Ina Garten Meringue Recipe

Meringues Chantilly Recipe Ina Garten Food Network

WEBDec 16, 2014 · In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of …

1. Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
3. Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
4. Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.

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Salted Pistachio Meringues Better Homes & Gardens

WEBFeb 4, 2021 · Bake 8 to 10 minutes or until the edges start to brown lightly. (Watch carefully.) Remove pan and lower oven temperature to 250°F. Meanwhile, place the egg …

1. Arrange two racks evenly spaced in oven. Preheat oven to 400°F.
2. Line a sheet pan with parchment paper. Spread the sugar so it's an even thickness on the paper, leaving a border on the paper so the sugar doesn't spill onto the pan. Bake 8 to 10 minutes or until the edges start to brown lightly. (Watch carefully.) Remove pan and lower oven temperature to 250°F.
3. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Just before the sugar is ready, whisk egg whites on high speed for a minute or until frothy. With the mixer on low, slowly add the hot sugar to the egg whites. (Ina says, "I use a large spoon at first, then pick up the paper and pour the sugar in slowly.") Add the vanilla extract and continue to whisk on high 10 minutes or until the egg whites are room temperature. (The bowl may still be warm.) The meringue will be very thick and glossy.
4. Line two sheet pans with parchment paper. Using two large serving spoons, scoop six very large, messy oval dollops of meringue onto each prepared pan, spacing them out because they will expand while they bake. Sprinkle the pistachios on top. (Make sure your oven isn't above 250°F.) Bake 1 1/2 to 2 hours or until the outsides of the meringues are crisp but not browned (the centers will still be soft). Sprinkle with fleur de sel and cool. Makes 12 meringues.

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