Best Dees Quick And Easy Strawberry Meringues4 Ingredients 5 Min Recipes

FRESH STRAWBERRY MERINGUE

Steps:

• Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
• Beat with an electric mixer until partially stiff.
• Add sugar gradually, beating until stiff.
• Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
• Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
• Meringue shell will crack while it's baking.
• Let cool in plate.
• Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
• Spread over meringue shell.
• Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
• Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
• Chill in refrigerator for several hours or overnight.
• Garnish with reserved berries and serve.

INDIVIDUAL STRAWBERRY MERINGUES

Steps:

• Preheat oven to 120 Degrees C (250F).Line 2 baking trays with baking paper.
• Separate three eggs. Save the egg yolks for another use. Place the egg whites in the bowl of a stand mixer or use a bowl and hand-held electric beaters. Beat on low speed until soft peaks form.
• Gradually add the sugar, about a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks.
• To check if the sugar has dissolved, rub a small amount of meringue between your thumb and a finger to check if it's gritty or smooth. If it's gritty, try beating for a little longer.
• Spoon the meringue mixture onto the prepared tray in six mounds.
• Using the back of a spoon, smooth the mixture out, leaving a little indent in the middle of the nest.
• Bake for 45 minutes or until crisp.Turn the oven off. Leave the meringues to cool in the oven.Once cool, store the meringues in an airtight container until you are ready to serve.
• Whip the cream in the bowl of a stand mixer fitted with the whisk attachment.Or, use hand-held electric beaters, whip until the cream has soft peaks.
• Top the meringues with the cream and strawberry sauce. Garnish with a sprig of mint for extra colour.
• Roughly chop the strawberries.
• Add the strawberries to a saucepan, along with the brown sugar, lemon juice and orange liqueur.
• Cook on a low heat for five minutes, stirring occasionally. The strawberries should be soft, but still retaining their shape.

STRAWBERRY MERINGUE COOKIES

Steps:

• Preheat oven to 215 degrees F. Line a baking sheet with parchment paper; set aside.
• In a large bowl, use an electric mixer to beat egg whites, 1 teaspoon strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add powdered sugar in tablespoon increments. Add food coloring and continuing beating until stiff peak form. (Careful not to overbeat.)
• Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
• Bake in preheated oven for 45 minutes to 1 hour, rotating once. Turn off oven and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
• Remove parchment paper from baking sheet and let meringues cool completely.

STRAWBERRY MERINGUE CAKE

Steps:

• Let egg whites stand at room temperature for 30 minutes. , In a large bowl, combine the cake mix, orange juice, egg yolks and orange zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans; set aside. , In a large bowl with clean beaters, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in 1 cup sugar, a tablespoon at a time, on high until stiff glossy peaks form. Spread the meringue evenly over cake batter. , Bake at 350° for 35 minutes or until meringue is lightly browned. Cool in pans on wire racks (meringue will crack). , Meanwhile, in a large bowl, beat cream until stiff peaks form. Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream. , Loosen edges of cakes from pans with a knife. Using two large spatulas, carefully remove one cake to a serving platter, meringue side up. Carefully spread with about two-thirds of the cream mixture. Slice the remaining berries; arrange half over cream mixture. Repeat layers. Store in the refrigerator.

FLUFFY STRAWBERRY MERINGUE PIE

Steps:

• In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.