Martha stewart meringue recipes

Martha stewart meringue recipes DEFAULT
Martha Stewart Easy Recipe

Courtesy Martha Stewart

Celebrity chef Martha Stewart always has easy recipes for the holidays. This Peppermint Meringue With Chocolate Filling Cookie recipe  is the perfect dessert recipe. Festive and light. The perfect way to end a meal without feeling too guilty!

Best of all, you can prepare and keep these cookies in an air tight container, for up to a month before serving. Just don’t put in the refrigerator or freezer. You’ll have soft meringues!

Celebrity chef recipes become classics for a reason. This easy recipe belongs in your “go to” holiday collection under the “easy dessert” category, as long as you have a pastry bag and tips on hand.  Looking for a fun hostess gift? These homemade meringues are the perfect answer!

INGREDIENTS:

3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped

PREPARATION

Preheat oven to degrees. Line 2 baking sheets with parchment paper. Secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22).  Set aside.

Meringues

Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, about 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp, but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

Ganache

Heat cream in a small saucepan over medium-low heat, until just simmering.

Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes.

Let ganache cool at room temperature, stirring every 5 to 10 minutes until thick enough to hold its shape. This takes about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water. Repeat the cooling process.

Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache.

Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues.

Transfer to wire racks. Let set 30 minutes.

NOTE

You might try this for dessert after Martha’s wonderful Greek Chicken Cutlets for dinner. For me, I love so many of  the older recipes that appear in Martha Stewart Living magazine. This one is from , nearly 10 years old, but still a festive and easy desert during the holidays.

– The Gourmet Review

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Sours: https://www.thegourmetreview.com/martha-stewart-easy-recipe-for-the-holidays-pepperint-meringue-cookies/

Ina Garten and Martha Stewart’s Individual Mixed Berry Pavlovas

Two doyennes of home cooking’s recipes are combined in one spectacular dessert.

Ina Garten gives great credit to her Easthampton neighbor, Martha Stewart for launching Ina’s publishing career.  They met when Ina was still running her food store, The Barefoot Contessa. It was Martha who put Ina in touch with an editor when Ina wrote her first book.  Whether they’ve ever cooked together, we do not know. What we do know is that we put together this luscious concoction of whipped cream and meringue topped with beautiful berries, we had a winner.  Martha provided the method of creating single-serving Pavlovas. Ina supplied the recipe for the berries.  Although it is hardly berry season yet here, the food shops are filled with glorious berries of every description—raspberries, strawberries, blueberries, and blackberries. So we couldn’t wait to celebrate.

What is a pavlova and where did this beautiful dessert come from?

When Russian ballerina, Anna Pavlova toured Australia and New Zealand in , the Pavlova was created in her honor.  Pavlova was most recognized for her creation of the role of The Dying Swan and, with her own ballet company, she became the first ballerina around the world. When you look at a finished Pavlova, you can see the resemblance: the meringue looks like a tutu. Both Australia and New Zealand lay claim to its invention and the dispute over which country is truly the mother of the dessert rages on. We prefer not to rage over dessert, especially one this rich and this satisfying.  You will, however, often find Kiwis in the New Zealand recipe.

Why individual Pavlovas when a large one is so spectacular?

There’s no question that a large and beautiful Pavlova is spectacular when presented at the dinner table. But once sliced, it loses a lot of its looks. The meringue cracks apart and the whole thing looks like one big mess on the table. Making them individually gives you a perfect presentation.

If you’ve never made a meringue, don’t be intimidated.

A few pointers and you’re on your way.  A meringue relies on egg whites reaching their maximum volume.  The first step is to make sure your mixing bowl and whisk are clean and free of any grease.  Since only the whites are used, the eggs need to be separated.  Separating eggs while they are cold makes the process easier.*  Once you’ve got the egg whites you need, let them come to room temperature before using them.  Allow about 30 minutes.  Andrew likes using superfine castor sugar in making meringues because it dissolves faster into the egg whites.  If you don’t have castor sugar, you can make your own by putting one cup of sugar into the food processor until it’s very fine in&#;about 30 to 60 seconds.  You can make your Pavlova meringues up to several days in advance of making the final dessert.   Simply store them in a cool, dry place in an airtight container.  Here’s the recipe, first for the meringue via Martha and next for the fruit topping via Ina. Some other berry desserts are below this recipe.

*We keep the egg yolks in Ziplocs in the freezer—they’re ideal for making ice cream.

Ina Garten and Martha Stewart's Individual Mixed Berry Pavlovas

April 29,

: 4 can easily be doubled for 8 or tripled for 12

: Medium. The meringue should not intimidate and the Berry Filling&#;s a breeze

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Luscious whipped cream and meringue topped with fresh berries of every description for an out-of-this-world dessert

By: Monte Mathews

Ingredients
  • For the meringues:
  • 4 large egg whites, room temperature
  • Salt
  • 1 cup plus 2 tablespoons superfine sugar
  • 2 teaspoons white-wine vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon pure vanilla extract
  • For the Berry Filling:
  • 1/2 pint fresh strawberries, hulled and sliced
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries, hulled
  • 1/2 pint fresh blackberries, hulled
  • For the Triple Raspberry Sauce:
  • 1 half-pint fresh raspberries
  • 1/2 cup sugar
  • 1 cup seedless raspberry jam (ounce jar)
  • 1 tablespoon framboise liqueur
  • For the Sweetened Whipped Cream:
  • 1 cup cold heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract
Directions
  • Step 1First, make the meringues:
  • Step 2Preheat oven to degrees. Draw four 4-inch circles or one 8-inch circle onto a sheet of parchment paper. Transfer parchment, traced side down, to a baking sheet.
  • Step 3 Whisk egg whites and a pinch of salt with a mixer on medium-high speed until soft peaks form. With machine running, add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Sprinkle in vinegar, cornstarch, and vanilla
  • Step 4 whisk until just combined.
  • Step 5 With a rubber spatula, mound meringue onto parchment in the center of circle or circles. Evenly spread meringue toward edges. Transfer to oven, and immediately reduce temperature to degrees. Bake until meringue lifts off the parchment easily, about 1 1/2 hours.
  • Step 6 Turn off the oven. Let the meringues cool completely in the oven for 1 1/2 to 2 hours. Once the meringues are cool and completely dry, garnish with whipped cream and top with the berry mixture. Serve at once.
  • Step 7 To Make the Berry filling: Combine the strawberries, blueberries, raspberries, and blackberries in a bowl. Set aside.
  • Step 8 To Make the Triple Raspberry Sauce
  • Step 9 Place the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth.
  • Step 10 Andrew goes an extra mile here by using a fine sieve to remove the raspberry seeds. Chill.
  • Step 11 To Make the Sweetened Whipped Cream
  • Step 12 Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don’t overbeat!
  • Step 13 To Assemble the Pavlovas: Toss the berries with the Triple Raspberry Sauce.
  • Step 14 Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately with extra raspberry sauce.

Dorie Greenspan&#;s Rhubarb Upside-Down Brown Sugar Cake with Fresh Strawberries and Crème Fraiche

Honey Pine-Nut Tart from Gina De Palma&#;s &#;Dolce Italiano&#;

Blueberry Crostata with Lemon Ice Cream

Sours: https://chewingthefat.us.com//04/ina-garten-and-martha-stewarts-individual-mixed-berry-pavlovas.html
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On her television show, Martha Stewart has prepared baked Alaska, an ice cream dessert that is slathered in meringue and torched, with at least two comedians: Andy Samberg and Conan O'Brien. For a graduation party, Martha recommends a dessert buffet featuring meringue cups and poached pineapple. Martha made baked Hawaii—basically baked Alaska, but filled with sorbet and shaped like a volcano—with the actress Julie Bowen. Martha made floating islands for David Rockefeller's 91st birthday and he "loved it," Martha said. Martha is so boss that she served meringue to her dentist.

Martha is absolutely obsessed with meringue.

Martha calls meringue "beautiful" over and over and over again. Macarons? You start with "three beautiful egg whites"; they're beautiful because they're from Martha's own chickens, probably. Baked Alaska? "Get this all very covered with this beautiful meringue." Baked Hawaii: "Here's our beautiful fluffy meringuenow we're going to put our beautiful meringue all over." That time Martha ate floating islands at a "very beautiful luncheon" in Jacksonville, Florida, in "somebody's beautiful apartment overlooking the sea"? "It was so beautiful and delicious." Toasted-marshmallow frosting on cupcakes? "Perfectly perfect. Ooh! Oh, so beautiful, look at that."

Well, why not? Meringue has a lot going for it. It has a billowing elegance. Like IRS Form or Ben Affleck, it looks more complicated than it really is. And though it doesn't taste like much on its own, it can be easily engineered to, in the hands of an artist like Martha Stewart.

Martha is a meringue evangelist. Martha told Maureen Dowd in the s that, if Maureen wanted to be better at domesticity, she needed to invest in a propane torch for browning meringue, finishing crème brûlée, and unmolding salmon mousse. Twenty years later, salmon mousse and arguably crème brûlée are over [Ed. note: Say what?]; only meringue remains.

Martha said that her favorite frosting is Swiss meringue buttercream. (This is the correct opinion.) Martha said her favorite cake, "if I had to pick just one cake recipe," is lemon meringue cake. Martha once made an "upside-down lemon meringue pie" where the whole crust was meringue. (In truth, it was more like a pavlova.)

Martha favors "mile-high" Swiss meringue toppings for her more traditional lemon meringue pies. Martha called her lemon meringue tart "unbelievably yummy" in a blog post entitled "My Mother's Day! Come see my photos and please leave a comment."

More darkly, Martha and her longtime love of meringue figured into the investigation into the murder of Laci Peterson, whose husband told police that, on the date in question—December 24—Laci had been watching a Martha Stewart segment on meringues ("some cooking deal, I don't know, cookies of some sort, they were talking about what to do with meringue"). The police requested the tapes not just for December 24 but also December 23, and found that it was in fact December 23 when Martha did meringue, and this came to be seen as evidence that something was fishy. In court proceedings, there was a long line of questioning like this:

DISTASO: Okay. And on the 23rd, so December 23rd of oh-two, does Martha Stewart bake something with meringue or use meringue?

BROCCHINI: Yes.

Are you kidding, prosecutor Rick Distaso? Does Martha Stewart make something with meringue or use meringue on December 23, ? Is the pope Catholic? Can meringue be shaped into adorable little Christmas bears? Of course Martha Stewart bakes something with meringue or uses meringue on the date in question—specifically, bittersweet chocolate dacquoise—and probably next week and the week after that too. There are Christmas parties to prepare for—peppermint meringues with chocolate filling to make, or mini peppermint-meringue cups with ganache, and definitely these beautiful snowmen, their flesh meringue, their insides mousse, their hats and scarves marzipan.

She will be back at it on Valentine's Day—meringue hearts—and the Fourth probably, and definitely Halloween, when meringue is the perfect medium to make little ghosts and little bones. It's so beautiful. So, so beautiful. We should all have love in our life that is as pure and enduring as Martha's love of meringue.



Sours: https://www.epicurious.com/ingredients/martha-stewart-loves-meringue-article

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How to Make a Meringue - Michel Roux - Martha Stewart

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