Tag Archives: meringue

Citrus Almond Meringues

Holiday feasting can get to be a bit much by the time December 25th rolls around, so sometimes it’s nice to keep dessert a little lighter. These meringues incorporate seasonal citrus flavours, and make the perfect airy end to a heavy meal. Meringues are inexpensive, easy, and super low calorie. You might say they’re the new “super food”. This recipe  makes 12-16 meringues. You’ll need:

  • peel from 1 large grapefruit and 2 tangerines
  • 1/2 cup plus 2 tbsps slivered almonds
  • 1/2 cup egg whites (equal to about 4 lg eggs, but I buy them in the carton)
  • 1 tsp cream of tartar
  • 1 tsp vanilla
  • 1 cup super fine sugar

Peel your fruit with a vegetable peeler so that you get just peel without the pith. Finely chop the peel, or pulse it in a food processor until you have tiny pieces. Scatter the chopped peel on a parchment lined baking sheet and dry it out in the oven for about 10 minutes at 250 degrees.

On low heat, toast your almonds in a small sauce pan tossing them frequently. Finding the perfect balance between deliciously toasted nuts and burnt garbage can be a challenge, so watch them carefully. When your almonds are slightly brown, and a nutty flavour is wafting from the pan, take them off the heat and put them in a bowl to cool. Don’t leave them in the pan or they will continue to cook (and will probably burn).

Preheat your oven to 225 degrees. In a metal mixing bowl, combine your egg whites and cream of tartar and whip on medium speed until soft peaks form. Add your vanilla, and whip on high, adding the sugar 1 tbsp at a time. Continue to whip until very stiff peaks form.

When your meringue is stiff, slowly fold in your dried citrus peel (reserve 1 tbsp) and 1/2 cup of your toasted almonds. Line two baking sheets with parchment, and drop 1/4 cup spoonfuls of your meringue mixture onto it. You can create oval shapes by filling a large spoon with meringue and scraping it off with another spoon, or just drop haphazard dollops. The great thing about meringue is that it will hold its shape perfectly without expanding, so you can be creative. Check out these Meringuebows for inspiration.

Sprinkle the rest of your toasted almonds and citrus peel on top and bake your meringues in the middle rack of the oven for 1 1/2 to 2 hours. You can vary the time depending on how crunchy or chewy you’d like them.

Feel free to indulge in 2 or 3 (or 10) of these without feeling guilty. They’re basically air, right? I mean, you’re probably burning calories just chewing them. I’ll be sharing another meringue recipe this week, so keep your eyes peeled. Happy baking!

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Filed under cookies, holidays, new flavours, relatively healthy

Meringuebows

Now what is a meringuebow you ask? Why a  hybrid between a meringue and a rainbow of course. Umm, duh…

These fluffy little creations were inspired by the cloud-like appearance of meringues. And every cloud deserves a rainbow, so I created these airy little treats that are almost too cute to eat. This recipe will make 12-16 meringues. You’ll need:

  • 8 large egg whites
  • 2 cups superfine sugar
  • 1 tsp cream of tartar
  • red, yellow and blue gel food colouring

Preheat your oven to 225 degrees.

Depending on the size of your mixing bowl, you may have to divide the recipe into two batches. Trust me, I have had meringue overflow in the past and it is a sticky, sticky mess. Beat your egg whites on high with the cream of tartar using a hand mixer or stand mixer until soft peaks form. Gradually add the sugar as you continue to whisk the mixture. Keep beating until VERY stiff peaks form.

Divide the meringue into two bowls. Now divide one of those bowls into 3 smaller bowls. Add a small amount of gel food colouring (I suppose you could use whatever colours you like, but I think that red, blue and yellow are the cutest), to each bowl and fold it in with a spatula until the colour is evenly distributed. Be careful not to deflate your meringue with “aggressive” folding.

Fill 3 piping bags (or zipper seal bags) with your coloured meringue, and pipe out six rainbows onto a parchment lined baking sheet. You can use a tip if you like, or just go naked. Start by piping a 3-4 inch curve of pink, followed by blue, followed by yellow. Once you’ve piped your rainbows, add a meringue cloud to each by overlapping a large dollop of white meringue with the edge of your coloured meringue. Feel free to be messy with your clouds. Clouds are meant to look a little wild.

Bake your meringuebows for 1 1/2 to 2 hours. The rainbow meringue will cook faster because it is not as thick, so wait until your clouds are nice and crisp before removing them from the oven. There will be a nice textural difference between the white and coloured meringue.

I was so impressed by how well the meringue held its colour! Can’t you picture yourself serving these at a fairy princess birthday party? Now I just have to kidnap a toddler so I have an excuse to make them again.

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Filed under a party, adorability, candy, cookies

Lemon Meringue Cupcakes

These delicious cupcakes are an adaptation of one of my favourite summer desserts. You can customize them with your favourite go-to recipes, or save time with pre-made ingredients. Either way, they look, and taste impressive. Give them a go for your next summer gathering! You’ll need:

Combine 5 large egg whites with 1 cup of sugar and 1 teaspoon of lemon extract (optional) in a large, heatproof bowl. Place bowl over a pot of simmering water, and whisk for 3-5 minutes until sugar has disolved, and whites are frothy. Remove from heat, and beat on high for 6-8 minutes until stiff, glossy peaks form. This should be used immediately.

To assemble your cupcakes, remove about a teaspoon of cake from the centre of your cupcake using an apple corer, or a knife. Be careful not to cut all the way to the bottom of the cake, or else your filling will fall through.

Place your chilled filling (or store bought curd) into a zipper bag or piping bag. Snip off the end, and pipe about a tablespoon of filling into each cupcake. Don’t worry if the filling spills over the hole slightly.

Once your cupcakes are filled, prepare your boiled meringue icing. Ice your cupcakes generously, finishing with a swirl. Place your iced cupcakes under the broiler for a minute or two, until they are nice and golden brown. If you have a torch, you can use this to toast your meringue.

Keep your cupcakes in a cool dry place until you’re ready to serve them so that the meringue doesn’t sweat. You can thank me now that you have an excuse to throw that garden party you’ve been thinking about. Happy baking!

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Filed under a party, cupcakes