Best Red White And Blue Meringue Cups Recipes

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RED, WHITE & BLUE CUPS



Red, White & Blue Cups image

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Number Of Ingredients 7

3 large egg whites, room temperature
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon pure vanilla extract
1/2 cup superfine sugar
1 tablespoon cornstarch
1 pint raspberry sorbet
Blueberry Sauce, for serving

Steps:

  • Using a 3-inch bowl or cookie cutter, draw 8 circles on a sheet of parchment paper. Turn the paper over, and place on a baking sheet; set aside.
  • Preheat oven to 200 degrees. In the bowl of an electric mixer fitted with the whisk attachment, combine whites, lemon juice, and vanilla. Beat on medium-low speed until soft peaks form, about 1 1/2 minutes. Reduce to low speed, and gradually sprinkle sugar over whites. Increase speed to high and beat until stiff glossy peaks form, 2 to 3 minutes. Remove from mixer; sift cornstarch over, and fold to combine.
  • Fit a pastry bag with a plain pastry tip with a 1/2-inch opening (Ateco #6), and fill bag with meringue. Beginning in the center of one of the circles, cover with an even layer of meringue. Pipe around the perimeter to form a 1-inch collar. Repeat process with remaining circles.
  • Transfer baking sheet to oven, and bake for 1 hour. Reduce heat to 175 degrees and bake until meringue has dried but is still white, about 1 hour more. Transfer to a wire rack to cool.
  • Place a meringue on a dessert plate. Fill with a scoop of sorbet, and drizzle with blueberry sauce. Serve immediately.

RED, WHITE AND BLUE STRIPE CAKE WITH SWISS MERINGUE BUTTERCREAM



Red, White and Blue Stripe Cake with Swiss Meringue Buttercream image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 25

9 large eggs, separated
1/2 teaspoon cream of tartar
1/2 teaspoon salt
Blue gel food coloring
1 cup granulated sugar
1/2 cup water
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups bleached cake flour
Confectioners' sugar, for sprinkling
Two 8-ounce packages cream cheese, at room temperature
1 cup confectioners' sugar
2 cups heavy cream
1/2 teaspoon vanilla extract
3 large strawberries, hulled and quartered
Red gel food coloring
Swiss Meringue Buttercream:
7 egg whites
1 1/2 cups plus 3 tablespoons granulated sugar
Generous pinch salt
1 teaspoon vanilla extract
18 ounces (4 1/2 sticks) unsalted butter, at room temperature
Blue gel food coloring
Red gel food coloring

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line two 18-by-13-inch baking sheets with parchment.
  • Add the egg whites to a CLEAN stand mixer bowl. Using the whisk attachment, whisk on high speed, adding the cream of tartar, salt and 6 to 8 generous drops of blue food coloring. Whisk until combined. Slowly add half the granulated sugar and continue to whisk on high until the meringue achieves medium-stiff peaks. Don't overmix so the meringue becomes "dry." Remove the meringue to a separate bowl; replace the mixing bowl.
  • Add the egg yolks and the remaining sugar to the new mixing bowl. Beat with the whisk attachment on high speed until light and doubled in volume. Add the water, oil, vanilla extract and almond extract and mix until well combined. Sift in the cake flour and mix on low until just combined. Increase the speed to high and mix for another 2 minutes. With a rubber spatula, gently fold in the egg whites.
  • Divide the batter between the prepared baking sheets and spread evenly using a large offset spatula. Give the baking sheets a gentle tap on the countertop to fill any gaps and remove air pockets. Bake until the cakes spring back when gently poked, 20 to 25 minutes. Ten minutes into the bake, rotate the sheets for even baking.
  • When the cakes come out of the oven, gently run a paring knife around their edges to release them from the baking sheets. Sprinkle both with confectioners' sugar and top each with a clean kitchen towel. Place a second baking sheet on top of each cake and then flip the cakes over. Remove the parchment. While the cakes are still warm, roll them up in the towels, starting at the short ends. Let cool about 20 minutes.
  • For the filling: Meanwhile, add the cream cheese and confectioners' sugar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low to combine until smooth. Add the cream and vanilla extract and mix on low to combine. Increase the speed to high and whisk until stiff.
  • Transfer a scant 1/2 cup of the filling to a small bowl. Fold in the strawberries and a drop of red food coloring.
  • To assemble: Carefully unroll the cakes. Cut both cake sheets in half lengthwise. Spread the strawberry filling along the short edge of one strip of cake, covering about 2 to 3 inches. Spread the rest of the strip with plain filling. Cover the remaining 3 cake strips with plain filling.
  • Start rolling the cake with the strawberry filling like a jellyroll, starting at the end with the strawberry filling. Once it's rolled up, move it over to the next strip of cake, lining it up with the edge. Continue rolling up the cake into an even bigger jellyroll. Continue with the remaining strips of cake. Wrap the cake in plastic wrap and transfer it to the freezer for 30 to 40 minutes to set. In the meantime, make the buttercream.
  • For the Swiss meringue buttercream: In the bowl of a stand mixer, combine the egg whites, granulated sugar and salt. Place the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water, and whisk until the sugar is completely melted and the mixture reaches 170 degrees F on an instant-read thermometer.
  • Transfer the mixing bowl to the stand mixer fitted with the whisk attachment and whisk on high until the meringue holds stiff peaks and the bowl is cool to the touch. Add the vanilla and whisk to combine. Add the butter, a tablespoon at a time, counting to 10 between each addition. When the buttercream comes together, thickening and smoothing out into a spreadable consistency, continue whisking for 2 to 3 minutes more. (Makes 5 cups.)
  • Place 1 1/2 cups buttercream in one bowl and add 2 drops blue food coloring; stir to combine. Add another 1 1/2 cups buttercream to a second bowl and add 2 drops of red food coloring; stir to combine. Leave the remaining buttercream plain.
  • To finish the cake: Stand the cake vertically on a cake stand and remove the plastic wrap. Using a large offset spatula, spread an even layer of plain buttercream onto the top of the cake. Put the remaining plain buttercream, and the red and blue buttercream into separate pastry bags (or zip-top bags) and snip off about 1/4 inch from the tip.
  • Pipe stripes of buttercream around the sides of the cake, alternating between the 3 colors. Use a hot bench scraper to smooth the sides of the cake (see Cook's Note).

NO-COOK RED, WHITE, AND BLUE CHEESECAKE



No-Cook Red, White, and Blue Cheesecake image

Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 40m

Number Of Ingredients 10

15 graham crackers (8 ounces)
1 stick unsalted butter, melted
3 tablespoons granulated sugar
Salt
2 bars (8 ounces each) cream cheese, room temperature
3/4 cup confectioners' sugar
1 cup Greek yogurt (full-fat)
2 teaspoons pure vanilla extract
1 cup heavy cream, whipped
2 cups fresh berries

Steps:

  • In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
  • In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
  • Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.

Nutrition Facts : Calories 488 g, Fat 37 g, Fiber 1 g, Protein 6 g, SaturatedFat 22 g

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