When I was learning how to make meringue dessert recipes I kept coming across Pavlova recipes. The Pavlova meringue recipe, created in Australia, was named for Anna Pavlova, the Russian ballerina. It seemed it was designed for her because it is such a light dessert mainly made from beaten egg whites and fresh fruit. Today, there are many “offshoots” of the original Pavlova recipe.
Although the Pavlova is famous, it is not the only meringue recipe. After I started learning how to make meringue dessert recipes, I found so many other recipes. I really like this type of dessert to serve with special dinners. The lightness of most of these recipes goes well with a large, often heavy, dinner. Just because I like the lightness to accompany “some” meals, they do not have to be light. The baked meringues are often filled with rich custards, puddings and whipped cream mixtures. These are also delicious but I enjoy this type when the meal is small.
Learning how to make meringue dessert recipes starts with the eggs. Egg whites should be separated from the yolks while still cold. This helps to prevent any of the yolk getting mixed in with the whites. A speck of the yolk, which contains fat, will prevent the whites from beating properly to achieve volume. To separate, do one at a time placing the white in a separated bowl. After separating one drop the white in a large mixing bowl. After each egg, drop the white in the large bowl. Just in case one white gets yolk in it, you won’t ruin the whole bowl. When all eggs have been separated let the whites set to room temperature about 30 minutes. Warm egg whites expand more than cold ones.
Most recipes tell you how many large egg whites to use in a recipe. When learning how to make meringue dessert recipes you should also know how to measure egg whites. There are about 7 large egg whites to a cup and one egg white weighs about 1 ounce. When in doubt, I go for a little extra rather than be a little short. If possible, it is best to make meringue when the weather is not real humid. The humidity prevents the whites from beating to volume. To beat the whites use clean dry mixing bowl (Grease free and not plastic) and beaters. Although I have seen men whisk up egg whites, for me it is much better to use an electric mixer.
If you are just learning how to make meringue dessert recipes, start mixing the egg whites on low or medium speed. At this stage a little of the powdery acid, cream of tartar, added will help to stabilize the beaten whites. Add about one half teaspoon for every eight egg whites. (Can also use a little lemon juice or salt for acid). As the whites become foamy move the speed of mixer to high. This gradual increase will build stability. When the whites have reached soft peaks, without stopping the mixer, gradually add the sugar. Continue beating until whites are thick, shiny and hold stiff peaks. To be sure sugar has dissolved rub a little whites between your fingers. If it still feels grainy continue to beat until smooth.
NOTE: I found some regular granulated sugar is hard to dissolve. I get better results by using extra fine or castor sugar.
Use the beaten egg whites as soon as possible to avoid the volume from deflating. If additional ingredients need to be added to the meringue, use a folding motion. Use a clean spatula or large spoon and gently fold over and under to incorporate the ingredients. At this point the meringue can be baked in all sizes and shapes, usually in a slow oven from one to three hours, to make fabulous desserts. Use your favorite recipe or create your own.
NOTE: Hard baked meringues can be stored wrapped in foil for about 1 week.
Learn how to make meringue dessert recipes with raspberries and peaches.
Preheat oven to 250F degrees; line baking sheet with parchment paper.
FOR MERINGUE beat egg whites and cream of tartar on high speed until frothy.
Add sugar 1 TABLESPOON at a time beating until stiff peaks form and sugar dissolves.
Drop whites by one half cupfuls onto lined baking sheet; shape into shallow bowls.
Bake for 1 hour; TURN OVEN OFF; let meringues set in oven 1 ½ hours without opening.
Remove from oven and cool completely; remove from parchment paper and set aside.
FOR BUTTERMILK SAUCE combine buttermilk and sugar in heavy saucepan.
Add cornstarch and egg yolks into the buttermilk mixture; whisk to blend.
Bring the mixture to a boil over medium heat whisking constantly.
Whisk and cook for 1 minute; remove from heat and stir in vanilla.
Cover and chill; makes 3 cups.
FOR RASPBERRY SAUCE combine thawed raspberries, sugar and Chambord in processor.
Process until smooth stopping to scrape down the sides; strain into a small saucepan.
Combine cornstarch and water stirring until smooth; stir in raspberry mixture.
Bring mixture to a boil over medium heat; cook and stir for 1 minute.
Makes 1 cup.
TO ASSEMBLE spoon custard sauce over bottom of serving dishes.
Place a meringue bowl on top of the custard sauce.
Spoon the peaches and raspberries in each of the meringue bowls.
Place the raspberry sauce in a pastry bag with a small tip.
Drizzle a little raspberry sauce over the buttermilk sauce for decorating.
NOTE: Make more raspberry sauce if you want to line the plates with it instead of the custard sauce. You can also drizzle the raspberry sauce over the fruit.
Garnish dessert with whipped cream and serve immediately.
Pavlova is a start to learning how to make meringue dessert recipes.
Preheat oven to 300F degrees; line a baking sheet with parchment paper.
Draw a 9 inch circle on the parchment paper.
NOTE: I use a black marker and turn the paper over on tray.
Beat egg whites until stiff but not dry.
Gradually beat in 1 tablespoon of sugar at a time.
Beat mixture until thick and glossy.
Fold in vanilla, lemon juice and cornstarch.
Spoon inside circle on the parchment paper.
Hollow out center making sides slightly higher than center.
Bake for 1 hour; cool on wire rack.
Remove from paper and place on flat serving plate.
Fill the center with the whipped cream.
Arrange kiwi slices on top of whipped cream.
Learn how to make meringue dessert recipes with pineapple and coconut.
Preheat oven to 300F degrees.
FOR CRUST combine crumbs, cinnamon, sugar and melted butter in bowl.
Press mixture in bottom and slightly up sides of 10 inch spring form pan (Or 9X12 inch).
NOTE: Place pan in refrigerator whole beating egg whites.
FOR MERINGUE beat egg whites, salt and cream of tartar until frothy.
Gradually add the sugar while beating on high speed of mixer.
Beat whites until stiff peaks form; spread over refrigerated crust.
Bake about 35 minutes until meringue is set and begins to turn brown.
Remove pan from oven and cool completely on rack.
FOR FILLING beat whipping cream and powdered sugar until stiff peaks form.
Fold in pineapple, coconut, pecans and cherries; spoon filling into cooled crust.
Refrigerate until ready to serve; serves 8 to 12.
Learn how to make meringue dessert recipes for special occasions.
Preheat oven to 300F degrees.
FOR MERINGUE beat egg whites until soft peaks.
Slowly add sugar 1 teaspoon at a time while beating.
Continue beating adding vanilla and vinegar.
Line cookie sheet with parchment paper.
Spread meringue on parchment to measure 8X12 inches.
Bake for 1 hour and 15 minutes; cool.
FOR FILLING whip cream until stiff gradually adding sugar.
NOTE: If desired set aside some whipped cream for decorating.
Fold strawberries or cherries into whipped cream.
TO ASSEMBLE cut meringue evenly in half (2 pieces 8X6 inches)
Place one half on cake plate; spread whipped cream mixture on meringue.
Top with other half of meringue; decorate if desired.
Cover with plastic wrap; refrigerate overnight; cut to serve.
Learn how to make meringue dessert recipes with fresh nectarines.
Preheat oven to 250F degrees.
Draw 3 (9 inch) circles on parchment paper.
Turn paper over on baking tray.
NOTE: Use 2 trays if necessary but both need to bake immediately so both need to fit in your oven. Sometimes I make a larger tray to fit in my oven by layering foil. I make sure it is all covered with the parchment paper because the foil will reflect the heat and overbrown the meringue (Or other food baking).
Combine in large mixing bowl the egg whites and cream of tartar.
Beat on high speed until soft peaks form.
Gradually beat in the superfine sugar until stiff and glossy.
Carefully fold the nuts into the beaten egg whites.
Spoon meringue into a pastry bag fitted with a large round tip.
Pipe meringue into 3 spirals starting at the center of each circle.
Bake for 2 hours or until meringues are crisp and dry.
Cool completely on baking sheets; carefully peel off paper.
In a medium bowl whip the cream until soft peaks form.
Beat in the powdered sugar beating until stiff peaks form.
Place ONE meringue on a cake plate.
Spread the meringue with a THIRD of the whipped cream.
Arrange HALF of the nectarine slices on top of the whipped cream.
Place a SECOND meringue on a FLAT surface.
Spread meringue with a THIRD of each whipped cream and the nectarines.
Carefully lift the second meringue on top of the first.
NOTE: I use a large Wilton’s cake layer lifter.
Top with the last meringue layer.
Arrange remaining nectarine slices in center of top layer.
Spoon dollops of remaining whipped cream around nectarine slices.
Serve immediately; 10 to 12 servings.
How to make meringue dessert recipes with chocolate meringue.
Preheat oven to 350F degrees.
Line baking tray with parchment paper; draw two 8 inch circles on paper.
Beat the egg whites and salt in mixing bowl on high speed until foamy.
Gradually beat in the sugar beating until stiff peaks form.
Sift the cocoa powder over the meringue; gently fold in.
Gently fold in the nuts and vanilla; spoon into the 2 prepared circles.
Bake for 45 minutes; cool on tray.
Carefully remove from parchment paper to wire racks; cool completely.
Whip cream to stiff peaks; place 1 meringue on a flat serving plate.
Top meringue with HALF of the whipped cream.
Top cream with 1 CUP of raspberries; top with remaining meringue.
Top meringue with remaining whipped cream and raspberries.
Chill for several hours; serves 12.
How to make meringue dessert recipes with fresh raspberry filling.
Preheat oven to 250F degrees.
FOR MERINGUE combine egg whites and cream of tartar in large mixing bowl.
Beat with electric mixer on high speed until foamy.
Gradually beat in sugar 1 tablespoon at a time until stiff peaks form.
NOTE: It takes about 2 to 4 minutes for sugar to dissolve.
Spread meringue into a lightly oiled pie plate covering bottom and sides.
Make a large indentation in center of meringue.
Bake for 1 hour and 35 minutes.
NOTE: TURN OVEN OFF; for electric oven open oven door slightly.
Let meringue cool in the oven for 1 hour.
FOR FILLING combine ¼ CUP of raspberries and ¼ CUP of sugar in food processor.
Add cornstarch, salt, water and lemon juice to the processor.
Process until smooth; transfer to a large heavy saucepan.
Cook over medium heat stirring constantly until thickened.
Remove from heat; stir in the gelatin until it dissolves and set to cool.
Spread a thin layer of gelatin mixture over the meringue shell.
Fold 2 ¾ CUPS of raspberries into the remaining gelatin mixture.
Spoon mixture into the meringue shell; top with remaining 1 CUP of berries.
Top with dollops of sweetened whipped cream; serves 8.
Learn how to make meringue dessert recipes with the meringue on top.
Preheat oven to 350F degrees.
Clean berries and drain on paper towels.
Arrange berries over bottom of shallow ovenproof dish.
Mix ¼ cup sugar and 2 TABLESPOONS almonds together.
Sprinkle almond mixture over the berries in shallow dish.
Peel pears, cut in half lengthwise and remove cores.
Arrange pears cut side down in single layer over berries.
Bake for 20 minutes.
Place egg whites and powdered sugar in large heatproof bowl.
Place bowl over a pan of simmering water.
Beat with hand mixer until stiff and glossy.
Spoon or pipe meringue over the pears.
Sprinkle with remaining 1 TABLESPOON almonds.
Return to oven and bake 10 minutes longer until lightly browned.
Serve immediately; serves 6 to 8.
Learn how to make meringue dessert recipes shaped like a heart.
Cream Cheese Filling
Cherry Berry Topping
Preheat oven to 275F degrees.
Cover baking sheet with heavy brown paper (Or parchment).
Draw the outline of a heart (9 Inches across the widest part).
FOR MERINGUE beat egg whites and cream of tartar until foamy.
Gradually beat in ¾ cup of sugar until stiff and glossy.
NOTE: Do not UNDER beat.
Spoon meringue into heart outline on paper building up the sides.
Bake 1 ½ hours; TURN OVEN OFF and let meringue cool in oven with DOOR CLOSED.
Remove from oven and finish cooling away from drafts.
FOR FILLING beat cream cheese, ½ cup sugar and vanilla; set aside.
Beat whipping cream until stiff; gently fold into the cream cheese mixture.
Pile mixture into the meringue shell; cover and chill at least 12 hours.
FOR TOPPING stir together pie filling, lemon juice and strawberries.
Spoon topping over the cream cheese filling; cut into wedges.
Serves 6 to 8.