Foolproof Raspberry Meringues with Pistachios - Bigger Bolder Baking Ep 14 - Gemma Stafford
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Hi Bold Bakers! Your recent questions & comments inspired me to make this episode all about making perfect meringues. I share my secrets on creating foolproof meringue every time, and how to make them BIG & BOLD with a rich raspberry puree, fresh cream & toasted pistachios. Once you learn my tricks, the possibilities are endless. Enjoy!
If you love meringue, make sure to watch my Meringue Roulade episode--it's my favorite Irish dessert!
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Gemma's Raspberry Meringues with Pistachios
INGREDIENTS
(Yields 8-10 medium meringues)
6 egg whites(150g) at room temperature
1 ½ cups granulated sugar (300g) (weighing by grams is easier and more accurate)
1 lb Raspberries (frozen and defrosted),
½ cup Pistachios, toasted and chopped
2 cups Cream for sandwiching together
METHOD:
1. Start by lining a large flat baking tray with parchment paper.
2. First, make the raspberry puree by bringing the raspberries to a simmer. Gently cook until the berries have reduced by half and are thick. Pass through a sieve to remove the seeds and get a fine puree
3. For the meringues, preheat oven to 400oF (200oC). Line a deep roasting tray with baking paper. Pour in the sugar and put it in the oven for 5-7 minutes, until the edges are JUST beginning to melt. Heating the sugar helps create a glossy, stable mixture.
4. While the sugar is heating, whisk the egg whites into the mixing bowl (not a plastic bowl). Be careful no egg yolk leaks into the whites. this will stop them whipping.
5. At first whisk the egg whites on low to allow stablillising bubbles to form. Then increase the speed and beat until egg whites have formed stiff peaks. (this takes around 5-7 minutes)
6. Now it's time to take out the sugar from the oven. Turn down the oven to 210oF (100oC)
7. While you whisk on high speed, slowly add in the warm sugar,a big spoonful at a time.
8. Whip until the sugar is all incorporated (around 4 minutes). To check if you made a good meringue rub a bit between your fingers. it should feel smooth and not gritty. If it feels gritty with sugar then whisk for longer so the sugar can dissolve. The mix should be smooth, stiff and glossy.
9. Drizzle over a little purée onto the meringue. With a spoon drag the raspberries through the meringue to create a ripple effect. Do this gently, you don't want to over mix and muddy the ripples.
10. Spoon the raspberry meringue onto baking sheet. I made 8 medium meringues with the intention of sandwiching them together.
11. Bake for around two hours. The idea is to slowly dry them. After the 2 hours turn the oven off and leave them in there to go completely cold (trust me, leave them in there with the door closed). If you don't like them sticky in the middle , bake for 20 minutes longer. When you turn them over they should be crisp on the bottom. No soggy bottoms here. The meringues will keep for a week in an airtight container.
12. Whisk the cream and use it to sandwich the meringues together, sprinkle over the pistachios and enjoy!!
Family Recipes: Fresh Fruit Pie
Join Laura and the boys as they show you how to make a recipe for every season! Enjoy strawberry, peach, raspberries and more, made into a delicious fresh fruit pie!
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How to Make Mud Pie | Ice Cream Desserts | Allrecipes.com
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Watch how to make one of the best frozen desserts you've ever tasted! We'll show you how to layer up coffee ice cream, frozen whipped topping, and fudge sauce into a sweet and sticky mud pie you'll want to eat any time of the year.
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Raspberry and Lemon Meringue Tarts Lemon Curd Raspberry Sauce
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EQUIPMENT/INGREDIENTS (Affiliate)
Tart Rings (slightly longer):
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INGREDIENTS: Makes 16
PASTRY:
235g All Purpose Flour
95g Icing/Confectioners Sugar
40g Almond Flour/Meal
Pinch of Salt
120g Cold Cubed Unsalted Butter
1 Large Egg
2 Teaspoons Vanilla Extract
RASPBERRY SAUCE LAYER:
250g Raspberries - Fresh or Frozen
3/4 Cup Water
3/4 Sugar
1 Tablespoon Lemon Juice
4g Leaf Gelatine
LEMON CURD:
1/2 Cup Lemon Juice
1/2 Cup Sugar
3 Large Eggs
120g Unsalted Butter
4g Leaf Gelatine (or 1 Teaspoon Powdered Gelatine dissolved in 1 tablespoon boiling water)
MERINGUE TOPPING:
140g Egg Whites
280g Sugar
EXTRAS:
Freeze Dried Raspberry Powder
INGREDIENTS CONVERSION LINK:
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Martha Stewart's Mini Lemon Meringue Tartlets | Martha Bakes Recipes | Martha Stewart Living
Zest and juice plump lemons to make a curd that fills these adorable tartlets. Pâte sucrée creates a delicious yet sturdy crust, and the lemon filling paired with dollops of homemade meringue is a guaranteed hit. This recipe works wonderfully for entertaining guests, since you can put the tartlets in the freezer, and brown the meringue right before serving.
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Get the Mini Lemon Meringue Tartlets recipe at:
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Mile-High Meringue:
Lemon Curd:
00:00 Introduction
00:22 How To Make The Crust From Pâte Sucrée
2:38 How To Make Lemon Curd
4:26 How to Make Mile-High Meringue Topping
5:00 Filling The Tartlets
6:36 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Mini Lemon Meringue Tartlets | Martha Bakes Recipes | Martha Stewart Living
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A flaky, buttery pie crust generously filled with gently spiced apples alongside a big scoop of vanilla ice cream- it doesn’t get much more delicious than that. And this apple pie recipe is a festive, easy holiday dessert that’s perfect for fall!
Apple pie is an iconic American dessert. It’s ubiquitous on almost every holiday table because it is simply that popular, so much so that many families have their own take on an apple pie recipe.
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