Best Monster Meringues Recipes

Matcha Monster Meringues image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 16 to 18 meringues

Number Of Ingredients 7

3 large egg whites
Pinch of salt
1/2 teaspoon cream of tartar
3/4 cup superfine sugar
1/2 teaspoon pure vanilla extract
Candy eyeballs, for decorating
2 tablespoons matcha powder (ceremonial grade)

Steps:

Preheat the oven to 250˚ F. Line two baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then beat in the vanilla. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 more minutes.
Transfer the meringue to a large piping bag fitted with a large round tip. Pipe into spiral cone shapes, 2 inches in diameter and 3 inches tall, about 2 inches apart on the baking sheets. Decorate each meringue with a candy eyeball. Dust with the matcha.
Transfer the meringues to the oven and bake 1 hour. Turn off the oven and let the meringues stand in the oven until dry, about 3 hours or overnight.

Monster Meringues image

Provided by Food.com

Categories Dessert

Time 1h30m

Yield 25 serving(s)

Number Of Ingredients 6

1 1/2 cups caster sugar
3/4 cup egg white
orange, blue, purple, green powder food coloring
orange, blue, purple, green non pareils sprinkles
royal icing, for sticking
edible eyes for decorating meringue

Steps:

Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment.
Place the caster sugar in the deep baking tray in the oven for 7 minutes.
Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F.
Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out.
Divide the mixture between 4 bowls and carefully fold in the powdered food color.
Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles.
Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm.
Leave to cool.
Stick on the eyes with a dot of icing.