Recipes tagged with « Meringue »
Berry Meringue Nests
Meringue nests baked low and slow till crisp outside, saccharine-white interiors yielding under fork. Fresh berry mix sweetened with powdered sugar balanced by thickened cream lightly whipped. Cornstarch and lemon juice swapped to tweak texture and brightness. Oven door ajar during cooling locks in crunch. Eggs at room temp for volume; sugar added gradually to avoid gritty texture. Bakes at 95°C, drying out meringue without browning. Fruits prepped just before plating; cold cream folds atop nests, berries piled high. Keeps airy, not soggy. Egg white foam, baking dry, berry zing, creamy richness. Technique matters here, timing less strict—trust look and feel, not watch.
Sea Buckthorn Meringue Tart
Crisp biscuit crumb base with a tangy sea buckthorn custard, topped with a toasted cloud of meringue. Uses gelatin for stability, fresh citrus twist, and a hint of cardamom in the filling. Balanced sweetness against bright fruit acidity. No nuts, easy to freeze halfway. Requires patience watching custard thicken gently over low heat. Visual cues guide doneness rather than strict times. Meringue tips included. Stores well up to three days chilled.