Meringue Cream Recipe

Summary

CourseMethod

Ingredients

 Egg whites2
 Lemon juice1 Teaspoon
 Sugar1⁄2 Cup (8 tbs) (For Meringue Shells)
 Vanilla1 Teaspoon
 Instant coffee1 Teaspoon (Powder / Crystals)
 Heavy cream1 Cup (16 tbs)
 Sugar2 Tablespoon (For Filling)
 Brandy extract1 Teaspoon
 Red food coloring4 Drop (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 1387 Calories from Fat 781

% Daily Value*

Total Fat 89 g136.8%

Saturated Fat 55.3 g276.4%

Trans Fat 0 g

Cholesterol 328.8 mg

Sodium 188 mg7.8%

Total Carbohydrates 141 g46.9%

Dietary Fiber 0.02 g0.08%

Sugars 131.3 g

Protein 11 g22.5%

Vitamin A 70.6% Vitamin C 6.2%

Calcium 16.2% Iron 0.77%

*Based on a 2000 Calorie diet

Directions

1. Line two large cookie sheets with brown paper; draw twenty-four 1 1/2-inch rounds, 2 inches apart, on each paper.
2. Beat egg whites with lemon juice until foamy-white and double in volume with electric mixer at high speed in a small bowl. Beat in the 1/2 cup sugar, 1 tablespoon at a time, until meringue stands in firm peaks; beat in vanilla and instant coffee.
3. Attach a fancy tip to a pastry bag; fill bag with meringue. Starting at center of each circle on paper, press out meringue to form tiny shells. (If you do not have a pastry bag, spread 1 tablespoonful of meringue into each circle, building up edge slightly.)
4. Bake in very slow oven (250°) 1 hour, or until delicately golden. Cool on cookie sheets 5 minutes; loosen carefully from paper with a spatula; cool completely on wire racks. (If shells are made ahead, place in a single layer in a large, shallow pan and store in a cool, dry place.)
5. About an hour before serving, beat cream with the 2 tablespoons sugar until stiff in a medium-size bowl; stir in brandy extract and a few drops red food coloring to tint pink. Spoon about 2 teaspoonfuls into each meringue shell, swirling top to a peak. Chill until serving time.
Quantcast