Best Meringue Porcupines With Cream Filling Recipes

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MARSHMALLOW CREAM MERINGUE



Marshmallow Cream Meringue image

Make and share this Marshmallow Cream Meringue recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 22m

Yield 1 pie topping

Number Of Ingredients 3

3 egg whites
1 dash salt
1 cup marshmallow cream

Steps:

  • Beat egg whites and salt until SOFT peaks form.
  • Gradually add in the marshmallow cream, beating until STIFF peaks form.
  • Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
  • Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.

NO WEEP, NO SHRINK MERINGUE



No Weep, No Shrink Meringue image

Works everytime to cure meringue on pies that weep and ruin the looks of your pies..found this in an old cookbook...

Provided by grandma2969

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1 tablespoon cornstarch
2 tablespoons granulated sugar
1/2 cup water
3 egg whites
1 dash salt
6 tablespoons granulated sugar

Steps:

  • Mix cornstarch, 2 tbls sugar and water and cook over low heat till mixture is clear -- remove from heat -- in a bowl, whip egg whites until peaked and then slowly add the heated cornstarch-sugar-water mixture.
  • Beat until creamy.add salt and 6 tbls sugar and beat again till fluffy -- Pile on your pie and bake in a 350* oven till meringue is gold tinged, usually 20-30 minutes.

MERINGUE PORCUPINES



Meringue Porcupines image

These meringues are crisp on the outside and soft on the inside. Each sandwich brims with whipped cream and apricot preserves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 4

Swiss meringue
1/2 cup heavy cream
1 drop pure almond extract
1 cup plus 2 tablespoons best-quality apricot preserves

Steps:

  • Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, and set aside.
  • Scoop a spoonful of meringue onto large oval soup spoon, and use another soup spoon to form meringue into shape of small egg. Use second spoon to push meringue oval off first spoon and onto parchment. Spoon 12 ovals onto each prepared baking sheet. Using a small offset spatula, pull out spikes of meringue, creating a porcupine effect.
  • Bake cookies until they are crisp on outside but have marshmallow consistency inside, about 1 hour. Reduce oven to 175 degrees if meringue starts to brown. Remove from oven, and gently press bottom of each meringue so that it caves in and can be filled. Turn off oven, and return meringues to oven to dry, about 20 minutes. Let cool completely on parchment on wire racks before filling.
  • Put cream and almond extract in the chilled bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until just stiff, about 2 minutes. Fill half of the hollowed meringues with cream, and the remaining halves with preserves. Sandwich together. Serve immediately.

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