Best Coupe Glacée Meringue Recipes

PETITS MERINGUES GLACE DALI

Steps:

• For Meringues: Preheat oven to 225 degrees F.
• Grease and flour cookie sheet. Ready 3 piping bags with 1/2-inch nozzle. Whisk egg whites until stiff and peaked. Add good pinch salt and water and continue to whisk. When whisk begins to leave a trail through meringue, gradually add in sugar, folding in last bit with a metal spoon. Meringue should be very stiff and glossy. Place 1/3 mixture into 1 piping bag. Pipe in very small, even round shapes on cookie sheet to make a total of about 10 mini meringues. Mix another 1/3 of meringue with food coloring and pipe second round of meringues in same manner as first. Add cocoa to remaining meringue and repeat piping as before. Place in oven for 2 hours. Remove from oven and chip a small hole in bottom of meringues just big enough to fit small pastry tip. Cool on wire rack. If making meringues a day ahead, store in airtight container.
• For Creme Patisserie: In small pot, combine vanilla and milk and heat to just before boiling. Place yolks in large bowl. Add sugar and beat briskly until light and creamy. Gently stir in flour, a little at a time. Gradually add heated milk to yolks and combine well. Pour into non-stick pan and cook gently over low heat stirring constantly, then set aside and cool for 2 hours. The cream will continue to thicken as it cools. When cooled, divide custard into 3 bowls and flavor each with a different liqueur.
• To serve, place ice cream on chilled serving dish. With a small tipped pastry bag, pipe the coffee cream into the chocolate meringues. Pipe the cherry cream into the plain meringues. Finally, pipe the orange cream into the pink ones. Arrange meringues over top and sides of ice cream.

SIMPLE MERINGUE

Steps:

• Combine egg whites, lemon juice, and vanilla in the bowl of an electric mixer. Whip, first on low speed, then slowly progressing to high speed, until soft peaks form, about 1 1/2 minutes.
• Slowly sprinkle the sugar a little at a time over the egg-white mixture, and whip until glossy peaks are formed, about 3 minutes.
• Sift the cornstarch over the meringue, and fold in. Use meringue immediately.

MERINGUES CHANTILLY

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.
• Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.
• Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
• Combine the blueberries, one-half pint of raspberries, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.