How To make Meringue Madeleines
3 Egg whites
1 pn Salt
1/3 c Sugar
1/2 ts Vanilla extract
3/4 c Sifted cake flour
1/2 c Sweet butter; melted
Recipe by: The Meringue Cookbook Place the oven rack on the lowest rung. Preheat the oven to 400 degrees. Butter and lightly flour a dozen large madeleine shells (or muffin tins). In a large, grease-free mixing bowl (not one of copper this time) beat the egg whites with the pinch of salt at a slow steady speed. When they begin to stiffen, gradually add the sugar. Beat in the vanilla extract. Continue to beat for a few minutes, until the meringue will form soft peaks. With a rubber spatula fold in the flour, in six additions. Fold in the melted butter quickly, but only about a teaspoon at a time. Use a large spoon to fill the prepaed madeleine shells. (This batter must be used at once or the butter will separate.) Bake the madeleines at 400 degrees for about 15 minutes, until they are browned and the tops
spring back when touched lightly. Remove the tray of shells from the oven. Turn the madeleines onto a wire rack, or directly onto a serving platter or into a basket. They should fall right from the tins (use a knife to loosen them if necessary) and are best eaten right away while they are warm from -----
How To make Meringue Madeleines's Videos
Powdery French Meringue Recipe
POWDERY FRENCH MERINGUE
To me, the French meringue symbolizes lightness and beauty. It reminds me of the beautiful women that lived during the XVII and XVIII centuries in France... elegant, powdery and gracious.
--------------------------------------------------------------------------
INGREDIENTS
120 grams granulated sugar
120 grams confectioner sugar
4 egg whites
--------------------------------------------------------------------------
INSTRUCTIONS
In a Kitchen Aid bowl, beat the egg whites until they become foamy and at a firm peak.
Add half the granulated sugar, still beating for 1 minute, then add the rest of the granulated sugar, still beating until the egg whites reach a very stiff peak (make sure the egg whites form a peak before adding the confectioner sugar).
Slowly add the confectioner sugar and mix it gently with a spatula.
The texture should be shiny and soft.
Preheat the oven at 176 degrees convection.
Place a sheet of parchment paper on a baking sheet.
Using a piping bag with an open star tip, start piping into the shape you like. Leave a little space in between the meringues so they don’t melt while in the oven.
Bake for approximately 2 hours.
Please remember, the success of a meringue is about the time it dries in the oven.
Lightly powder the meringues with confectioners sugar.
And voila!
The delightfully powdery French meringue.
Thank you for watching today.
Please subscribe for more videos.
Love, Florence ❤️
#DelightfulMrsAzria #Baking #PowderyFrenchMeringue
MB01SSCMTPIUDYX
Sultane Nozzle Meringue Cookies - Topless Baker
Have you seen this Sultane / 795 nozzle all over the internet?! This week I'm teaching you the best french meringue recipe then showing you how to use this amazing sultane nozzle! These cookies are great decorations and you can get so creative filling the middle up!
To make these french meringues you will need:
2 Egg Whites
1/2 Cup Caster Sugar
Pinch Cream of Tartat
1/2 Tsp Lemon Juice
This recipe makes about 8-10 cookies, so just double it if you want more! The recipe also works perfectly for meringue kisses :)
Bake the cookies at 110C/230F for 45m then leave them in the oven for another 15m before removing and allowing to cool completely.
Follow me on Instagram for the latest baking pictures |
Check me out on Twitter to catch up with what's happening |
Like me on Facebook for my live cooking shows |
Filmed and Produced by Simone Sampó:
How to bake the cutest Meowringues/Meringue Cats (with an easy no-piping necessary option)
I'm sharing this very SNEAK PEAK Meowringue cat recipe from my new book Bake Me a Cat (to celebrate that it's out in the UK now, and in the US on the 25th April so you still have time to get your preorder in ????) - but if you do enjoy this recipe/this video - purrrlease check out the book for LOADS more kitty themed baking cuteness. There's recipes for all skill levels, loads of vegan and gluten free adaptations, and great for any cat fans! It's my favourite book and I just love it so much and hope you do too.
Get it here:
And here's the ingredients for these Meowringues:
130g egg white (from about 4 medium eggs) (or to make these vegan - substitute aquafaba, ideally reduced down first)
260g icing sugar
(what I tend to do is weigh 4 eggs (out of their shells), then just double the weight for the icing sugar)
you could also add some vanilla bean paste or similar extract to flavour
Plus some good gel food dyes (get yourself Rainbow Dust Pro Gel, Americolor, Coloursplash, etc). Don't use oil based food dye as oil and meringue don't have fun with each other.
Black food dye if painting on faces. Or get yourself some edible eye sprinkles - they're so fun.
if making the scruffy meowringues, you can also swirl through your favourite jams, curds e.g. lemon curd, biscoff etc. You can also sprinkle on freezedried fruit for extra flavour.
Follow the video for the full method (super easy and i think even easier with this icing sugar method as you don't need to work out when exactly to add the next bit of sugar - just add all at once!), and if you're not into piping you can make the 'Scruffy Meowringue' version which is so fun. You can even use edible eyes so you don't need to paint a face on. There's loads of options and ways to do it, and I have faith that everyone can make some form of meringue kitty...
Bake for at least 1 hour 30 minutes at 80C (fan), then leave in the oven until it all cools down. (remember that you're actually aiming to dry out the meringues rather than actually 'bake' them! They're a weird thing). Bigger scruffy meringues may need longer if you want them firm in the middle.
You can use the meowringues to decorate cakes, a pavlova (I have a recipe for 'Pavlov's Cat' in the book!!) and lots of cool stuff.
Thanks for watching, hope you enjoy! Comment below what you think, and please subscribe and go get my book!! You can preorder still if you're in the US, and get it as soon as it's out as a little happy baking surprise ????
Meow meow!
Kim-Joy xxx
Photos from Bake Me a Cat by Ellis Parrinder
Thanks to my buddy Kate Broughton for filming and editing ❤
French Floating Island Dessert - Meringue Floating on custard covered in caramel -
Join my online French cooking classes ????????: Treat yourself with this simple floating island recipe. delicious poached meringue floating on French custard and covered in caramel.
The floating island dessert or (iles Flottantes in French) is a classic
French dessert that every French food lover should know. It is a composed of homemade French custard served with poached meringues and a drizzle caramel sauce.
it can be served equally as a family dish or can be dressed up and look like a star on the red carpet served in a cocktail glass.
When made from scratch that dessert is plain delicious and an absolute must try.
The ingredient list is tiny and you would never imagined that a real such a dessert can be made with so few ingredients.
Ingredients used in this video :
4 eggs ( separating egg white and egg yolks)
150 grams ( 3/4 cup) of sugar ( 50 grams for the meringue and 100 grams for the caramel sauce)
50 cl (16.9 Fluid oz) of full cream milk
Half a vanilla pod
50 ml (1.69 fluid oz) of water
a pinch of salt
Recette de cuisine: Madeleine et meringue
Recette proposée par l'Hôtel Restaurant les alisiers.
Retrouvez nous sur blog.alisiers.com
Détail de la recette:
French Meringue Cookies Recipe
#meringue #cookies #recipe
Read Full Recipe: