such as at Passover or Easter. Everything can be made ahead and set aside - or dare I say forgotten - until serving time.
Grand desserts rarely go out of style, yet this showstopping meringue has definitely come full circle from a faded memory to a grand finale.
Aunt Ginny's Forgotten Dessert
This recipe was in high fashion in the mid-1950s. It works just as well today.
- 5 large eggs, whites only (about 2/3 cup) reserve yolks for another use
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon table salt
- 1 1/4 cups granulated sugar
- 1/3 cup sweetened flaked coconut, optional
- Fruit Salad
- 1/2 cup dried cherries, sweet and / or tart
- 3 blood oranges, segmented, juices reserved (see Note)
- 1 cup small chunks of fresh pineapple
- 2 teaspoons granulated sugar
- 1 pint vanilla ice cream, softened in refrigerator 30 minutes before serving, if desired
For the meringue: Center a rack in the oven preheat the oven to 225 & deg. Line a rimmed baking sheet with parchment paper. Trace a 9-inch circle onto the paper flip the paper upside down, so the tracing side is down. Set aside.
Pour the egg whites into the bowl of a mixer fitted with a whisk attachment. Add the vanilla, cream of tartar and salt. Whip the egg whites on medium speed until soft peaks form, about 2 minutes. Increase speed to medium-high and gradually sprinkle in the sugar beat until glossy and stiff peaks form when the whisk is lifted, about 4-5 minutes more.
Without delay, spoon large dollops of meringue onto the sheet pan within the traced circle's circumference to form a thick, tall ring, leaving the middle empty. With the back of a large spoon, smooth the meringue mounds to even the circle. Sprinkle with coconut, if desired.
Bake for 2 hours, or until the meringue is crisp, uncracked and dry to the touch, but still white, although the coconut will turn light golden brown. (You'll notice that during baking, the 9-inch ring expands to about 10 1/2 inches, leaving about a 3-inch space in the center.) Turn the oven off to leave meringue in the oven overnight.
When ready to serve, gently lift the ring from its parchment paper. Transfer to a large serving plate. Serve within a couple of hours, otherwise cover loosely with foil to protect it from humidity.
For the fruit salad: Combine cherries and reservedblood orange juice in a large bowl let soften for at least 10 minutes. Add the orange segments and pineapple. Sprinkle with sugar, and mix thoroughly. Spoon into the center of the meringue.
To serve: The delicate meringue is prone to shattering when cut. Gently saw from center of the ring to the outside edge with a long, finely serrated knife (which should be more finely serrated than a bread knife). If the meringue begins to crack, rinse knife under hot tap water, dry and then begin again.
Spoon some fruit over the individual servings of meringue if desired, serve ice cream on the side.
Note: Separate the blood orange segments over a small bowl to accumulate the juice and also squeeze the membranes before discarding.
Per serving: 154 calories, 2 g protein, 39 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 57 mg sodium, 2 g fiber.