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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FULL RECIPE BELOW
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!!
Raspberry meringue roulade
Raspberry meringue roulade
Very easy roulade, great for any occasion. inspred by Mary Berry. Subscribe and comment on this video.
Ingredients:
5 egg whites
275g caster sugar
300ml whipping cream
shot of baileys(optional)
350g fresh raspberries
1.Pre-heat the oven to 220 fan, line 33x 23cm tin with baking paper
2.Whisk the egg until stiff, then gardually add sugar, teaspoon at the time
3. Spread into tray, bake for 12 mins on highter oven shelf.
lower the temp to 160 fan oven and bake for further 15 mins
4.Remove from the oven, turn over onto baking paper and let it cool for 10 mins
5. prepare the cream, stir it raspberries (leave some for decoration)
6. spread the cream over the meringue.
7.Roll from long end
Wrap in non stick baking paper (if required to chill longer) and chill before serving
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White Chocolate Raspberry Meringue Kisses
FLAMINGO RASPBERRY MERINGUE TARTS | Recipe |
Let's make mini Raspberry Meringue Tarts adorned with Chocolate Flamingos nested in a soft, delicious rose Swiss meringue topping. This Raspberry Tart recipe combines 5 of my favorite things.
#meringue #raspberry #chocolateflamingo #tarts #birthdayflamingo
I've always loved individual desserts. And these mini tart shells are perfect for making quick desserts. That's why I always have tart shells in the freezer. They make impressive desserts.
Today I used homemade Raspberry curd to fill the tarts. However, you can swap it out for whipped cream, lemon curd, chocolate ganache. Possibilities are endless. Top it with fresh fruit or Swiss Meringue swirl.
Swiss Meringue is easy to prepare and makes for soft, delicious topping on pies and tarts alike. Give it a try.
RECIPES can be found on my blog :
Homemade Raspberry Curd
Mini Tart Shells
Raspberry Meringue Tarts with Chocolate Flamingos(includes a template for the chocolate decorations)
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Have a suggestion for a video, leave me a note below or email at hani.hanielas@gmail.com Thanks for watching.
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TOOLS USED VIDEOS
NEEDLE TOOL by PME
DISPOSABLE PIPING BAGS 12 inch
DISPOSABLE PIPING BAGS
Or I like these they are a bit thicker
DISPOSABLE PIPING BAGS
BAKING SHEETS my favorite brand to use
PARCHMENT PAPER - I love this one, it doesn't curl up
AMERICOLOR EDIBLE MARKERS
SUPER FINE TIP EDIBLE MARKER by Rainbow Dust
EDIBLE MARKERS by FooDoodlers
EDIBLE MARKERS by FooDoodlers - fine tip
AIRBRUSH - I use this one in my videos
AIRBRUSH COLORS
METALLIC AIRBRUSH COLORS
AMERICOLOR ELECTRIC FOOD COLORINGS
AMERICOLORS FOOD COLORINGS
STAINLESS STEEL NEEDLE TOOL
Music Courtesy of Audio Network
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Raspberry Meringue Recipe | Yummy, soft & delicious | Fantastic Desert treat | 4K | Cook Studio
Hi Bakers!!!! These glorious meringues with their marshmallowy insides and crisp exteriors, never fail to impress. Serve on their own, or with softly whipped cream and fresh raspberries. It’s a fantastic dessert treat!
Ingredients:
◦ Egg whites - 3L , 105 g
◦ Sugar - 210 g
◦ Cream of tartar / vinegar/ lime juice - 1/4 tsp
◦ Pinch of salt
Bake at preheated oven 120c for 1 hour
For filling
◦ Raspberry - 75 g
◦ Whipping cream - 150 ml
◦ Icing sugar - 1 tbsp
◦ Cream cheese - 2 tbsp( optional)
Meringue Roulade with Pistachios and Fresh Raspberries | Yotam Ottolenghi
This stylish video from Yotam Ottolenghi demonstrates how to make an exciting meringue roulade with rose petals and fresh raspberries. Make sure to check out the recipe and have a go yourself:
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