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| | From:  Genie· (Original Message) | Sent: 6/19/2008 6:16 PM |
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| | | From: Genie· | Sent: 6/19/2008 6:17 PM |
| Meringues Easty to make and a festive basis for many desserts. Cut a heavy brown paper to fit the bottom of a baking sheet. Heat oven to 275 degrees.Whip until quite stiff 3 egg whites and 1/4 teaspoon cream of tartar. Add 3/4 cup sugar, 1 tablespoon at a time. Drop meringues onto the paper lined baking sheet by the 1/3 cup full. Use a tablespoon, making an indentation in the center and building up the sides. Bake the meringues one hour. Do not brown them. Turn off the oven and leave them another hour and half. Keep door closed. Remove and finish cooling them away from drafts. Fillings: Ice cream, puddings, canned fruit pie fillings, etc. When using fruit pie fillings whip one 3 ounce package cream cheese and mix with 1 cup whipped cream. Line the shells with this mixxture and then add fruit fillings. One note of caution - although the meringues may be made the day before using do not add the fillings until shortly before time to serve them. Source: Cedar Oaks Plantation Recipes | |
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| | | From: Genie· | Sent: 6/19/2008 6:17 PM |
Floating Islands - BettyGa ------------- 3 cups milk
1/2 cup plus 1 tablespoon sugar
1 teaspoon pure vanilla extract
4 large eggs, separated
2 teaspoons cornstarch
1 recipe of Caramel Sauce ( recipe follows)
In a large nonreactive saucepan, combine 2 1/2 cups of the milk, 1/2 cup of the sugar, and the vanilla over medium heat and whisk to dissolve the sugar. Bring to a gentle boil. In a large mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Add the remaining 1 tablespoon sugar and continue beating until stiff peaks form. With a wooden spoon, scoop 2 balls of the meringue into the simmering milk mixture. Poach the balls for 2 to 3 minutes, rolling them over with the spoon and basting them with the milk. When all sides are cooked (they are slightly firm to the touch), lift them out with a slotted spoon and set aside on a platter. Scoop 2 more balls from the remaining meringue and repeat the process.. The meringues can be stored for about 1 hour, loosely covered with plastic wrap, in the refrigerator until ready to use. In a small mixing bowl, combine the remaining 1/2 cup milk, the egg yolks, and cornstarch and whisk together. Slowly whisk 1/2 cup of the warm milk mixture that the meringues were cooked in, into the egg mixture, then pour back into the warm milk mixture in the saucepan. Whisking constantly, bring the mixture to a gentle boil and cook until it thickens enough to coat the back of a wooden spoon, about 2 minutes. Remove from the heat, pour into a glass bowl, and let cool to room temperature. Cover with plastic wrap, pressing the wrap down against the surface of the custard to keep a skin from forming. Refrigerate for at least 4 hours or up to 8 hours. To serve, gently stir the custard and spoon equal amounts into four dessert bowls. Set a meringue ball on top of each and drizzle with the caramel sauce. CARAMEL SAUCE
1 cup sugar
1/2 cup water
1 cup heavy cream In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until regains the consistency of a thick syrup, about 2 minutes. Let cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before using it. Yields: about 3/4 cup Yield: 4 servings | |
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Reply
| | | From: Genie· | Sent: 6/19/2008 6:18 PM |
Blackberry Meringues--sonja
3/4 cup vegetable shortening
1/4 cup sugar
2 large egg yolks
1 1/2 cups flour
2 large egg whites
1/2 cup sugar
1 cup almonds, chopped
1 cup blackberry puree, unstrained
1 cup shaved fresh coconut
Preheat oven to 350 degrees.
In a large bowl, cream the shortening and sugar. Beat in the egg
yolks. gradually blend in the flour. Spread the mixture evenly in
the bottom of an ungreased 13x9" baking pan. Bake for 15 minutes.
In a medium bowl, beat the egg whites into stiff peaks. Beat in
the sugar. Fold in the nuts. Spread the blackberry puree over the
warm crust. Sprinkle with the coconut. Spread the meringue evenly
over the top. Bake for 20-25 minutes longer, until the topping is
set. Cool in pan on a rack before cutting into bars.
NOTES: The blackberry puree can be fresh, canned, frozen, preserved
or a compote.
If you do not have fresh coconut available, packaged flaked coconut
can be used.
These cookies can be made with almost any type of berry.
If desired, add 1/4 teaspoon almond extract to the crust for subtle
flavor.
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Reply
| | | From: Genie· | Sent: 6/19/2008 6:19 PM |
Floating Island - BettyGa Ingredient - 2 eggs, separated
- 1 whole egg
- 7 tablespoons sugar
- few grains salt
- 2 cups milk
- 1 teaspoon vanilla
Method Combine egg yolks and egg; beat slightly. Add 3 tablespoons sugar and salt; mix well. Scald milk in top of double boiler; add a little of the hot milk to the egg mixture. Stir well and return to double boiler. Cook, stirring constantly, over lightly boiling water until mixture thickens and coats spoon - about 4 minutes. Pour custard into a shallow baking dish. Beat egg whites until stiff but not dry; gradually add remaining sugar and beat until stiff peaks form. Drop large spoonfuls of meringue into sauce. Bake in a hot oven 500°F 2 to 3 minutes or until meringues are lightly browned. Yield: 6 servings
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Reply
| | | From: Genie· | Sent: 6/19/2008 6:20 PM |
| Meringue Shells
These meringue shells are wonderful for serving fresh fruit, fruit salad,
pudding, or your other specialty desserts. You can make the cups as
small or
large as you like, or you can make one large 10- to 12-inch shell.
3 egg whites, room temperature
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup sugar
Preheat oven to 275 degrees F. Line a large baking sheet with ungreased
parchment paper or aluminum foil (dull side up). Draw eight 3 1/2-inch
circles on
the paper; set aside.
In a large mixer bowl, beat egg whites on low speed until foamy. Then,
add
one at a time, the cream of tartar and vanilla extract. Continue
beating until
the whites begin to hold their shape and become opaque. Increase the
speed to
medium-high and gradually add the sugar in a slow stream. Beat until the
whites thicken and form stiff peaks (do not over beat).
Spread each circle with approximately 1/3 cup meringue; shape with
back of
spoon to make shells, building up sides to form shells.
Bake for 1 hour; turn off oven, leaving meringues in the over, with door
closed, for an additional 1 1/2 hours. Remove baking sheets to wire
racks. Let
meringues stand 15 minutes; then carefully loosen them with a wide
flat metal
spatula or a sharp knife and transfer to wire racks. Let cool completely.
NOTE: Fully baked hard meringues may be stored for months in a tightly
sealed container with waxed paper between any layers. If they should
lose
crispness, bake in a preheated 250 degree F. oven for 15 to 20 minutes.
To serve, fill with your favorite filling.
Makes 8 servings.
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